Restaurant Quality Chicken PHO at Home (a comprehensive guide with recipe)

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

Рет қаралды 37,796

Күн бұрын

During the week I made a simple Pho Ga recipe. I sold it to real customers at my store and it's guaranteed to give you a restaurant quality Pho at home.
NOTE: I will do up a downloadable PDF recipe guide to follow to accompany this video once I get back from my trip. I will also do a 10 minute version of this video.
Recipe name: Restaurant Quality Chicken Pho rev 1
Target Volume: 2.6L
Servings: 5 serves at 500mL each
Cooking time: Day 1 - creating base = 6 hours / Day 2 - blending = 30 mins
Ingredients (overview)
1/2 brown onion
1 small piece of ginger
1kg boiler hen
1.5kg pork bones
Spice component
Cinnamon - 8g
Star anise - 4g
Seasoning
Salt
Rock Sugar
Fish Sauce
MSG
Knorr Chicken Powder
------------------------------------------
Pre-requisite - 2.5L of BASE
Day 1 - creating the Base
Base:
1kg boiler hen
1.5kg pork bones* (mix of pork and pig trotters)
*optional
Optional: Creating a "spare tire"
2kg boiler hen
Simmer 6 hours / Finish with 2L or 1:1
Method:
1) Parboil for 5 mins / dump water / rinse bones
2) Place in pot with clean water
3) Fill with approx 5L
4) Simmer for 6 hours
5) Strain and pour finished base into container
6) Top up to 5L
7) Chill and save in fridge or freezer
------------------------------------------
Day 2 - blending
1) Take out 2.5L of base
2) Place in pot
3) Add salt = ~ 35 grams
4) Add rock sugar = ~ 50 grams
5) Add Knorr chicken powder = 3 teaspoons
6) Add fish sauce at the end = 1 to 2 tea spoons
7) Add MSG (optional) = 1 tea spoon
8) Taste - if good then proceed to next section. If it doesn't taste right refer to trouble shooting chapter. Something went wrong!
Day 2 - once taste if correct
1) Add 1/2 onion (charred or grill in oven it's up to you)
2) Add small piece of ginger
3) Add cinnamon = 8 grams
4) Add star anise = 4 grams
5) Final taste - if it still lacks some body ADD in a cup of chicken concentrate or spare tire.
This recipe is meant to serve as a guide. Feel free to modify the recipe to your liking after you have tried making this once.
Chapter:
00:00 - The Blend Method
01:59 - Intro
03:49 - Explaining BRIX
05:38 - The Base
07:28 - Hot tip no. 1
08:43 - Creating the Base
13:54 - Story of my first Pho Ga
16:38 - Seasoning overview
18:09 - Seasoning walk through
20:44 - A weak ass base
23:50 - A spare tire
27:30 - Finished product
27:55 - Back to front
29:56 - Outro
#leightonpho #phoga #chickenphorecipe #photutorial

Пікірлер: 142

@AutumnS264 Жыл бұрын

I can't believe you're giving away all these top notch restaurant secrets for free! You're another level of generous. Amazing

@Pho Жыл бұрын

I know right! Considering no one gives up anything up for free these days.

@ladyink77 6 ай бұрын

This is how we level up each other! In addition, not many people want to go through all these procedures. 🙏🏽 Thanks for sharing

@crabmansteve6844 Жыл бұрын

In my chicken pho I use an absolutely comical amount of chicken feet. I'm from a classical French cooking background and making bone broth and demi-glace are extremely similar and chicken feet are my secret to the best demi-glace au poulet. And if you can find them, they're dirt cheap, but an old rooster is my favorite chicken to use for boiling soup base. The meat is terrible and stringy, but the chicken flavor from an old rooster is 3-4x stronger than young chickens or hens and you will absolutely notice a striking difference in the flavor of your broth. I boil the old roosters to make my soup base and then take all the meat and feed it to my dogs. It is not good enough for people to eat, the meat has the consistency of rubber bands, it's awful. My boys LOVE it though. Thanks for the tips Leighton, sorry for the wall of text, I get excited swapping knowledge.

@galangbang Жыл бұрын

I'm going get some feet next time!

@maryjoyce00 Жыл бұрын

I enjoyed reading your comment. What are you thoughts on utilizing a pressure cooker for Pho broths or making soup bases? Thank you in advance.

@denaperkins8816 Жыл бұрын

Leighton, thank you, thank you, thank you! This recipe is perfection and is the best soup, let alone Pho that we have ever had. Thank you for all of the hard work you put into this and especially for sharing, you are the absolute best!

@s33thr3w 7 ай бұрын

I can't believe i watched this whole video but this is some high quality stuff! Great job and man did i learn a lot about pho, this made me appreciate the level of mastery that goes into your recipes! You deserve more views keep it up!

@ChiIeboy 7 ай бұрын

Absolutely LOVE your straightforward approach.

@Jay-rj5lo Жыл бұрын

Great stuff Leighton. Still my favorite comfort food. Anytime I travel I always scope out the pho spots and even though my wife looks at me like i am crazy to watch soup videos all day, ur content is $$$. From the DC, MD, VA area, definitely some good pho places around here but only a handful really has made its mark.

@sunnyek9807 Жыл бұрын

Made this for me and some friends for a pho competition and this came out phenomenal. Will try the pho bo recipe next. Ordered the hat nem from ur site recently. Been trying to make pho for years on end with different online recipes and books with fail. Thanks!!

@galangbang Жыл бұрын

I've made a lot of pho! Always bo! This by far has been my best batch! I know 5 L was the goal. It reduced by around 2 quarts. The initial batch was made with chicken and pork bones only. I poached the chicken with just over 2 quarts of water. I then used that to add with a shrimp stock I made. I was afraid it was going to be too shrimp forward but it turned out amazing. Thank you for your guidance 🙏!!!

@moodface8463 11 ай бұрын

Liegton! Another banger. I love your presentation style and sense of humour. Wishing continued success in all your endeavours.

@Pho 11 ай бұрын

Thank you appreciate the comment =)

@RS-ec6ik Жыл бұрын

This is going to be great!! I really appreciate your passion for cooking and for pho especially. I am going to try your techniques now that it’s perfect pho weather here in Texas. 😊

@Pho Жыл бұрын

Thanks so much

@david-iam Жыл бұрын

Awesome video. Thanks for the effort in getting it out. Enjoy your trip. That story of the flat tire and date was too funny. You missed out on that opportunity. LOL

@Pho Жыл бұрын

Glad you enjoyed it and will do.

@brucedao2360 Жыл бұрын

Hey Leighton, thanks for introducing more modern techniques to cooking pho. Changed my way of making pho instead of the traditional auto-pilot ways. I'll make my parents native from HaiPhong taste my next batch. Let's hope they still love me after the fact. Thanks!

@Pho Жыл бұрын

Thanks Bruce - my dad is from Hai Phong too which technically makes me from there also. They will love you more! Every parents loves a son who can cook a great Pho haha Your right everyone still does it the "auto-pilot" way and for many that will never change but I like to add a modern twist. Happy New Year!

@julielee7421 Жыл бұрын

I love watching your videos definitely 👍. I like to know when do you put in the onion and ginger and other spices in your broth? Please continue making videos. Thank you 🙏 ❤

@vietus1040 Жыл бұрын

Restaurant Quality Chicken PHO at Home (a comprehensive guide with recipe). Delicious food. I support your video. Watched the video on NOV 5, 2022 very like. Thank you so much

@Pho Жыл бұрын

Much appreciated and cám ơn!

@bigbrain296 Жыл бұрын

The pork bone tip is a good one for people here in Australia (which I am at the moment). However, back home in Thailand, all our great chicken noodle soup are made from exclusively old hen, which are tough af but super flavourful and chickeny and not weak at all. This type of chicken is pretty much non-existent in Australia. Even boiler hen doesn't match the taste I can get from Thai chicken.

@Pho Жыл бұрын

Thanks for the insight. Hmmmm I never knew that. Actually my first night in Vietnam I had a chicken Pho opposite the hotel. The broth was so clear (almost like water) BUT the flavour was very strong. Beyond what I've been able to achieve. Let's just say I was baffled but this may explain why and makes perfect sense.

@bigbrain296 Жыл бұрын

@@Pho I’d assume Viet and Thai chickens are similar considering our close vicinity. It would totally make sense then considering you’re a pho-expert, yet are not able to replicate that taste.

@sarahnapier1865 23 күн бұрын

Mr Leighton, ty for this master class in broth creation. Pho is amongst the most popular comfort foods in Calgary. I’ve been trying to recreate it at home but have so much to learn. Your insight into the age of the hen, and the use of pork bones (pork trotters) have now spurred me to do research for better components. I can’t wait to try it out. (I’m also wondering if the use of more chicken feet might help me out if I too fail to find older hens- tho I do suspect the results will still be compromised for the very same reason). In any case, these tips are huge. Thank you for sharing them. But also, thank you for teaching us all why the proper simmering technique matters.

@Philipseddon 2 ай бұрын

My team here in the outback wants more soup. I am going to try my hand at Pho Ga. This recipe sounds amazing and will let you know how it works out. I'm sure the local butcher will be happy to provide the chicken and pork trotters.

@19-1-91 Жыл бұрын

Newly subscribed, can appreciate ur methodical and practical approach to pho. Looking forward to absorbing the knowledge your sharing. Thank you Mr LEIPHO. P.s Shoutout from fairfield west, SYD✌️

@Pho Жыл бұрын

Thanks for dropping a comment 😄 Oh yeah 2165…I was only up the road in Wakerley 2176 ❤️ Very grateful for “absorbing” the great food we had down there to turn it into something up here.

@19-1-91 Жыл бұрын

@@Phothats awesome man! I look forward to visiting your establishment, next i'm up Brisbane way.👍

@JerryGoNuts 6 ай бұрын

Hello! Love your tutorials -- question: how come you don't roast the pork and chicken bones for the pho ga?

@aaavore 16 күн бұрын

Incredible

@poly800rock Жыл бұрын

I need to try this. I've literally only used ginger, onion, chicken back and msg which I think is very tasty aka Turtle Tower in SF.

@stuporter1 7 ай бұрын

Hey Leighton, really enjoying your channel. Wonder if you've experimented with using sa sung when seasoning. They are used to develop umami and adds a sweetness and savouryness (also a little smokiness if lightly toasted) to the broth.

@lovetherobotshow Жыл бұрын

thank you leighton! 🙏

@Pho Жыл бұрын

My pleasure!

@jameskim9947 6 ай бұрын

Thanks!

@david-iam Жыл бұрын

Thank you for reaffirming my mom’s secret to the best Chicken pho. My wife’s secret for a gelatinous base is chicken feet. Maybe give that a try instead of pig trotter. Or as an addition for boost the chicken flavor instead of chicken bullion. I assume you cook chicken separately just for the meat? We like to use free range or freshly slaughter chicken to use for the meat. Cooked till it’s perfect and taken out and covered to ensure it stays moist.

@Pho Жыл бұрын

Great to hear similar stories out there - yes I edited this part out as I ran out of time. Yes I cook chicken separately. Can poach / steam / poach it in the actual Pho broth just make sure you parboil first.

@boebender Жыл бұрын

I use chicken feet too!!!!❤

@Hexishu 6 ай бұрын

@@Phoparboiling seperately in a seperate pot? Why not just let it poach in the actual broth with the 30min infusion time?

@monikaduranova6038 4 ай бұрын

thank you for sharing, it is so so helpful, please can you write an option about an instant pot base? is is good alternative in hot days to make it quickly in the morning or better buy two induction plates and switch each other every 3 hours ( after 3 hours they stop cooking because of overheat) in garage thanks a lot❤

@sebstream8440 Жыл бұрын

Many weekends my mom would boil a chicken for pho. That’s what I saw growing up, so I would copy her. But thanks for sharing the secret from ex-girlfriend! I’m definitely eager to try it out!

@chrispotter852 Жыл бұрын

its like dating in your 30s......... made me laugh out loud......love it

@jamesleng6231 9 ай бұрын

This not a chicken pho observation but in Mexican cooking when I make a pozole, which is a pork base soup I add chicken stock to the soup. I cook chicken bones along with pork bone like neck bone and pork feet.

@richardintoronto5028 Жыл бұрын

Knorr Hat Nam powder is mushroom seasoning powder. Mushroom seasoning powder can be found in any Asian supermarket in North America. KZfaq it. No need to spend so much on Knorr products. I started to use it in my soups, pan fried fish and pork chops instead of MSG. It makes the food tastier. I have not tried it on a steak yet.

@Pho Жыл бұрын

Thanks Richard - I have seen this too but personally have never used it. Yes most seasoning powders has the good stuff in it (ie MSG 621,627,631) which makes food taste better.

@EricScottPhung Жыл бұрын

Richard, I smell pork and taste pork in it. Not to mention there is pork on the cover

@lanazoolander4165 Жыл бұрын

Thank you for this video. I have been making pho at home for 10 years. It took me 5 years to make it taste great. I found your channel recently and have learned so much. Thank you! Do you have a link or a name and brand of that meter you used?

@Pho Жыл бұрын

Thanks for sharing your Pho journey. Like many (including myself) it takes years to get it right! Atago PAL-BX|SALT www.atago.net/en/products-bx-salt-top.php I don't recommend everyone going out buying one of these unless you have a chain of restaurants or something haha But there is a science behind taste which I touched on in this video. This point alone is something no other video talks about and could be the reason why you can't get it to taste right (i.e the Brix and the seasoning is off)

@lanazoolander4165 Жыл бұрын

@@Pho Thank you. Used your tips for Pho Ga - best batch I have ever made.

@nuocmam714 Жыл бұрын

I live in Orange County,California and would like to try your pho one day.

@Pho Жыл бұрын

Thank you Tony Once I have a shelf stable version of my Pho you won't have to go far =)

@nuocmam714 Жыл бұрын

@@Pho my family actually have one… would love for you to try it… VV Foods. Check it out if you can.

@lannile5850 Жыл бұрын

Thank you

@Pho Жыл бұрын

You're welcome

@dannguyen9661 9 ай бұрын

Amazing! Thank you so much! Is the brown sediment at the bottom of the pho ga normal? If not, how can I avoid this?

@Pho 9 ай бұрын

Thanks for dropping a comment and great question. Yes it’s perfectly normal for this to happen. I deal with this everyday. At the bottom of every pot lies all the sediments. As I serve customers throughout the day once I reach the bottom the clarity get murkier/cloudy or “đục”. Even filtering the broth through a fine sieve you’ll still get this but without the big chunks. What I normally do is if I was dividing the pot I’ve cooked into smaller containers the first few containers I only half fill. Towards the bottom of the pot I would mix it with the first containers to evenly distribute everything. If not that last container resembles a cloudy apple juice (and sometimes more saltier).

@dannguyen9661 9 ай бұрын

Thank you for the tip! It makes a lot of sense doing it that way! Your KZfaq channel has changed my pho game for the better! Much appreciated, bro!

@ski2230 6 ай бұрын

Leighton… just wanted to share my two cents. This is not traditional method of using pork bones instead turkey necks, wings, and backs along with whole stewing chicken neck bones, wings, backs, and chicken feet. Coat all poultry parts with beef tallow and salt, and lightly dust with poultry seasoning and roast in oven till slightly brown. Also, roast your ginger, shallots, red onions, green onions, and lemon grass coat with tallow and lightly sprinkle salt. And lightly roast spices cinnamon, black and white pepper, star anise, coriander seeds, thyme, rosemary, and a hint of nutmeg. With that said I suggest you tamper with your creativity on ratios to obtain proper base foundation. Cheers!

@tigerwong122 9 ай бұрын

Hi Lieighton Pho, I only came across your show through KZfaq on 27 - 09 - 2023. You are my saviour in giving tips on good quality chicken pho, which I intend to open a hawker outlet to sell chicken noodle soup ! I salute you and may god bless you !

@Pho 9 ай бұрын

You’re very welcome! Do let me know how you go. Market stalls are low risk start ups. Great to test the waters and always better than going all in on a restaurant.

@Fragilehandlewithcare Жыл бұрын

It’s great you used ingredients that everyone could get. I still prefer beef over chicken but when I usually eat chicken pho I love it with a lot of 🌶

@Pho Жыл бұрын

I had a great chicken Pho last night opposite my hotel. First thing I did as soon as I landed in HCMC. A bowl...at 2am.

@htnguvon8693 Жыл бұрын

Nice, now do a Bún Bò Huế next

@Pho Жыл бұрын

On the to do list 😄 Believe it or not I rate my BBH over Pho.

@ghotiemama 9 ай бұрын

Ive been using a sous vide instant pot to make broth with minimal evaporation. I think slow cooker low setting should also work. The best chicken bouillon is better than bouillion from costco, natural tasting.

@Pho 9 ай бұрын

I agree - 100% natural broth + natural tasting bouillon is the way to go. Some brands taste too artificial and you don't want it overpowering the natural taste you've spent hours building.

@HOsaroth 8 ай бұрын

What was that instrument that you used with the eye dropper. Is that how you check the salt content!?

@bcatbb2896 9 ай бұрын

im making this tomorrow, simmering the stock right now overnight. let's hope i get it right for tomorrow lunch. will report if i succeed!

@Pho 9 ай бұрын

Looking forward to the results! Remember the aim of the game is to lose the least amount during this critical yet often overlooked stage. Chase depth by seasoning correctly and you should be good. Good luck 🤞🏻

@bcatbb2896 9 ай бұрын

@@Phojust served it to my family, they all said it tasted great. next time im going to give beef pho another attempt

@yomama3420 Жыл бұрын

Do you have Pho Queue t-shirts? I'd like to get one.

@JT-152 Жыл бұрын

💯🙌🏽🤤

@loombasatnam 6 ай бұрын

Hi ! have you posted the Reciper PDF for Chicken PHO. Thanks

@fvtown Жыл бұрын

For the fat layer meant to prevent evaporation, what kinds of fat can I add? Would canola oil work or am I overthinking this?

@Pho Жыл бұрын

Thanks for dropping a comment. Excellent question. Yes use a neutral tasting oil like canola or vegetable - I do not suggest using your expensive first press Olive oil for this! You will skim this off at the end anyway and it won't harm the taste of the Pho. Preventing evaporation is so important I can't stress it enough so pleased to see you pick up this point.

@shadowmosesmusic 10 ай бұрын

I have a pho ga recipe id be interested in sharing and hearing your thoughts on it. I used a lot of other recipes and took what i like and didn't to get the flavor i wanted.

@Pho 10 ай бұрын

Yes please share so I can pin the comment!

@shadowmosesmusic 10 ай бұрын

@@Pho please let me know how i can improve. Already trying some of your ideas to balance mine. Ingredients: 16 cups water 8 tblsp to 1/3 cup sugar 1/4cup fish sauce 1/4cup oyster sauce 1/4 cup fennel 1/4cup star anise 1/4 cup cloves 1/4cup all spice 1 stick cinnamon 1 medium onion 1 bunch of cilantro stems 8 slivers of ginger 8 cloves of garlic 1 set of chicken bones In large pot with a bit of oil Char onion, garlic, ginger, cilantro stems, annise, all spice, cloves , fennel, cinnamon Pour water Add chicken bones, fish sauce, oyster sauce, sugar Let it cook on medium low, uncovered for 3 hours minimum (the longer the better) Strain into separate pot and keep warm. broth may become concentrated which is fine but add water to taste if too strong. Separate pot boil chicken. Strain and rinse cut into thin slivers or shred. Separate pot boil noodles to a little softer than al dente, blanch with cold water in colander . Top with Thai basil, green onion, onion, cilantro leaves , jalapeños and bean sprouts.

@shadowmosesmusic 7 ай бұрын

@@Pho I tried your recipe and it blew mine out the water. I used the oyster sauce in mine as a sweetner and MSG additive - however using your method was overall way better. Thank you for sharing this.

@florence4155 8 ай бұрын

Can I use turkey?

@zeekflash6924 9 ай бұрын

So , pork bones , u don’t roast it , only roast beef bones ? Thx

@MrCorleonefrancesco 10 ай бұрын

Hi Leighton! So…I don’t understand your troubleshooting…are you saying that during the bone boiling process, we should minimize fluid loss (by lowering temp and covering with oil) and never top up the pot?

@Pho 10 ай бұрын

Correct - the aim is to lose the least amount possible. This ensures a concentrated base > high Brix value. IF you are new to the world of Pho I would recommend "topping up" at the very end - resist the temptation to add in during the boiling process. Once you've strained this base into measuring jugg you can see how far off you are from 1:1 - top up as necessary. Eg If the aim was to make 2.5L using 2.5kg bones but as you cooked it the volume dropped to 2.2L > top up 300mL to get it back to 2.5L. Use this base to 'blend' into a Pho > at the very end it's a personal choice whether you add more water in or not. You may find its too punchy and you'd prefer a lighter style > add more water to the end product. Only when you know your preference would I recommend add more water than necessary during the simmering process. Essentially it's a two step process but its critical that you get the first step right = i.e the base.

@toddage83 Жыл бұрын

My Filipina wife eats the chicken wing tips for the collagen . She says

@DonBonin Жыл бұрын

So the base pho broth goes into both the GA and BO?

@Pho Жыл бұрын

No the GA has a different base to the BO but the concept is the same. Many restaurants use the same broth in their beef Pho and chicken Pho because their lazy to cook a separate pot. Base for Ga in this video = mixture of boiler hens/chicken frames/pork bones. Base for Bo = 100% beef bones.

@ryanjefferychan Жыл бұрын

how do you get the chicken slices to be soft and juicy? how do you prepare it?

@Pho Жыл бұрын

I did shoot this in the video but I cut it out because I was pressed for time. Independent to the broth in this video: 1) I prefer to use a whole chicken > preferably free range. Cooking wise you can: - Poach - Steam - On the odd occasion I roasted the chicken but stick to the two above. Setting that I use: 92 degree C > 50 mins > chilled immediately after (in a blast chiller which I have or icebath) IF you don't intend on serving it immediately. This gets it soft and tender. It may be slightly pink near the bone but as soon as you pour the broth on it'll cook. I do prefer poaching over steaming > but on the odd occasion I do steam. If you poach just make sure you parboil it first. You can poach it in straight water with some salt but for a better result poach it in the Pho broth you are making. 2) A lot of customers at my store (mainly non-Asian customers) prefer lean chicken > i.e breast. I don't like using just breast alone as it's too lean and dry but this is up to you.

@Joemama555 5 ай бұрын

do any pho have pork rinds?

@l26wang 4 ай бұрын

22:12 As an engineer myself, I don't understand the coca-cola evaporation analogy. Only water is evaporated, so the remaining contents should be more condensed, and when water is added back, it's back to original concentration. Some flavour will be lost, but it's not as dramatic as pouring out some coke and refilling with water, surely.

@Pho 4 ай бұрын

Fair point - you are correct but this an exaggerated example most can relate to. When you add back blindly over and over again the taste suffers which people do unknowingly then wonder why the taste shifts.

@l26wang 4 ай бұрын

@@Pho So the ultimate way to prevent water loss is a pressure cooker. Have you tried using pressure with the beef or chicken pho?

@Hexishu 3 ай бұрын

@@l26wangjust save the fat at the top and pour that fat for your next pho so it covers the broth- helps with the evaporation problem:)

@BravingTheOutDoors Жыл бұрын

I wrote this in other videos of yours as well... dude, 1 tablespoon and 3 teaspoons is exactly the same thing. If you say 1 tablespoon plus 3 teaspoons you essentially say 2 tablespoons.

@issoloko2412 9 ай бұрын

Can we chuck in chicken breasts and thighs when doing the base?

@Pho 9 ай бұрын

Cooking the breast and thigh in the base in place of plain water is fine > add towards the end But if you wanted to create a base on breast and thigh alone > too weak you won't taste anything. Which why I roll my eyes when I see people pressure cook left over roast chicken for 30 mins and make Pho Ga out of it. For it to be edible in the slightest you'll have to dump a ton of chicken bouillon and powders into it > becomes too artificial. May as well be eating instant noodles. Natural bone base = natural taste + all the nutritional benefits.

@issoloko2412 9 ай бұрын

@@Pho I am doing a meal prep business which is mostly Vietnamese based. Your channel is a savior!

@bcatbb2896 9 ай бұрын

i was walking around the local chinatown shops and found the seasoning. its in a different packaging but definitely the same thing

@Pho 9 ай бұрын

Where are you based?

@bcatbb2896 9 ай бұрын

@@Pho toronto canada, the downtown chinese grocery. it was hidden pretty well and not easy to see

@stuporter1 7 ай бұрын

@@bcatbb2896is it mushroom seasoning that you came across? I'm in Toronto as well and haven't found Hat Nem in either Al Premium or C&C. I haven't looked in Chinatown though. Apparently T&T carries Knorr Hat Nem, as per its website, but I haven't gone to purchase a bag yet.

@bcatbb2896 7 ай бұрын

@@stuporter1 try the spadina and dundas stores. i found mine a the grocery store next to bmo bank. it was at the lower boxes on the spice lane

@casperd2100 Жыл бұрын

Hey Walter White of the pho industry! What do you think of pressure cooking to make soup base?

@boebender Жыл бұрын

Yes!! Great question!

@bigbrain296 Жыл бұрын

Pressure cooked stock and actually extremely clear provided you don’t quick release it (by quick releasing it boils). You must also blanch and wash the bones extremely well since you won’t be able to skim anything while it’s cooking. Flavour is also just as good imo.

@l26wang 4 ай бұрын

That bit rectangle variocooker Walt uses is able to pressure cook! I wonder why he doesn't do it?

@toddage83 Жыл бұрын

I talked to the chef at the busiest Vietnamese restaurant here, they use beef bones for their Pho Ga

@Pho Жыл бұрын

Yes many stores mix up the bones. Others serve the beef broth for their chicken Pho as well (because their too lazy to do a separate stockpot).

@alexski20 4 ай бұрын

Pho GAHHHHHH

@bigsmall6948 Жыл бұрын

U from the west coast Cali ????? Fairfield

@Pho Жыл бұрын

Noooo Australia Although I did grow up in Fairfield (Sydney)

@sokmkim5057 7 ай бұрын

0:35, 2:15 subscribe button litup 4:00, 7:50 no shot 13:00, -15:00, 18:00 so confusing how you go thru specifying a powder, then say you dont use it... 18:35, 22:30 27:30 how logn does the concentrate store for how? 28:40,

@Hexishu 7 ай бұрын

@kenu8109 Жыл бұрын

Thanks

@Pho Жыл бұрын

Wow wasn't expecting that but thank you Ken - will use it for a bowl on my Pho tour here in HCMC right now.

@kenu8109 Жыл бұрын

@@Pho To me it was a way to buy a cheap delicious bowl of Pho Ga at home. Love the detailed tips you give too. Look forward to your HCMC VLOGs.

@AngryBullBBQ 10 ай бұрын

Why not broil the bones first like your beef pho recipe?

@Pho 10 ай бұрын

Great observation - this is optional I find it unnecessary. You will get a slightly deeper shade or tint on your broth and it will be slightly more fragrant but I don't do it.

@AngryBullBBQ 10 ай бұрын

Thank you. I made your 24 hr beef bone base and sent you an email@@Pho

@stuart207 5 ай бұрын

PPM just left the chat 😂 Edit, chicken oil for the final dish makes plain sesame look really dull 😉 Nothing wrong with a female doing the technical bit, just watch and learn.

@antster7 7 ай бұрын

Blink bro

@chriscaporaso442 Ай бұрын

and in the maple industry how do you think they measure sugare content let me infourm you in brix lol

@Hexishu 7 ай бұрын

where's the downloadable pdf cooking guide:(

@shermanbyas9726 4 ай бұрын

Hot off the back of a truck. 😅

@sierraromeo331 5 ай бұрын

It’s ok to blink my guy. Youre scaring us

@BeastModeKing Жыл бұрын

I dont doubt its not good, but man you have some crazy eyes. Lol

@Pho Жыл бұрын

I don't normally shoot videos first thing in the morning so my eyes were shot.

@ELEKTRARE 10 ай бұрын

Dude you look so depressed literally, pho is comforting & joyful really okay

@ptk1292 9 ай бұрын

😂😂

@oomma5 6 ай бұрын

😂😂😂

@DB-xo6xh 5 ай бұрын

It’s because he didn’t get himself a white girl. 😂 🚙

@oomma5 5 ай бұрын

LMAO I'm dead 💀

@BIDENOMICSWORKS 4 ай бұрын

You must like Leighton? Literally find new words

@gregorykarimian3813 5 ай бұрын

And what do you end up with? A weak ass base hahaha

@mescellaneous 5 ай бұрын

i can eat pork but dont you think it's a bit disingenuous if anyone were to come to the video and then find out it's not pure chicken? and of course you cant get a strong broth with chicken because of the bone size. if somehow you were able to get a hold of a ton of drumstick bones, it might end up being something.

@dannguyen9661 9 ай бұрын

Thanks!

@Pho 9 ай бұрын

Oh you are too kind Dan much appreciated. Will use this to fund my next bowl and give you a shoutout ❤️