tag:blogger.com,1999:blog-7173052990851751381.post7569591258428459855..comments2024-03-27T07:08:12.012-04:00Comments on Food Wishes Video Recipes: Faux Pho - Rhymes with D'oh - Spicy Vietnamese Beef Noodle SoupChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-7173052990851751381.post-15205350649835257552018-03-26T18:01:15.937-04:002018-03-26T18:01:15.937-04:00Pho is a favorite of mine, but I ran across a vide...Pho is a favorite of mine, but I ran across a video of Taiwanese Beef Noodle Soup and had to try making it. Many of the spices are the same in Pho. The variation i tried had tomato. I'd like to a Chef John version.sirabchttps://www.blogger.com/profile/00938129300687371596noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-35216548178656095312015-05-19T02:08:06.972-04:002015-05-19T02:08:06.972-04:00Chef, the whole procedure is so wrong. We do not c...Chef, the whole procedure is so wrong. We do not cook Pho like this. That's one of the reason why you did not get the taste. Let me fix it for you to the correct way. <br /><br />For the soup: <br />1. You can use oxtail but only oxtail will not give you the soup flavor. Must use oxtail and beef bone at the same time. The more bone you use, the richer the soup with get. Perfect soup color will be very clear but rich and sweet (from the bone) However, here is the step: <br /> a. Soak the beef bone into cold water and wait for the bone to come out all the dirt and blood. Afterward, change the water again and again until you see the water clear. Your beef bone is ready. <br /> b. For oxtail: please boil it one time to get all the dirt and blood out. Afterward, please clean it with clean water. <br /> c. Wrap the onion, cinnamon stick, star anise, whole coriander, ginger sticks into the metal foil and grill them on the fire until you get the aroma. Clean them with water. <br /> d. Put the bone, oxtail, onion, cinamon stick, star anise, whole coriander, fennel seeds, cardamom pod into the pot with cold water. Add some salt. (please no garlic, we don't put garlic into the beef soup) You simmer them about 6 hours. <br /> e. After 6 hours of simmering, now you can add some fish sauce and sugar. No soy sauce please. <br /><br />If you want to boil the beef shank, remember to boil it once before you put it into the soup pot. You can boil it in the last simmering hour of the soup. Afterward, cool it down and slide the beef into thin pieces. Don't chop <br /><br />All other steps, you probably can review this video. <br /><br />https://www.youtube.com/watch?v=CcMUsppiLyQ<br /><br />Hope you can try to cook Pho one more time. To be honest, Pho is something that very difficult to cook and have the right taste because Vietnamese people from different provinces cook Pho differently. Everyone has his/her own secret on the recipe. Every suggestive ideas I give to you is basic steps to cook Pho. Maybe over time you can invent other way to make the soup taste better.Anonymoushttps://www.blogger.com/profile/01191006112796139378noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-17851730419967820512014-09-21T17:24:50.052-04:002014-09-21T17:24:50.052-04:00Seven times I have attempted to make pho with an i...Seven times I have attempted to make pho with an identical recipe as you have given here. Seven times it has been passably good, but hardly great when compared to the soup that I have eaten in several Vietnamese restaurants. Until one day...<br />I went to my favorite Vietnamese restaurant here in Tampa. Of course I ordered pho. I like extra vegetables in mine, so I ordered them. I prepared my soup just as I have prepared it each and every time that I eat it. A little of this, a little of that. Chopsticks in one hand, spoon in the other. And I take a BIG bite. And I am shocked at what I am eating. "Why, this doesn't taste like pho", I said to myself. The server comes over and asks how my soup is. I say, "Well, quite honestly, it's terrible and watery and bland." She says, "You put too many vegetables in it." She takes it away and quickly brings it back. I know it's my soup because it has my vegetables in it that aren't supposed to be served with this soup. I taste it and it's the pho that I know and have loved for years.<br />Then I got to thinking...the cook/chef forgot to put something in it. I gasp! Could there be a pho base that they put in a basic broth that they use for many other soups?<br />I go my wonderful Asian market and discover, "Why yes! As a matter of fact there is. Not only is there a pho base,but there are bases for EVERYTHING Asian!"<br />So I go home and I make my pho for the 8th time. Same instructions, same ingredients, same everything. I add the pho base, take a taste, and omg...THIS is IT!!!<br />Enjoy.Anonymoushttps://www.blogger.com/profile/02147491340735303460noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89003434941355873692014-02-17T19:20:11.194-05:002014-02-17T19:20:11.194-05:00As a Vietnamese person who eats this at least once...As a Vietnamese person who eats this at least once every two weeks, thanks to my mother, I have to say Hoisin sauce is a must for a delicious somewhat sweet broth. Please try it with hoisin sauce next time. I guarantee the hoisin sauce will make the biggest difference!IRefusehttps://www.blogger.com/profile/03630390867125877336noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-49641993976704072462014-01-15T14:33:02.427-05:002014-01-15T14:33:02.427-05:00I love pho, and although I know it is pronounced f...I love pho, and although I know it is pronounced fuh, I still pronounce it pho – it may be wrong, but I like the way it rolls off my tongue more. So in my small family (3 of us) we say it wrong. I have to add that I love thinly sliced yellow onion added to my bowl at the same time as the noodles - the slight crunchiness of the onion in an occasional bite is wonderful. I don’t like my soup spicy but that is a personal thing. When I have my chopsticks loaded with the noodles, my favorite part is squeezing lime juice on that bite. Not the same as squeezing the lime juice into the broth. Chopsticks in one hand, lime in the other, juice on almost every bite. Everyone thinks I’m crazy, but I love it. When I made pho, my house smelled like a Vietnamese restaurant for days. At first it was welcoming and I loved it, but by the end of 2nd day I figured it would be a while before I would want pho again. But I was wrong. Pho is just so comforting it would be hard to not want it every week. I have been on a soup kick lately, and I would like to say thank you for your great videos. Jeanniehttps://www.blogger.com/profile/12137759650563530674noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-32103501421352122562013-09-22T05:44:54.379-04:002013-09-22T05:44:54.379-04:00i see u writte about Vietnamese food so exciting a...i see u writte about Vietnamese food so exciting awnn :)Anonymoushttps://www.blogger.com/profile/17833530177414794160noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-79895815116140519302013-09-01T21:10:56.027-04:002013-09-01T21:10:56.027-04:00God? :)God? :)shtankhttps://www.blogger.com/profile/07990410732498377799noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-18933057469934277722013-09-01T14:49:04.657-04:002013-09-01T14:49:04.657-04:00Sorry, but there's nothing like it! You'l...Sorry, but there's nothing like it! You'll just have to add a little more salt. I would juts cheat and try it. Who'll know!? ;)Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72995313447026138922013-09-01T13:13:24.996-04:002013-09-01T13:13:24.996-04:00Hi Chef John. I really want to make this recipe, b...Hi Chef John. I really want to make this recipe, but I can't get kosher fish sauce (I am Jewish and only eat kosher. Besides, for most jews, even kosher fish sauce would be a problem in this recipe since we generally don't mix fish with meat) Is there any remotely acceptable substitute and how much of it would I need? I have never had real pho to even compare but I would like to try this recipe.shtankhttps://www.blogger.com/profile/07990410732498377799noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-17337510928181122672012-04-12T12:33:56.876-04:002012-04-12T12:33:56.876-04:00Hi,
I'm a Vietnamese and it's interesting...Hi,<br /><br />I'm a Vietnamese and it's interesting to see your attempt at making our favorite traditional food. I've got to say that making homemade pho is difficult even for Vietnamese. It would take several failures until you could get the hang of it. I myself had to research a tons of resources before I could make pho that I believe is the closest to the pho I had in Vietnam. The determining factor of good pho is the broth. Most of the time the pho we make goes wrong is due to the broth not properly made. Also there is difference between the northern and pho and the southern pho. I come from the north and prefer northern pho since I don't really like the sweetness in southern pho, which is typical of southern cuisine.Phuongnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-42527679823827843902011-11-06T15:08:37.849-05:002011-11-06T15:08:37.849-05:00You can always skim foam no matter what the meat. ...You can always skim foam no matter what the meat. Thanks!!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-43628630177036548262011-11-06T14:04:24.450-05:002011-11-06T14:04:24.450-05:00I can't wait to try this! I feel dumb for aski...I can't wait to try this! I feel dumb for asking, but i really don't know. Do you skim any foam off the top when making this stock, like you would with chicken?<br /><br />Thank you so much, Chef John. I've been teaching myself how to cook for 10 years, but my talent has exploded these past year and a half when I discovered your site! I've learned so many techniques and ideas, I can't thank you enough :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-35141833349538254912011-06-27T08:27:22.985-04:002011-06-27T08:27:22.985-04:00No it doesn't work that way. I'd have to e...No it doesn't work that way. I'd have to experient to give u a time, but will NOT be 1/5th the time. Will be just a bit less.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-59994105065436866492011-06-26T10:00:56.826-04:002011-06-26T10:00:56.826-04:00Oops, and lots of fresh coriander to garnish at th...Oops, and lots of fresh coriander to garnish at the end too along with the mint! :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-90441384182183010432011-06-26T09:58:35.393-04:002011-06-26T09:58:35.393-04:00And yes, as someone else has said, MSG is always u...And yes, as someone else has said, MSG is always used liberally to flavor the stock. I don't think they need it to be honest, but it is widely used throughout Asia in the belief it balances the flavors.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-49337746387102820242011-06-26T09:55:38.675-04:002011-06-26T09:55:38.675-04:00Hi Chef John, At the Vietnamese restaurant I work ...Hi Chef John, At the Vietnamese restaurant I work at, their secret to a great Pho is putting the onions in whole, they don't use any chunks of meat just marrow bones, and at the early frying stage they fry these marrow bones along with the ginger, cassia bark, cloves, and - secret ingredient totally unfamiliar to me until now - dried flattened mini squids (http://www.thaisquid.com/resources/15.+dried+squid+skin-on.jpg - yep these look like something from alien, but they impart a flavour that is absolutely amazing). You fry all this together until browned and then add your water, season, and strain. The beef for Pho Bo (or chicken if you are making Pho Ga) is sliced thin and put raw on top of the noodles, been sprouts and lots of vietnamese mint, then the hot soup ladeled on top cooks the meat. For Pho Bo, it's garnished with a lemon wedge, sliced red chilli, a small squirt of hoisin sauce, and a small squirt of very hot chilli sauce (http://en.wikipedia.org/wiki/Sriracha_sauce). For Pho Ga, you just garnish with the cut chilli and lemon wedge. Absolutely delicious! :) Thanks for your website, I love your videos!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-41745348197935390162011-02-10T16:16:15.639-05:002011-02-10T16:16:15.639-05:00@sky peace
nope rude in korea too LOL
probably w...@sky peace<br /><br />nope rude in korea too LOL <br />probably why we get looks wen we go to japan and eat noodles hahahhaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-25540124122309198462010-08-24T18:55:06.463-04:002010-08-24T18:55:06.463-04:00"Faux"? I don't know, it's prett..."Faux"? I don't know, it's pretty darn close to the real thing!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72261411039511544442010-08-21T17:16:49.129-04:002010-08-21T17:16:49.129-04:00thanks! all soup seasoning is "to taste"...thanks! all soup seasoning is "to taste" always! :-)Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-38359784171272633462010-08-21T16:33:26.731-04:002010-08-21T16:33:26.731-04:00Hi Chef John,
I used oxtails, beef shanks, and th...Hi Chef John,<br /><br />I used oxtails, beef shanks, and thin beef. 3 quarts of water wasn't quite enough with all that meat. Salt is not mentioned in the recipe; however, it needed a lot, and more soya sauce than the recipe called for.<br /><br />Still, my 16-year-old said it was the best soup ever:) Thanks, AnnaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-59976732996819790242010-05-01T23:18:38.367-04:002010-05-01T23:18:38.367-04:00sure. i dont have one, so cant say how.sure. i dont have one, so cant say how.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-30025222938613130342010-05-01T22:16:10.928-04:002010-05-01T22:16:10.928-04:00Hello Chef John,
Can I use pressure cooker to cut...Hello Chef John,<br /><br />Can I use pressure cooker to cut down cooking time? Just for the broth part of course.<br /><br />busy busy busy momAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-56083327503026785562010-04-18T00:42:07.588-04:002010-04-18T00:42:07.588-04:00thanks!!thanks!!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-7809330715907250692010-04-18T00:30:04.368-04:002010-04-18T00:30:04.368-04:00Your Pho looks so delicious but it isn't real ...Your Pho looks so delicious but it isn't real Pho. There aren't any fennel seeds and soya sauce. Pho was originate from the North of Vietnam. So the traditional Pho doesn't have bean spouts. But if you go to the South, people always add bean sprouts into Pho. I think if you want to try the real Pho, shouldn't add any bean sprouts or eat with fresh herbs because Pho has only soft ingredients and doesn't include any crispy things. Maybe where u live they have only restaurants which are established by Southern people. However, I really enjoyed your videos, especially the directions how to make cakes. Easy to follow and understand. Thank you for sharing. Have a nice day Chef John :XLinh Nguyenhttps://www.blogger.com/profile/12554475030403874159noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-48391829913140749442009-10-26T23:16:17.864-04:002009-10-26T23:16:17.864-04:00one of my favs too!one of my favs too!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.com