One question: I've just seen that you charred the onion and the ginger for beef pho, but I haven't seen you doing it for chicken pho. Why is that? Thanks.
What’s the name of the thinly sliced beef you add raw to your pho? Can I just not include that and just add the ones you boil for a couple hrs instead. Feel like it’ll be too much meat for me lol looks good though
BITCH WHAT THE FUCK!!!!!!! HELL THE FUCK NOOOOOO 🤦🤦🤦🤦 YOU ARE LITERALLY SO FUCKING WHITE WASHED YOU AREN'T EVEN ASIAN ANYMORE AT THIS POINT YOU MIGHT AS WELL BE CALLED KAREN 😂😂😂😂😂😂😂😂
Qs: Would it be OK to roast the beef bones before simmering? And, can the spices be toasted before? These are both traditionally French techniques I learned in culinary school. Oh and a good idea for getting evenly cut, thin slices of meat – lightly freeze beforehand, then slice. The meat will be just firm enough to get a good, thin slice. This works for bacon as well, if you ever need lardon strips. ❤ Your pho looks amazing btw
Totally agree with you – however, that's wrong rice noodle again (you used wrong type before in your chicken pho video) Sorry no hate but as a vnese, I feel like I need to raise it when people use the wrong rice noodle in Pho – it's an old habit
I've made pho a few times. The first time I made it I forgot to parboil the beef bones and I ended up sick for 3 days. I did skim all the scum off the surface when I realized I forgot to parboil but I still ended up sick, throwing up for 3 days. And I also noticed that the pho didn't taste right. After that first experience, I've always parboiled the beef bones for 8-10 minutes and I've never gotten sick again and the pho just tastes better. I can taste all of the ingredients.
मैंने फर्स्ट टाइम हस्बैंड का...
Don’t need to boil, flavor will be lost just remove scum from the top.
Why rinse the meat in the sink though?
Beautiful 😍❤️
One question: I've just seen that you charred the onion and the ginger for beef pho, but I haven't seen you doing it for chicken pho. Why is that? Thanks.
You can freeze the beef to slice it thin easily 💕💕💕
Let me guess parboil means part boil
Looks delicious ! Thank you for sharing ❤ Can you please show us a meatless version of this?
What’s the name of the thinly sliced beef you add raw to your pho? Can I just not include that and just add the ones you boil for a couple hrs instead. Feel like it’ll be too much meat for me lol looks good though
What are impurities? Just things that would make the broth not clear?
I dono might retire from 35 years Chefn in the fire after watching this,I'm not sure how soon,home cooks
UGH
BITCH WHAT THE FUCK!!!!!!! HELL THE FUCK NOOOOOO 🤦🤦🤦🤦 YOU ARE LITERALLY SO FUCKING WHITE WASHED YOU AREN'T EVEN ASIAN ANYMORE AT THIS POINT YOU MIGHT AS WELL BE CALLED KAREN 😂😂😂😂😂😂😂😂
I need the ingredients! I want to make this! Me and my kids looooooove pho so I’d love to learn how to make it at home!
Qs: Would it be OK to roast the beef bones before simmering? And, can the spices be toasted before? These are both traditionally French techniques I learned in culinary school.
Oh and a good idea for getting evenly cut, thin slices of meat – lightly freeze beforehand, then slice. The meat will be just firm enough to get a good, thin slice. This works for bacon as well, if you ever need lardon strips. ❤
Your pho looks amazing btw
You don t need to do this just skim the scum off the top.
Yes it's a must! My mom would approve 👍 Gorgeous clear Broth 🍜
That's the Martha Stewart collection bowl.
Totally agree with you – however, that's wrong rice noodle again (you used wrong type before in your chicken pho video)
Sorry no hate but as a vnese, I feel like I need to raise it when people use the wrong rice noodle in Pho – it's an old habit
That look nasty 🤮
What impurities are you getting rid of? Just curious
You literally put your meat in the sink 😮??? 🙆🏽♀️🙆🏽♀️🤦🏾♀️🤦🏾♀️ 🤮
I was just about to say those look like oxtail. They are😂😂
I’m not a fan of pho….it just tastes extremely bland to me
Yes!! I also toast my spices , yummmy
I have a seriously deep love for Beef Pho.
I love your recipes ❤😊
I’m sure everyone viet do it
Rock sugar is a fascinating addition
I've made pho a few times. The first time I made it I forgot to parboil the beef bones and I ended up sick for 3 days. I did skim all the scum off the surface when I realized I forgot to parboil but I still ended up sick, throwing up for 3 days. And I also noticed that the pho didn't taste right. After that first experience, I've always parboiled the beef bones for 8-10 minutes and I've never gotten sick again and the pho just tastes better. I can taste all of the ingredients.
I feel like you’re supposed to cook it first before adding the fish sauce to taste as the last step.
What kind of beef do you slice at the end? I’d like to try! ❤
Poach it if you want clear broth… and that dish generally has clear broth.. that's it
What's that bag that she uses to put all the spices in to boil with the broth?
Delicious 😋