Legit Vietnamese Pho At Home

Comments · 4.9K

• MI

  @mikyle-dx · 6 years ago

  “Pretty good for a white boi”, is the greatest honor an asian chef can bestow upon you

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• BR

  @bruhb7611 · 6 years ago

  “I hate bean sprouts”<br><br>Actually northern pho only have spring onions so you’re good.

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• GU

  @gus2822 · 6 years ago

  <a href="https://www.youtube.com/watch?v=WlosNFMCnE4&amp;t=88">1:28</a> didn’t know this was a cake recipe too

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• MR

  @mrspatriot6127 · 1 year ago

  <a href="https://www.youtube.com/watch?v=WlosNFMCnE4&amp;t=49">0:49</a> I make a huge batch and can it. &nbsp;I pre thinly slice my steak and store it in the freezer. When ever my kids want Pho all they have to do is boil up some noodles , heat up the broth, pull out some steak slices and assemble the bowl. &nbsp;It’s a stable in our household. &nbsp;Especially when they get sick.

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• NH

  @nhuton1465 · 6 years ago (edited)

  Hi Joshua,<br>I am 100% Vietnamese. I was born and raised in Vietnam. My Vietnamese team and I run a Vietnamese restaurant in NYC. Pho is very popular in my restaurant. <br>I have been travelling across Vietnam and tried different kinds of Pho in different regions. Chefs use different techniques to bring out their best Pho recipe. <br><br>You are great. You can’t please everyone. You don’t have to be Asian or Vietnamese to learn how to make Pho. We can always keep learning and trying new methods of cooking. You don’t have to stick to traditional ways as long as the flavors are there...<br>Please don’t allow racist people let you down! <br>Keep learning and pushing things forward.

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• OT

  @ottovonbismarck7646 · 6 years ago

  I have a Vietnamese friend who taught me how to make Pho, and she bestowed me the honor of &quot;pretty good for a white boy.&quot; Something that I&apos;ll wear as a badge of honor until the day I die!

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• AR

  @arijit_12 · 6 years ago

  I just like the way he zoomed into the mess he created during straining of the broth

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• MR

  @mrkenlly6716 · 4 years ago

  After watching Rachael Ray &quot;PHO&quot;, i just want to say that I LOVE you Daddy Joshua

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• EM

  @emilymoran5389 · 6 years ago

  Joshua: Gets complimented by Vietnamese man on his pho<br><br>Also Josh: A core memory

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• CR

  @cronavirus1112 · 6 years ago

  I showed this recipe to my rat and now he is cooking dinner.

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• SA

  @Sarah-rf5rj · 6 years ago

  Phew, I thought at this point I&apos;d have to make my own rice noodles... and grow my own limes and bake my own ceramic bowl

  79

• MA

  @mattn6685 · 2 years ago (edited)

  I&apos;m Vietnamese and have been &nbsp;making pho, watched my mother and a plethora of cooks making pho all my life. I&apos;ve never seen a pho broth so dark. There&apos;s no need to sear or roast any meat before cooking. Only the onions and ginger should be roasted to &quot;sweeten,&quot; or reduce the sharpness, of their flavors. Also, thick beef marrow bones need 8-10 hours of slow simmering to extract all that beefy flavors and unctuous mouth feel from the gelatin.<br><br>Pho broth needs to have a light amber color, so that when poured into the bowl the noodles, meats and herbs aren&apos;t completely drown in a pool of brackish liquid. Remember, we eat with our eyes first. Also, never cook the noodles before hand and place it into the bowl at room temp, it&apos;ll lower the temp of the broth too quickly. Just soak the dried noodles in cold or warm water for 30-60 minutes to rehydrate them, then blanche in boiling water for 30 seconds just before serving. That way, the whole bowl of pho will still be piping hot when it&apos;s brought to the table. <br><br>Lastly, never ever put whole pieces of lime or lemons into the broth! The oils in the rinds will leach into the broth and give it that very unpleasant, bitter taste. You don&apos;t want a bitter tasting broth after all that work.

  65