How to make pho

oh I start off with two big pots of water so one pot I have filled about halfway this is the big one that everything's going to go into once I've parboiled so here are all of my different types of meat I'm using a frozen beef shank which I have thawed I believe they're knuckle bone this one's frozen beef bone and I'm also using a package of ox tails the type of beef bone and just beef in general that I use to do fuh changes all the time depends on what I have my freezer or what's on sale my blog I show you using chicken nuts because I like to use chicken because it's produces less fat but it tastes better with beef and beef bones so here I've added all my different types of meat and then I'm going to fill it with water this is my first pot here that we're going to par boil and this is the second one the clean pot that's going to the reason why you boil at the same time is that it's such a big pot it takes a long time for it to come to a boil so if you do it while your parboiling your bones then it'll be ready by the time you're done part boiling while our bones are parboiling I'm going to take our onions and we're going to chop them right down the middle and leave the skin on that's going to give us really good flavor in the broth and I'm going to take some ginger and then cut some pretty big knobs just split them right down the middle just like this and then we want to throw that under the broiler here in a second you will need some coriander seeds some cardamom pods about to split some cinnamon sticks and some whole cloves Oh can't forget the star anis this is very important this is what's going to give it the smell I mean all of it smells very fragrant but this is the star no pun intended of it all I have your table I'm going to add in all my spices into some people would like to toast the different spices but I don't see the difference or why you should because the spices are already fragrant as is but if you want to that's your choice but I don't think it makes a difference so I've added everything in here and I'm going to show you guys what we are going to do what we did with the ginger so here's the ginger and the onion I've put it on my oven at about 500 degrees royal and then now it gave it a nice good char so our bones have been parboiling for about eight to ten minutes we're basically cleaning the bones getting them ready to for the long summer so I'm going to show you guys here the other pot it's about to come to a boil which is working out perfectly for us so now I'm going to show you how to clean and dump the bones here so you want to take your a really large colander put in your sink I like to turn on some cold water as I'm you know flipping it out at first just because the thought of really hot water going down my sink kind of freaks me out so then I turn it off once I've dumped half of the bones in and then I dump the rests out I take some water and I'm basically cleaning off the excess scum this will give you a very clean and clear broth that's what we aim for if you want it to be you know nice and look appetizing so this is why you want to make sure it's all nice and clean so I have here all my ginger onion and the bones and my tea ball I'm going to add in some rock sugar I'm going to add in rock sugar also with some palm sugar I use those first and if I don't have any of those and I used regular sugar it just adds a different depth of flavor or sweetness to the to the broth and there's the palm sugar that I'm just gonna dump in I put a little bit more water than I usually do because I'm actually going to simmer this for eight hours so overnight I'm adding in my fish sauce unfortunately the recipe on my blog the only difference there is is the amount of cooking time which I the one on my blog I did for three and a half hours and I used chicken like I said every time I mikvah it differs every time so in this video I'm showing you how to do it the most yummiest way so I've added in my cinnamon sticks and then I've added in a handful of star anis and I'm giving it all a stir now always I know there's a recipe for the fun in terms of sugar and salt it will always always change depending on how much water how long you simmer your broad for how much because when you skim off the fat you take out some of that broth with you as well you know if you simmer overnight that amount a liquid will reduce so the more traduce --is the saltier it gets as well so always use it as an approximate guess of how much you will add and how much you will need so always go by taste so here it is eight hours later I let it go overnight I actually woke up once at night and I put more water that's right it's more than it probably should be because I want extra broth so I'm just giving off all the fat at the top I cannot stand fat so I skim it off constantly in a province skim it off again so now after all the fat has been taken off or what I could get at that point I'm going to discard the onions and the ginger and then I'm going to try to get off all that meat from the bone don't make sure don't just toss it there's any meat on there kick your knife and kind of cut that off so that people can enjoy that later once most of the contents of the pot has been removed I'm going to add a colander fitted with two cheese cloths on top and we're going to dump out that broth what you want to do is basically use the same pot you use to power boil and just wash it off so you don't have too many pots laying around I mean you have the time right so dump it all out this again ensure a nice clear broth really if you're cooking this at home for just your family hey you don't want to do this extra step then you don't have to just dump everything take everything out of the pot and then skim off the scum or what not and then serve but this is if you you want to impress you want to clear broth that's just how it goes so now I'm going to skim off some more fat because like I said I cannot stand a greasy bowl of pho next you want to add in your beef balls I like to beef with tendon I cut them in half then add them in and then I'm skimming off some more fat of course because that's how I roll and I'm basically going to let this come to a medium boil just for about 10 minutes just so that that meat some of that meatball can soak in some of that flavor really thin slices of raw meat this is option I'm using a sirloin here I believe set this aside after you've cut them very very thinly like I said earlier check your beef bones if you have any meat on there make sure you cut that off for your guests to add on to your their serving bowls here are the ox tails that I've shredded and you want to take some thinly sliced cut onion put them in an ice water bath this will give a nice crispy touch them and you will need some fresh rice stick noodles and I will show you guys how to blanch that for those of you who do not know how remove your rice stick noodles a really large bowl with some hot water and take your hand and just kind of swish it around this will loosen up the noodle and allow easier blanching you will need a fine mesh sieve fitted with a long handle you want a good handful of noodles in there will give you about a medium sized bowl and you'll want to have your water come to a light simmer and you want to blanch your noodles for about fifteen to thirty seconds take your chopsticks and listen it up while you're doing that next you want to take your raw meat and put that in the water for about literally five to ten seconds max if you want you can add this in with your noodles while you're blanching your noodles as well last but not least is that yummy broth if your breath is at a really hard boil you can add thinly sliced pieces of raw meat and then add the broth right on top of it it'll cook it that way as well so here are our condiments we have some bean sprouts and some mint and some lime I have two different types of hot pepper I have some Maggi soy sauce or the soy sauce with the green cap is really good too and some police in and there you go this is the finished result I've added some sliced green onion as well with along with the thinly sliced white onion my meatballs I like to add in my lime here I just squeeze it and throw it in sometimes too and I also have here if you look closely there is an oxtail bone in there yes I like to know on the bone I am Cambodian and that is what we do so thanks you guys so much for watching I hope you guys enjoy the video and I know some of you are like oh my gosh I know how to blanch noodles while this video is for those of you who do not so enjoy it and please subscribe I hope you guys all had a wonderful holiday until next time or better yet the next video I have some fun and exciting news to share with you guys so I hope you guys have a good one bye

Channel: EatNowCryLater

Views: 1,769,534

Keywords: how, to, make, pho, vietnamese, food, meatballs, oxtail, beef, bones, Recipe, Cook, Kitchen, Chicken, Meat, Dinner, sav, le, eatnowcrylater, noodle, soup, asian, vietnam, Recipes, Asia, Cooking, Restaurant

Id: UtUsckLtkr8

Length: 11min 42sec (702 seconds)

Published: Tue Dec 27 2011