PHO BO - BEEF PHO with Instant Pot

[@FloLum]

Perfect for our Raincouver weather! Simple recipe to warm up with. Hope you’ll give it a try.

[@trixiedelight9874]

I just picked up my beef neck bones♥️

[@drksidhe69]

Just got a bag of beef bones to stock up on some beef broth. I am so going to make this. So perfect for Vancouver weather

[@donovanprimm457]

Sorry this sounded good because I love soups but I'm allergic to clove , anise , & fennel ....so i cannot have this.... I know you didnt use fennel.... but those are 3 tbings I'm highly allergic to.... I found out the hard way.... but love all your videos & binge watch them often....👍

[@carsoncohen3921]

I know im asking randomly but does anyone know a tool to log back into an Instagram account? I was stupid forgot my password. I love any assistance you can give me

[@alaricluciano4238]

@Carson Cohen Instablaster =)

[@anfernee6566]

I love eating pho even when it's 110° outside here in Texas

[@farkhodkhikmatov4738]

Actually, people in warm and dry areas of the world either drink hot tea or hot meals to cool down. It makes to you sweat and causes your temperature to drop.

[@stevebruh5019]

Cheers from Arizona!

[@brookejeffers16]

Same here in AZ!!

[@Penelope416]

I am in Dallas as well. I used to hit up the Pho shops in Richardson or Irvin Tx. I really enjoyed them.

[@RioTDollTV]

Its 10 degrees outside here in Texas and I wish I were eating pho.

[@givemewings2travel380]

I just made this! I had to make a few alterations for lack of certain ingredients, but it turned out beautifully! The bones I bought were mostly knuckles, do not a lot of meat, but beautiful collagen and calcium. I used a Chuck roast instead of brisket. In hindsight, I will definitely cut off excess fat if I decide to use it again. I actually love the fat on the meat, but it put too much in the broth. Since my IP is so big AND I had a lot of meat and bones in there, I used TWELVE cups of water. 🫤 Definitely needed more salt/fish sauce, but I can add that later. The spices were still spot on! Since I wanted to defat the broth before I add seasoning, I strained it and put it into jars. Thankfully, there was just enough for a mug! I used the Chuck roast, rice (since I hadn’t prepared any rice noodles, Thai basil, a bit more fish sauce, soy sauce, green onions that I had on hand, and chili oil I made. No bean sprouts or cilantro on hand. It is absolutely comfort food! Thank you so much for sharing your recipe!

[@SpearChuckUngawa]

I put beef tendon and joints into the pot, cooking it for an hour wasn't long enough to gelatinize the cartilage so I put it back on for another half hour...it's got 10 moe minutes...It's awesome!

[@marketbuy]

Suggestion is to “toast” the entire onion and ginger on the stove burner to get that smoke charred flavor. Also, allow the pho noodle and bean sprouts to soak in cold water for few minutes. Then quickly dip the wet pho noodle and bean sprouts into hot boiling water (about 15 seconds)

[@minaprincess3696]

Made this today and honestly I was thinking I would screw up but following your steps it was amazing! I’ve always wanted to learn but standing and letting it simmer for 6 hours didn’t seem fun so thank you so much for this video!!!

[@lorettaoverholt4049]

Flo, Here is a little trick for removing the skin. I slit the first ring and remove it. Then bend it as you peel the skin off it. It comes off much more easily for me. If you're just going to chop it's a good trick, just put it back around the rest of the onion and chop.

[@FloLum]

Brilliant! Thank you, Loretta!

[@TheFragrantBunch]

I recently made miso ramen using your recipe and it was a huge success. My roommate said he'd pay $18 for that bowl! Just yesterday I was looking at pho recipes and now you have a recipe for that too. Thank you so much! I can't wait to try it.

[@FloLum]

So glad you enjoyed it!

[@claraives7844]

If I could like this recipe multiple times, I absolutely would! My family and I are total Phó fans but it does get pricey for a family of four, and with a busy life, spending at least 6 to 8 hours to cook it is Not an option. THANK YOU, THANK YOU, THANK YOU for this recipe!!! Happy holidays 😃😍!

[@FloLum]

Thanks, Clara! Hope you like it!

[@mariedacamara9753]

Thank you for sharing this video. I'm going to try soon

[@sarahvera3372]

OMG!! Thank goodness for Flo!! So glad you shared this recipe. Here in the San Francisco bay area, it had been so terrible with all the Ca wildfires. Air quality is at its all time worse, and im always trying to figure out how to simplify our favorite food without having to always leave the house. Pho is a staple and this is perfect! Your the best, thank you!

[@FloLum]

I am so sorry to hear about all the fires in CA right now. I used to live in SF, so this is especially close to my heart. My favourite Vietnamese restaurant is in SF and I always have to visit Yummy Yummy when I am in town. Hope you enjoy this recipe! Stay safe!

[@chau2k5]

Came for the pho. Leaving with a book and desperately needed oil dispenser. Thank you so much!

[@FloLum]

Happy to help! 😉

[@JerryLursx]

My grandma makes it almost the same way only she makes it the night before but still very good! I was drooling watching u cook this recipe! 🤤 👍👌

[@ghanus2009]

Absolutely! Broths like this are best next day.

[@Meggs23]

I love this channel. I JUST got my IP and super excited for all these wonderful recipes. Thank you!

[@flyjsgirl]

I attempted your beef pho recipe . It came out perfect . Although it took me a little longer . Thank you !

[@pugletbuggs]

Yummmmm!! A neighbor from years ago was Vietnamese :) I loved Xue so much! She taught me several dishes and this was one! Thank you for today! I love my memories of Xue :) My adult children have always called it Xue Soup!

[@FloLum]

How wonderful!

[@Memo-nd6fj]

Wow fast Pho. I use my Instant Pot for everything, why not Pho! If this comes close to what my local Pho shop makes I will be happy for the rest of my life!! Thanks again and I will start following your channel.

[@thundermicelouie5787]

I love how you refer to the cookbook on screen.

[@quipio1551]

You guys are so awesome! Just got an instant pot on sale for my boyfriend in Georgia and I can't wait to do more dishes like these. Thank you for the inspiration and your humor!

[@Michael-vu9si]

Love the style of this video, and the chemistry you two have together

[@rnmansfieldjr1664]

Flo and Dude...you've done it again. I can't wait to follow your lead on this recipe! Thx.

[@denniscarman9340]

I really enjoy the Pho ( don't know how to add the squiggly mark over the "O") that Chad prepares! I'd be happy to eat it often, but I can't because he is daily finding new things to cook for the family and friends. Thanks Chad!!!!

[@sherylbentick8085]

Finally got my act together & bought the cookbook through Amazon. I have loved & used your recipes for a long time & will be glad to have the cookbook as a reference, plus I wanted to show my support for both of you 😊 I love the channel & the recipes, can’t wait to try this one! Best wishes Sheryl Bentick 💕

[@FloLum]

Thanks so much for your support, Sheryl! ❤️

[@OkinInc]

Just got my Instant Pot yesterday and will try this tomorrow. Kia ora and thanks from New Zealand guys, loving your videos. Subscribed. 🤙🏻

[@thefirstnoob5577]

I love Pho. So delicious.

[@shellygbean7453]

Thank you so much for sharing! I love Pho Bo and actually have have the seasonings but dreaded making on stovetop. I think this will be happening soon at my house! Love y’all and appreciate all the hard work y’all put into your channel.

[@FloLum]

Thank so much, Shelly! Hope you like it!

[@lindafox7822]

Thanks for this video. I love all soups like this. It’s like a warm hug,! I’m a new fan of yours.

[@kellyprice2582]

Keep the pointy bit off the onion on and when you chop it in half use it like a tab and pulls of the layer of skin if that makes sense lol so excited to try this

[@patrickwallen5065]

Dude has the best job!!!

[@tomluong2536]

Your recipe is so helpful

[@mellowsomera1546]

You and Dude are really a tandem. I feel hungry every time Dude do the taste test. Love you both.

[@mellowsomera1546]

We had it last night no leftover but we will make it again for today. You won’t get sick eating every day. We love all your recipes. I’m not a cook but I follow all your instructions and buy same ingredients.

[@ALWhiteAuthor]

Tip for peeling onions, cut it in half and remove a full layer. Saves so much time.

[@jeffforbess6802]

Cut in quarters to safely mince, as well.

[@redrobotmonkey]

@@jeffforbess6802 If you cut it in half, you can use the grid method to mince, it's safer and faster.

[@TMB247]

Thank you guys ... I really thought I could smell that ... it looked so good

[@lsewong101]

You have a very good and diverse sense of cooking skills of international foods!!! Keep up the great work on the youtube channel.

[@estherpennington7826]

This gives me the confidence to at least try making pho now. Thank you

[@jazzgod21]

I second that knife skills class.... i was freaking out a bit 😂😂

[@FloLum]

LOL! I'm always saying I need to take a knife skills class. But frighteningly, my mom does the same thing. Wonder where I got it from. 🤔

[@TheKamakuraGardener]

Jeff Taylor: Me, too, Jeff! 🥺🤣😂

[@ghanus2009]

@@FloLum Love to your mom, but knife skills are like life skills. You need them! Haha

[@hofy3393]

She holds the knife correctly in her right hand. Her left hand is her guide. It doesnt look safe, but she is used to it and would probably be more dangersous for her to try changing now.

[@SUHABOUT]

Great recipe!! Thank you :)

[@LaurynMc]

I never clicked a new video so fast! I have made many of your recipes.. I cannot wait to make this!

[@FloLum]

LOL! Thanks, Lauryn! Hope you like it!

[@kevinbui4059]

Awesome! The secret to my pho recipe is lots of fish sauce! 1/2 cup, and some times a little more to taste!

[@weege001]

Thank you from Phoenix... The dude and all of us abide

[@arceliacody3546]

LADY, AM GOING TO TRY UR RECIPE. IT SURE LOOK DELICIOUS. I AGREED WITH YOU. WHOEVER NEEDS ADDITIONAL SALT OR WHATEVER CAN ALWAYS DO SO. HOME COOKING ALWAYS TASTE BETTER AND MORE FOR THE FAMILY THAN THE RESTAURANT. YOU CAN BUY QUALITY MEAT AND COOK IT MORE DELICIOUS. I CALLED THE RESTAURANT FOOD AS COMMERCIAL COOKING. GOOD COOKING.

[@dalebatten]

Identical oil dispensers are available at our local Co-Op in Calgary for $3 each.

[@gracel3320]

Wow, that looks wonderful! I have your cookbook, can’t wait to try it! 😊

[@FloLum]

Thanks! Hope it works out! The additional ingredient is fish sauce.

[@casantin1]

Thank you so much for your videos. I've watched several of your instant pot recipes and I cant wait to even try to make mashed potatoes! You're so personable, and I love your friendly smile. Thank you for all you do, and inspiring the inner cook in me.

[@FloLum]

Aw... so kind, Carol! Thank you!

[@goodnewsineverylanguage3579]

Just put all the ingredients inside the instapot and looking forward to having this dish as I make it for the first time! Thanks Flo

[@WillKarst]

This is great, taking a shot at the recipe today, question about the black gunk in the bones, isn't that the marrow...is it optional to leave it in?

[@FloLum]

Nope... that black gunk that comes out of the bones when parboiling is the impurities - like old blood and such. If you're talking about eating bone marrow, I believe they do the same... get rid of the impurities, then you eat what's left. Hope you enjoy the recipe!

[@glendastryker3554]

Of all the pho recipes I have watched on KZbin, I like yours the best. I made it and it was great. Although I think I used more star annise than you do. And I shouldn’t have.

[@gabriellethomas9514]

I’m so happy i found you and yours! Awesome food and great humor! Love!!!

[@JoeMaza]

I bought a pair of the oil dispensers via your Amazon page. I agree! They are THE best. I keep annatto infused oil in one. I might put garlic infused vinegar in the other. Thanks, Flo (and Dude)!

[@noodleshead9596]

Thanks Flo. Photo is one of my favorite soup noodle. Yum!

[@richlande3799]

awesome as usual dudette and dude.

[@JessicaBlack2406]

Great job! I'm going to try it!!!

[@builderjack]

Such a pleasant couple.

[@conniepollock4778]

“Rainouver”! That’s cute! Send some rain to us in Northern California plz! That soup looks amazing! I’m going to try this recipe! Thanks Flo and Dude!

[@FloLum]

I am so sorry to see all the fires happening in CA. 😢 It rains here about 265 days of the year and we still get forest fires and water shortages in the summer. I don’t get it. Thanks, Connie!

[@OkinInc]

Finally trying this recipe of yours today Flo, can’t wait! And man how I envy the Dude for getting to eat everything you make. He’s got the dream job! Kia ora from New Zealand whanau.

[@3dlovely]

Great video! The Pho looks absolutely delicious. Also, thanks for finding the oil bottles at Amazon and posting the link. I placed my order and can't wait to try them.

[@FloLum]

Yay! I may have to pick up a few more myself. Thanks!

[@donnamikasa]

Oh yum! I'm making your Mom's Beef Stew tonight but will definitely make this next weekend!

[@g.cosper]

Beautiful

[@franklinamanda3425]

I like that you looked back at your own cook book.. I would do the same thing 😄

[@choochness71]

I so want an insta pot after seeing all your recipes. Hoping to catch a sale I love pho so wanna ty this recipe

[@FloLum]

Make sure to click my IP link in the description on Black Friday. Hopefully there will be some good deals!

[@MrDarthvis]

When you release the pressure, how would you avoid the gunk spraying everywhere? Should I just cover with a towel while releasing pressure?

[@FloLum]

We are told never to cover the valve when releasing the pressure. If my pot is really full and there’s a chance it might spew, I usually stick a wooden spoon handle through the handle and slightly lift up the valve to release the pressure slowly. Hope that helps.

[@GO0DWOLF]

Flo Lum Quang Tran did pho in his instant pot and his valve went off like a geyser. But he used a lot more ingredients. He thinks an 8 quart might be better for a decent sized batch.

[@margaritarivera9143]

I CAN'T WAIT TO MAKE THIS DISH, LOOKS YUMMY -THANK YOU !!

[@trixiedelight9874]

Hi Flo. I followed your chicken caccitore recipe...PERFECT. I'm back to make Pho today😉

[@MM-br1hm]

Thanks for the recommendation.

[@MrVasmikey]

Dude is so honest!

[@wannahockachewie897]

Just curious. I've made pho before, but it always tastes like something is missing. And I'm more or less adding the same ingredients as you do. However, when I add a bit of MSG, it always seems to hit that missing piece. I know MSG gets a bad rap, but do you think you need to add MSG? Even with more fish sauce, I can't seem to get enough of that umami without it.

[@FloLum]

My understanding is that MSG is natural in foods and it is a flavour enhancer. I personally don't use it. I suppose it's ok so long as you don't go overboard. I did find we ended up doubling the fish sauce and that increased the umami.

[@bigpoppa97236]

Pho get about it! This looks so good!

[@FloLum]

😂

[@groovyfoodiess]

I can’t wait to try this! Will be doing it tomorrow!!

[@monetarymeerkat]

How was it

[@groovyfoodiess]

@@monetarymeerkat I used a generic pressure cooker and found that I had to triple the time to get the flavors of the spices out. Definitely double the spice amount as well, and add much more (maybe 3x) fish sauce! Overall the recipe was a solid recipe, just needed more flavoring and cooking time.

[@RandyBrazil]

I have been waiting on this one Flo! Thanks!

[@FloLum]

Thanks, Randy! Hope you'll like it!

[@RandyBrazil]

I have that oil bottle too. Four of them. I also picked up your book today. Thanks for all your hard work!!

[@FloLum]

Appreciate the support, Randy!

[@briansuper315]

I'm definitely going to try this recipe when I buy an instant pot. Great video Flo! Keep it up

[@susanmorelli4519]

Thank you Flo!! 💗

[@smgeier]

This looks great!

[@jenniferw1173]

Love those flavors! Going to have to try this one. Hard to come by soup bones where I live but will be in the lookout!

[@leighrobinson19]

Hello Flo,thanks for your Vietnamese recipe ,I'm a new subscriber of yours, once again much love and respect to you 1/18/2020

[@calolson9572]

This episode is faster than auto focus! 😂😂😂 Awesome as always - thank you, friends!

[@FloLum]

We need a faster camera!!!

[@calolson9572]

“We’re gonna need a bigger boat!” 😂😂😂 (And a faster camera...) You guys are amazing, by the way. Wanted to make sure get that in!

[@cprpottsville]

Awesome recipe. As for fish sauce, most Pho restaurants here have it on the table so I think they probably under salt and let the audience add to their licking. Going to have to try this one!

[@FloLum]

Smart! We don't get fish sauce on the table here. They usually serve it with Siracha and hoisin which I don't like to add. Hope you enjoy this recipe!

[@doody9326]

Totally dug this vid! You and your partner/husband talk to one another like my husband and I do... I feel you are Canadian too (Vancouver BC and not not Van. Washington)?

[@FloLum]

We are indeed Canadian! 🇨🇦

[@teriyoung8922]

I have made your chicken Pho and pressure canned it - in pint jars - just for me. broth and a bit of chicken..... super duper yummy. and pretty fast for an again-single-mom with no kids at home. just boil up the noodles and whatever you have in the fridge.

[@FloLum]

What a brilliant idea, Teri! Glad you enjoyed it!

[@teriyoung8922]

@@FloLum sometimes it is hard to make a 'real meal' for one, but I do love your Chicken Pho (which I got originally online from you, and then in your book). and I have (sob) roosters that went to freezer camp = who are perfect for making this. I usually make a double batch (one with whole birds, one with bones) and then meld the broths. I measure out your spices into small canning jars so they are fast to dump into the pot as I cook - if you are measuring 1 cinnamon stick, why not 6? little 'ready to go' spice jars that reduce the resistance to starting the process (Phocess?). the onion and ginger are easy, of course..... but pressure canning up the extra broth and chicken (or duck) has been a wonderful thing - Then, it is just a case of gathering the herbs/hots/bean sprouts etc and pulling a quick meal together.....

[@reyznbran9586]

i don`t know why in english cilantro and coriandre are not the same ? in french it is ( seeds or leaves ) but very very good video and recipe i will try that one tonight ! thank you for sharing your recipes !

[@blossompure]

i am craving pho like no tomorrow ,i never tried it bec i cant find halal ones,i will try urs thank u so much

[@ghanus2009]

Could be that it is a Vietnamese dish.

[@pngo1818]

Looks so delicious! 😋We have the same salt container! 💗

[@FloLum]

Love that salt container!

[@dianakampen]

Hello! This looks delicious! Is the book available in stores ? Like indigo? Also, just wondering what store you bought the meat at? Thanks!

[@FloLum]

Hi Diana, books are only available on Amazon. Link in the description. I think the meat was purchased at Kim’s Mart or T&T.

[@mybrainhurts924]

Ok I don’t have a instant pot but I do have a pressure cooker. Can I do it in that and how do I adjust

[@macgurrl]

You guys are awesome!

[@mike97525]

thanks

[@TheKamakuraGardener]

Great for winter comfort! 😋😋🤤🤤👏🏾👏🏾👍🏾👍🏾

[@goldwinggal]

I've never had Pho! There's not many places around here that serve it. I'm a little nervous about the fish sauce. Is it strong tasting? I might need to drive to a larger town to try this, so I know what it's supposed to taste like.

[@FloLum]

The amount I add here is not overwhelming at all. We ended up adding another 2T in the end. It is a strong flavour if you are having it on it's own. Hope you'll give it a try, Fran! And hope you are feeling better! ❤️

[@goldwinggal]

Flo Lum , I will try it! There’s a couple of places in Augusta, Georgia (not far from my home) that are supposed to have great Pho. I am feeling a lot better! I even got to drive this week!!

[@cillaloves2fish688]

1st time viewer here... I was looking for some Beef Pho recipes n found ur channel... this seems pretty simple and not so pricey to make, I'm gonna try ur version in my off brand pressure cooker (not an IP)... I need to learn how to use it! Today would be a great day for soup, it's cold outside! By the way, I'm ordering ur cookbook and the oil dispenser! And... I sub'd! Gotta check out more of ur recipes!

[@FloLum]

Thanks! Hope you enjoy the channel! Appreciate the support!

[@Daracle]

Looking forward to this.... My favourite is Sate Beef Pho....Do you know where to find a good sate recipe that could be used with this one? Thanks!

[@FloLum]

Thanks, Jonathan! Sorry, I don't.

[@marianmaxwell2341]

What do I do with the cooked meat from the beef shank and bones?

[@dorcaslee]

I have been waiting for this recipe!! it is jeffrey's favourite dish ever. he says he can eat it every day. I'm excited!!!

[@FloLum]

Yay! Hope he likes it! I did add a another 2T of fish sauce to the soup in the end.

[@adr4215]

I like this one

[@kylepsheridan]

I don't have fish sauce, living in South America, can I just do more salt or substitute soy for it?

[@HN-nu6ed]

No soy, soy will change the taste. You can add more salt.

[@64MrDanny]

YUMMMMM,,, LOVE ME SOME PHO... 😯🍜🤤🤤🤤😋🙏

[@silversterparty]

well thank you, now i'm hungry :) looks amazing. will try this weekend.

[@emilys1190]

How long did it take total? Like getting the pot up to pressure and everything?

[@sbmal]

Well done. I must try this!

[@pcbl1629]

Hi, would you mind sharing which was the store you found the oil dispenser? Im also local to YVR. Thanks!

[@FloLum]

If you would like to support us, the link is in the description. Otherwise I believe I picked it up at the Gourmet Warehouse.

[@gracel7132]

Thanks for the video! Is Dude getting used to a new camera? The zooming is constantly adjusting probably due to the movement is too swift for the camera to catch up to... makes me a bit dizzy.

[@MizCosmopolitan]

I got some frozen beef bones. Do I need to thaw them out first before making it? I know to par boil it first but would that be enough? There won't be any explosion from pressure cooker? 😅

[@FloLum]

If you are parboiling them, you might have to boil them a little longer if they are frozen. And no explosion because they were frozen.

[@MizCosmopolitan]

@@FloLum okay thank you! 😁❤️

[@joshuaseto7411]

How did you cook the brisket? When I put mine in the instant pot it was too tender and was falling apart when it came out.

[@FloLum]

Oh no! I just put it in whole.

[@joshuaseto7411]

Flo Lum I’m from Vancouver too, where do you get your meats for these kinds of dishes? T&T?

[@FloLum]

Yes... usually T&T.

[@joshuaseto7411]

Flo Lum thanks!