Make the Best Pho and Never Go Out Again

how's it going everybody this is beat the bush it's probably my all-time favorite food what is fun it's basically a beef broth with rice noodle and slices of meat in it now almost all my life I've been going out to eat this noodle and every single time it might range between 12 to 15 dollars right now if you want to eat this I don't know every other day it might get very expensive so because of this I decided to make my own file and try to fine-tune it so that it tastes the way I want it to something that would be just as good as a restaurant and for me I am a pretty picky eater if my own food is not good I would criticize it and say you know this is not so good here not so good there in fact when I first started making this recipe I realize I did not add enough beef for the given amount of water I also felt like I did not add enough star anis so now this recipe I'm gonna go over with you today is the most optimal recipe that I know of and when I eat it I can safely and realistically tell you that it's one of the best out there so with that said let me show you how it's done the main kind of meat that you want of course is beef but you don't exactly have to use oxtail over here you can just as well use brisket but for me oxtail is the cheapest that I can get because this is actually $6 a pound over in Costco if I try to buy brisket over here it's gonna be roughly 12 to 13 dollars a pound so this is a cheaper way to go I used to not buy tendon because it's so hard to cook you have to cook it for many hours before it gets softened so in this recipe I'm actually gonna use an in support to quicken the way that this is gonna be done one time when I made the fall I only use oxtail and the beef tendon you actually really really need to add some kind of bone right here I have beef bone about two to three pounds of it you want some kind of meat that's attached to it and also some kind of bone and all this will leech out into the soup and make it a lot tastier I also have over here some ribeye that I bought previously cut it up into rare slices and this is where you would dip it into your soup and then cook it with the heat of the soup so then whatever you eat it's very very tender every time you go to a full restaurant it seems like they have a whole plate of vegetables there and it seems like a lot of work together everything but it's actually not that bad I bought a whole packet of jalapeno peppers here I'm not gonna finish is probably only gonna be able to eat like two or three even if I finish the whole pot of noodles I got some limes over here and I don't know what this is home kay I'm supposed to buy basil but this supermarket did not have any basil today so this is a substitution and also some green onion and of course a real onion over here I do two pots so I can eat extra water up you'll see why boil both of these pots of water now we're gonna add two cinnamon sticks six star anis pods ten cloves or cardamom pod for the cinnamon I'll just toss into the soup for this stuff I'm going to stick it into this little baggie let's tie this up now we're done with our spices mix over here I'm gonna cut off about one ounce of this these will be used for the soup I have over here the neck bone part of us a 350 a pound two point three four pounds you can go between two and three pounds but I picked this Nick bone mainly because it has a little bit of meat on it see this meat will make the soup tasty and adding the bone will add a bit of calcium and it'll taste good but when you boil this a lot of blood will come out that's why we have to boil it twice the first time that we boil it we only do it until it begins boiling because we don't want to leach too much of the flavor out we only want it to make it bleed that's what they call it I'm gonna put this aside for now I also have over here the oxtail open this up first so here they are oxtails these tend to be a little bit too big for one meal so you might want to like rip off the meat for one ball and then you have the other half or another Bowl I guess Poli this size is probably the biggest you want to go with one ball so one two three four four bowls five six seven eight bowls over here I also have the beef tendon let me show you guys this requires quite a bit of special processing and I'll show you how to do this you don't really have to do anything when you first boil it since I got this dirty I'll go wash this you notice it's about twice the volume of all my neat you want enough volume that when you put in all the meat it's not going to rapidly cool down all the water too fast because you don't want the meat to sit in there for too long before it boils again so I have the neck meat over here it's boiling carefully put it in don't splash yourself I'm gonna put in the oxtail I'm also gonna put in the tendon and it we want this to boil mix it a little bit so this is not boiling yet sweet a little longer it's like it's almost ready okay so you see all this bubble over here that's really good news we want to look at some of the bones down there not the oxtail you see the oxtail it didn't bleed or anything but we see a lot of bubble here these are like the scum that you don't want to eat it kind of mixed the soup taste not good I can personally taste it if you don't skim off this scum it won't taste as clean this is the whole reason for boiling it once like this so I want to take a look at the at the bone if you look at the bone sometimes if it just started boiling you can see like little spots of red it's like bleeding right so then the blood comes out that's what you want this is boiling water so be very careful when you're moving bones around oh yeah like that don't do that so this actually looks decent I think I can take it out now you see the soup it's like kind of like greenish doesn't look very appetizing at all I'm putting some of this back in here just to cool it down main purpose of this is to wash it I know it's kind of weird that you're washing a piece of meat but washing all the scum that could have been left on top of this so this is all I'm doing this walking because the soup that was in there wasn't very clean right so we're just kind of washing whatever that's leftover so you look at this wash liquid right it's like dirty so now I got all this meat that is boiled slightly boiled in Cantonese they call it Chuck sorry it means come out water it means all the bones over here the little blood things comes out you can see it some of it came out already you don't want that good to go into your soup so you see why I have a second pot of water now so I can pour all that dirty water out and I can cook another pot right away I'm gonna put all the meat in here again carefully put it in there so I have over here a Viet Hong fish sauce this is one of the best fish sauce I've tried many many other kinds if you use a different kind a cheaper kind it won't taste as good so be sure to use exactly this one with with three crabs and and and all that this is about $4 a bottle so I just kind of do it by hand over here it probably needs about 8 splashes I just kind of go 1 2 3 4 5 6 7 8 ok no there okay that's about it how much is that I don't know I just kind of do it until it's about right 2 pieces of cinnamon and also the spice packet and also a ginger and also the onion I just cut off the ends over here and peel it just take the whole onion in there carefully what happens next is more scum is gonna come up see I already see some scum right here so scoop that out I'm gonna put it in the bowl over here so way my experience when you put in oxtail only not as much scum comes out there needs to be some sort of exposed bone like the neck bone that I put in so because of that it's probably gonna emit this scum on the surface for the next 30 to 45 minutes or so so basically you have to stand here and scoop something off every 5 minutes or so and you have to keep on doing this and this is part of the laborious process to make a really good soup and a really clear really clean tasting soup if you don't have neck bone in there you know you only need to scoop it for about 10 minutes or so but because we're trying to make it more tasty I have some scum over here and you you just kind of use a spoon like this and wrap around the edges and scoop them up once in a while just go in there and kind of agitate things a bit scoop things around so it's kind of evened out at this point I have considered the soup started the meat is cooking so now I would set the timer for about hour and a half or so this is how long it needs to cook before the oxtail is done and notice I don't have the lid on here this is very important because if you do have the lid on there the scum it doesn't come up as easily so it needs to be an open surface boil of quick boil this is not quick enough so I'm gonna bring it back up to eight because I don't have the ventilator on it might collect condense right and then it will drip back in the pot so you can also watch out for dye and just kind of wipe those away so you know dirty stuff doesn't fall back into your pot but if you're not recording a video and you don't need it to be more quiet you can have the ventilator on and so you won't have condensation dripping back down you don't want that at this point it's a good point to go and start cutting up your vegetables so let's do that green onion I'm gonna wash this first all right for the lime don't cut them in perfect eights cut a wedge out like this that's one two three four five one with the middle one like that so I put it in this little container the pepper be careful and don't touch the seeds on this thing you probably only need two or three pieces per Bowl whatever this is foam kay it looks similar to basil so I am hoping that it would taste a little like basil let me try this it's a little bit more fragrant eat taste more minty but it's okay at least I have some kind of leaf in there I'm gonna wash some of this all right wash and I'm gonna have half an onion so slice this as as you can because this onions a little bit different because you want to put this in raw on top of your soup and then let the soup cook this slightly I don't have to cut that much just enough for a few bowls put this over here aside and our garnish is ready it looks really pretty with all this stuff over here it's been about 12 minutes and I don't see a lot of scum come out which is okay now this still needs about an hour and 15 minutes to cook you see I only actively cook for about half an hour the rest of the time you're just letting it boil so now I'm just gonna go relax somewhere for a little while and then come back in about an hour or so it's been about an hour I added about one and a half liters of water to this because it bowled off now I'm skimming off a little bit of the scum so you see some of it does surface after a while and this is what it looks like looks not very appetizing right while that is happening I'm going to slice up some ribeye the thing with ribeye is I have some over here is that when you go to fall places they don't put ribeye on it they put like a pretty cheap cut of meat and usually whenever I go to some places that says they put filet mignon I can't even tell if it's really really filet mignon or not but I do know this is definitely ribeye because I saw it before I cut it into a piece like this so in order to cut this into slices it's actually really hard to do it with just your knife and do it at a consistent thickness so what I have for this is actually a meat slicer over here yes I do own a meat slicer and I'm gonna slice some of it for you so you can see this by the way I got many years ago it's called a chef's choice six one zero if you guys are interested down in the video description below now this happens to be half defrost but if it's really rock-hard in the freezer defrost it halfway and when it asks you for a weight put half the weight of this thing because you still want it slightly hard it tends to cut better in this meat slicer I set it to about one and three-quarter one and a half or so you put the meat and put gentle pressure on this don't push it too hard because this will bend a little bitte so you just [Music] [Music] now this is probably enough for one bowl I'm gonna put the rest on another plate from that I got four plates of it I need to do it one more time because this thing it's going to make probably eight moles it's hour and a half later so now I'm gonna transfer all of the meat and boil the tendons a little bit longer in the insta pot into the pot over here turn this thing off transfer I'm just taking out the oxtail all right I'm going to do meat stew just let it go for one hour I don't think it's gonna get done until 9:00 so I'm gonna have a little snack when they eat us oxtail first hour and a half if you cook it for a little bit longer the meat falls off the bone and I think if the meat falls off the bone it's a little bit too done because you want it to be just done enough where you can bite it off of the bone I know have a little bit of texture rather than just kind of mushy right and you notice I added the fish sauce the fish sauce is basically salt and you need salt to boil with the meat in order to get the meat to be tasty enough after you're done boiling them so you want it done enough that you can bite off the cartilage over here so hour and a half later these ox tails are done and you're ready to eat them just like this so good so good it's been to an hour oh I'm in a hurry I'm gonna let the arrow I'm gonna say this is about half we want half of a half about that much I can open it up this tendon is definitely done since I want to eat it right now I'm gonna cut a little bit off but what you should do is stick this in the fridge cool it and then you can slice them very nicely into about 3/8 inch thicker so you check out all the bones inside yeah you can even eat some of that too that looks delicious the bones probably got a little bit smaller and it went into the soup so this is a really good thing let me try this oh yeah this is like you put so many ingredients in here no restaurant will ever put so much good food in there for you okay I got the water boiling here put the noodles in only need about 20 seconds okay I'm gonna go dream this out green onion just a little bit of regular onion an oxtail beef neck bone meat over here I have the tendon I'll just cut some of that and put it in so I'm gonna scoop some of this soup put it in here two scoops three scoops four scoops okay that's good and I got my beef all ready to go over here so it's actually really tasty the first thing I like to do with this thing is put in the rib eye because the water is hot enough the soup is hot enough and I can cook it right away if you don't do it right away then later on your meat won't this is not gonna cook so I wave it around and you can see that it changed colors a little bit and you can eat it safely let me try some of the noodles and the soup I think they need a little bit more soup let me give you guys a close-up of this thing every buy I cut for myself the oxtail put it in some of this hot soup cook it a little bit you try some of the tendon hmm it's like you get two shots of it for first shot you just eat the whole thing and then if you have enough tendon in your football then you can go for a second shot my portion of noodles is a little too high here so I couldn't put in enough soup actually my soup is getting cold so I'm gonna try to put in all my ribeye over here first hopefully they'll cook if I leave them in there for a little while so I'm not gonna lie it takes a lot of effort and it took me a lot of effort to make this video but in the sense that if you're making eight bowls of it for eight people it might actually be worth it if I divide up all the work into eight separate instances it might only take maybe like 10 minutes each time so definitely you want to make a lot of it because it's gonna take roughly the same amount of amount of work the onion should be cooked eat a little bit jalapeno to heat things up a little bit mmm it is spicy I'm gonna try that beef neck bone that was in the pressure cooker for an hour mmm Wow I didn't expect I can eat the beef neck bone but the meat that came out of it pretty good tastes like the meat that came out of ribs I guess I hope you guys enjoyed this full recipe noodles you can definitely fine-tune this and make it really really good it's already really good I personally like it a lot and I hope you guys are gonna make it at home try it at home try to make this and let me know what you think of it leave a comment down in the video description below maybe after you make it come back to this video and let me know how it turns out don't forget to give me a like on this video push that subscribe button and ring that Bell icon thanks for watching [Music] usually they try to upsell you on/off cellphone I went to a few of them that where they say Oh normal fall is like ten dollars but out sofa is $20 yeah I don't think I've ever had a place where they serve rib eye in the bowl of pho it's just too expensive it's just they're not gonna make any money on it even if they do they're gonna have to sell it for like $20 and no one's gonna ever get it that's it I don't think I have any more to say I'm just gonna eat this see you guys later [Music]

Channel: BeatTheBush

Views: 927,737

Rating: 4.8670082 out of 5

Keywords: pho recipe, how to make pho, how to make beef noodle soup, how to make vietnamese noodle soup, pho soup recipe, pho noodle recipe

Id: _eECREvq8Xs

Length: 20min 31sec (1231 seconds)

Published: Wed Nov 27 2019