Make Pho with Jimmy Ly from Madame Vo

Whether it's hot or cold outside, a steamy bowl of pho is always a good idea. Jimmy Ly, from Madame Vo in the East Village, is the Vietnamese noodle master with a pho broth that is simmered for 24 hours in his restaurant. In this video, he will show you how to make his family's pho in your own home.

From cleaning the bones for stock, to knowing what kind of meat and herbs to use for classic pho, plus a trick on how to get your rice noodles not to stick, he's got all the info you need to know to make homemade pho. You'll also see Jimmy's signature move in making his Vietnamese noodle soup—a huge chunk of braised short rib for garnish.

Correction to Credits:
Video Edited by Harrison Carbone.

Follow Munchies here:

[Brandizzleizzle]

"The key to a good pho is the clarity of the broth." THANK YOU. I can't believe how many times I've told people this and they don't get it. It's absolutely ESSENTIAL.

Awesome video

[wesleyrieck]

That's a solid bowl of Pho. I spent 6 months in Vietnam. I think the biggest difference between Vietnamese Pho and Pho made in America is the fresh herbal taste in Vietnamese Pho. Herbs are insanely fresh over there and a much bigger component of their food.

[hOtneO]

Can't believe this is breakfast food in Vietnam and we here eating some goddamn pop tarts and cereal.

[garnacherogarnachero]

“If the restaurant isn’t cheap and dirty it not real phó” -my friends Vietnamese father

[hannahkim]

is it just me or does he sound a lot like jack black

[genevievedarrett]

My granddaughter and I went to a Vietnamese restaurant. We had this dish .It was the most clean tasting broth we had ever tasted !!!! Going to make this !!Thank you...

[NOTANOTHERCOOKINGSHOW]

I used to buy my Bahn Mi bread from this guy. He's a geat dude. He makes good Bahn Mi in little italy, Paris Sandwich. What up Jimmy

[gumivo]

After seeing this, as a Vo myself, hopefully when I'm older people will not call me Mrs. Vo but rather Madame Vo. I enjoyed watching you make pho, its very similar to how my family makes it as well. Love to see more videos about vietnamese food.

[apefu]

The main problem with using oil with the noodle water is that the broth does not cling as well to the noodles. It is very obvious if you do a taste comparison.
Maybe it is not important, but I like it better without oil.

[nickslayter]

his knife is dull, you can hear it. and see it.

[LifebyMikeG]

thanks for the inspiration, I'll be making this tonight! I would love to swing by the restaurant soon as well -Mike

[mariamania]

i'm making pho and watching this video as a refresher course since I hardly ever cook and just realized, I spent like 45 minutes charring my ginger and onion in the oven with the broiler instead of just doing it on the gas stove. brilliant idea. i'm remembering that my mother used to do that when I was a kid but I haven't lived in a home with a gas stove for so long but always wanted one. turns out its for this. #growingupviet #gottamakethatA1pho

[tyopmt]

Vietnamese here, been eating pho all my life to the point I am considering myself a pho gourmet. I am a Southerner but I do travel a lot all over Vietnam because of my work. Props to Jimmy because he get every step right, it a shame he cannot use the fresh pho noodle.

There seems to be a lot of argument of the fish sauce use in pho cooking in the comment section.

As in cooking, it may be use in a small insignificant amount to add a bit of the saltiness and umami kick. But it really easy to ruin the pho so people usually use bouillon powder or msg to do that instead. I personally think Jimmy put the fish sauce a bit too late but hey everybody have their own recipe.

As a condiment, Northerner enjoy it with pickled garlic and chilly or vinegar chilly sauce, Southerner do use a wider range of condiment but fish sauce is usually a no. Some place they may put fish sauce there on the table, not because it's authentic but you do have oddballs that enjoy it in their pho (never personally know one in my entire life) like the ones that eat com tam with soy sauce or bun dau without mam tom. Or people just straight up wang the fish sauce on their pho because it is too bad and too bland so they want some extra flavor to just finish the damn thing and table salt usually not available - This usually happened in the poor areas where people cook bootleg pho to serve the low wagers.
Another case people making a diluted fish sauce as a dipping sauce for pho roll (pho cuon) / or the restaurant may serve bun bo hue too and we do use fish sauce in that dish.

If I was ever on death row and I was offered my last meal I would say pho and a side of rice paper rolls and of course sticky rice cakes with prawns and fish sauce. I freaking love Vietnamese cuisine it's one of the best in the world.

[babylove]

Growing Asian, if you want to easily peel a ginger, use a spoon. It’s the easiest way. Trust me on that! 😉

[easterdm]

I crave pho all the time! Can never get enough. I'm going to try making it myself for the first time.

[eslei]

IM SO HUNGRY FIR PHÖ SOUP
WOW THAT LOOKS AMAZING WITH LOTS OF LOVE IN THAT SOUP
TY SO MUCH FIR SHARING
👍🏽👍🏽👍🏽🌟🌟🌟🌟🌟

[JohnDoe-mbgy]

i prefer my pho with oxtail instead of short ribs.

[margaretstokely]

that broth is BEAUTIFUL! I'll bet it tastes as good as it loooks! Wish I could visit your restaurant.

[fluffmallow]

Question for the chef: Why boil the bones and throw the water away ( 2:25 ) Don't we lose the flavour when you throw the water away and rinse the bones?