AUTHENTIC Vietnamese Pho Noodle Soup Recipe!

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Ingredients:
Pho noodles
Oxtail or any other beef bone 3lbs
2 gallons water
Yellow Rock sugar
6 oz ginger
2 medium onions
1 cinnamon stick
1 tsb teaspoon fennel seed
1 bunch basil leaves
5 bay leaves
1 bunch scallion
1 bunch cilantro
2 tablespoons salt
Sliced onions
bean sprouts
Lime
Thinly sliced beef
sriracha sauce

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[realdustin]

This looks fantastic. I made something similar recently, only used beef shank. I removed the meat after 3 hours, and returned the bones, and simmered them seven hours more! Yes, 12-hour broth. The marrow came out from the bones and made the broth amazingly rich. In addition to the anise and other spices, ginger, and onions, I also used lemongrass and garlic. SO GOOD. Removing scum diligently is key!!!

[cityzenjane]

OMG THANK YOU.... I live in the mountains of Oregon. The nearest pho place is THREE hours away!! I will survive!

[AaronBGaming]

congrats on the sponsor dude, means more money for your hard work and more eating!

[p]

Okay, I tried this it was OUTSTANDING!!!! It tasted like the Pho place down the street - thank you so much!!

[margotkowalsky]

I tried this recipe a couple of days ago and WOW! It’s amazing! I also have like 2L left after eating some for lunch and dinner with my boyfriend yesterday! I recommend 10/10!

[ILuvMaths]

I was hesitant to watch this video even though I watch pretty much all other videos on this channel, because I didn't want to be disappointed by another recipe, but I'm glad I gave it a try!
Finally a pho recipe that is actually pho!!! Thank you for making an effort to make an authentic recipe and doing it justice!

[jontaro]

I like to use a combination of beef shanks and oxtail, because I feel the bone marrow in the shanks adds more depth. I also like to roast off the shanks and oxtail to further add to the flavour. I don't like the idea of broiling the veges, it's better to have the fan on so you can get even amounts of browning without fear of burning one side to much. After 6 hours of gentle simmering I remove the spices and veges but I leave the bones in and simmer for a further 8 hours then I add a whole piece of brisket until cooked and then add beef tendons, tripe, beef balls in the last few minutes of cooking after having strained the bones out of course. Oh and if I'm extra bothered I'll put the broth on rapid boil and reduce it by a third to really concentrate all the beautiful flavours.

[silveritea]

Thank you!!!! I used to have Pho every Tuesday with my Dad, but after we moved here the nearest place is over an hour away.I plan to make this in my Dads honor and freeze it in easy to use portions.😻

[crickittorres]

In these times pandemic I love to watch this guy eat noodles it just makes me happy

[pixiedustinajar]

What I like most about Mikey is, how he doesn't uses 'fancy' equipment and doesn't flash those insane chopping, cutting or tossing skills that other chefs seem to exhibit. Yet the end-result he achieves is mostly authentic (from what I read in the comments) and -- I'm sure -- delicious. What shines through, though is his pure and untainted love for food. Please keep making these recipe videos, Mikey. Love 'em.

[MeowMeowDeathRay]

Useful tip: to skim the fat or oil off, you can just drag a piece of cling film over the surface. Just make sure you get the kind that can withstand that temperature.

[benth]

My lover and I have had Pho every Saturday morning (except on vacations) for over ten years at the same spot. He is correct, it is delicious.

[flipwarrior]

You really are one of the best YouTubers around. I love your humor and enthusiasm!

The food looked really delicious! :)

[CURTMAYNE]

I am officially a fan of Pho, my wife introduced it to me a couple days ago and I am hooked. The flavors are authentic and the crunch is out of this world, the noodles are perfect. Lastly the broth wooow! This dish is a real winner

[ac]

I tried this recipe yesterday, and the results were great! I added 24 cups of water rather than 32 cups (2 gallons). Thanks for uploading this!

[sheritapressley]

I’m so glad to see this. I’ve been phó crazy for years and I was overjoyed the day I moved around the corner from my favorite place. But I want to make it myself and this is what I needed.

[TamHuynh-xjjn]

I love how you put the two sauces in the bowl. That's how most of Vietnamese men eat :))
The etiquette of dipping the meat into those sauces separately is quite a formal gesture. On the street with casual style vendor, we just dump everything in and enjoy.

[Great_Stone_Wall]

I don't know what is so appealing and entertaining about watching someone eat, but watching someone eat is appealing and entertaining.

[evaguess]

Thanks a lot for this. I spent one year in Seattle and fell in love with Pho. Here in Brazil, though, it's not so easy to find it... I just finished it, ate it, and it tastes perfect.

[avsiii]

Thank you soooo much for this Pho recipe. I believe your the only one on YouTube that show us on how to make authentic Vietnamese Pho Noodle Soup.