Pho Tutorial: PRO Level Pho broth in one step!

Hey everyone and welcome to my first Pho tutorial. I'm a professional Pho chef by day and although I mainly do Pho reviews I'm starting to get into tutorials and how to videos because my mission on this channel is to help people right around the world cook a better Pho.

In this video we take a look at the traditional parboiled bone method which produces a dull flat Pho broth. Then I show you a simple step to up your Pho game which produces an even more fragrant and better looking Pho broth.

The prerequisite? An oven and some spare time.

Result of roasting your beef bones first?

PROS:
+ Produces a better looking Pho broth
+ Broth is more fragrant

So it's got the looks and smell but does it make the Pho broth tastier?
Do you actually get a taste advantage doing it this way and is it even worth the time?
Find out in next weeks episode.


Chapters

00:00 - Intro
01:37 - Same recipe. Different result
02:31 - Parboil method
04:15 - Roasted bone method
04:56 - Why is the colour of the broth important
07:14 - Broth comparison
08:27 - Broth battle
11:52 - Summary
13:00 - Outro

◦ MY STORES

◦ SAY HELLO

[ExaltedWarrior]

This guy has the BEST restaurant name ever! Pho Queue

[hanhong]

Love the content man, been sub to your channel since the start! I'm a young 26 years old pho restaurant owner and really thankful for your videos. I love how modern your Pho joint is and I look up to your restaurant as a standard. To be frank, I'm tired of so many ghetto and old fashioned majority of Vietnamese restaurant owner operate here in the US, I can't learn anything from any them, so watching your videos really give me joy!

[juanmoreno]

Leighton Mate you are for real, thanks ! I have lived in Viet Nam for 24 years working for years working as a pilot in Vietnam Airlines, Now retired ! trying to open a Pho Bep in Mexico City !
show the dammed Mexicans the delicious Vietnamese Soups . you have a AAA+ for your excelent videos and your witty way around it !

[alexmontero]

Relate to you? You are very relatable, food, family, getting to do what you obviously love for a living. You’re awesome!! Who doesn’t love to cook delicious food and learning from a pro is like a free cooking class. Thank you. Love the outtakes.😂.

[Mahiru]

I've never even thought of roasting the ingredients first. Definitely going to try it! Even if most folks can't relate or what not, we can still take some tips and tricks to apply to our lives 😁

[newyorknewyork]

Before the dexter reference I was legitimately thinking you could be a serial killer 😂😂

[joschie]

Love the part with the competitive family as a reason for the extra effort 😂 also the part of the staff having to admit broth B is better. Leighton has such great taste of humor. Love it ❤

[josebarajas]

Pho is absolutely one of my favorite foods in the world!I can eat pho every day for the rest of my life and not get tired of it.

[kikibrewer]

Bro this is going to blow up! Thanks man. Loved the help. Been making pho as a gringo for awhile now, but your tips have helped me take it to the next level, especially preparing and freezing the broth! Thank you and keep up the work

[autostuff]

I've made pho here and there over the years but after the pandemic resulted in my job becoming fully "work from home" I decided to make pho at least a couple times a month over the past year. I've tried a lot of different recipes, varied what spices I use and the amounts, type of onion, etc but I found one of the biggest differences was roasting the bones. It just gives the broth a richer flavor. The other major factor is amount of bones and length of boil. 6 pounds of bones per gallon of water and simmered for at minimum 12 hours gives great results: my broth turns to solid jello in the fridge and has a good mouthfeel without feeling thick/slimy. To maintain a constant 195F and never needing to top off, I put a good sealing (but not airtight) lid on the pot and make tiny adjustments as needed every thirty minutes until it maintains 195F for one hour. Let's me set it and forget it. I usually start the simmer of just the bones before I go to bed and then the next day a few hours before dinner I'll add the charred onion and ginger.

[benl]

Already hit the like button before even watching the video. Been waiting fot this since I first subbed. I'm a home cook and made your broth twice now. Not hard really. Maybe 2 hrs over a weekend to make.
I make 12 liters of concentrated broth at once to save time and give it to the rest of the family. I freeze my broth anyway into half liters. That gives me enough to put in about 2L of water and have Pho ready to go in about 20min on a weekday. I think freezing it makes it cloudy though, but at least the flavor is good. Looking forward to your next one!

[Daieb]

Leighton, would you consider having an American fly out as an intern? I would buy my own tickets, and just come to learn. I love Pho, and would do anything to learn how to better understand Vietnamese cuisine. Might be an interesting series as well "i taught an American how to make Pho?" Just an idea, I'm very serious about this. I have no following or social media presence, just someone interested in learning.

[vruychev]

I agree, I actually roast the bones/ribs on the bbq together with the onions and ginger. Gives a big difference in the flavor indeed, and yes, in a better way.

[maveriks]

Good stuff, may the Pho be with you 👍

[watchmanly]

Leighton - Vietnamese pho restaurant owners are hatting you for this tutorial-lol!
They're going to treat you like how the Chinese martial art masters treated Bruce Lee. I do love your videos on pho though- thank you!

[virginiaamaro]

🥣🍖THANK YOU LEIGHTON FOR THIS TUTORIAL FOR A PERFECT PHO. I'M EXCITED TO TRY IT WITH ROASTING THE BONE FIRST & CHARRING OF THE OTHER INGREDIENTS, THE BROTH IS THE BEST PART OF THE PHO, ITS DELICIOUS & COMFORTING. BLESSINGS TO YOU MR. LEIGHTON🙏🏼😊

[gordonlard]

No other food have I eaten so often, great channel! A true pho Wizzard

[lisaray]

Thank you for the video and tutorial on how to properly prepare the bones for pho soup. I think this would be a good step in making bone broth for any top quality soup requiring this delicious ingredient. It is commonly said that we first eat with our eyes, and just looking at the richer broth would tell anyone, who know the incredible taste of roasted meat, that the B broth is going to help deliver great flavor to the pho soup. Thank you again, and best wishes for much success. 😊💖🙏🏻
PS: Jason Farmer recommended your channel, AND the nephew's appearance was just too funny. He's adorable! ☺

[Marymina]

Thank you so much for sharing chef .
Greetings from Dallas Texas

[phakapanwetjarad]

I like your style, and your recipe are actually so good!!