Why I'm not afraid another restaurant is going to 'steal' my internet Pho recipe

[@jazzed2b]

I applaud you for your video and agree with you. Your success is due to your pursuit of excellence in your craft and the love you have for making the best. No one and I mean no one goes to eat out and says to themselves “I want to eat at the second best pho place.” It doesn’t happen that way Golden moments @ 14:2, you should do a short on that moment vs 1:2 broth. Get millions of hits

[@ncanellos]

I value your knowledge base so much ! This changed everything for me , kind regards brother 🙏 ❤️

[@EllaCruzfansite]

the pho is because he loves his customers, so he makes it 1 to 1 now the rest of the food thats the restaurant surprise you pay for. you are a saint

[@ncanellos]

I think he's a great teacher ❤

[@boebender]

All those bands you liked were from WA lol 😂 Love ❤️ this video!! Thank you!!

[@ivorybow]

I've gotta say, this video contains the first and only time someone said, "tricks that will really make your pho pop."

[@meemoua01]

I low key want to look at those bones that's being tossed away if theres anything clinging to them. When I cook with bones and remove them, I always eat off whatever is clinging to them and then toss them away. I eat everything. :)

[@ncanellos]

Where can we but Hat Nam again ? Can you write it down so I can order it please 🙏 can anyone please tell me what is that spice bag ? HatNam ? Sp ??? Where do you purchase it ? Do I need it if I'm using Leightons pho seasoning?

[@SongOfTheSwan]

Hat nem 🙏

[@noahderrington5156]

Also, Hat Nem has wheat in it and my wife is a coeliac (can not have any wheat, gluten free) can you recommend an alternative seasoning for those who can’t use the seasoning? Hat Nem is also hard to find in the UK

[@Pho]

As I've been saying to a few people on this channel I will be shipping this out to a few subscribers on this channel who have asked me already. Their sick of googling and calling around for it so I told them I'd take care of it. If you would like some sent just email me: [e-mail] This is the pre-cursor to when I make my own line of Pho seasoning. Re: your wife I do have customers who are coeliac in my store and they eat my Pho every day with no issues. 1.5TB of Hat Nem in a volume of 3 to 3.5L is a tiny volume and I don't think it will be an issue. Of course I'm no doctor but just speaking from experience.

[@noahderrington5156]

Hi Leighton, thanks for the feedback 👍

[@Fragilehandlewithcare]

Cant wait for you to create your own spices for Pho. I can’t make it there to have a bowl, but at least can order your spice.

[@akindokent4513]

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

[@ExaltedWarrior]

It's still difficult to get Hat Nem in America. I've been using Knorr beef bouillon in it's place.

[@YuckFoutube-e1z]

The horror!

[@La__Rat]

Virginia, US has a lot of the Knorr Hat Nem and other Hat Nem in VN too anh.

[@ncanellos]

Hi State College Pennsylvania here , where can I purchase Hat Nam ?? Thank you

[@turkeyslapper27]

Can’t wait for your packaged seasoning

[@Pho]

All you need is a 24hr beef bone broth - add this bad boy in and you'll have a better Pho than your local restaurant. Guaranteed! or in Vietnamese they say "bảo đảm ".

[@jimmyg3855]

Have you done a pho Bo kho video! Absolute favorite and less and less restaurants making it here in Los Angeles

[@Pho]

You are kidding me. Bo Kho is like the brother to the Pho. I have it on my menu and most store's here have it stock standard as a choice. Will add this to the to do list this year. Simple to make once you have the bone broth base which is so useful.

[@sosa4440]

Hey Leighton, I've recently come across your channel and specifically your pho videos. Almost every pho recipe I've seen, they say the goal of making a good pho broth is to have a very clear broth. But when I started watching your videos, I was surprised that you said the exact opposite. I was wondering why you would want a cloudy broth over a clear broth and also why it is almost a standard for people who make pho to want a clear broth.

[@Pho]

Hi Sosa thank you for the comment. I was actually criticised for this the other night from an uncle (very old school Vietnamese). He came in for a bowl. Thought it was very good but his only criticism was my broth was not "Trong" which is the term in Vietnamese for a clear broth. The reason I preach the opposite is my broth is very concentrated. I also roast my bones first giving it an intense tinge already (prior to even blending it into a Pho - where more colour is added when we add the spices and charred onion). If you actually take a look at my broth it is clear and not cloudy at all, but from the above points there is actually a golden brown shade to it which people mistake for not being "Trong" (I treat this colour as a brand mark almost). There's actually a changing of the guard happening at the moment in restaurants. Many of the pioneers that began Vietnamese restaurants when they first came to America or Australia etc are starting to retire. I see myself as the next generation of Vietnamese chefs that use modern approach whilst still keeping it strictly traditional. Hope this answers your question and thank you for commenting.

[@sosa4440]

@@Pho thank you!

[@kendevries3212]

@Leighton Pho, unfortunately, I drove to Spokane, Washington and they DO NOT carry Hat Nem. They told me that they did over the phone, but when I got there to buy it, they told me that they didn't. I was very disappointed. I have scoured the internet for an outlet in the USA, but no joy. :(

[@kendevries3212]

I even emailed several outlets in the UK and they do not ship to the USA. I am seriously bummed out!!!

[@annachung3138]

Sad

[@tossedsalad5532]

Do you make salad rolls ever ?

[@noahderrington5156]

Hey Leighton, I am making the 27hr pho for NYE this year and had a couple of questions: 1- I have an oven that fits 2 large gastronorm trays, can I simmer the broth with the bones in the oven at 90c instead of in a stock pot? I have a very large stock pot but I don’t think it will fit the quantity of bones I need. I can then finish the pho in the stock pot (without the bones) for the second part. 2- what is the volume of broth for a typical portion size? Thanks again for a great channel!

[@Pho]

Hey Noah I know what your getting at here. Trying to keep it at a constant temp the whole 24 hour period so that it is a "true 24 hour broth". I haven't tried this yet but I can't see why not. I guess give it a try and if it works then you can invest in a larger stock pot. Another way to do it which I'll cover in my next video which is how to make a 24 hour broth without burning the house down is to use a hot water "urn". This is how I started off. I bought a 30L urn and as you know it has a thermostat and left it overnight. Volume of broth I would aim for 5L with 5kg of bones. That's a manageable size I think. If you can double it and make 10L that's essentially 3 cracks at this recipe and you can adjust it on your second and third run to suit your taste. 3 goes hurts less than 50+ goes like I went through.

[@noahderrington5156]

@@Pho thanks, I will either give it a go or invest in a bigger stock pot. I will let you know how I get on! Thanks for the inspiration and recipe 👍

[@mikepetpachan647]

Love your channel and just subscribed

[@rnrvietle739]

Love your videos di ca!!

[@angelatrillo1596]

What do think about using a slow cooker/ crockpot for the 1:1?

[@Pho]

Hi Angela I have never tried a pressure cooker to make bone broth . Open lid slow cook is how I do it. The bones are just too big to close the lid. Low and slow is still the safest bet. One of my up coming video is how to make this 1:1 in a hot water "urn" - that's how I did it right at the very start.

[@angelatrillo1596]

A crockpot is a slow cooker it has a low setting that takes 12 hrs or more. Thanks

[@Dominikmj]

Hm it is interesting. But maybe there is a more economical way to do it. Probably the concentration is not necessarily flavor but texture (due to gelatin). A) it might help too cook the broth longer (especially if after 24 hours not all connective tissue and tendons are dissolved - or B) add gelatin.

[@Fres_yac394]

Hey leighton. Big fan over in the states. Question. what flavor is that hat nem that you are using? Chicken,beef or pork? Thanks keep the videos coming

[@abrahamlee8385]

I cant find that hat nem anywhere here in the states. Is there a good substitution?

[@Pho]

The issue is what you guys have readily available over there isn't available over here so it's not that simple. I'm in the process of shipping a few bags out to some people on this channel. I've yet to find the express postage price but it's not that much and a 1kg packet will last you years (considering I only call for 1.5 TB of it in my recipe).

[@abrahamlee8385]

@@Pho can you please send me a pack? I can pay for it as well.

[@KimNguyen-qk4mb]

Love your good vibes 💚

[@BearBaillie]

We love your pho Leighton the best ever mate keep it up

[@HoangLe-gy4hj]

Hey Leighton, thanks very much for your videos you’ve made so far. I just wanna let you know that I live in the States, and Hat Nem is available in any Asian Grocery store, not that difficult to find. If they can’t find the exact one, most Asian grocery stores in the States carry Knor seasoning powder or chicken seasoning powder, it’s the same thing with Hat Nem, but in powder form and the good thing is it’s everywhere 😄. Hope my answer helps you. Thanks Leighton again!

[@dienandds]

I believe the one he uses has bone extract which you can’t get in market. Also, since his recipe is exact, it may make a difference if we use a different hat nem. If you make this recipe and it turns out good, please let us know which hat nem you used so we can follow suit..

[@kendevries3212]

@Hoang Le, I have called every Asian grocer in my area and no one is carrying Knorr Hat Nem. Do you have a contact number for a market that has it? I can't find it anywhere.

[@kendevries3212]

I went to the Knorr USA website. There is no such thing as "Seasoning Powder" on there. Can you post a link to what you are buying?

[@Justin-zz2yo]

Yea which and where do you find it. I found a knorr beef one.

[@Somethi8131]

Couldn’t find the same Hat Nem in Canada, but we do have a Knorr Hat Nem (mushroom seasoning). I will give it a go this time but try to order the pork one online for next time.

[@BenceBME]

What about the bone marrow? I know part of it is dissolved as fat into the broth, but still from this megahuge amount of bones, quite a big pack of tasty marrow could be aquired. Dont you want to use it, or its just not worth the effort to one by one hit the marrow out of the bone? Thanks!

[@Pho]

Great question and a few people have said the same but at a commercial level you just want to get in and get out. Some have suggested I donate it to an animal shelter etc but it's just not practical. Restaurant's make money from being efficient (keeping cost of raw ingredients and labour cost down) and one way to be inefficient is to picking out marrow bones. We just don't have time to do that here. For a small cafe that does a 10kg bone run you can do that but not the volume here.

[@linalbert]

One important question, the final Pho Broth after it has all the aromatics and flavoring added (fish sauce, salt..etc). Can that be kept overnight? Or frozen and used later?

[@Pho]

Ideally you would serve it right away but it's not uncommon for it to be frozen AND or kept overnight. No one has time to go through the whole process each day. Yes the fragrance of the spices and fish sauce will "bốc hơi" which is a term in Vietnamese for when you lose the smell of the Pho IF you keep it over night or freeze the broth but there's always ways around it (eg before serving it again the next day infuse it with the spices in a bag similarly to how you infuse a tea bag). If you are time poor freezing your broth or refrigerating the broth for use later in the week is still more advantageous than cooking from scratch.

[@MoreSwoleTheyKnow]

Leighton is hat nem basically a blend of msg and citric acid? Is it what's being used in Vietnam too? I'm going though your home pho recipe. Additionally when you make your vegan bun bo hue, do you still add mam ruoc/Tam to the sate? Appreciate the knowledge man. And hopefully I can make it to Au to try the dishes you make

[@Pho]

Just reading the packet now yes it is a blend of MSG and a few other things. Yes it is 100% from Vietnam with a translation label on it so it's the real deal. Yes Knorr do different version of seasoning but I've tried others that are catered for "Western food" and it just doesn't work for Pho (eg Knorr beef booster). I might do a video specific on this topic later in the week when I have time as this is an interesting topic for me. As for the vegan BBH that one of mum's dish here but being true vegan we still can't find a substitute for mam ruoc (shrimp paste) so the sate in this is only just lemongrass and vegan fish sauce. A vegan Pho recipe is on the cards at some stage.

[@annachung3138]

You should try to have some trolley to wheel the heavy bones to the bin. Also, the soup spices sound amazing!

[@piguy3945]

When we getting a chicken pho recipe?

[@sr5punk]

Hey Leighton, weird question but it's a 1:1 ratio before you skim the fat, correct?

[@Pho]

After you skim. Keep the fat though don't throw it away!

[@ncanellos]

@@Pho what do you do with the skimmed fat ?

[@BearBaillie]

Penny and I come regularly it’s the bear and pink haired lady lol

[@Pho]

Thank you! Haha ok will say hi when you come in next. I'm working on "merch". Nephew Noah has been hounding me for some merch.

[@ndndnd1]

Hi Leighton, Can I substitute Hat Nem with Hat Nem Chay Nam Huong? because the Hat Nem you use is not Halal. I'm a Muslim.

[@Pho]

Yes I know the one. Personally have not tried it but others on this channel have and said it works as a substitution. Does it give the exact intended result as Hat Nem (probably not) but still better than nothing (which is where you end up with every other recipe out there that just uses salt/sugar/fish sauce) I do have a packet lying around on the shelf may need to do a substitution video soon.

[@ndndnd1]

@@Pho okey, I'll give an update if I managed to try this recipe Thanks for the clarification

[@RoseNZieg]

i can almost never eat pho in shops. I despise the clear broth for pho. it is very plain. at home when I use bone broth, it taste so good. homemade pho for the win!!!

[@Pho]

Agree 110% - one of the biggest complaints on this channel is what you are saying. Nothing can beat the honesty of a Pho cooked at home. You have a better chance of getting a legit Pho at home than at a restaurant where the temptation and greed for more profits = watery thin soup but they still charge you full price. People will still go to these stores eat and complain but sometimes they have no choice: time poor / this is the only store that's convenient / etc.

[@mikepetpachan647]

Sunny from best ever foods review show needs to go do a show with you.

[@jhamk1676]

Now the question is, how is it that making this broth is not profitable but you do it, and your restaurant doesn't seem to be in bad shape ?

[@Pho]

Great question. I'll do my full rant in the next tutorial but one of the biggest scams are Pho restaurants. Dodgy ones anyway. One of the biggest complaints on this channel is the above. Where 10 restaurants in people's home town only 2-3 do it properly. No other dish can you double the volume (increasing profits) by simple adding water (ie cutting down / diluting) quite like a Pho restaurant. Most store's I know of water down their broth 4 times. Image if McDonald's sold watered down Coke. There would be a riot. Yet consumers are still getting charged full price for a fraction of what their entitled to at a Pho restaurant. Which is why I've always been a firm believer in home recipes being more honest than anything out there. Now here at my store I don't have a conventional kitchen. I purposely built it this way to allow me to do one thing fast. Pump out soups. I have very little staff / overheads / plus I have a huge advantage that I've been doing this a very long time which allows me the confidence and freedom to offer different options. I have a standard Pho broth cut down a few times (nothing special but gets the job done). I have a premium Pho broth which is cut down very little and an ultra premium broth which is pure. 9 in 10 come for the premium and they are hooked because no one else in the city can offer this.

[@BearBaillie]

We need merch lol

[@annachung3138]

Your pho is great

[@Pho]

Thank you Anna 😀

[@Wabuh-Wabuh]

this dude threw all that bone marrow away. wtf.