Make Pho with Jimmy Ly from Madame Vo

Whether it's hot or cold outside, a steamy bowl of pho is always a good idea. Jimmy Ly, from Madame Vo in the East Village, is the Vietnamese noodle master with a pho broth that is simmered for 24 hours in his restaurant. In this video, he will show you how to make his family's pho in your own home.
From cleaning the bones for stock, to knowing what kind of meat and herbs to use for classic pho, plus a trick on how to get your rice noodles not to stick, he's got all the info you need to know to make homemade pho. You'll also see Jimmy's signature move in making his Vietnamese noodle soup-a huge chunk of braised short rib for garnish.
Check out the recipe here: munchies.vice....
Correction to Credits:
Video Edited by Harrison Carbone.
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[@JustinYY]

*The hungry hypebeast :)*

[@TysonEry]

I bet munchies didn't read your name before they pinned this comment :D

[@ropro9817]

You lost me at 'Supreme' 🙄

[@christianik42k]

@@ropro9817 You last me at "list" :/

[@naranjadinamica]

Wack

[@RareSmite]

LOL

[@hOtneO]

Can't believe this is breakfast food in Vietnam and we here eating some goddamn pop tarts and cereal.

[@kenshinyang7375]

it's also here in the US if you live in are with Mostly Asian population that is higher

[@xmarigoldx9709]

Do you not know how to cook breakfast food😂

[@katrogers3932]

Ah, Yes~ The Good 'Ol U.S.A.! Why would you eat Cereal AND Toast for ANY Meal, Especially Children who are fed SUGAR~Pops/Flakes/Critters AND WHITE BREAD Toast?!?! So WHYYY are kids having trouble behaving & concentrating IN SCHOOL?! O.M.G. THEE BEST 💡 IDEA I HAVE IS TEACH THE KIDS HOW TO MAKE THIS 🍲 SOUP... For Them AND THE FAMILY FOR DINNER! Damn, I'm hungry.

[@xmarigoldx9709]

Kat Rogers What does that have to do with school, honestly curious?

[@frankt9156]

No one eat that much meat in VN. It would be too expensive.

[@Brandizzleizzle]

"The key to a good pho is the clarity of the broth." THANK YOU. I can't believe how many times I've told people this and they don't get it. It's absolutely ESSENTIAL. Awesome video

[@Nhxn_]

People still think dumping the broth from the first boil loses all the flavor too lol

[@SaintShion]

@@Nhxn_ was just about to put that, always boil twice causes if dont all your adding is blood

[@wesleyrieck4624]

That's a solid bowl of Pho. I spent 6 months in Vietnam. I think the biggest difference between Vietnamese Pho and Pho made in America is the fresh herbal taste in Vietnamese Pho. Herbs are insanely fresh over there and a much bigger component of their food.

[@hannahkim4442]

is it just me or does he sound a lot like jack black

[@arturoxvalencia]

Omg yess! Just close your eyes and picture Jack Black hehe

[@aznninja11222]

This is Jack Brack

[@94mac]

chado_sensei l see what you did there lol

[@robthenorm]

PHO SURE !!!

[@trueaussie1642]

Yeah definitely like Jack Black in Kung Fu Panda

[@LifebyMikeG]

thanks for the inspiration, I'll be making this tonight! I would love to swing by the restaurant soon as well -Mike

[@genocidegrand2057]

if you like spicy aftertaste try to add roasted chili into the broth. its gonna infuse the spicy smell into the brooth.

[@greensoccer8123]

Why aren’t you guys verified?

[@MrButler375]

Love you guys

[@mubzies7125]

brothers green! where are the new videos??

[@troyricker8923]

@@greensoccer8123 what's verified mean?

[@garnacherogarnachero9194]

“If the restaurant isn’t cheap and dirty it not real phó” -my friends Vietnamese father

[@minhnguyen5888]

Yes. My brother in law and his family have a Phở restaurant in London. He disapproves this recipe when people put sugar and fish sauce in the broth, it's not authentic at all and lazy. His traditional Phở is very nice and he never charge over 10 pound for one bowl no matter how popular it is.

[@thelastmojican4480]

@@minhnguyen5888 most Vietnamese Pho restaurant have fish sauce bottle to add to the bowl.

[@Redheisenberg]

@@minhnguyen5888 please tell me the name of the restaurant i would love to go there!

[@minhnguyen5888]

@@Redheisenberg It's Cafe East. Located in Zone 2 London. Here is the website: www.cafeeastpho.co.uk/

[@angwu]

Madame Vo is so damn expensive and the flavor is just not there....

[@cupidxxxloves]

as a Vietnamese I would say this is an awesome way to enjoy Pho

[@genevievedarrett3163]

My granddaughter and I went to a Vietnamese restaurant. We had this dish .It was the most clean tasting broth we had ever tasted !!!! Going to make this !!Thank you...

[@apefu]

The main problem with using oil with the noodle water is that the broth does not cling as well to the noodles. It is very obvious if you do a taste comparison. Maybe it is not important, but I like it better without oil.

[@geekmac9349]

ap3b0y yeah the most obvious solution to the problem is cooking just the amount of noodles you need so you don‘t have to let them sit which will make them stick (same for making pasta)

[@lucyromero6654]

My eye twitched a little when I saw him add the oil to the water haha

[@ttanizawa901]

Except for pho, the taste is more about the broth, not the noodles. Italian cuisine is where you want the pasta to take on the broth or sauce. Here it's not really necessary.

[@roberto125919]

@@ttanizawa901 UHHHHH you want the broth to stick to the noodles like ramen. oil makes the noodles slippery and less broth sticks = less flavor. Simple cooking tip like resting meat. Every chef knows this basics.

[@geekmac9349]

T Tanizawa even if pho is more about the broth there is still nor reason to not want the broth to stick to the noodles especially if the dish is about the broth cause that way you‘ll get to eat more broth and taste the dish as a unit as opposed to two seperate entities

[@NOTANOTHERCOOKINGSHOW]

I used to buy my Bahn Mi bread from this guy. He's a geat dude. He makes good Bahn Mi in little italy, Paris Sandwich. What up Jimmy

[@MidnightCravings]

*Phở - the perfect hangover food*

[@petertep7844]

Facts

[@xPorsum]

So much this.

[@cheesesteakphilly]

My favourite thing to eat after a night of drinking.

[@MrJellyton]

Perfect HangOver

[@ryanbhambra9594]

*the perfect food

[@gumivo6255]

After seeing this, as a Vo myself, hopefully when I'm older people will not call me Mrs. Vo but rather Madame Vo. I enjoyed watching you make pho, its very similar to how my family makes it as well. Love to see more videos about vietnamese food.

[@tyopmt]

Vietnamese here, been eating pho all my life to the point I am considering myself a pho gourmet. I am a Southerner but I do travel a lot all over Vietnam because of my work. Props to Jimmy because he get every step right, it a shame he cannot use the fresh pho noodle. There seems to be a lot of argument of the fish sauce use in pho cooking in the comment section. As in cooking, it may be use in a small insignificant amount to add a bit of the saltiness and umami kick. But it really easy to ruin the pho so people usually use bouillon powder or msg to do that instead. I personally think Jimmy put the fish sauce a bit too late but hey everybody have their own recipe. As a condiment, Northerner enjoy it with pickled garlic and chilly or vinegar chilly sauce, Southerner do use a wider range of condiment but fish sauce is usually a no. Some place they may put fish sauce there on the table, not because it's authentic but you do have oddballs that enjoy it in their pho (never personally know one in my entire life) like the ones that eat com tam with soy sauce or bun dau without mam tom. Or people just straight up wang the fish sauce on their pho because it is too bad and too bland so they want some extra flavor to just finish the damn thing and table salt usually not available - This usually happened in the poor areas where people cook bootleg pho to serve the low wagers. Another case people making a diluted fish sauce as a dipping sauce for pho roll (pho cuon) / or the restaurant may serve bun bo hue too and we do use fish sauce in that dish.

[@slalomie]

The overwhelming majority of the Vietnamese food here in the US is from the Southern region. I’ve been wanting to try Northern style pho but it’s hard to find. What spices are in Northern pho use? I’ve read they omit spices like cloves, cinnamon and black cardamom.

[@ankur313]

As a ginger farmer, seeing him charring the ginger absolutely kills me. The best part of the ginger is just under the skin. Its the delicate ginger oil just under the skin that has so much flavor. Charring and scraping the peel basically gets rid of that.

[@vn3353]

Typical viet people and Im viet. No idea about any nutritional facts. Just think charring everything adds flavor. Lol

[@ssjdavid]

no why are you hating?

[@doodahgurlie]

@@vn3353 Charring it does add flavor. He didn't say he was making the healthiest pho out there, he's trying to make the tastiest.

[@nickslayter38]

his knife is dull, you can hear it. and see it.

[@MossPalone]

That should be a crime. I cringe when I saw that.

[@ironmanslippers7666]

Made in China #DontSupport

[@leviroch]

It hurt my soul a little bit. . . But then at the same time, this meal is so fucking cheap to make im grabbing ingredients tmozy, so he is partially forgiven for the time being. . . But buy a fucking wetstone for gods sake, itd take less than 2 minutes at the start of the cooking process. . .

[@nguyentung-zl8dx]

agree when he cut the onion

[@coffeeandhoots3712]

You, sir, are correct.

[@babylove5886]

Growing Asian, if you want to easily peel a ginger, use a spoon. It’s the easiest way. Trust me on that! 😉

[@jgreezy2064]

I use the heel of my knife

[@stephenbarbieri3269]

I was going to say

[@dexteraguirre2814]

It won't come off easily by spoon because he charr the ginger

[@bobbiusshadow6985]

I don't even peel the skin .. just barely charred and sliced

[@macrick]

hahaha "growing asian", do you add rice for extra growth?

[@20172017]

If I was ever on death row and I was offered my last meal I would say pho and a side of rice paper rolls and of course sticky rice cakes with prawns and fish sauce. I freaking love Vietnamese cuisine it's one of the best in the world.

[@ChaosRandomness]

My pho looked nothing like this when I ordered. Tbh, I found Madame Vo on instagram and I loved the pictures I saw. When I decided to finally eat there, I was a bit disappointed. I paid for basically brand name, and thats it. There was a bit of a wait(approx 30 min) and the food was decent. I think I will continue going to Thai Son instead, least its cheaper and I can enjoy the atmosphere more. Their vegetarian pho though was pretty good.

[@mariamania7324]

i'm making pho and watching this video as a refresher course since I hardly ever cook and just realized, I spent like 45 minutes charring my ginger and onion in the oven with the broiler instead of just doing it on the gas stove. brilliant idea. i'm remembering that my mother used to do that when I was a kid but I haven't lived in a home with a gas stove for so long but always wanted one. turns out its for this. #growingupviet #gottamakethatA1pho

[@elroc1]

Everyone’s a critic 😂 that pho looks fantastic

[@JordanWilliams-ix2td]

It's life, what did u expect?

[@sonfoku73]

I mean his knife was dull.... kinda hard to take seriously when you have a $100+ knife that isn't sharp

[@Damian-lh8ft]

Does it look like one bowl is worth over $20? That's what they're charging

[@LordStanley94]

Thank you. Could you please tell me the name of the screen you placed on the stovetop where you grilled the onions, ginger & shallots. Very handy. Would need to get two. Thanks for video. Much appreciated.

[@easterdm]

I crave pho all the time! Can never get enough. I'm going to try making it myself for the first time.

[@kotieboatz6042]

Its deffo up there with pumpkin soup

[@JohnDoe-mb7gy]

i prefer my pho with oxtail instead of short ribs.

[@killerkimm]

Yesss

[@antipasinchrist]

Oxtails, yes. But neck bones too.. they're cheaper

[@rkmugen]

If the pot is big enough, just add both!

[@miamiwax5504]

I always get rare beef. I'm sure oxtails gotta be bomb.

[@skincrx]

I mix oxtail, neck bones and marrow bones. paper thin sliced rare flank and chunky meaty/ tendon shank meat

[@michaelolson571]

God I miss good Pho. I hope we get back to a time where we can travel and eat, or go to restaurants and eat. Its always been more than just food.

[@LittleLight_]

Peeling ginger isn’t that hard..I use a spoon to peel it

[@imsexyroblox6838]

kzbin.info/www/bejne/m3WYq2iQoMiWZtU

[@margaretstokely9016]

that broth is BEAUTIFUL! I'll bet it tastes as good as it loooks! Wish I could visit your restaurant.

[@revamcconnell470]

I like the looks of your version of this dish, I’m definitely going to try it. I live in the mountains where I can’t run to a restaurant and get this dish so I am learning to make my own. Thank you!

[@jacksonmay153]

Madame Vo is okay. Went there once and I never returned. Nothing memorable. Nam Son down in Grand St. is still the best, still the classic.

[@gingerk66]

Pho Bang is still my favorite, a tad better than Nam Son.

[@bored2353]

I love Nam Son

[@4touchdowns1game29]

Working for the beef bowl working for the beef bowl low riding low riding LOL

[@Saute]

I really loved the way roasted shallots. He explained everything very nicely.😍😍😍😍😍😍😍😍

[@rashmigautam16]

Munchies does really nice work.😊

[@Shardok42]

Though he spread some falsehoods. Like the belief that in this dish with star anise and fennel seed that the fennel is imparting the licorice flavors. It has nearly no flavor of licorice compared to anise which is full of it.

[@ethankaufman8577]

@@Shardok42 fennel has a pretty distinct sweet licorice flavor, I will admit that star anise is more pungent. Star anise also doesn't have the subtle sweetness of fennel and has a more woodsy earthy undertone. In short, they both contribute licorice flavor and other subtleties to the souo

[@Shardok42]

@@ethankaufman8577 They may contribute a bit each, but the star anise flavor of licorice is so strong as to overpower any light notes of licorice from the fennel. It is factually incorrect to call out fennel seed as the ingredient that makes this dish have licorice notes; as it is so clearly the anise that is the Star of the show.

[@izzyp7075]

While pregnant all I can think about is eating pho....soooo hungry now

[@xoclair3111]

That is me right now with this perfect cold weather too

[@dubudub876]

fk outta here the best pho spots are the ones that stay open until 3 am and charge

[@8jaytee]

maybe if youre a broke college student.

[@matchalatte73]

@@8jaytee no, bc pho isn't anything fancy or pricey. It shouldn't be costing that much bc of literally how common and normal of a vietnamese staple food. Banh mi's either shouldn't be costing a lot.

[@tonyblunted]

That’s great of you to own a business and still share a recipe that you sell... not many people do that . And that what makes a great owner !!

[@natelabine4308]

"We had a really tough time telling people why we charge an arm and a leg for Pho, our stuff is really special" 40 seconds later "What we do is nothing fancy, it's just homestyle cooking." KFC does homestlye cooking baby I might head there hit that budget bucket.

[@Damian-lh8ft]

Yeah it's crazy. Their pho sans meat is already $5 more than a large pho (lasts me all day) with 2 meats, and that's 5 mins from my house. It's actually crazy, and if you want the short ribs it's gonna run you like $25.

[@Shardok42]

Of note... Anise is why this has a licorice flavor. The subtle licorice notes in fennel seed would never carry over even remotely, especially with anise being the star of the show providing really strong licorice flavors already.

[@golfchvse]

"This is why we are expensive"...2 mins later "We do nothing fancy"

[@cristinacontreras7604]

Mmmmm 🤤😋 Can’t wait to this Quarantine over and run and grab me a big bowl of pho 🍲

[@MoxieBeast]

need to head out to madam vo asap 😱

[@Nhxn_]

If anyone sells you pho over 10$, its not worth it.

[@eslei7913]

IM SO HUNGRY FIR PHÖ SOUP WOW THAT LOOKS AMAZING WITH LOTS OF LOVE IN THAT SOUP TY SO MUCH FIR SHARING 👍🏽👍🏽👍🏽🌟🌟🌟🌟🌟

[@cessiebear]

You don't have to defend yourself, Jimmy. Charge what you want for your delicious food.

[@TY-ob7fz]

I'm a madam vo customer and... great pho. Tried not to make a pig of myself but couldn't finish the whole soup with the rib, was a gut busting experience. I'm doing take out next so can pig out at home. Btw though I love oxtails and it does great in the pho also, but the short rib rocks. Madame Vo is a must do destination in NYC and wait staff ain't half bad either.

[@fluffmallow1159]

Question for the chef: Why boil the bones and throw the water away ( 2:25 ) Don't we lose the flavour when you throw the water away and rinse the bones?

[@Jamesderman]

FluFF mallow you remove the initial level of scum you would otherwise get in the stock. You may lose a bit of flavour but it will provide a final product with a lot more clarity

[@alexandersooksrihenriksen1848]

Yup, you lose some flavour, but the impurities from the first boil are mainly from the blood in the bones which can make the soup cloudy and isnt very "clean" tasting. (pho is all about that clear broth). In the thai version, boat noodles, you keep everything and even add blood at the end.

[@fluffmallow1159]

@@Jamesderman but couldn't you just run it through a fine filter instead? I've seen that done before...

[@Jamesderman]

FluFF mallow might be other reasons why you’d do it this way, but time would also be a bit of a factor, getting everything to pass through a filter/cheese cloth would take a fair bit of time especially if you’re producing a large quantity of stock

[@DoctorMcHerp]

@@fluffmallow1159 Nope, it doesn't work like that. Once your broth becomes cloudy, that's it, you're donezo. You could go through with clarifying it like a French consomme, but that's even more work. The loss of flavor from the initial blanching of the bones is so minimal that you won't even notice it in the final product. Additionally, if you didn't do the initial blanching, then you'd have to stand in front of your pot skimming for hours and hours.

[@Igneus265]

This is Phở Bắc from Northern Region. Northern style focus on broth clarity and takes longer time to cook compare to Southern style that you would normally see in America. It’s pretty rare to see someone make it this way in America

[@Igneus265]

But then he use Thai basil and bean sprout which is a southern style :/ so I’m a bit confuse

[@Alina-rz5ez]

Why is everyone hating on this guy? Leave him alone.

[@100newkid]

Had the pleasure of eating at Madame Vo a few months ago... The service is great. THE FOOD IS AMAZING!

[@Nhxn_]

If u think this is good, try other pho spots, because this is very average.

[@100newkid]

@@Nhxn_ I can't speak for the Pho, because I didn't have it, but as for their other selections like the Banh Xeo and Bún Thịt Nướng, it was above average.

[@bryann_110]

@@100newkid Adding does not grant you any authority btw.

[@EqualKinks]

Bruh sharpen your knives wtf

[@AlejandroJaime213]

Tell'em lol . Shouldve been the first thing .sharp yo shit . Lol

[@aallpprr8998]

Was about to say that .. youvspend 200 bucks for a knife and don’t sharpen it

[@daaznriceballs]

He's a hypebeast. Of course he's going to spend $200 on a knife and probably doesn't know how to sharpen it

[@hevillepeacefoot8647]

His excuse: it’s tender

[@joojoobss]

This guy is a joke, this entire video was justifying how he can over charge at his restaurant... and demonstrating how it’s not worth it

[@snoochiefanooch45]

Labor intensive, but the BEST dishes are simple yet complex in flavors. You sold me on charring Onion and ginger.

[@nathanc9961]

I got triggered when he dropped the bones into the sink and then I saw the net

[@minadopaul8287]

Haha me too

[@fluphenazine1879]

He boils them for over 8 hours. Nothing is going to survive that.

[@thishandleisntavailble444]

wasted the broth.

[@bth992002]

@@thishandleisntavailble444 3hrs is fine. 8hrs is too much.

[@delev11]

@@bth992002 3hrs is not long enough, if you're going to boil the bones, do it overnight.

[@phuongnguyen-yd3bn]

I know the price is a little bit high compared to Vietnamese restaurants in classic Vietnamese town with longer menu, but I still like this restaurant. I never in the shop before but normally order delivery to home, with that shipping time the broth still better and taste original and no msg. Sometimes money is not an issue compared to the high rent in nyc!

[@otsmalls1580]

own a restaurant but cant hold a knife right lol.

[@kimtran5688]

We were taught to hold our sticks the way we hold our pencil. I gold my pencil so 🤷

[@tannercollins9863]

@Super Hater how is that not correct?

[@MP-mz7un]

internet experts on the loose again

[@madisonbaker7056]

Or sharpen one

[@carmeloshin]

@@tannercollins9863 it's not that he's holding it incorrectly perse but it's not a refined look. You look super backwards gripping it like that but it still works. I just hate it because a grown ass man should not be holding chopsticks like a child.

[@thelasonj]

I'm so hungry now! That soup looks amazing! So many intricate delicious steps!!

[@ndlovulwazi]

he's such a mama's boy 😂😂😂😂

[@wed3k]

*looks up the price of supreme chopsticks* *Goes back to watching the video while eating top ramen*

[@fglend73]

Beautiful dish. I love this type of food. But sorry buddy, there’s literally no science behind adding oil to water when cooking noodles. It does nothing to prevent sticking. It just sits on top of the water and floats around. This is an old trick ppl did that’s been disproven years ago.

[@1hades]

fglend73 Pretty sure depending on what type of oil u use it can provide flavour to the broth. Because you can infuse flavours into oil like shrimp. info : kzbin.info/www/bejne/hJ_RdoxtiL98fq8

[@1hades]

kzbin.info/www/bejne/mKragJaPZ6iUp7M

[@1hades]

fglend73 oh wait I'm dumb nvm u were talking about putting oil when u cook noodles LOL my bad.

[@bobbiusshadow6985]

True.. also, there's no need for the water to be boiling when you put all ingredients in the pot (after the cleaning step). I disproved my mom and grandma by dropping the ingredients in cold water filled pot, the pho broth becomes just as clear as in boiling hot.

[@ngatiramona]

Oh my goodness., the real love that went into this bowl of deliciousness.. is phenomenal. You Sir, rock so much!! Thank you kindly for sharing.

[@01dirtydirk]

Phonomenal!!

[@Ceb773]

That watch he's wearing is almost $10,000 if I'm not mistaken. It's a Panerai Luminor

[@yanooo2007]

That why he charge so much for a pho.

[@BBQGuys]

Great tip on charring the ingredients first, love that smokey flavor!

[@officer401]

I love pho...I mean "fuhhh"

[@3tomnguyen797]

officer401 oh hell yeha you’re here

[@whumptapus]

There is supposed to be a complex accent mark on top of the “O”. It looks like a bunch of squiggly marks

[@jasoncates2944]

For everyone who doesn't like Pho, like myself, it's because of the Star Anise and the Cardamom. Leave out those seasonings/spices and it is delicious.

[@zacharyhoffman9294]

Marco Pierre White asks: When do you add the Knorr stockpot?

[@galleryred23]

‘’after i take a nap, 8 hours later” thats me after a bowl of spicy beef pho!!

[@a291295]

uhhh he didn't even use the right noodle. phở needs to be made with a specific noodle, as with many other similar noodle dishes in Vietnam, whose names refer to the noodle itself like bún and miến. I doubt his upscale phở is any better than the $1 phở we get here everywhere in Hanoi.

[@ToMu29]

Different area different pho dawg

[@anngo4140]

fake news, $1 phở are terrible, if you want a decent one you have to pay at least $2 now in HCM or Hanoi, and a bowl of phở in VN is like barely half the size of a regular bowl in the US.

[@anngo4140]

I take it back, sorry, phở in HN are like 40k a bowl and good, my apologies, will leave my original comment for context.

[@stephon4661]

Absolutely Amazing Jimmy! Now that's a bowl of Pho😁 Thumbs up for me!👍

[@isaacscott4485]

"I don't understand why people expect pho to be expensive" "This is really just homestyle cooking, nothing fancy" hmmmm

[@nodrama490]

Isaac Scott yeah I thought the same

[@ThanhBui-zj8wg]

Pho is not and should not be fancy, i don't think any Vietnamese from Vietnam would eat Pho or any Vietnamese food from Madame Vo restaurant. Why? Because what he serves in his restaurant is basically VNmese street food, should not be expensive, they try to fancy it up so they can sell at higher price.

[@alejandro3485]

Thanh Bui no one who’s been to authentic viet places in NY would be a regular at his place. Viet food is fast and cheap. Like you said they try to fancy it up. It’s the same with most of these new “hip” Asian food spots in Manhattan. Pretentious and overpriced.

[@ThanhBui-zj8wg]

@@alejandro3485 You are right Alex but to point out one thing is that Viet food is not fast and cheap. It is Viet food in the State that has been degraded to fast and cheap. We have fancy restaurant too but definitely not selling "Pho" because to Vietnamese "Pho" is a snack, a small meal or a breakfast, should not be in fancy restaurant menu.

[@fartman10284]

@@ThanhBui-zj8wg you have to remember, he is in Manhattan, so he needs to price it accordingly because renting space is so expensive, price of items to make it, and needs to pay employees so it adds up.

[@nguyea09]

The beauty of pho is it's simplicity, beef flank and brisket. No need to over complicate it with expensive produce and ingredients.

[@remyharte1787]

chuc mung nam moi 2019

[@4touchdowns1game29]

Work it to the people work it to the beef bowl low riding low riding LOL

[@Supsup516]

"Growing up, mom is god" as an asian, YES.

[@realPablo1314]

I have not watched a munchies vid that I was very interested in in a while.

[@dotdotdot1113]

Was kinda put off how he exaggerated the quality of his pho before he even made it for us ngl

[@sedelman2]

Agree. A bit defensive and also sooo serious. Ain’t cooking’ supposed to be fun?

[@dotdotdot1113]

@@sedelman2 exactly

[@dayleedumped]

im just curious, not aiming this at you but, i wonder if these munchies docu series actually uses the real ingredients and technique that they do at a restaurant. Why would they give away their recipe for success? I always feel like theres some secret that is kept although im not 100% sure

[@zofobread]

​@@dayleedumped I'm vietnamese. There's nothing secretive or special about his recipe. This is all very standard, including the stovetop toasting of the onions etc.

[@Ndendy1]

@@dayleedumped pho is not that hard to make, the taste is all the same. The secret is how you can archive the taste with the cheapest ingredients. He revealed the recipe for everyone but doesnt mean we can copy cause it's way too expensive.

[@Rottenkirsche13]

I really don’t give a pho about soup But ramen and pho 🍜 🍲 are the best

[@LiteBluBeltBoy]

If you close your eyes and listen to this guy, he sounds like Jack Black

[@lichee12]

just relistened to the video and this is so spot on.

[@privatejoshuadancer4370]

your mom sounds like jack black.

[@EmmL1223]

Just came from eating pho 🍲 and then I see this on my feed 👌🏼

[@harrymiram6621]

WHY did he pour out the water from the first boil?! ALL Viet restaurants have seen, strain first boil thru cheesecloth & add more water to pot, so that you lose NONE of the flavor! OR chill broth 6-8hours and skim off fat layer....Am just saying

[@TheKingBoy-zy3oo]

My grandma uses oxtail for the pho broth. It’s the best cause of the marrow, also, she uses cheap ingredients, and I bet it still taste better than his bowl of pho

[@watermelonjuicyy]

Supreme chopsticks lmaoo

[@mikeschwede]

Love it. Little hint: take a tea spoon instead of a knife for the ginger. It's so easy to get the skin of with the spoon.

[@michaelmastro9382]

Contradicting himself. Its nothing fancy? But you said your pho is soo expensive because you use better ingredients and techniques.

[@sythirius42]

I dunno, I think something can be good quality and expensive without being 'fancy.' When I hear the word fancy used about food I tend to think in terms of presentation, garnish, and how complex the recipe. But maybe that's just me.

[@masamunexs]

Using high quality ingredients isn't fancy. How is there any contradiction?

[@Brandon-ob9rg]

Trust me. If you were to see how a normal restaurant makes pho, you would see half of the bones and meat and alot more powder packets.

[@Cyrribrae]

Pasta is nothing fancy either, but doing it right and using good ingredients (generally, better than the ones they used to use when the recipe was first developed hundreds of years ago) takes time and money. Or steak. Or sushi. These can be incredibly simple preparations and presentations - and sometimes those are the most worthy of their high price tags.

[@joosunkmybattleship]

Presentation wise, it's not fancy, there isn't any really fancy technique either. But it is labor intensive and using high quality ingredients can make a dish expensive

[@kylelee3277]

Back if his head looks like he just woke up. Vice played him.

[@hihai_TV]

Lmao saw that too

[@RoyontheHill]

What I learned from this, buy pho don't bother cooking it

[@nodrama490]

ROY HILL it’s actually very easy , he just makes it sound hard

[@deesong6722]

I love pho, and this makes me hungry. Looks yum!!

[@Jaggy9]

If he serves Pho like this in Vietnam. I’m sure his restaurant will be empty. Lol Newyork is all about Hype.

[@matthewlu150]

Gotta teach this man to cut the beef against the grain. Especially eye of round will be super chewy and tough

[@MrCrazysexylazy]

You over charge your food b/c of the space you lease and not the quality of product BS,

[@jacksonmay153]

it was mediocre at best. Nothing memorable. Way overpriced due to the location.

[@hershey50317]

High quality ingredients uses eye round beef.....

[@Brandon-ob9rg]

Most restaurants use pre-made pho powder to make their stock. You also don't get that huge short rib.

[@liangjunzha5483]

hahah I was thinking about the same thing...such a thick piece of eye round....is it gonna be tough or completely raw... @@hershey50317

[@ironmanslippers7666]

Very True

[@omgitsme435]

This is very standard pho style. Charging 22$ for that.. I'm not saying pho needs to be cheap but it doesn't need to be overpriced either.

[@KnightSlasher]

I want some who else wants some

[@MoranisToboggan]

Southeast Asian food isn’t cheap . It is by far the most labor intensive type of cooking . True home cooking 👍🏻👍🏻

[@freesoul1349]

MADAME VO SOUNDS LIKE A CHINESE BROTHEL

[@billypilgrim1]

They serve G.Is in post-colonial Vietnam

[@MP-mz7un]

chinese....yeah

[@jjtc6881]

Well, they do sell broth.

[@thanhdinh3179]

rudeboy rupert bro get your countries right! It’s Vietnamese😑

[@freesoul1349]

@@thanhdinh3179 The minority group living in Vietnam consisting of persons considered ethnic Chinese. They are often referred to as Chinese Vietnamese, Vietnamese Chinese, Sino-Vietnamese, or ethnic Chinese in/from Vietnam by the general Vietnamese populace, Overseas Vietnamese and other ethnic Chinese. that 1 guy that dosnt know about his roots loool

[@Richardsmith-hc5ur]

For easier ginger peeling, try scraping with a spoon, but Im sure the char & smoke add flavor

[@tonglong1647]

Im sorry but that was level 1 Pho

[@sophiatran8204]

My dad just made the best pho ever. I’m eating it right now

[@Longstuff]

Those thin dry/dehydrated pho noodles are not high quality.

[@lafemmerowena]

i was watching this and am like i never buy those lol.. cheap to me. or maybe i dont know better bt yeah i didnt like those noodles lol

[@salvatorefrisina5959]

All I can see is cheap cuts of beef, and inexpensive ingredients. Nothing “high quality”

[@TheJohn132132]

@@salvatorefrisina5959 high quality products doesn't mean expensive high-end luxurious ingredients. Using high quality products means that u'r using a product that's fresh, well prepared, well-cared for. Products that sing the maker's love, care, skills, and craftmanship.

[@rs0gunz]

@@salvatorefrisina5959 With Vietnamese Food, Fresh and Fresh is the top of the cook's conditional list.

[@AIERBIZ]

Great. Thanks haven't had pho in years. A good idea to save that water you dumped for a stock. 😉

[@AIERBIZ]

@@XtianAmante not for Pho but rice or something. Waste not want not. LoL I had a cookie channel coming on here but I waited too long so now I have to change the damn name. I hate when I do that. I may have to redo all the videos

[@AIERBIZ]

@@XtianAmante I guess with different styles of food. Usually I'll get all that along with the ends of vegetables. Use a cheesecloth and a strainer then cool it off is skim off the fat and gelatin. Now I think about it that's too much work

[@porneliushubert1946]

The pho is actually really damn good. You can taste the rich broth paired with the high quality ingredients compared to the Chinatown special which is salt water msg to this. People are going to complain it’s expensive but who the hell pays $10 for pho and not expect cup noodles quality. In the end you get what you pay for. It’s not for everybody but the ones who can afford it can understand it’s the real deal.

[@ethankaufman8577]

I'm not disagreeing with you on his pricing, but I've been to a few hole in the wall cheap neighborhood pho spots that are $10 a bowl for a bowl bigger than your head with all the richness and flavor of an $18 bowl elsewhere. Location plays a big part

[@neb-roqket8739]

I pay 9$ in a local spot in nyc. And its the fucking BEST! small place and made with actual love. Foh

[@Dan-hn1lx]

Wow my local Vietnamese place charges $10 Aus and its authentic as can be the most expensive dish is like $15, but it doesn't have three meats in it so the price is understandable..

[@ethankaufman8577]

@@Dan-hn1lx yeah the place I'm talking about it's 11 for brisket, eye round, tripe, and tendon

[@sebastianalcazar]

your just wasting money

[@lucifermeowstar4604]

My man killin it! I haven’t had Pho in years!!!

[@marshallrayy]

I kinda laughed when he said he wanted to give a great product by giving high quality cuts of meat and etc but then provides standard meat that every other pho restaurant offers lol then he indicates that theirs nothing fancy and its just homestyle cooking, if thats the case then why charge an arm and leg for pho?

[@katrogers3932]

Because of ALL THAT WORK... PLUS Some Guy has to Stay All Night AND WATCH THE BROTH!

[@skate769]

I prefer pho with beef balls, it makes the soup taste really good, and since the soup also changes the noodle's taste, it makes the pho taste so much better

[@pudanielson1]

All MSG bro

[@VincentMills]

Doubling down on the irritating music, I hear.

[@raidazz1]

Dayyum.. I'm gonna faint from hunger.. That was one hell of a beast mode Pho