World-Class Beef Pho Secrets Revealed

One thing that caught my attention. Eye of round may be traditional but saying that rump, which i assume is the rump end of an outside round AKA bottom round is less flavorful is not matching my experience at all.
Bottom round is tough like eye, but the flavor is superior if you are looking for a deeper beefy tough cut. I would also prefer inside AKA top round to eye, if you want a finer grain structure.
In the meat department we used to call eye the tilapia of beef.

Hello there, Chinese American Cajun here with a family that is based in Vietnam also self proclaimed pho connoisseur. I just wanna say thank you so much for this very informative video! I'm dying to try all these methods next time! It's been bothering me for eons what the secret is!

While the pho broth shouldn’t need sriracha or Hoisin, I have seen my in laws dip the meat into it as a dipping sauce.

You deserve my subriscribe. So informative ❤ thanks

I can't thank ya enough for this recipe & linking Leighton's channel, my pho game is now on another level!  It's time to make a new batch of base & I do have a question, what temperature setting do you use on that induction burner when you leave it overnight? I know that model has 20 settings, just curious which one works best?

I agree with you about using filtered water vs toxic tap water. It makes a HUGE difference!

I have watched this for over an hour taking notes. I am going to try this

I love pho

24 hours? why not 23 or 25?

pho Q
nice one

Pho has deeper flavor when it’s darker don’t argue with me 😂

"pho queue" 😭😭😭

Do you think I could replace the 24 hr simmer bone base with a pressure cooker for 2-3 hours instead?

At what point did you add the hat nem?

Thanks for this amazing recipe, there is no words to express my feeling. I will try to make it in few days

Pho-King Brilliant!

I use a hack to cut down the cooking time in case I don't want to do the 24 hour bone broth. I use boxed low sodium chicken stock and add oxtail to the pot, I take out the spices and brisket at 3 hr mark and leave the rest for another hour or two. The chicken stock instead of beef for the clearer and increased complexity of the broth, and the oxtail to add the beefy gelatinous mouth feel. It's 90% similar to the full recipe but only half the time, I usally start after lunch and have it ready for dinner.

I've tried cooking pho with various recipes over the years it just never tasted right until I tried Leighton's recipe. The key is to over season the broth used to cooking the meat to bring out all the flavor of the protein, and to expect that when serving, after adding all the noodles and meat the broth will be biluted to taste just right.

In my city there is a restaurant named Pho King Good.

Too bad if u hungry.... this takes five days.... 10 shopping trips.... and 167 steps! ....Still awesome vid if u chasing the details that matter!

Where can I buy the big pho bowls?

Pho bo is my favorite food so, being retired culinary arts instructor, I seek authenticity. The wonderful family that ran my all time favorit Pho shop moved away to start a new restaurant on the east coast so I took a summer and went to SEA to find out how to make an authentic pho broth. Thailand, Laos, Vietnam (north and south types), and Cambodia. Strangely enough the best instruction I got was at a cooking school in Phnom Penh, Cambodia. There is a huge Vietnamese population in Cambodia. Anyway, theres a lot to making a great broth and when I make it I make 2 gallon batches divided into quart freezer bags. That along with having an excellent Asian market in town means that I can have pho anytime I want.
This instructional is spot on with good detail both visual and verbal. One thing I learned in Cambodia was to add a pound of chicken feet to each batch. The collagen fortifies the broth without adding any off flavors. It's a real game changer.

This was a masterclass... well done sir. Your level of detail was amazing but practical. Subbed.

As a Vietnamese that is one of the best looking Pho broth I've seen, but why that noodle? I never saw a single Vietnamese shop(In Vietnam) use any other type than the wide and thin rice noodles, not the spaghetti-like you used in the video

Amazing recipe, however the cooking method is overcomplicated 300% compared to how it's done in Vietnam )))

much respect wight boy

This dish is probably the most over complicated preparation with the (seemingly) simplest result I've ever seen yet. Should I find a vietnamese restaurant and try it?

i fkn love you bro this is the best guide ever man

the fact you gotta pay for damn bones thats wack as hell

is pho kew by kew gardens?

Everything is correct how to cook it except one thing that we don’t roast it the spices without oil

I learn from a restaurant that you should soak the bones in salt water for 4 hours before doing anything else. This will take your Pho to a whole new level.

Thank you so much for such a thorough deep dive. I've been reluctant to invest in a large amount of time in trying my hand at Pho. If I'm gonna go all out I have no hesitation following this recipe 😊 The level of detail gives me a lot of confidence that it's gonna turn out great. And I also will be visiting Leighton Pho website and thanks again for such great info.

Wow, that’s imagine instructions.

this is the reason why id rather pay for my phone its takes hella long to make it 😅😅😅

If you want pho today, you gotta start a week ago!

This video is awesome I laughed at the part where you said “just be sure not to get caught with rock” “officer I swear I was only making pho”

I just stumbled upon your channel and I have to say one of my favorite cooking channels…. Waiting for my pho to finish

So in the written recipe. You are using 6500ml water to get 5000ml of beef broth, but then you only use 3000ml of it in the final preparation. What is the extra 2000ml leftover used for? Wouldn't it make more sense to have a recipe that yields 6000ml of beef broth for two 3000ml final batches?

Bring back the beast B777 😢

As a Vietnamese, im suprised you know about our tricks like when putting fish sauce and how to work with broth, most white european, american trying to make Pho always miss those tiny thinks that make them not really true Pho flavor
And yes the broth can be color, but if still clear then its fine

For a young white guy from Texas, I'm thoroughly impressed with this video. Thank you!

Awesome vid Jason, always knew Leighton had it made due to the fact he was tracking the ingredients in terms of metrics. New sub let’s goooo 🍜 😋

I appreciate your indepth pho receipe, thankyou for your efforts. Very clear and concise.

My mother in law is Vietnamese and for simplicity, they infuse the spices in a spice bag so they can easily remove prior to serving. Also my Vietnamese family uses their ovens as storage basically! Everything is cooked outside or on the stove.

Great video. I'm definitely not making that though

I was wondering if you knew what gives my pho a bitterness taste. I’m thinking the cardamon but just wondering if you knew? Thanks

An incredibly articulate scientist. You have my respect sir.