Legit Vietnamese Pho At Home

see maybe thinking yourself wise this white boy trying to teach me how to make foie well the last restaurant that I worked at there was a Vietnamese chef and I made fluff our family meal he ate it and he said hey this is pretty good for a white boy that's a high compliment so anyway there's my resume please enjoy [Music] so we have come to the time to make demonstrates and teaches many many techniques in one simple beautiful warm delicious broth I think some people are so afraid of it for no reason at all on a piece of paper it looks like a lot but step by step it's not that bad so with all that said let's do this shall we so look if you're gonna make fun you need to make your own broth no if ands or buts no I don't want to hear it sweetie I love you guys but I got to draw a line in the sand here right or I'm gonna I'm gonna cry and it's really not that bad you can make it a couple of days ahead of time so first thing you're gonna start with five to six pounds of beef bones now I've got a plethora of different kinds here now these bottom pieces are beef ribs that actually came off of a prime rib roast that I sort of trim these off while it was still raw these cross cut marrow bones and then some knuckle bones you know a nice mix of all this is really good now places on a foil lined baking sheet line them up nicely so that they're not touching or overlapping then spray them gently with cooking oil or you can rub them with oil whatever and then you're gonna place them into an oven set to 425 degrees Fahrenheit for about 30 to 40 minutes or until deep brown and when I say brown I mean Brown I want that deep in my yard with B you know if you have a convection setting a whole much better now we're also gonna char our aromatics so first you gonna take a whole naba ginger nice big piece like this cut it right in half so you can see that cross-section then you're gonna quarter two large yellow onions leave the skin on the skin provides color and flavor just leave it although if the root is really yucky take it off place that our no foil lined baking sheet get those coated decently in oil once your booms are done roasting they're just gonna toss that under the broiler for about 10 to 12 minutes or until nice and charred sort of turning occasionally and when I say charred again I want them charred not like you know ash but they should look like this now our last layer of flavor intensification gonna take a 1 to 1 and 1/2 pound piece of chuck roast get a pan ripping hot with a couple tablespoons of oil in there and just sear that chuck roast on all sides until 9:00 Brown on every side deep deep deep brown about two to three minutes per side and just place it to the side we're gonna add that later next you're gonna add all your bones to a large stockpot and you're gonna cover that with five and a half quarts or five and a quarter liters of cold water now look a lot of the time people are gonna par boil their bones but because we roasted them we can kind of skip that part now I'll show you how now let it sit in the cold water for five minutes the cold water is crucial because it helps release albumin which is then in turn gonna help clarify the stock now after that five minutes is up place it on your stove and slowly bring it up to a boil but don't let it boil yet we just want to bring it to a light light simmer now as it's coming up you're gonna see some foam and scum rise only a little bit though you won't see a ton of it because we've pre roasted them where the skimmer just skim that off intermittently once it comes to a light simmer that should have stopped at the point you should be good to go ahead and add your charred onions and ginger your seared piece of chuck roast and a series of these spices which all of them have been toasted by the way five cloves five to six star nice three black cardamom pods that's optional but I like them a third a cup or 35 grams of coriander seeds and one thick cinnamon stick along with a quarter cup or 60 milliliters of fish sauce and one and a half tablespoons or 22 grams of yellow rock sugar or alternatively brown sugar now let that simmer uncovered for two hours after that two hours is up carefully remove your chuck roast and continue to simmer for another two hours if you get a small layer of fat just carefully spoon that off as its simmering now once those bones are done taking the little bubble bath you're gonna remove all your bones as much as you can I'm gonna strain that through a mesh strainer into a large like a big-boy Bowl now at this point its most the way done but we need to finish seasoning it grab your fish sauce grab your brown sugar I usually only season with fish sauce and then just season Oh his fish sauce until it's salty to your liking and then bounce it with a couple of pinches of sugar last while it's still hot tear off the stems of one bunch of cilantro wrap that and cheesecloth tied off with kitchen twine and let that steep in the hot broth for 15 minutes before removing and that is your baits now at this point if you're making it ahead go ahead and let it cool down to room temp and then put it in the fridge and it'll stay good up to five days also before you toss those most of the trash just be aware that you can totally use the meat and the marrow that's still on them in the final bowl you can even crisp them up in a pan in their own fat that's real nice now it's time to assemble my bowls now like I said I hate bean sprouts so don't expect them be here you can figure that out in your own time first cook some rice noodles to the package instructions they're rinsed well pick the leaves of some cilantro Thai basil and mint I know the mint is not traditional a lot of people are getting it mad about it I like it in there all right you don't have to put it in there don't whine toss that all together in a bowl didn't Lee slice some Thai chilies like real thin the thinner the better very thinly sliced some flank steak across the grain you need this as thin as possible if you're having trouble with it obviously sharp knife helps and you can always put it in the freezer for about 10 to 15 minutes to firm it up fiddly slice up your cooked chuck roast which is chilled at this point of course you can make lime wedges but I think they look a whole lot cuter if you cut these little cheeks here instead you know and lastly thinly slice some white onion to assemble your bowls put the noodles in the bottom put some of that raw sliced meat some cooked meat and then pour your boiling hot broth on top of that top with your sliced white onion top with your sliced chillies your herb salad place some lime wedges in there and then just enjoy I also like to serve that with a chip with some chili sauce and hoisin sauce on the side for dipping and this could very well be the best fun that you ever make in your life don't believe me I mean I mean it's just every one but you wanna know what else has everything in one be roll that is it so we made fob not Bo not PO ho I hate bean sprouts okay much like Matty Matheson there I agree with him they're very yucky Yorkie walking do not like them I've never liked them all so shout out to Matty Matheson if you're watching this I love you I kiss you and I hug you so hit me up if you want some of that so if you enjoy this video or you learn something leave a like subscribe and I will see you next time [Music]

Channel: Joshua Weissman

Views: 2,024,617

Rating: 4.9400258 out of 5

Keywords: homemade pho, pho recipe, how to make pho, vietnamese pho, beef pho, beef noodle soup, vietnamese beef noodle soup, joshua weissman, youtube recipes, youtube cooking series, vietnamese recipes, traditional pho recipe, how to make traditional pho, sat bawl pro, how to make vietnamese pho, vietnamese pho recipe, food, cooking, josh weissman, easy recipes, asian food, vietnamese, pho, broth, broth recipe, pho broth recipe

Id: WlosNFMCnE4

Length: 6min 31sec (391 seconds)

Published: Sat Feb 08 2020