The Science Behind a Perfect Pho Broth (with recipe)

Highly anticipated follow up to my Restaurant Quality Pho at Home video, this time explained using science and numbers.

This video is broken into three parts:
1) Theory
2) Cooking
3) Base

Time stamps

00:00 – A long intro
5:09 – Studying the best
7:32 – LSP
8:57 – Recipe Outline
10:39 – Brix vs Salt
16:25 – Chapter 2 Cooking
20:35 – Chasing depth
26:14 – X-factor
30:03 – Outro
35:07 – Chapter 3 Creating Base

#vietnamesefood #foodscience #restaurantquality

[Pho]

•Order LSP: www.phoqueue.com.au/shop

Feel free to drop me a line with photos of your successful batches (including where your from) and I'll start sharing them on the channel.

[farmageddon]

Man, videos like this make me grateful to be alive in this era. Easily the best video on pho ever made. Thank you for sharing your wisdom and experience with us. Cheers, brother!

[HoangLe-rcvb]

I have been using your blend method and have created some of the best pho broth I have ever made and I've been making pho that my friends crave/request for the last 20+ years. You've completely changed my approach and understanding, and it has made me a significantly better cook. I've been telling everyone about your videos and trying to spread your knowledge. A teacher this dedicated needs to be recognized. Cheers.

[nnguyen]

Ive probably made 10 pots of pho from his original recipe to this. Ive made it for everyone in my family and my dad has announced me the king of pho in the family. many thanks to Leighton. with the weather cooling off here I came back here to watch this again and get ready for pho season

[sbaumgartner]

This video on making the perfect pho broth is amazing. I can't thank you enough. You're an example of how more people should be striving for the very best in whatever endeavour they take on. IMO pho is one of the best tastes in the world.

[tekmox]

I just had the recipe you made 2 years ago today and hands down, this is the best pho I've ever had. The bone tea is key and charring the spices within the tallow to get all that flavor into the fat and then reintroduce the fat back into the broth is next level. You're a real bro for sharing the secrets behind this.

[kupakhang]

Although I haven’t gone the lengths of recipe, I followed your method and you have elevated my pho game 10 folds! You are truly gifted and selfless for sharing your knowledge! Thank you brotha!

[YouBrewKombucha]

Got my bag of LSP and can’t wait to get cooking. Thank you for such thorough, helpful tutorials. A YouTuber after my own heart!

[akiotatsuki]

Man your legit a saint for sharing this and not charging people for it, just bought a 14L pot gonna make this soon!

[jameslafleur]

Thank you very much for your LSP seasoning. Produced Pho according to your recipe with roasting the bones and then creating pho, which ended up absolutely perfect. Much more in depth flavor. It made it so much easier to create the base first and freezing it and taking out smaller portions of the broth and making pho when I want to. This makes it so much easier.

[alvaroangel]

What beautiful video of a truly informative special recipe that I had no idea existed, ty!

[nic.trades]

What an amazing video. I can't wait to give this recipe a try. I've loved Phô for a very long time, have had it all over Vietnam but never dared to make it. Would be curious to see you explore pho with a chicken based broth as well.

[trainsonic]

I cannot thank you enough for sharing this recipe! I moved from Houston to Boise, ID last year & wasn’t sure I’d ever find the quality of pho I am used to. Now I can find it in my own kitchen! Had made pho several times & just couldn’t figure out what was “missing”. Turns out it was hat nem & a 1:1 base!

[Joemama]

as per hitting the salt wall... it got me thinking, and im gonna try this method on other recipes, with salt and other ingredients: **
1: remove a fraction, set aside (maybe 1/8th?)
2: add salt while tasting until clearly past "the wall"
3: re-add the set-aside fraction to bring down the level to just before the salt-wall.
**for other recipes where a broth is not assembled with noodles, meat, other stuff to do the final salt balance.

[Fragilehandlewithcare]

It’s good to see you back! If you see someone ordering from Wisconsin USA that’s me lol

[Goo]

Finally, the video we have all been craving like a magnum opus! Thank you Leighton!

[Kreativelife-eg]

You're the man because no one else i know of would do this. Youre the pho king man Leighton!

[morningfogg]

i the way you take the time to explain everything, including theory. i am a huge fan of these types of videos. i too work in a professional kitchen and take pride in everything i make. love the passion, keep making videos

bonus points for your sense of humor haha also... the name of your restaurant is so genius. you are an inspiration. id love to open up an establishment and serve high quality vietnamese food here in Berlin.

[freedomissweet]

I just made pho with your pho recipe! It was good!

[krismeaney]

I just ordered your LSP ~ Hope this will up my Pho game!! 😀 Now I just need to get the bone base working better, my first one made yesterday simmered 22 hours at 92° only had a 4% brix and I used 1x1 plus 30% and 100% marrow bones. I think next time I will throw in a couple extra neck bones and maybe skip the 30% extra water. My last few batches of Pho I did not separate the bone base and just simmered everything in one go for 18 hours and it finished with a brix of 7.5%. I also did not parboil after roasting.