Pho Tutorial: PRO Level Pho broth in one step!

[@ExaltedWarrior]

This guy has the BEST restaurant name ever! Pho Queue

[@HOsaroth]

It almost sounds like F*#$^u lol. We have a restaurant in Toronto that's called Momofuku. It almost sounds like Mother *@&#^%r lol

[@hestermaria2575]

Colorado has a restaurant named Pho King.

[@ExaltedWarrior]

@@hestermaria2575 Noice!

[@keyonkelp]

In Vegas we got. “pho Kim long”

[@hf..7271]

@@HOsaroth😂😂😮😮

[@yawenliu6648]

Wow! I am Cantonese and HUGE Pho fan, one day I will make my own Pho broth. Never thought the bones need to be roasted as well :) The clear and amber color broth is totally worth the roasting process

[@hanhong3701]

Love the content man, been sub to your channel since the start! I'm a young 26 years old pho restaurant owner and really thankful for your videos. I love how modern your Pho joint is and I look up to your restaurant as a standard. To be frank, I'm tired of so many ghetto and old fashioned majority of Vietnamese restaurant owner operate here in the US, I can't learn anything from any them, so watching your videos really give me joy!

[@SnedyEDC]

Hey bro, just read your comment and at your age owning a pho restaurant is huge , that’s inspiring . With your positive attitude and motivation, I’m sure your restaurant will be just as successful as this one. Keep up the good work brah. 🤙🏼

[@nectarpeach2853]

Lol you hating on the old joint, but real people know the good shit is at the hole in the wall shops. When we see some fancy “elevated” joint we know it’s gentrified, aka Asian grow up in white america. You think you can fool with good aesthetic, but it’s not gonna fool folks that keep it real.

[@juanmoreno6822]

Leighton Mate you are for real , thanks ! I have lived in Viet Nam for 24 years working for years working as a pilot in Vietnam Airlines, Now retired ! trying to open a Pho Bep in Mexico City ! show the dammed Mexicans the delicious Vietnamese Soups . you have a AAA+ for your excelent videos and your witty way around it !

[@Mahiru]

I've never even thought of roasting the ingredients first. Definitely going to try it! Even if most folks can't relate or what not, we can still take some tips and tricks to apply to our lives 😁

[@Witnessdomaining]

Coming in at 17.5k subs. All the best from Norway!

[@josebarajas619]

Pho is absolutely one of my favorite foods in the world!I can eat pho every day for the rest of my life and not get tired of it.

[@Pho]

Uhuh same. That's why it's eaten in Vietnam breakfast lunch dinner 365.

[@joschie75]

Love the part with the competitive family as a reason for the extra effort 😂 also the part of the staff having to admit broth B is better. Leighton has such great taste of humor. Love it ❤

[@newyorknewyork926]

Before the dexter reference I was legitimately thinking you could be a serial killer 😂😂

[@Pho]

😆 The only thing I'm killing it in is in soups (i swear) haha

[@kikibrewer6571]

Bro this is going to blow up! Thanks man. Loved the help. Been making pho as a gringo for awhile now, but your tips have helped me take it to the next level, especially preparing and freezing the broth! Thank you and keep up the work

[@thongsookviengkone7128]

The your restaurant so high Hi-Tech. Where I come From .We always eat photo. Morning and night .Even now I live in Canada .I was so happy when they start to open pho restaurant 17years ago. Even I know how to make it but its just easy just go out to eat. Thank you for sharing.

[@benl6328]

Already hit the like button before even watching the video. Been waiting fot this since I first subbed. I'm a home cook and made your broth twice now. Not hard really. Maybe 2 hrs over a weekend to make. I make 12 liters of concentrated broth at once to save time and give it to the rest of the family. I freeze my broth anyway into half liters. That gives me enough to put in about 2L of water and have Pho ready to go in about 20min on a weekday. I think freezing it makes it cloudy though, but at least the flavor is good. Looking forward to your next one!

[@Pho]

Thanks Ben for dropping a comment. Yes we think alike. I like to make my bone broth concentrate ahead of time (on a quiet day) then simply blend it when needed to turn it into a Pho 😃

[@maveriks463]

Good stuff, may the Pho be with you 👍

[@virginiaamaro5694]

🥣🍖THANK YOU LEIGHTON FOR THIS TUTORIAL FOR A PERFECT PHO. I'M EXCITED TO TRY IT WITH ROASTING THE BONE FIRST & CHARRING OF THE OTHER INGREDIENTS, THE BROTH IS THE BEST PART OF THE PHO, ITS DELICIOUS & COMFORTING. BLESSINGS TO YOU MR. LEIGHTON🙏🏼😊

[@watchman316ly]

Leighton - Vietnamese pho restaurant owners are hatting you for this tutorial-lol! They're going to treat you like how the Chinese martial art masters treated Bruce Lee. I do love your videos on pho though- thank you!

[@Pho]

😁 thank you so much for the kind comments haha Yes I do my best it's not easy being a one man band but it's getting there but thanks for the support I do appreciate it.

[@FairleyTrashed]

This answers a huge question I’ve had for a year now. All the Vietnamese recipes (I’m always looking for authentic grandma style) I’ve been using always come out cloudy no matter how much I hover over the pot to prevent boiling. Joshua Wisemen did a roasted version and I haven’t tried it thinking what would a white boi Texan know……

[@Pho]

Thanks for dropping a comment. You certainly on the right channel but I'm sure I do it way better than my grandma and mum haha Yes hopefully you got something useless out of this video ie solving the cloudy broth problem.

[@almeidacheang7853]

nice work my friend

[@phakapanwetjarad7828]

I like your style , and your recipe are actually so good!!

[@sleeks9939]

😊

[@heretikpapy]

Super docu. It's very helpful. Thanks.

[@J_LOVES_ME]

Wow, nice kitchen!! 🤩Thanks for such an in-depth tutorial! This is a treasure, as I know how secretive Pho chefs can be (my husband is Vietnamese) so getting this level of advice is amazing! 🍜 made this last weekend. You aren't kidding when you say it's strong!!! We couldn't eat it as it was, had to dilute at least another 50% with broth & water. I have adjusted on my end and will add probably 1/2 the amount of spice, and may eliminate the clove altogether on my next batch.

[@Fragilehandlewithcare]

Another great video. Probably one of the only pho broth in depth details

[@Pho]

Thanks for the supportive comment. Will be going very in depth on this channel.

[@athenaformosa799]

I love your approach to cooking the pho . I made it according and it taste great

[@Pho]

Thank you so much for dropping a comment. Always makes my day hearing great results from these methods =)

[@entertainmententertainment3355]

Nice tutorial PHO Video. Thank you for sharing. KEEP UP the good work.

[@Pho]

Thank you for dropping a comment much appreciated 😀

[@robertdepesci3418]

i love fur broths too

[@mike92505]

I like fur burgers😂

[@SweatLaserXP]

Dude, this is a great video! Pho is one of my all-time-favorite foods, like many millions of other people. I want to be able to make batches and freeze them.

[@hardcoreplur]

Send by Jason Farmer. Can't wait to start watching your channel.

[@kimfromnewzealand8768]

Thank you Chef, excellent explanation ❤

[@RS-we1tm]

Nice you’re getting more subscribers! Congrats!

[@Pho]

Thank you! 😃

[@mamaowl5134]

I like all those machines.

[@rfelix3000]

definitely loved the end

[@nongsetia3994]

Really? I dont have that much patient to wait.

[@Blacksheep142]

This is brilliant! I love that you’re so passionate and technical about your Pho broth quality and visual appeal! - I love Dexter too 😂 ❤ from Texas, USA

[@Pho]

Hahah I knew there were other Dexter fans out there =)

[@Dadnatron]

Excellent video. Thank you for sharing

[@Spacecadet09662]

Solid video man! I thought you forgot about us 😜

[@Pho]

Thanks for your patience's. Of course not! Have been putting this off for a while but glad to start the ball rolling on tutorials.

[@Spacecadet09662]

@@Pho thanks mate!

[@mulletshizzle]

Australian Viet! I love it!!

[@elsangre85]

Hi Leighton, I’m loving the channel and have just watched about 10 of your vids back to back (I’m just a hobby chef at home - London, UK). I’d also really appreciate it if you could put together a step by step video for domestic purposes (of course with much smaller quantities although I really want your 120L machine!). Take care and thanks for putting your time into this. Chris

[@Pho]

Thanks Chris for dropping a comment. I'm a little to slow to reply! Yes that's the biggest problem scaling down a commercial quantity recipe which is why I picked something random off the internet but I will be doing a home recipe shortly so stay tuned 😀

[@johnjasiewicz7390]

Great vid. Love Pho.

[@RicktheTapDancer]

Thank you for making and sharing this video! Three questions… 1. How do you prepare the bones before roasting? 2. What is on the bones when they go in the oven? 3. Do you ever create a broth using both pork & beef bones? I have both and wonder if that would work.

[@Pho]

1. Bones to straight from the carton to the baking tray. That’s it. Some people have suggested soaking the bones overnight in a tub but I don’t. 2. Nothing - no need to salt it or oil it or anything. 3. Yes some people do it this way (ie both in at once) I cook each type separate broth because I have so many soups on the menu. When it comes to cooking I may use some pork broth to correct or even out some rough edges. For example my bún bò Huế soup is 95% pork with maybe 5% beef which I add in at the end. Enough to smooth things out.

[@feliciaputeri5725]

Pho is my favourite food. I trusted the restaurant to do the cooking and I do eating part. Someday I will come to your restaurant to eat your pho. I love NOAH in the video.. funny little fella

[@calviny9384]

I'm more impressed by that machine

[@davidv.388]

i actually learned this method in culinary school, then applied to my pho making.

[@Pho]

Real basic stuff that my aunties/uncles who had restaurants before me may have overlooked. Then again they never oven ovens back then and if their recipe and technique works no need to change anything.

[@lisasou95]

I always roast my bones as well not just the color difference but taste as well.

[@washbag-eh7xy]

Bro’s broth is on the spectrum

[@TrailBlazer5280]

Fred Armisen teaching you how to make pho broth

[@8300dvo]

Holy million quid kitchen batman, nice broth though damn good.

[@julian2472]

really good video, thank you.

[@ioioioiooioioi]

24 hr broth: Me: squirt of *Sriracha* and *Hoisen* sauce

[@Ce2009ce]

I love the ending😀n ur reaction sooOo cute..

[@rogehnimunoz4327]

Look good and I bet it taste good

[@n.c.467]

Hi Leighton!! ❤️

[@Pho]

Hi =)

[@josephmars20]

Solid restaurant name😆😆😆

[@kendevries3212]

I wonder how many people actually get that...

[@tubher5819]

It would have been nice to have a close up shot

[@Kimpham1973]

Great Videos! Thank you for sharing!

[@Pho]

Thanks for watching!😌

[@Kimpham1973]

@@Pho I can’t Wait to try your way!

[@BS-my2ky]

I'm surprised people like darker color broth? I always thought people want the broth as clear as possible. If you do roast the bones before cooking the broth, then it's a very similar techique the French. Some says it's "pot au feu" where pho comes from.

[@Pho]

Yes this is a recurring topic - there are two schools of though: clear light vs dark broth. I don't know where it originates from but I've heard this all my life growing up. As I pointed out in similar comments I find this is no more than a criteria that people like to throw in to make them sound like they know what their talking about. I've been doing this a very long time and no one has ever commented on the "darker" broth. Maybe under certain lighting my broth looks dark. I find customers care more about taste and price point than the colour of the broth. If dark is wrong then every single restaurant in Australia is doing it wrong. But thanks for joining the discussion.

[@pikawoohoo9512]

I can make my broth dark with Hoisen Sauce hehe

[@donmulder9595]

Great video.

[@Pho]

Thanks Don!

[@lc9245]

I will just share my experience with making Pho, it might or might not apply to you, just I think it could be interesting just the same. Meat from tougher cuts are often more pungent, in my opinion, more flavourful. The bones, therefore, don't always yield the same taste. Picking and choosing which cut to be roasted can be interesting. I prefer shin, of course. Also to be noted that gelatine is not always preferable in the stock, so I avoid cuts with a lot of gelatine. Same goes with fat, Vietnamese cows and chickens are incredibly lean, so their stocks are also delicate and thin, which is not something that can be said for stocks made oversea. To counter that, you really have to pick and choose your cut carefully, I prefer to cut off any part of the meat with fat and reuse it for frying. You can even use it for the Pho by blanching it and serves. The roasting process can be a little delicate. A nice char is quite important to roasting onions and the spices, but when it comes to the meat, I find lower temperature roasting to be preferable. We want that caramelisation, but too much of it will turn the broth a little too dark. I would even roast the bone and meat separately. For the spices, I prefer to roast the onion if we have a BBQ meeting, then bag the onion or shallot and freeze it for future use. The smoky smell of coal or wood roasting is essential for the perfect broth. Then, it comes to extraction. The broth is usually simmer at lower temperature to prevent the stock from going too dark and cloudy, at the cost of, of course, time. If you are dedicated enough, you can even let it sit in the liquid like tea for a day or two in the fridge before simmering it. Me, I am impatient, so I have 2 options, both borrowing from consommé. I can either boil the liquid like I am making a chicken soup and put it to a blender with just the meat, add Methylcellulose, and then boil normally until the "impurities" floats to the top, change to a simmer, remove and then strain the soup, essentially clarifying it with egg whites without having to add the egg whites. This is classic consommé method, but avoiding the usual egg taste in the soup. Some people like that eggy taste, in that case they can use egg white. Or, I would boil it normally then strain and freeze the stock, after which I would strain it through a coffee filter as it melts normally. This would remove most of the gelatine from the broth, because gelatine melts at 30 degrees Celcius, while water at 0, thus when you let the stock melt, the gelatine would be left behind. The first method is a lot quicker, and the meat added a little more flavour. The second method can leave behind quite a lot of gelatine. You can give it a squeeze to extract more, at the risk of letting gelatine back into all the trouble you have went through to get it out. I would just eat it with hot rice. If someone is creative enough, they probably can add in some salt and some fermented vegetable and serve it Japanese "don" style. It can be pretty nice for summer. Of course, the biggest problem is that you have to make the stock in advance like you did with long simmer anyway. Still, it's quite fool proof. You don't have to monitor your stock to watch for temperature or know what's the best temperature boiling for how long. Just pressure cook the soup and be done with it. My ideal stock is a little northern, old fashion. Clear, delicate, smooth, but flavourful just the same. In which, at the table, you can adjust it to your liking, a dash more of fish sauce for some spices, garlic and chili vinegar, some herbs if you want, hoisin sauce is fine too, sriracha for some people is a must, a squeeze of lime for a refreshing summer day. I think it might not apply to everyone, but I prefer to add my fat back, rather than having it in the soup. That's my two cents.

[@Justin-zz2yo]

when you season the borth, how long before the final stock. Such as spices and fish sauce?

[@dmunozkuster]

Did you roast the bones and then parboil?

[@room616oc]

U did say how long do u roast it in the oven for? At what temperature?

[@lovesickherox]

you should make a tutorial video in vietnamese so the old moms can understand and try

[@altair4849]

How to gain your viet dad's approval 101 😅 (it worked for me)

[@rogercastro740]

Can you put the step-by-step process with the instructions on making the "B" broth, please?

[@CaptainPlanet007]

Thanks for posting this tutorial. Question, do you wash the bone after you roast it in the oven? Meaning, roast, wash, simmer? Or roast and simmer?

[@norcalnights]

Is the first batch of broth used? What's the purpose of dumping out the first broth and re boiling the bones again?

[@phigina]

should have done a blind taste test!

[@Pho]

Thanks for the suggestion. Yes I really should have come to think of it! I'll keep this in mind next time I do something similar with the staff as how something looks can affect our judgement.

[@ncanellos]

What spices and when do you put in your spice basket and remove it ???

[@christianmayhew2617]

HAHAHAHAHA new to the channel. LOVE the Pho Queue over the stove

[@Pho]

Thank you Christian

[@shalanagerard2648]

Lovely information! Do you boil and rinse the bones before or after roasting to remove impurities? I'd hate to lose any of the roast-y goodness down the drain.

[@Pho]

As I mentioned in a few other comments I boil and rinse AFTER roasting. I go straight from the carton of bones > tray > oven > into pot > parboil > dump water > wash bones > fill clean water > simmer (remembering the aim is to lose as little liquid as possible over the cook duration so as to make the broth as concentrated as possible). You can do it the other way around. I prefer to do the above because I don't have to double handle the bones ie scoop out 100kg+ kg twice. If you are only using 5kg-10kgs you can go either way. Also don't worry too much about losing flavour in that 5-10 mins of parboiling. People tend to forget that the overall duration of the cook is 12/16/24 hours so that period of parboiling is insignificant.

[@TommyTran-pt5yf]

I dont think he blinked once in this video

[@mybebe2005]

My cousin’s husband is Vietnamese. He makes the best Pho broth better than restaurant but neither he or she would share their recipes. 😢

[@waltfab1]

After you roast the bones first do you go right into making the broth or do you roast, par boil, rinse and then make your broth?

[@slee812]

Hi Leighton, thanks for the videos. I fall in love with your equipments, so cool. What is the different in broth taste between your methoad or bones get parboil first, roast, and then cook? I'm wondering if we loose some flavor and sweetness if the bones get parboil after they were roasted. TIA for your reply.

[@daffyduck4195]

Can you discuss the cooking machines that you use?

[@kellydo2325]

Better to barboil first then roast bones or the other way around?

[@mardyhoeung5726]

Excuse me, how many litters of water?

[@sayurasem]

So do you roast the bone then par boil? Or just roast and straight to broth?

[@chico913]

Once you roasted the bones, do you still have to parboil it after ?

[@Pho]

Yes but you'll still need to parboil it quickly but what you'll find is there's less scum which surfaces because you've essential sealed the bone when roasting it in the oven.

[@mllee4016]

what is stove called? you cook yoir broth in

[@EricNguyen-jz3qy]

Are you from Vietnam..sound like your from the u.k.?

[@ryana8174]

Australia

[@JD-kf2ki]

I pick A. More like the broth color inside Vietnam.

[@willienillie6337]

Dude is Aussie… Never had Aussie Pho.

[@kidbonks]

How long do you roast the bones and what temperature for how long

[@Pho]

It depends on your oven. But for reference I roast mine at 300 degree C for 25 mins. Without breaking the domestic oven in your home there's nothing wrong with doing it at a lower temperature over a longer period. As long as you sears the bone the results speak for itself over straight parboiling.

[@moodface8463]

First 3 min in and I’m thinking “this guys about to tell us some shit right here”. He knew exactly why I’m here and I’m def searching for a better pho. Dudes got Tesla level cookware. Pho hiesenburg. *he said it. He’s the pho dexter.

[@Pho]

Thanks for the comment you made my day! Well put. Tesla of cookware. It really is and blows away any gas equipment off the lights.

[@jakeMontejo3272]

This guy might be a cannibal or a serial killer.

[@joshf-w9602]

I've noticed in a few of your reviews you've mentioned some of the broths you've had are combination broths (beef and chicken) and the advantage of this is abit of a smoother broth. If I was to make a combination broth what ratio of beef bones to chicken bones would you recommend

[@Pho]

Excellent question - I'll cover this in another video but essentially if you used 100% beef bones for example, easiest way to picture this is if you imagine you had to draw the taste of this beef broth as a line on a graph. It will be like a predictable flat line because it's 100% beef. Some places use a mix of beef and chicken bones and the sweetness of the chicken bones gives a rise or curve sending that flat line in a different direction because you've changed the profile of that broth. Chicken broth helps to smooth and round out rough edges of the beef broth and is quite a common technique. Also some restaurants do this because chicken frames/bones is much lighter to lift out of the stock pot than beef bones (it's also cheaper too) so lot's of factors at play.

[@joshf-w9602]

@@Pho thank you my man, one of my colleagues from work mentioned that her family pho recipe used chicken carcasses and also daikon radish for abit of natural sweetness, is daikon something people use commonly?

[@silone20101]

Pho or correct spelling "Fer" not Pho?

[@AnonymousGuy-p5n]

I don't know how it tastes, but the color of the soup isn't Pho

[@Mickycho1964]

Where is the recipe?

[@krismeaney2841]

I wish the taste test results were posted too. . . too much effort to hunt that video down. Makes me wonder about the actual results, maybe the taste test was not as confirmative.

[@Đại_Nam-南圻六省]

*I can't eat pho without vegetables*

[@Aaackermann]

Is the asian Dahmer still looking at me?

[@larrywilson3485]

That's not true what you said about not having an oven. People back then could've used an underground oven to bbq and roast their food using charcoal and firewood.

[@samimid2619]

Should the pho be a street food.... the made it looks like a rocket. Just give me the f... recipe...

[@kennynguyen1646]

You did not go into detail about achieving the color, you just generalized all the details! I was so confused as to how to prepare everything. I had to replay the video multiple times and am still confused! It is a waste of my time and I don't need wasteful time since time is so precious!

[@contactanthony]

15 min of crap

[@alvaroalfaro9478]

Add food coloring. With my eyes closed you sound like you are taking us on an outback safari instead of a culinary experiment

[@donnieboy123]

Lots of talk

[@TomZychowski]

You didn’t show any of the technique. Disappointing. Good advice.

[@Pho]

One of my earlier tutorials. There's an art to teaching and it's actually hard to explain things you do on autopilot as I found out.

[@GnomesRox]

What a weird video. Of course your staff is going to like your broth better lol. Would have been more interesting is to ask your customers and to see if there was a taste difference.

[@hannahnguyen1386]

Eww

[@september29ification]

Don't apologize! There are different levels of skill. I watched a couple of other Pho videos, they didn't brown the bones. I turned it. Havin a classic French culinary background, it didn't seem right.