Toughest Pho critic tries my Pho - "I’ve eaten Pho for 70 years and I need to tell you this..."

[@Goo762]

This channel is going to explode. This content is fantastic. As someone who has been researching making pho from KZbin for over a decade, I feel as if this is the evolution of the future Vietnamese cuisine content. The combination of technicality, explanation, and great editing makes this S+ tier. I'm going to the market to get ingredients right now I feel inspired.

[@Pho]

Thank you for the kind words. I'm happy with the growth of this channel. When it does explode I hope to be ready for it ❤

[@moodface8463]

Lieghton. I came back to your videos as I was making another batch of your 24hr broth. I love your videos, I love your sense of humour. The OGP line got me. Much love

[@Pho]

Thanks for dropping a comment and the kind words. Still growing and glad you enjoy my style. Much love also xo

[@mangostickyrye]

Leighton, you're my go to for pho. My mom would be a harsh critic like those two uncles... she's 64 years old and started cooking since she was 8 years old when my grandmother passed away. I have her recipe that my brothers and I have enjoyed for over 30 years... but I started searching the web and KZbin for different takes on pho. Would love to visit yoru restaurant one day. Also, I'm honestly surprised you haven't reached 1million subs yet. I started following you since 2020. Keep up the great work!

[@Pho]

Thank you for the kind words and sharing your story with the community here. Every family has their own take which still amazes me. YT has its own timeline for me and I'm just enjoying the journey while its still calm.

[@tfFlyer-e9w]

I enjoyed this episode very much. I’ve been making pho bo every Sunday for the last month. I’ve been on your channel a lot trying to get some tips . This was my favorite episode so far

[@Pho]

I'm about to drop a Pho Ga tutorial in the coming days before I fly out to Vietnam. Editing at break neck speeds to finish it. 30+ min comprehensive one you'll find very useful.

[@Kimpham1973]

Love it! Hopefully one day I get to try your pho!

[@Pho]

Thank you Kim =)

[@kendevries3212]

I cooked your Pho for the first time. Best Pho I have made so far! I used oxtail. I cooked mine with tendon as well. I'll have a video up on my google drive for you in a while.

[@Pho]

Glad you're on the right track! Can't wait to see the video.

[@Ironmon007]

Let’s get you to 1 million subs

[@Ironmon007]

3K checking in for the moment

[@user-bd3hu4dt2p]

Beautiful video. Great tips! If you visit Westminster go to Pho 54 on McFadden and Brookhurst street that's one of the original Pho houses in Little Saigon Westminster if not thee original!

[@mangostickyrye]

I know what you're talking about. You meant to say Westminster in California (Little Saigon). I used to live within walking distance of Pho 54. They're ok. I honestly prefer Pho 79 and Pho Le more. But to each his own 😃

[@warhmonger]

Best Pho I've eaten in US, Phoholic Westminister, CA. The broth is all that matters, everything else is a bonus even if there's top tier wagyu beef.

[@Pho]

Broth = #1 Nicely put =)

[@noahderrington5156]

Man, that pho looks so good!

[@Daigunful]

love you channel. hope one day you can vlog in vietnam :)

[@Pho]

It's already planned =)

[@Daigunful]

@@Pho awesome, also Leigh could you make an educational video on the use of msg in pho and stigmas attached. Msg is used widely in north cooking and especially in the north phos.

[@kitwan7799]

Question. I’ve noticed you simmer the oxtail and beef ribs separately for 3 hours. Can this be done when you do the beef broth? To save time?

[@davidkimla1979]

Haiphong oh yeah. Uncle knows his pho.. pho sure ! A best bowl of pho is when you eat with your family and friends...

[@Pho]

You're videos up next!

[@NGU_]

Final Pho Boss : Chú Nhân

[@Pho]

Best comment so far =)

[@La__Rat]

My bro, banh pho should be blanch quickly, hot, then the hot broth. Seem like you blanch the banh pho first and leave it there for ahile before out the broth in. This usualy make the banh pho stick together, and banh pho is not hot enough.

[@Pho]

Good observation. Yes I do things differently. I blanch first and let it dry. I explain this in detail in my next video.

[@aarondogg]

@@Pho Can't wait for this. I use the thinner banh pho and find blanching makes it too soggy so just pour in the broth without blanching. The noodles have the right texture, but doing it this way cools down the broth a bit

[@valariemgutierrexa.k.a.map6085]

'Thee' DEVIL IS 'EH' "pho" of G0D, not 'EH' friend.