How to make the Best Pho Dac Biet! (Vietnamese Beef Noodle Soup) 10 litre pot recipe.

and this is your fault i mean this is the ultimate recipe for vietnamese pea now say it with me [Music] fall hey guys welcome back to hell's kitchen today we are making vietnam's national dish bob and this for me is something that is one of my favorite absolute favorite things to eat in the whole wide world and growing up i would eat fall anywhere it doesn't matter if it's homemade a hidden joint or a hole in the wall i just like to taste and try and experience new different types of fall wherever i go it doesn't matter if it's a different city or in vietnam now as you guys can see from the title and this is the only time that i will ever use the b word now it doesn't matter if it's your mom your grandma your auntie your uncle your grandpa everyone thinks they have the best file restaurants included shout outs to all the grandpas and uncles and young chefs out there that are still trying to perfect this craft and so the reason why i named this how to cook the best fall is with the 512 million possibilities presented to you guys today you too can cook the best fall for your liking at home so first let me explain today we're gonna go through some of the techniques that most experts and chefs agree on and some of the techniques that are so mind-boggling that it would might break some strong relationships let me give you guys some examples like how long should fal broth take use rock sugar regular sugar char the onion baked onion there are many many different possibilities that are debatable in the fall world if you like hoisin sauce and you dress this in your fall broth please swipe left now let's go through some of the ingredients now don't worry everything is listed down below in the description so you can just copy and paste and head straight to the supermarket now these are the three things that i highly recommend you getting if you are cooking fall for the first time the first thing is a skimmer this will help you skim all the residue and impurities while you're making your file broth and this will make life a whole lot easier if you don't have this you can use a regular ladle this is a noodle strainer you just use this to when you're working with file noodles it's easier to get all the noodles out and this this is a cheesecloth bag this is what i'm gonna use to put all my roasted herbs and spices in the bag and i'm gonna drench this in the pot and it's a lot easier to extract all these fruits and spices while it's in the bag so today we are making the most basic file that me the most basic is gonna be thai which is your eye around nam biscuit beef brisket gum this is your tendon and while being beef balls now some of you guys are probably asking hey hell where's the trite now first of all i'm not a big fan of tripe in my fall but second of all more importantly i've never actually seen trite in a wolf fall in vietnam in saigon anyways so that's another question for debate so today we are working with a 10 liter pot with about nine liters of broth just so that everybody's on the same page first off here i have two pounds of beef knuckle this is your most common type of beef bones used for fall now this i have here a pound and a half of beef oxtail this is something that i just like to put in my fall for extra flavor and today we also have beef bone marrow beef bone marrow cut two ways if you gonna get this from your butcher i would recommend cutting it sideways like this way instead of this way just because it's gonna be better presented uh for pictures for instagram or better presented on earbud fall now these are the three most common types of beef bones used in broth so i've seen people use beef short ribs and that works wonder as well this is just one pound of beef tendon this takes a very long time to tenderize so this also will go in the broth and this is beef brisket the name this is gonna be an item that you're gonna cook for a little bit and then slice it as a topping and this is beef eye brown this is your very very most common faux die and last but not least of course beef balls so another item that's hidden from here that is also debatable is dicot gosan now i've used daikon before and i kind of like it in my file but because i have a smaller pot and for what it's worth and how much space it takes up for the fall broth that we're using or we're making i just don't see that as it's worth it so that's up for the bay i mean if you have a big pot and you're using one daikon um that should work perfect for you but we have a smaller pot so i'm not going to use daikon today now these are the main herbs and spices that most experts can agree on now obviously you guys know there's a bunch of other herbs and spices that people put and and that's also something up for the bait first here we have three cinnamon sticks three pieces of black cardamom one tablespoon of cloves two teaspoon of cumin seeds five pieces of starnese one tablespoon of coriander seeds and one and a half tablespoons of white peppercorn now what is this you ask this is actually a pre-packaged beef bowl flavoring now this works good as well if you're lazy if you don't have time or you just have excuses for everything in life but this works through if you're trying or your first time making fog but if you want to make everything from scratch i highly recommend buying this and trying it out for yourself now finally we can go to most of the items that most people can agree on first off i have rock sugar so you're gonna need about 50 grams of this or about two ounces of hard rock sugar so you're gonna need about three to four of these packages for your fall broth or your fall pot i have fresh pho noodles here you could buy the dry one that works good too now why don't have two kinds most people will buy this good now this is the regular fall noodles that you're gonna see almost everywhere i would say in north america now this is pad thai noodles the reason why i like this better because this gives it a better texture because it's flatter and thinner it makes me feel like i'm eating the same ball noodles when i'm in vietnam because this is going to give me the best and most consistent results as the fall noodles in vietnam again that's up for debate on which fall noodles you like better we are gonna need two white onions a big piece of ginger a small piece of ginger a couple limes some red chili peppers this i have some cilantro a bunch of green onions this is cilantro no guy now if you find this in a fall restaurant you're eating at a fall restaurant you see this on the as a side dish as a garnish you're at the right place now this this is just your regular basil you're going to see this everywhere regular thai basil and beef balls also another thing up for the bait i have some fish sauce here some nook mamu this is also up to debate you could ask your mom your grandma your grandpa do they put fish sauce in their fall we'll find out later so this here i have some cilantro so we're gonna just cut off the ends here cilantro and green onions i'm gonna want like a two to one ratio one part cilantro two part green onions so i'm actually probably not going to use all of this but you want to cut this nice and dice it really fine we're talking like half a centimeter fine so you want this like that and we want one part of this now green onions cut off the ends and dice it fine you want to save the ends here the very end but you want to cut off the tip here and you want to save this to drench it in fat later some people like to eat this hole in their fall bowl and a little bit under two parts green onions and you want to give that a good mix now the red chili peppers i'm going to leave this whole until tomorrow and the lime really pulled till tomorrow and the ginger this small piece of ginger here i'm going to put in the broth for cleaning the bones so we're gonna cut this into small chunks and we're gonna dump this when we clean the bones only now this big piece here and this big chunk of onion here a lot of times people are gonna char it over a charcoal grill but we don't have access to that i can put on the stove but it doesn't really look that presenting right now so i'm going to try to bake it i it should have the same effect and it's a lot easier to do so we're going to wrap this in tin foil and we're gonna bake it for about 15 minutes but first i want to cut off these ends here and just chuck this away there you go now my small piece of onion this is the last garnish for your bowl of fall so we're gonna cut this up and we are gonna dice it i like it the thinner the better that's also debatable so we're gonna slice as thin as possible here what you should do is char this over a charcoal grill or some type of heat i could put this directly on the stove too but it doesn't really look that presentable so today i'm going to bake it all you're going to do is wrap this in aluminum foil and we're gonna bake it for about 15 minutes at 350 fahrenheit now the first step that i hope everybody can agree on is we have a boiling pot of water here now i'm going to dump in some sliced ginger and a dash of salt and we are gonna clean the bones so i'm gonna boil all the bones i'm gonna dump all the bones in here and i'm gonna boil it for 15 minutes 10 to 15 minutes to clean all the impurities and get rid of the gunk and the blood and all the nastiness that you don't want in your faux bra and you want your bowel broth to be clear as for the beef brisket this i'm actually going to dump into a separate container here and adjust it in salt for about two to three hours just to get rid of all the blood and at the end i'm gonna repeat this cleaning process i'm gonna boil it in water again for about 10 minutes and then i'll dump it in my faux broth at the end for the last two to three hours i find that if you dump this in the fall broth too long it the meat is going to be very mushy and too soft so two to three hours for beef brisket is good enough in my opinion now i hope that everybody can agree that you need to wash the pot washing the pot clear nice and clean after this step is one of the most important thing in making valves you want to wash all this nastiness away and have a clean pot so now i have a brand new pot of water and my bones are washed as a good base i'm gonna put in two tablespoons of salt just to get it going later on i'm gonna adjust to my liking with fish sauce also and a good base i'm also gonna add the first ounce of hard rock sugar and just to get the bob broth going now also debatable and i hope that most people can agree that we are going to cook this on low heat overnight now some people will cook it for two hours some people will cook it for 24 hours me personally i just like it just right around 10 hours overnight eight to ten hours i find this a nice and sweet spot for this now the water might reduce down a little bit but later i'm gonna put on my brisket when there's two about two to three hours left ah look at this so see what up i'm just giving all this dirt and nastiness all this ugliness the fat away voila if i was to put this on a char or a grill there would be some black burnt parts that i have to peel out but because i baked it it's still nice and fresh so i can just drop this straight into the pot now as for the ginger what i want to do is i want to give it a good smash to release some of the flavor [Music] and this should be good enough and we're gonna go dump this into the pot so now that my pot is boiling i'm gonna turn it down to minimum heat the lowest possible and cook this overnight of course i'm gonna skim all this nastiness out and we're gonna dump the onion and the ginger in so right here i have a pan over medium heat guys first what i'm gonna do is i'm gonna roast most of the bigger herbs and spices here for 30 seconds over medium heat so we're just gonna give it a nice rolls [Music] and then after 30 seconds i'm going to put in the rest of the herbs and spices and roast it for another 30 seconds on medium heat just to bring out the flavor and after this i'm just going to dump it into my cheesecloth bag here so you want to tie this nicely so nothing gets out of here is i'm going to pour hot boiling water over this herb mix and i'm going to let it soak for about 10 minutes just to get some of the color out so your bra should be a nicer color after this 10 minute step just let it soak and then after this you dump it into the pot so now this step is super debatable and can make or break some relationships but the question is when and how long do you put the spice bag in for now for me i like a super beefy bowl of fall i don't really care about the color or how dark it is so i'm actually going to put this bag right kind of right at the beginning when i start my broth and this bag is probably gonna go in for at least six hours now after two hours i'm gonna take out the ginger and onion now if you want a super clear broth a lot of times i hear that people will put this in two or one hour before they eat the fall if you put this in for too long it can darken your fall broth this really depends on you and what team you're on so it's very important not to cover the foul broth overnight you don't want to cover this with a lid you just want to leave it out in the open and you want to leave a little bit of the fat here so you guys remember this brisket piece here what i did was i soaked this in salt water for a couple hours to suck out the blood and then now i'm gonna boil it in boiling water for 20 minutes to clean it and cook it this is just boiling water with a little bit of ginger and salt and after i clean it again after 20 minutes of cooking then i'm gonna dump it into my fall broth for the last two hours and it should be ready to go okay guys so it is the day after i put in this biscuit for about two hours already and it's ready for cutting what i'm gonna do is i'm gonna take out the brisket and the tendon and get it ready for slicing for the meats later on i'm gonna throw this right into a cold bath water right away so the meat the meat doesn't darken oh look at this soft tendon it's ready to go now look how soft this is you can feel that yeah gotta find the other piece we reduce down the broth a little bit now another question up for debate is do you add more water to the broth now if i was supposed to if i was going to add water please add boiling water into the pot and most people can agree that you can if you're gonna add more water to the pot please add boiling water not cold water but for me i like the way it is i don't want to dilute it i'm just gonna leave it so now it is time to come to season my fall broth first i got the other ounce of rock sugar so i use two ounces in total and i'm gonna use about two tablespoons of fish sauce now this is for your liking add as much as you guys want it really depends on you and i've already added two tablespoons of salt already into the file broth in the beginning and one ounce of rock sugar now i'm going to add another tablespoon of salt so in total i use three tablespoons i'm gonna get a little bit of fall broth in here mix this all up stir this and then we're gonna dump this into a pot for flavoring [Music] now the real question up for debate guys is does msg belong in fog that is one of the biggest debates that we could have back and forth but for me i'm gonna be team no msg you can put m3 to try it out it might improve your fall taste but for me i'm just gonna be no i'm gonna be on team no msg and the way you guys season your fall broth it really depends on you how much sugar how much rock sugar you want to put in there how much fish sauce and how much salt that and all the herbs and spices that is really dependent on your liking and that's the way you're gonna make the best fog for you and your family [Music] hey guys it's early in the morning and now we're going to prepare some of the meat for us toppings for our fall first the balbi so ball being our beef balls i'm gonna want this into a third a nice bite sized pieces be cut in half is really up to you or i've seen people really cut these into really small chunks too that was too just bite-sized pieces my bum being i'm actually going to put it into the same boiling pot of water that i'm going to cook the noodles with and not the fall broth just because i think it's going to dilute it and also dirty the file broth the tendon our tendon is now soft it's been about like 10 hours so look look how soft this is now and antenna i'm just going to prepare it and cut it slice it thin and this would be another topping for our file look at this it's nice and soft there you go so we're gonna put this on a plate here and now our brisket look at this brisket here so i'm gonna slice this in half and we're gonna slice this as thin as possible it's as thin as possible that's what you want [Music] now for a bag if you have a meat slicer you could cut it really thin or you could freeze it and cut it a little bit thinner for me i like to do it the thigh bomb way so i'm just going to slice it as soon as i can with a knife and it's not going to be that thin but what i'm gonna do after is i'm gonna tenderize it by chopping it up and just chop it up a little bit and this is gonna give it the closest texture that i'm gonna find closest to bao in vietnam i have my noodles here and all i'm gonna do is just drench this in boiling water for about 20 to 30 seconds guys because it's fresh i don't need that long it's gonna cook just about 20 seconds in hot boiling water and the fresh bao noodle should be good this is where your noodle strainer comes into work works magic check this out should we get all the water out [Music] dump this into the bowl some sliced onions lots of green onions and cilantro and some meatballs my sliced brisket a little bit of thai bomb some tendon and this is your file name perfect perfect [Music] it is bright in the morning and now our fall is done after about 10 to 12 hours i can finally eat the fog nothing pairs up with a nice profile better than cafe should have here we have some nook bell jam this is just beef fat with some green onion tips some people like this in their fall an egg dropped in here of course and here is my boa fab with some bone marrow look at this [Music] um [Music] now you guys know i'm going for the egg i hope you guys like this video and i want to thank you guys for watching now remember everybody thinks they have the best well bye bye

Channel: Heomeo

Views: 37,739

Keywords: pho, homecooking, homecook, vietnamesefood, vietpho, phodacbiet, vietnamfood, vietnamesechef, chef, asianpho, asianfood

Id: NmGg04kLhKc

Length: 24min 42sec (1482 seconds)

Published: Tue Oct 27 2020