Restaurant Quality Pho at Home (a comprehensive guide with recipe) | Leighton Pho

[@Pho]

📍NEW 2024 Pho Tutorial: kzbin.info/www/bejne/bnmbmmysqZiBgLc Remake of the Restaurant Quality Pho at Home recipe explained with science and numbers. •Recipe download: bit.ly/3OFjLfg •Order LSP: www.phoqueue.com.au/shop

[@monkeygraborange]

I found you through Jason Farmer, who sings your praises. Every winter I try to “master” a new recipe which i can freeze (or partially freeze) to dazzle and amaze my coterie of lazy and entitled friends who couldn’t make a cup of instant coffee if Julia Child were standing at their elbow helping them through the hard parts. This is going to be the winter of Pho.

[@etorgllicy]

I made my first pho ever after watching Leigthon tutorials. And after i tasted it i was shocked for a few moments of that taste. HUGE THANKS LEIGHTON!

[@Pho]

Makes my day every time I read comments like this. Like climbing a mountain - takes time and effort but the view at the top is so worth it.

[@baovu1936]

Hey brother, I can say that this method works. I was a software engineer turned restaurant pho chef. Before I found your channel, I was and still am cooking pho this way. I love your kitchen set up! One small difference is I grill my bones. So my pho has a slightly darker color. In my version 15 or iteration 15th, I started adding bone marrow butter that I make to every bowl. This gives a more consistent “fatty mess” to my bowls. I also started in version 16 different cuts of bones, ribs and oxtails. If you’re ever in America, stop by and we can pick other brains. Love what you’re doing brother.

[@ktran991]

Love the deadpanned delivery, and your sense of humor. When I visit my friend in Brisbane, will be sure to look you up. Kitchen looks incredible!

[@Pho]

Thank you much appreciate the kind words =)

[@koonholee3056]

Lighton, i am Searching for pho recepies and I found your video, this is no room to debate that your video is the best. Thank you very much, as a pho lover I am very thankful to see your video today.

[@endresbielefeldt2050]

that i got this video recommended only after one year of looking is a crying injustice. your humor is hilarious, the descriptions on point and the recipe i will try this week! thank you so much!

[@Pho]

KZbin is funny right? I shot that a long time ago. Only now is it being picked up (finally). A new version of this is video is due shortly.

[@THETENXU]

Leighton first and foremost ty for the constant trial and error in figuring out this recipe for home cooks like myself. This comprehensive guide is exactly what I needed to tackle this at home. This recipe blows all pho restaurants in las vegas out the water. Although I need to still practice the ratio with the concentrate. This recipe will have me in the kitchen excited to make this rather than going out. Thank you again Leighton!

[@Pho]

Thanks for dropping a comment. 100% constant trial and error. If you have the patience to get through this video there’s a wealth of knowledge that you’ll pickup to make the journey to mastering this dish that much easier. Nothing will ever beat an honest home cooked Pho. Coincidently I had a Pho restaurant owner from Las Vegas visit me last week. I was give a crash course on the landscape there including a certain store that’s open 24/7.

[@kellydopjo]

I enjoy watching this a lot regardless if I feel like pho or not. Love the vibe!

[@J_LOVES_ME]

Right! Sometimes that's a thing all itself.... 🤗

[@galupas]

Thank you Leighton, you have cleared up all of my Confusions and I will see you in early next year for Dinner. That been said, I'm going to have another shot at making Pho.

[@noinimod]

Leighton, you are so incredibly generous with your knowledge. Learnt so much and can't wait to try it.Thank you for your kindness!

[@philcordeiro288]

Hey Leighton, I wanted to start by saying thank you so much for taking the time out of your busy days to make such an amazing video! I live in Quebec City Canada and travel west for work often where I’ve eaten pho for 15 years! Some amazing and some not so good!! I’m originally from Ontario where you can find some amazing Pho, but after moving to Quebec City there is just very poor Pho! I get depressed when I crave a good bowl of Pho!!! I stumbled upon your videos and ordered some seasoning from you and finally did your recipe!!! OMG Soo amazing! My kids found it had too much cinnamon flavour so I’m creating V2 now!! I’ve also made up a batch of 24hr pork bone broth to add at the end! I really enjoyed the complexity of V1 but I figured I’d leave the same amount of spices but add an extra 500ml of beef bone broth and 500ml of pork bone broth to make this recipe a total of 3.5L… What do you think? I personally think I have poor quality cinnamon sticks and is the reason it protrudes a very artificial (per day) taste… Anyway, thank you for making my time at home pleasant with à proper bowl of Pho!!!

[@МаксИванов-с7в1з]

How long have I been looking for you! There were about 5 attempts to cook it at home, and I had already given up because I was never satisfied with the result. I'm sure I found what I was looking for. Thank you so much for the recipe!

[@mitchnn]

This is the best pho education I have search and found so far. I will try your technique. Good job!

[@Pho]

Thank you Mitch Felt like a life time ago since I shot this video. Explained the complicated way but it has helped many so my job is done =)

[@T9153Yang]

This is the most legit pho recipe I've ever seen.

[@yangong675]

Great video Leighton. Can see your passion for pho. Will travel to Brisbane to taste your wonderful pho one day.

[@Niskovic1]

Dude i'm stoked as hell! I've been doing a very similar version of this at home for years. Through experience i've picked up all these different techniques and methods from various cuisines and applied it to my cooking to improved my pho over the years

[@eknick]

Over the years I've made pho by watching older videos and online recipes but it never tasted quite the same as top restaurant level pho, its always abit blend or even after heavy seasoning the balance was off. This answers sooooo many questions, I can't wait to try this recipe.

[@jimmyg3855]

This video was so much fun to watch and I can’t wait to try it, here in California you can go to 10 pho restaurants and only like 3 and more than likely the best tasting ones have the worst sanitary conditions!!!!

[@Pho]

The most common complaint on this channel is Pho restaurants not really doing their job. But still they do ok because 1) people don't know better 2) they have no other choice because their favourite one is too far or inconvenient to get to. Which is why I'm a firm believer in the best Pho are the one's cooked at home with honesty and love.

[@iNcog_AoE]

this editing is so good and I love the down to earth approach. wasn't looking for a pho recipe but I'll give this a try

[@savvyspidey]

I’m so grateful for such a detailed video and great blend process! I’ve tried to make pho 4-5 times and every time it’s never quite right. Looks like I’ve been missing Hat Nêm!!! Now to give it a try!!

[@Pho]

You're welcome! I have an updated version of this video dropping next week. Minor tweaks and a big tip at the end so stay tuned.

[@nicks5942]

Changed it from 5.9k likes to 6k 😁 first time I’ve seen the way it changes lol. Love your content! I’ve recently determined that cooking quality food for my family will be a life long hobby 😅 my first bowl of pho was delightfully consumed about a year ago-I’m now addicted and looking forward to my first attempt at cooking it at home! P.S. your pho restaurant name is the coolest I’ve come across (we have a handful in Maryland) 🫡

[@carpetboys8146]

This channel is a hidden gem.

[@Pho]

Thank you 🖤

[@kupakhang5241]

Followed the process but not the recipe, it was still 🔥. 1-1 ratio with brisket. Been wanting to take on the challenge to change my pho game. Can’t imagine following the whole recipe! Once I get my hands on your seasoning package, I’ll definitely give it a go. Thank you Leighton!

[@SirSutty106]

I have been looking for a channel about pho like yours. You are a hardcore nerd for this and I love it. Definitely want to try your recipe

[@ivorybow]

Hi Leighton, This video contains what for me is the greatest trial my cooking skills will ever face. I have been cooking for 60 years. I have eaten Pho at many restaurants. But there was one in Austin that had Pho that was divine, and unmatched. And I think I now know why...it was their broth. I am gearing up to try to make this and it will call on all my skills, including knowing how and where to buy ingredients. Thank you so very much for this.

[@Pho]

Thanks for sharing. Hope this recipe get's you further than you have before on this Pho making journey. 🙌

[@shockalockabocka]

Was it Pho Fong Luu?

[@itzjohnnynguy3n]

1618 or Pho Phong Luu?

[@sQu1ggl3G1ggl3]

Dude, I'm ridiculously surprised at how much I'm looking your vids. Tyvm and I'm gonna continue watching for future stuff, brother

[@jerrygutierrez301]

Your videos have made my Pho 1000 times better. I call it Pho theory. I was able to get my hands on some hat nam from Vietnam. I will be using it next time I make Pho. Thanks for the great videos

[@Pho]

Thank you Jerry. If it made anyone's Pho better than their last attempt my job is done. Glad to hear you are getting excellent results and a better understanding of this dish. You will see a big difference once you add the Hat Nem! ❤

[@joshpathe5893]

Thanks

[@Pho]

Wow was not expecting this but thank you Josh very humbled and appreciate it ❤🙌

[@kylev2041]

The first professional pho with modern technology I've seen!!!

[@melissakent250]

Thank you! You’ve helped me understand what I was doing wrong every time I try to make pho. 🎉

[@Pho]

So happy to hear that. Updated version of this video will be out soon!

[@ncanellos]

Thank you very much for taking the time to do this! I discovered PHO ❤️ a few years ago working in Washington DC. Now I live in the country in Central PA and there are no Vietnamese restaurants here . So this forced me to learn to make pho . I've always struggled, so this really, really hits home for me ! Thank you again!!! Fabulous job 👏

[@Pho]

Thank you for sharing your struggle. I feel you. I forget there are those who don't have a quality Pho restaurant to go to when they are craving it. You'll be opening your own restaurant soon once you've got your head around this recipe ❤🙌

[@datamall3864]

Lots of tapping but I appreciate the Australian eye for detail and analysis. I’ve had this pho many times in my former life abroad in Brisbane and can attest to its greatness.

[@crabmansteve6844]

I'm glad to be seeing Red Boat and Squid brand fish sauce, they are the two greatest fish sauces ever. Especially Red Boat, I can't get enough of that stuff, it's the only one I even use for dips or anything uncooked. Squid is what I tend to cook with. The way I season my Pho, is I add 90% of my spices at the exact same time you do, but I add the last 10% really close to serving, that fresh hit of spices adds more aromatic compounds that haven't boiled off during cooking. Most of the flavor molecules evaporate very readily.

[@jimhosey6651]

This truly is a gift. I’m an enthusiastic pho consumer who has tried to make it at home many times. The results have been acceptable, but never quite “good enough” for my liking. Thank you for making and sharing this video.

[@Pho]

My pleasure Jim thanks for your kind words =)

[@heidealbre1518]

I am amazed at your kitchen, very up to date! I am a pho virgin beginner and trying to make the broth and get the spices right👍

[@pongwasu]

Thank you very very much for putting such an effort to make this video.

[@saramitchell3793]

I just found your channel because I wanted to make Pho this weekend instead of paying for carryout. You are hilarious! You complete me... LOL. Thanks for the recipe! DTP

[@AndrewPang-y1y]

Crazy video and love the cinematography

[@2HRenovation]

I just met you and love your video style. You are a great teacher. Gotta try your place when I visit England next.

[@jcman-lp6lg]

This channel is like the pho equivalent of Way Of Ramen

[@Pho]

Thank you 😊

[@HaInspiration]

Yes, you ARE the phở KING, no doubt about it❣️❣️❣️ And I am so blessed to have come across your video & not have to wait for a year, like most fans 🤩. Can’t wait to try your 2 step process, then blend … Awesome technique 👏👏👏

[@marioleonl8800]

Pho happy, poor fellows!

[@cillaloves2fish688]

1st time viewer here, I enjoyed watching your detailed Pho video! I sub'd! Gonna find the follow up video now, thank you for sharing!!

[@Spiritbearrr]

Thanks for sharing your wisdom and this lovely and yummy looking pho....hail the Pho King

[@Pho]

Thank you Rocky =)

[@ArfurFoulkesayckee]

You have produced a fantastic video - I will be using this to serve to friends for dinner when I have a house warming - Thank you so much for the recipe - it was from the heart

[@Pho]

Thank you Mike ❤

[@fleetside58]

@Pho I'm curious as a homebrewer what that cauldron contraption is called. Is it a hydraulic lift that lets you dump it?

[@foxtrotml4540]

Thank you. How would you prepare the book tripe and tendons?

[@alisetait3132]

I love how serious you are about your food and your pho I want to try yours I love pho

[@dnguyen2603]

i just want to travel abroad to eat at your restaurant! i dont like pho but your process and video make it sound so good! love your sense of humor! You are Pho-king awesome mate! 👑❤

[@songofyesterday]

Cám ơn. Tôi đang nấu phở ở nhà. Quá giở nên lên KZbin để kiếm ái cú tôi. This will empower me to fix my pho game. My 19 month old boy eats phở weekly and never seem to tire of it.

[@Pho]

Thank you for dropping a comment. I have an updated video of this recipe coming out next week. Shot differently with some changes to the "công thức"

[@Mariana-cs2zw]

Thank you so much for proving us with such content. Things like this are very rare

[@Justin-zz2yo]

Also if you can find knorr hat nem? Located in USA

[@-8_8-]

I'm a new viewer, and I know this video is a year old, but I'd like to opine about the channel for a moment. First off, incredibly professional presentation, nice camera, nice shots, great music, funny bits and references. The other thing is I noticed you changed your hair, and I would say to do what you want. Be you. If you are an eccentric chef, then be an eccentric chef. Don't worry about people's opinions, you will get positive attention regardless of people who's personality is sugar, salt, fish sauce. Lastly, I feel like I've found someone who pays enough attention to detail to actually teach a cultural product from the ground up, so I'm excited to be here. Finally. After what seems like years of searching.

[@Pho]

Appreciate the comment and well said. Now that this video is blowing up here's some context: - I shot this video a long time ago. - For free. At the time I didn't get paid by YT. - My first ever tutorial I ever shot (by my own admission explaining isn't my strong point. I'm better at telling stories) - I did it completely off the top of my head - Was expecting a few hundred views. A lot of people are moaning it's too long too complicated I quit after 5 mins which I find quite funny. No where in the title or description does it say a quick and easy recipe. It's long. It's detailed which is a God send for many. I drop so many secrets and home truths throughout video but it's too hard so I quit. How many chefs out there are willing to give up their trade secrets? (Probably none because chefs are selfish people. Why should I share my secrets with you?) For those who genuinely were here to learn I've helped countless people cook their best Pho ever using this method and for me that's all I care about. 2023 version is next on my to do list. Expect a more refined version of this video and thank you to all my supporters.

[@-8_8-]

@@Pho My 24 hour bone broth is in the oven right now, where I can control to temperature and feel safe sleeping while it runs. I'm already getting on board with the idea of doing seasoning in other sessions even for other stocks. I make stock a lot. If we make turkey, I make a jiggly stock. Not quite as solid as what you showed, but maybe I'll get there. I make pork neck bone stock for ramen and other soups and sauces. I try not to throw things away without getting everything the animal has to offer. So maybe I'm weird, but I don't mind long videos because you're getting into a lot of interesting detail on things I do regularly at home. It may be a little long, and there is a lot of detail included in some videos that is about the industry, like how how to throw out hundreds of pounds of bones that's not helpful at home. But it's interesting, and I feel like you respected your workers by including details like the pre bone day shake. I've never spent more than $15 US for Pho. Makes me wonder what I'm missing, so I guess I'll find out by the end of this master class you posted.

[@lovemonster666]

Hey Leighton, thank you for the recipe and the for your time in making this video

[@jerryyang7781]

I gotta handed to you Leighton, your recipe is legit for real. I have try many different recipes and they don't even taste like the ones at the restaurants. It kinda leave me hanging because I know those internet/book recipes are hiding a secret ingredient that gives the unique taste of pho. After watching many of your videos and doing research. I decided to order the HAT NEM and try it out. I would say the HAT NEM was something that was definitely missing from my pho seasoning, because without the HAT NEM, you don't get the unique pho taste out of the broth. Keep up the Good Work. I hope to come visit Brisbane soon to try out your pho and have a chat. Hello from America.

[@Pho]

Hi Jerry thank you for sharing. It's made my day reading this. Thanks for taking a leap of faith. As promised it delivered the taste you've been looking for all these years which you now can share with your friends and family. XX

[@yeryangchang5000]

I love your passion, simplicity, analogy and knowledge.

[@Pho]

Much appreciated 😄

[@carlosh8113]

Bruh, i hate long videos, but yours was so informative it had me in a trance and was perfect. Details details details is what everyone is after and you delivered in spades. Thank you for your contribution, ill make this next weekend for damn sure cuz my girl has a seafood allergy.

[@Fragilehandlewithcare]

Love the video. Been waiting for this video for awhile now lol. Quality and content is by far the best on KZbin Pho. Also the rich details and knowledge you give us is top notch. Keep up the good work bro. 🔥 🔥 🔥 🔥 🔥

[@stonedgefish]

Hi! Min 23:45 what are the spices in the bowl? These are not mentioned in the receipt.

[@jlinm.d.7027]

Thank you Leighton for your dedication and sharing your recipe with us. I can't wait to try it!

[@JC-JC20]

At 17:29 what's that metal grate looking thing doing on top of everything?

[@monteprovolt2253]

You are absolutely the king of PHO.

[@Pho]

Thank you Monte =)

[@elimaroney877]

Hi Leighton! I just found your channel, am watching the video, and I still feel like I'm waiting for the recipe. I can't image how your subscribers must feel. Also, for a home cooking recipe, you sure did everything in an industrial kitchen.

[@Pho]

Thanks Eli There are a few follow up videos in the description with the recipe. As I said many times it's a rather complicated video (the way I am haha) It's not your usual "cooking video" and I hope you learn something from it.

[@mydang4714]

Hi, please tell me where did you buy you're commercial cooking pot from????

[@krismeaney2841]

Hey Leighton, I am considering ordering your Hat Nem seasoning - and I am wondering does it cloud up the broth or leave it as clear as before? I am wondering because I have tried other "mushroom seasoning" packets available here in the US - and it adds a wonderful flavor but it does make the broth more cloudy - not sure maybe its the yeast extract. What are your thoughts on this? Thanks!

[@dans3585]

Mate, I was hooked and wanting some PHO!. This will live long in my memory. Bloody well done!

[@Pho]

Thank you Dan - if you told me to reshoot this I don't think I can. I have no idea what I was thinking at the time but it just happened.

[@whitehare]

Looks delish but I can't help thinking of microplastics going into the broth every time hot liquid goes into those measuring cups and buckets.

[@ryann5197]

Holy moly the suspense of waiting for this video. Praise you 🙌🏼

[@barefootwebdesign]

Thank you so much Leighton for your gift to us.

[@Pho]

You are very welcome =)

[@jcarlson204]

Reading about making bone broth, I came across an author that said the bones could be used twice. Have you tried that for the sake of economy? The bones can be quite costly especially when using grass fed or pasture raised beef. Can using grass fed beef bump up the results of the end product?

[@jennycatto577]

Thank you for sharing your recipe. A friend and I cooked up a big batch and fed 27 guests for a birthday party in San Diego. The flavor was fantastic, even without Hat Nem.

[@Pho]

Wow a Pho birthday party! You must send through some photos sounded like an awesome party 😀

[@Juicyj851]

How do you make the 1:1 beef broth? 120 kilos of bones to make 120L of broth. So how much water did you use to simmer the bones, 120kilos of water?

[@rebeccawhitney3539]

Thank you for sharing. I really appreciate the detail and reasons for each step; I fed my sisters pho last night and the true test got A+ NO hoisin or siracha required!!!!

[@emnuggs5410]

Thanks for sharing the deep knowledge. There was nothing out there like this last time I tried to make pho. Some day I'll try again with this recipe.

[@Pho]

Thank you - my next video is the 2023 updated version of this video so stay tuned.

[@myamikolo5547]

love your content, why the doublre sear on the brisket?

[@seastar5996]

I love you and have become a fan after just one video. I’ve been a cook most of my adult life and have always tried to pursue further to learn more. Having said that you lost a star for using hạt nêm, it is a crutch ingredient for limping home cooks and it has no place in a restaurant. It’s for lazy INSECURE home cooks who would add chemical compounds, dried chicken fat AND MSG into their food with this crutch ingredient. Go ahead and read the hạt nêm ingredient list! 😅

[@petergarcia8225]

🤔 you should make pho bone broth cubes....missing pho...one of my go to weekend meals. Wonder if that's possible?

[@ncanellos]

Do i need Hatnam sp is wrong im sure if i use your seasoning????

[@ryaa3981]

Name of the song in the beginning please?

[@malyism1]

I can't find knorr's thit than here in the USA. What can I sub it with?

[@SK-pi6cn]

LOVE THE PHO THANK YOU! What's the song at the start? Such a banger!

[@kyoko703]

Came from the KZbin recommendation. Stayed for the pho. Subbed for the memes.

[@Pho]

Thank you 🥲

[@XeLYoutube]

Fahhh love it curious wich alternative to animal corpse ingredient would have similar taste

[@TheHeraldOfChange]

I've really enjoyed watching this video. Good Job and nice detail. However, Question... Timestamp 31:25 1Tbs + 3tsp? Aussie Measure right? 1Tbs=4tsp? US Measure 1Tbs=3tsp...

[@AvocadoesALLDay]

what is your original bone broth recipe before you freeze and return to pho ?

[@taewankim6283]

Are the music in this video license cleared?

[@akindokent4513]

I want to do chicken feet how what would be the best method for great TASTE

[@hew2001]

OMG - Thank-you so much for finally doing this video! I am looking forward to making this for my family. BTW, I love your channel.

[@kendevries3212]

I have been trying to make Pho for over 10 years. All (and I mean ALL) of the YT Pho videos are horrid. I can't wait to try this!!!

[@kendevries3212]

P.S. I called a local Asian Market in Spokane WA, and they carry Hat Nem! I can't wait to try this recipe.

[@Pho]

Excellent - you should give them a heads up incase they get an avalanche of request for it! I'll mention this in my next video.

[@Justin-zz2yo]

@@kendevries3212 what's the name?

[@kendevries3212]

@@Justin-zz2yo I have replied to this question 3 times and every time, the comment gets deleted. Don't know what to do now.

[@Justin-zz2yo]

@@kendevries3212 maybe put periods or something haha

[@nicholeskaggs1559]

Where can you get the hat Ben in the us?

[@michelhv]

Your blend method recapitulates other sauce and stew making techniques from professional kitchens. Escoffier, for example, when he gives the pot-au-feu (feu, pho, wink wink) recipe starts by turning water into a bone broth, then using said broth to cook the meats. If you continue the process, you reduce the second broth into a fond, which can be used as the base of a mother sauce, which is the base of your serving sauce, etc. It’s like encapsulation in C++.

[@nickburke5263]

I’m a geotech engineer and I have to say the FSL comment was absolute gold 👌😂

[@lovewins8184]

I have beem trying to make pho at home for years. I have gone through at least 20 recipes and they were all missing that "illusive something". I tried MSG and even meggi seasoning but nothing worked. Sadly I cant seem to find a spurce for hat nem in Canada. Ill go and chat with a loval asian grocer. They might be able to hook me up.

[@narutorasengan313]

Fantastic video! I'm excited to try this recipe. It'll be my first time cooking pho.

[@Pho]

Love hearing about people trying this dish for the first time. Good luck on this journey. ❤🙌

[@Theviv71]

Thank You Leighton,much appreciated your effort,keep up the good work!

[@VanDyk555]

Mate, if you were in Melbourne I'd ask to come work for you. The kitchen is great, videos are great and your recipes are 100%.

[@jamesalfredlim1247]

thanks for sharing your recipe! we are all excited to try this at home.

[@SuperKimmie72]

Can you also share how you prepare the beef broth concentrate? How much bones to water and cook how long? Do you add salt to the broth?

[@Pho]

My next video is the 2023 update for this video - it will cover this topic so stay tuned.

[@SuperKimmie72]

@@Pho Thank you!

[@danieldelpercio5193]

I cant find hat nem anywhere in the states... is there alternatives?

[@Justin-zz2yo]

For the 24hr broth, we us home cooker how do you recommend us cooking the bones if we outside or sleeping so we don’t burn the house down