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Title: how to make pho: recipe howcookingworks.com
Added: Jul 27, 2009
Author: howcookingworks
Duration: 10:15
Description:
Recipe available at http://www.howcookingworks.com/phoIngredients 1 tablespoon fennel seeds 1 tablespoon coriander 1 cardamom pod 1 cinnamon stick 1 tsp cloves 1 onion 4" ginger 5 lbs beef bones 1/3 cup fish sauce 1 block rock sugar rice noodle (bun) Tools large stock pot Directions 1. Turn the oven on to broil 2. Chop the onion in half 3. Skin the ginger and cut in half 4. Broil onion and ginger for 15 minutes 5. Briefly toast all of the spices for a minute 6. Fill the stock pot full of water 7. Bring to a boil 8. Add the bones into the hot water for 10 minutes (parboil) 9. Drain the water 10. Fill astock pot with cold water with the bones 11. Put the fennel seeds, cardamom, coriander, and star anise in a tea container. 12. Add the tea container to the pot 13. Add fish sauce 14. Add rock sugar 15. Add the cinnamon stick 16. Skim the fat 17. Simmer for 3 hours
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Channel: Howto
Tags: pho recipe beef broth how to cook vietnamese tai noodle
pho recipe beef broth how to cook vietnamese tai noodle
Youtube Comments: 321
eL1guL Says:
Nov 5, 2011 - I thnk its cuz you burnt the spices when toasting. You are right the prominent flavour should not be bitter.
eL1guL Says:
Nov 13, 2011 - Yes, you add 1 gallon or 4 liters of fresh cold water.
cryogenikz Says:
Nov 17, 2011 - wow the ginger is invisible
cnnguyen2784 Says:
Nov 19, 2011 - @kimjack1000 Too much heat when simmering will make the the broth looking brown.We owned a Pho Soup Kitchen in Saigon in 1955-58 (After moving from Ha Noi in 1955). I remember the broth was simmered with bone over night at very low heat (close to boiling).We had two pots . Each pot is about 10 to 20 gallons (about 40 to 80 liters).Now in USA, I use 8 quart slow cooker to set @ Low for overnight. Broth comes out fairly good.
REMIX8604 Says:
Jan 2, 2012 - how much beef knuckle should i use per gallon of water? is it 2 pounds beef knuckle per one gallon?
mariasalas0440 Says:
Jan 5, 2012 - what up with the ginger........
heapner Says:
Jan 9, 2012 - Way to complicated! There's better videos on youtube.
johnsoncody17 Says:
Jan 12, 2012 - Damn thats a lot of work for a broth...
EPIIIX Says:
Jan 13, 2012 - i have that bowl.
gabeuop79 Says:
Jan 24, 2012 - - - you can only find that invisible ginger at asian supermarkets. very hard to find otherwise...
mirri97 Says:
Jan 27, 2012 - I only learn how to cook other Asian dishes through youtube. And your vid is a great help. Thank you.
ironchopsticks Says:
Feb 5, 2012 - who knew cows had knuckles?
xoxSexyLaoxox Says:
Feb 15, 2012 - Deng. This way is authentic and healthier. Exactly how they make it in the restaurant n in my mamas kitchen!! Thanks bunches for sharing!!!
alaskapuck Says:
Feb 29, 2012 - Looks awesome.. although I'd definitely include some cilantro with the herbs that you add at the end. Yum! :0)
C4rt3Bl4nch3 Says:
Mar 21, 2012 - Very nice job, simple instruction video yet. Now I'ma go attempt making me some home made comfort food...PHo-shO!
1indaC Says:
Mar 21, 2012 - What about the beef balls?
TurtLePimpin Says:
Mar 22, 2012 - Folks, make sure to buy the right sauces. HUY FONG SRIRACHA (the one with the red rooster) + LEE KUM KEE HOISIN SAUCE <----------very important!
Thatbasskid477 Says:
Mar 27, 2012 - Hes infront a green screen
zgarcia2 Says:
Apr 2, 2012 - AWESOME HOW TO!!! Now I'm very confident that I can make it! Thx, u ROCK! XD
1flybyguy Says:
Apr 8, 2012 - MSG is one of the worst substances you can put in your food... toxic!
MsJadeci Says:
Apr 18, 2012 - I cant find rock sugar, suggest any substitution?
chineseGRRL Says:
Apr 18, 2012 - hey where can you find all these ingredients? asian markets or just your local supermarket?
novastarsimmons Says:
May 15, 2012 - last time i made this was a while back ago. it turn out good. almost the ingridents were difficult to find because i live n a small remote utah place. so i had to make vegan way. alot was soke creative thinking. i dk wat i did right but it turn at jus like i wanted. so today im maken another but with fewer ingredents and some new ingreds. and its turning out better then the first.you can smell its aroma all in my house.
novastarsimmons Says:
May 15, 2012 - the asian noodles and hoisin sauce and fish sauce r very important. and dont add no more the 3 for ur clove they can b very strong, to strong and will dominate the other ingreds.
IsaraiLee Says:
Nov 5, 2011 - Okay so i followed this video exactly and the broth is over poweringly bitter and strong. it's horrible. I'm pretty sure it's not supposed to taste like this, at first i thought it might have been too much ginger so i tried again but with no ginger at all and it taste exactly the same. what can cause it to be soo bitter and strong. this is my first time ever cooking pho(or tasting it) s it supposed to taste like this?