Wanna learn how to make Chinese takeout egg drop soup at home? Check out this video: kzread.info/dash/bejne/gZiZ3JWue9q9f6Q.html Check out Leighton’s Pho tutorial playlist here: kzread.info/head/PL2zG8ZqmYEwajSSsE3SCRHeJxHXg3mt8C&si=CgDSNJJ1qjg7qWsB Buy Leighton’s Hat Nem here (purchase link): www.phoqueue.com.au/shop/knorr-hat-nem-thit-than-xuong-ong-tuy

@danielsantiagourtado3430

8 ай бұрын

You're a legend man!😊😊😊😊

@jdmagicmusic

8 ай бұрын

so basically most 'hat nem' contains/is MSG? PS: ANY time i've had Pho w/clearer (not darkish) broth, it was horrible! oh and sorry not sorry, gotta disagree about Hoisin &/or Sriacha, EVER Vietnamese restaurant in SoCal (home of Little Saigon and super authentic Viet cuisine) delivers Hoisin & Sriacha on side w/the Pho orders!

@Rabid8912

8 ай бұрын

Hey Jason, ive been doing really good with my youtube account, nice to see youve hit 230k👍

@farmageddon

8 ай бұрын

Call me sometime, dude, and we'll chat KZread! Congrats on your channel! @@Rabid8912

@marvintran7813

8 ай бұрын

This is wrong! Restaurant pho has never tasted as good as homemade pho. So, I’m the opposite. Then again, I’m a Vietnamese American. Both of my parents were born & raised in Vietnam.

I don’t normally watch a video about “work after work” but I watched the entire video. Tremendous! You have a special gift of explaining complicated things with economy of words. Very humbled that you made my recipe. Thanks brother ❤️ MJ of Pho 🍜 PS I use reverse osmosis at my store (you left no stones unturned)

@farmageddon

8 ай бұрын

Thank you, brother! I worked in nice restaurants for years and a lot of chefs - especially those operating at your level - keep all their secrets close to the vest. You’ve not only been an open book, but you’ve also shared everything you’ve discovered AND allowed others to use your recipes and techniques; such people are exceedingly rare. It’s been an honor to speak with you. Cheers, mate!

@lindahoang5123

8 ай бұрын

Thank you, thank you, thank you!!!!

@shadebinder3599

8 ай бұрын

Thanks for sharing the recipe!

As a vietnamese who makes pho sometime at home, i doubted Jason at first of how he cooks pho. But surprise...he explains very well and has some tricks that i even learn from him (ex: char the bones first instead of blanching them, charring first and toast the aromatics in fat ) and a whole lot more....Thank you Jason for all the tips. And i am sorry for doubting you at first. You are also very funny guy (rock sugar) which makes me like you even more. Bravo for the well done video.

@farmageddon

8 ай бұрын

thank you for your kind words! I sincerely appreciate you!

@lrrrruleroftheplanetomicro6881

4 ай бұрын

Yeah thanks dude! This is so much better than any of my allegedly 'authentic' cook-books. There's a few of us westerners who have adopted the various asian foods as a quasi-religion. Not enough, but a few. If I ever become a politician, I'll try and make trips to se-asia mandatory. 🛑⭐🛑

Pho Q is a great name for a restaurant, almost as good as Pho King

@Enig_Mata

8 ай бұрын

Pho Shizzle is a good one.... already taken.

@farmageddon

8 ай бұрын

Leighton's Pho Queue is the cleverest of all the Pho puns I've seen! Too funny! One might even say that it is: pho-nomenal! 😎

@ashleyrobson7487

8 ай бұрын

In Vegas, we have a pho chain called Pho Kim Long lmao

@SterlingSimmons22

8 ай бұрын

I ate at a place in Las Vegas called Pho Kim Long

@jlastre

8 ай бұрын

Friend of mine married a woman who was of Vietnamese decent and spent on their honeymoon there. Has a photo of a restaurant named _Pho King_

This video is so underrated bro, as a Vietnamese, it's the best, most informative, inclusive, professional, and authentic instructions for Pho, I hope your channel will grow exponentially!

@farmageddon

8 ай бұрын

thank you! I sincerely appreciate the kind words!

This is, by far, the best explanation of how to make good pho. Everything is covered down to the most minute details. Even distinguishing the prep for fresh vs. dried pho noodles is so important. And you even mention the signifier of quality when a restaurant has the culantro! Haha. Seeing this makes me so proud and happy!

@farmageddon

8 ай бұрын

Thank you, brother!

@Momotaro0125

6 ай бұрын

So, I made this recipe and I don't know if it's world class but it's definitely not Vietnam's class pho. If you've been to VN before this is not even half as good as a semi decent pho place. My guess is the difference in the beef. Vietnamese beef isn't as tender or fatty as US beef but it's a lot more flavorful.

@ao_qd

6 ай бұрын

@@Momotaro0125 Similar to a wine's terroir, climate and soil differences can create small differences in the ingredients. And those small changes can add up to create a huge difference in the overall flavor/aroma experience. My mom has cooked all her life but admits that certain dishes just don't taste the same as they did back in Viet Nam.

Your attention to detail is MAGNIFICENT. Your channel is one of my favorites.

@farmageddon

8 ай бұрын

Thank you! I sincerely appreciate your support!

Tip on the banh pho: You can just as well blanch the banh pho in a bubbling hot pot of water while whisking the noodles constantly for 1-2 minutes, or until al dente. Strain it out with a strainer and rinse with water to prevent the noodles from overcooking and removing the excess starch. The main issue of clumping comes from starch molecules bonding to one another again as heat leaves the noodles, so rinsing the banh pho clean will 1. help maintain clarity of the broth visually and by taste and 2. minimize clumping in a quick and timely manner. You'll want your broth to be simmering hot to finish off the cooking for both the noodles and the raw meat. There are also a different set of particulars when it comes to making pho ga (chicken pho), which usually ends up with a much paler broth than pho bo and requiring a lot less cook time on the chicken (due to low fat content in poultry, people often steam / boil the chicken first and only add the meat back in at the end so it doesn't become tough). I think a lot of viewers would benefit from the lower price-point of pho ga and how little you can get away with in terms of spices and substitutes to get a good-enough flavor.

@farmageddon

8 ай бұрын

very informative comment! thank you!

I made this recipe this past week and my friends thought it was some of the best pho they've ever tasted! The charred aromatics and toasted spices definitely made this stand out compared to the more traditional pho in restaurants with more lighter colored broths. I took it a step further and smoked a chuck roast before infusing in the broth. My asian grocery store was out of eye round so I used sliced ribeye instead and I'm glad I did. The ribeye had barely any marbling but it was still very tender. 10/10 for my first try, I'll try using different bones for my broth next time.

I thought I was expert in pho. I’ve studied so many videos and asked many Vietnamese friends and made tons of pots. I’ve learned so much from your video. So much respect for you. Thank you for all the information. I will adjust my cooking and watch Leighton Pho videos. 🙏

@farmageddon

8 ай бұрын

Thank you very much! That's so kind of you! And Leighton is the GOAT of pho!!

As a viet and videographer, i already know this video took a lot of work to do. Your attention to detail is top notch. You got yourself a new fan.

@farmageddon

8 ай бұрын

Thanks, man! I sincerely appreciate that! It means a lot! And welcome!

I'm impressed. I thought I was going to watch some Rachel Ray type of pho. But this is precise and carefully planned. Thank you!

I've been making pho for a LONG time, and I'm always learning something new about the process. I like the toasting of spices in the tallow. It makes much sense to me. As an aside, I find oxtail pho to be the best. It produces the richest, lip smacking broth and turns into a gelatinous solid when cold. The oxtail beef is also my favorite out of any of the cuts. Highly recommend people do a pure oxtail broth some time.

@Nobody-md5kt

8 ай бұрын

Bingo! My parents usually use other bones, but the one time I tried oxtail was mindblowingly good. Real expensive, but real good.

@J_LOVES_ME

7 ай бұрын

Ridiculously expensive for most people, but probably a good idea to at least add some to the broth!

@ladyflimflam

7 ай бұрын

Yup, I don’t know what he’s smoking to claim that oxtail broth is weak.

@just_g7140

7 ай бұрын

@@ladyflimflam Yeah, I wouldn't say oxtail broth is weak, but he probably meant to say that it doesn't quite have the depth that using soup bones does.

@YouRsIndeFiNitelY

Ай бұрын

I agree. Its just so pricey 😢

The meticulous detail alongside the mandatory traditionally accurate ingredients is beautiful. This was a work of art, well done my man

@farmageddon

8 ай бұрын

thank you, brother!

I never comment. But I had to tell you that you’re explanation, understanding of consumer grocery options, and depth is the best I’ve seen. Can’t wait to watch more of your videos

I absolutely love the depth and detail that you go into in these vids Jason. Great stuff my man.

This is amazing Jason! Your mastery of the recipes and your generosity in sharing them is inspiring!

You taught me so much about the recipe and individual ingredients, not something many people will do in these videos. Excited to make it!

Hạt Nêm is a type of seasoned MSG. In Việt Nam, we have plenty of flavored hạt nêm from different brands but Knorr is the most well-known since their marketing strat is pretty good

Thank you for this, Jason! I am half-Vietnamese and have never made pho myself. I'm so so so excited to try your recipe and hope my relatives from Vietnam will visit one day to try it!

Another tremendous video by Jason. Bravo! Once again I appreciate the level of detail you provide for every step along the way. Every recipe of yours I’ve tried has turned out fantastic. Thanks again for the thorough recipe. Looking forward to your next video.

Jason...As a long time subscriber your videos just keep getting better and better. I know it's a lot of work so thank you! This will be made and I know it will be awesome.

@farmageddon

8 ай бұрын

What’s up, brother!! Great to see you!

@danielsantiagourtado3430

8 ай бұрын

​@@farmageddonYou're awesome ❤❤❤❤

As a Vietnamese-Chinese Canadian, and I work as a Licensed Public Accountant, I can fully attest this Video, by Jason, has explained clearly the right approach and right ingredients to make the Great Pho, recommended for beginner and even advanced chef

Been making pho for years here. I can confirm that Femur are the best! They taste great, but when the marrow gets released into the broth???? It's a nice surprise in your bowl of pho. I would also like to add in that if you like, you should also add in beef tendon in your broth cooking process as well. It adds to that mouth feel. But make sure you clean it properly. Blanch it in boiling water for a minute or 2 (don't worry, it's a tendon that takes hours to cook so a semi-longer blanch process is more than ok). Make sure you look for beef hairs and take off any weird looking tendon skin. And I agree... ALWAYS toast all of your dried spices as well as char your onions, garlic, and ginger. You can also add in a stalk of lemon grass as well. It smells great as well!

I've recently started having fascinations about making pho and this video explains everything from scratch in great detail. Awesome job at making authentic pho. I thought it was gonna be hard, but after watching your video, I think I can do it.

You're a legend! Thank you so much for the content, each time you upload a new video I start to hunt for the groceries and plan my cooking to try it ASAP!

I love making pho, but this video is a game changer, I'm definitely going to use this method. Thank you for this video!

I have watched this 10 times and am currently making this for the second time. Absolutely fantastic. I followed your exact method and recipe

You are da bomb Jason ! Your pho making routine and recipe is legit and the final product tastes better than anything I've experienced. Well done!

@farmageddon

9 сағат бұрын

Thank you, Vinh! I sincerely appreciate that!

This is AMAZING!! Thank you putting this together. I've tried making pho sooo many times and it's never good lol. I'm excited to apply everything from your video!

Your recipe is the BEST and you made a very logical explanation of cooking the spices.

We appreciate you introducing new dishes we must try out. You'll always have our support.

@farmageddon

8 ай бұрын

Thank you, Sophia!

Hey Jason Farmer!, I'm so glad you're back! I was starving pretty much! Now I know what to make tonight for dinner. And again thanks so much for YOUR great recipes!!👍👍✌️

An incredibly articulate scientist. You have my respect sir.

Thank you, Jason. I always learn so much from your excellent videos.

@farmageddon

8 ай бұрын

Thank you, David! I sincerely appreciate your generosity! It's really nice to see you again and I hope you have a wonderful weekend!

Another great video Jason! My favorite so far 😍 thank you 🙏🏾

I have been following Leighton' channel for a while. His recipe is really the best I have tried. Good to see him get recognition here.

@farmageddon

8 ай бұрын

I can't wait until his channel blows up. Such a cool and interesting guy.

You do have a deep understanding of pho ingredients and are a world class presenter of pho secrets. Bravo!!! 👍👍👍

This is like a masterclass. I'm so happy to had found your video. I had pho brisket and filet at 1618 Asian fusion in Austin and after that, inspired me to up my Pho game which was already good. Learned a lot from your video. 🙏

Can’t wait to watch this when I get home, I’ve made pho half a dozen times at home following top recipes to a tee but never have cooked a great bowl, excited to see youre

@vdinh143

8 ай бұрын

I'm not a nuanced food critic by any means but I have consumed a lot of pho in my years both made at home with various skill/income levels and restaurants from a street corner to nationally renowned locations; all that to say that Jason's recipe is legit and hard to beat even for most authentic places. The fact that he started out with a 24 hour simmering of the bones without a compromising alternative gives me absolute confidence in him and the recipe, everything else was just the cherry on top. If I were to make a suggestion, however, I'd advise people to buy a lot more vegetables than shown here; there's a reason traditional pho places offer them in a bucket.

One of my favorite channels. Always a good day when u release a new video.

I made this recipe tonight following your recipe to the finest detail. WHAT AN EXPERIENCE! My many, many thanks for your exacting detail and in providing a downloadable recipe. I’m looking forward to exploring your culinary catalog; you’ve got a subscriber in me.

Amazing as always!!! I can't wait to try this

Love this, I have my family's recipe that I always follow but I picked up a ton of tips from this video. I also chuckled at the Saigon part lol

I have made pho a number of times and I always ended up being a bit dissapointed, but after i tried this recipie I was 100% satisfied, so were my guests 😊 Thank you!

My man. I am on the aromatics stage and I can already tell this broth is going to be amazing. Thank you so much!

Best video I’ve ever seen on how to make pho. So good!

Perfect timing I am looking for this God Bless you

@cartib6677

8 ай бұрын

Same!

Love the vids, keep ‘em coming!

this is the best Pho tutorial video i've seen 👍👍👍. Thank you 🙏

Thank you for demystifying how to make pho' even the broth and the new layers of flavor that goes with it. You should definitely write a book about demystifying popular ethnic dishes that can be prepared at home. Like your ramen, pho', katsu, fried rice, take out Chinese food, Indian, pad thai. And many other dishes. I remember one of our sous chefs prepared pho' with the technqiue of roasting bones to make the another level of flavor, then the seasoning is another part to combine getting the dish together.

You are the best❤️❤️❤️ I love a good pho and I cannot wait to follow your recipe.

Hell Yeah Bro!!! As a fellow Houstonian I know all the places you are talking about. The mushroom seasoning is a first for me and can't wait to try. Well done. Making Houston Proud.

@farmageddon

21 күн бұрын

Howdy neighbor!

Always really well explained and amazing results!

@farmageddon

8 ай бұрын

Thank you, brother!! It’s really nice to see you again! I hope you have a wonderful day!!

Can confirm…very good results from Leighton’s method. Made last year in the winter. I’ll definitely be making it again this year. You’ve done a great job compressing his approach. The one critique I’ll give of this video is that I’d love to see more detail on rice noodle cooking procedure. It may seem obvious how to cook them, but it’s easy to mess it up if you’ve never cooked them before, and it’s very different from cooking wheat pasta, which is going to end up being a false reference point for a lot of folks.

Another amazing video. Please keep it up; your content is high quality stuff, brother.

thanks for sharing!! for sure giving it a try 🔥 great details and tips

The version you made is the typical one in southern Vietnam, my favorite. I'm so impressed right now. Well done sir. Oh, and 1 more thing, in Vietnam, usually we don't use hat nem, we use MSG. There, I said it. MSG is the king of flavor.

Thank you for explaining all this!

Thanks for all the detail, that’s a lot of work. ❤

Now i know why a good Pho is on the more expansive side, there is a lot of steps & ingredients involved, so the taste is like no other, thanks to the both of you for a wonderful recipe!

@jw7268

5 ай бұрын

Watching this jusy reminded me to just pay my favorite pho spot 😂

Very informative and extensive cooking video.

One of the best/most in depth video and information about pho. I was wondering why my pho has a sour taste to it. It's because l added fish sauce too soon. Thanks. Leighton sent me here.

Absolutely love these vids! You do more research than any channel ive come across yet and ALWAYS cite your sources (unlike the bigger channels pumping out multiple vids a month/week with obviously stolen recipes). Now would love another pho deep dive for the vastly superior northern style pho ;)

@farmageddon

8 ай бұрын

Thank you! I sincerely appreciate that! I promise a Northern-style pho is coming in the future! We have a really good restaurant called Pho Sapa in my hometown that specializes in Northern-style pho and it's really good! Would be cool to introduce people in the West to that style because I don't think many people have tried it! Thanks again for the kind words!

@EAGLEMANFREEDOM

8 ай бұрын

​@@farmageddon Pho Sapa? I had no idea there was a decent northern style pho place here. I'm also in the Houston area and will definitely put it on my list of places to try! I lived in Hanoi for five years and miss the food so much, hopefully Pho Sapa can scratch that itch. Thanks for the reply and I'll be eagerly awaiting your next pho vid!

@farmageddon

8 ай бұрын

Let me know if you like it!

Another banger. Thank you Jason.

Great video can't wait to try this recipe!❤

This is very helpful, thank you.

This is the best pho recipe I've seen, especially coming from a non Vietnamese person. Thank you!

For me, pho needs tripe. Fantastic video! I love how you don’t just break down the steps, but also explain why the techniques are important and effective. I learn so much from each video.

@farmageddon

8 ай бұрын

Thanks, dude! I'm gonna have to try pho with tripe! Sounds legit!!

Instantly subscribed, best Pho tutorial ever.

@farmageddon

7 ай бұрын

Thank you!!

Thanks for making this video! Im simmering my pho right now.

Thank you, it is extremely informative and a great video. Now I must try to cook this dish!

THIS IS THE WAY. People tend to focus too much on the bone and broth and forget about properly prepare spice/aromatic and seasoning. And i have an orgasmic reaction when you also use the right garnishes, even the onion is sliced right. Chef kiss*

Your channel is amazing! I can't wait to try to make some of these recipes! Going to try to make the egg rolls later this week. Your videos and artistic approach is absolutely excellent! These videos definitely make my hungry. I hope you make a sarku mall chicken teriyaki video in the future. Thank you for your hardwork!

Such a great video. Thanks!

This might be my favorite KZread video ever! Pho is my favorite dish and I'm so excited to to try this recipe. Now we just need a recipe for the chili oil that is served at a lot of Pho restaurants, which is different and more simple than the Chinese style chili oil that is getting popular. You are right about the sriracha and hoisin having no place in a broth that good, but it's still good to have to dip your meat into.

@farmageddon

8 ай бұрын

thanks, dude! I'll look into the chili oil!

This was the best and most comprehensive tutorial I have ever seen.

Best soup I've ever made! I had a bowl of just the broth before I made it into a proper Pho with the noodles etc. Best Pho I've ever had by a longshot and I've had one of the highest ranked Pho in NYC! I cheated and skipped the beef broth via the brisket and used 3 "Tonkotsu Ramen Concentration Pork Bone Soup" from Amazon. I used some of the super thin sliced ribeye for sandwiches. It was extra yum with the noodles, egg, ribeye, scallions, and cilantro. Unfortunately I couldn't find culantro (Mexican coriander) and didn't have any fresh limes. I can't recommend this recipe enough. Well worth trying it at least once! (Sorry if this comment is posted multiple times. KZread keeps giving me errors.)

I am impressed. Thank you!

This is a pretty detailed description of how to make Pho. 👍👍👍👍👍

Thanks for the very nice video 👍🏻 I agree bones with marrow and brisket is the way to go.

As a Vietnamese that get tired of Pho ( my husband cooks it at least twice a month ) , everything he explained is on point. Also as a details-oriented person ( 10 years accountant) , I really appreciate his information-packed instructions. I feel it would take my husband a few trials before he can master these techniques, though; If he ever let down his pride to learn how to cook Pho from a non-Viet yotuber 😂

Another fantastic video!!

Wow Jason ! You don't fool around when it comes to details ! You have a new sub here from Quebec ! 😊

I made this over the last 2.5 days - about to have my first bowl for breakfast. I love your recipe and I also followed through Leighton's full tutorial video as well before I started the process. The depth of flavor and color with this recipe is amazing. Unlike the video, I made a full 6 liters of finished pho bo broth and I doubled the amounts of the aromatics and brisket to end up with 12 servings versus 6. Thank you (and thanks to Leighton!) for sharing this video/recipe. My apartment smells beyond amazing from all the steeping - to the point that my neighbor knocked on my door asking me what I was making for dinner yesterday! :) Thanks again for taking the time to summarize Leighton's tutorials into a shorter version - and I found your pacing in the recipe was quite good - easy to follow without having to go back and play through the sections often. I also appreciate the education regarding hat nem chay - I'm starting to use it in a lot of my soups and stir fries!

@farmageddon

2 ай бұрын

Amazing! I hope you enjoy it! Thanks for watching! And much respect for doing the recipe!

@GeminiAmbience

2 ай бұрын

@@farmageddon the results blew me away. Still can't beat my favorite restaurant's broth (although this is very close!), but I can say this recipe is way better than all the other pho restaurant broths I've had here in Orange County, CA. :) I was worried about the amounts of black cardamon and clove, but the balance in the flavor profile was spot-on. :)

Saigon cinnamon is the correct name :). Also, using the beef tallow with the spices is definitely the better way to get more flavor. Appreciate the intelligent research in this video. This is what the proper Vietnamese pho restaurants do.

Arguably, one of the best pho 101 video. I'm Vietnamese and can eat pho 3-4 times a week.😋👨‍🍳

love your vedio and thanks so much for all the hard work

I came across Leightons recipe but wasnt sure of some of the information he gave us. I am currently working on my beef base as we speak. this breaks it down into a step by step, you both for this

@farmageddon

7 ай бұрын

Thank you! Leighton is the GOAT! Love that guy!

LOL....who was the master teaching you all the secrets to make superb Pho like this? This is the best recipe I have seen on KZread.

@farmageddon

6 ай бұрын

Search for "Leighton Pho" on KZread. He's the Pho master!

man i really love your video. I recently started makng pho a year ago regularly and have just kinda winged it. i thought it was pretty decent but cant wait to try some of your tips

Great effing video. Thanks for the sharing. I will try this method for sure

My dad owned a pho restaurant while I was growing up and everything you say in this video is true. Two thumbs up 👍🏼

Awesome video, best video to represent Vietnamese Pho.

Jason! Huge fan of your work and longtime subscriber. Your videos just keep getting better and better! And its always appreciated how much work you put into them! And it was awesome as always! You rock! Leave a hearth to a fan please ❤❤❤❤❤❤❤

@farmageddon

8 ай бұрын

Hi, Daniel! I'll check out bandeja paisa! Sounds legit! One of my best friends is from Colombia!

@danielsantiagourtado3430

8 ай бұрын

@@farmageddon It is man! It Will full You up real good

as a vietnamese i don't like this dish much but i really apreciate the effort it took for you to make a bowl here.

@inothing7370

8 ай бұрын

Why don't you like it? Can you provide better video?

@hoangvuification

8 ай бұрын

@@inothing7370 i dont like the texture of the nooudle that is all. no im not a cook or a youtuber

THANK YOU i feel like i just found the tutorial version of Leighton's Pho. When I found his page i was too overwhelmed by knowledge/testing he was doing to understand how I could replicate it simply at home.

Great and so much details about pho broth I’ve ever seen

YOU ARE THE BEST !!!! THANK YOU FOR THIS VIDEO !

it's so delicious , yummy and tasty thank you for the recipe