AUTHENTIC Vietnamese Pho Noodle Soup Recipe!

This is my authentic Vietnamese Pho Noodle Soup recipe video. Go try this for yourself and now you can have yummy pho whenever you want. Signup for your FREE trial to The Great Courses Plus here: http://ow.ly/wHyD30aclv8

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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
.5 cup great quality fish sauce http://amzn.to/2prrsf1
1 cinnamon stick
1 tsb teaspoon fennel seed
10 whole star anise http://amzn.to/2fjrRYt
1 bunch basil leaves
5 bay leaves
1 bunch scallion
1 bunch cilantro
2 tablespoons salt
Sliced onions
bean sprouts
Lime
Thinly sliced beef
hoisin sauce http://amzn.to/2oF8XRm
sriracha sauce

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Hey guys this is Mike Chan welcome to my well it’s not a kitchen but as many of you know I’ve been traveling I’ve just moved back to New York so I don’t really have a kitchen yet and this is going to have to do for now I just want to say I

Am so excited about this video I’ve been wanting to do it for a long time but before we start I just want to give a quick shout out to the sponsor of this video The Great Courses plus which is an awesome subscription on demand video learning service I’ve been using for

Over a year now and I’ll talk about that later they’re actually the first sponsor of this channel ever so yay more food for me anyway like I mentioned I am so excited about this video because it involves one of my favorite foods ever F

And if you guys don’t know f it is an extremely popular Vietnamese street food it’s a noodle soup dish made primarily either with chicken or beef and it’s something I crave all the time I think I even crave it more than hot pot and almost as much as hot oil and and that’s

Saying something I still remember the first time I ever put this delicious noodle soup in my mouth and yes I have a clear memory of all my delicious food encounters anyway I remember I just came back from China I was around 15 years old I was in San Francisco my cousin

Picked me up and took us all to uh to a f place and I didn’t know what was so special I’m like it’s just just rice noodles what’s so special about this then I put it into my mouth and my life was never the same again now if I don’t

Eat it once a week I get withdrawals I I think I start to do the FL Shake now I know f is a Vietnamese dish and I of course am not Vietnamese but I got this recipe from my friend’s mom who is Vietnamese and she swears by so thank

You Brenda’s mom thank you for this fantastic recipe okay I have to do that I’m sorry all right let’s get started here’s all the ingredients you will need some cantro salt fish sauce Sriracha hoisting sauce Rock Sugar you’ll need about 10 staranise one cinnamon stick four to five bay leaves about a teaspoon

Of finel seeds you’ll need two medium onions about 6 oz of Ginger and we’re doing a beef soup base today so we have 3 lbs of oxtail you can also use beef leg bones we’ve got about a pound of thinly sliced beef and you want this

Sliced as thin as possible and I love using brisket because it gives me a nice balance of leing and fatty meat you’ll need some lime rice noodles I prefer this brand and for veggies we have some Sprouts some green onions and you’ll need a big big pot to Stew everything in

First thing we’re going to do is roast our onions and ginger all you got to do is take your onion and just cut that in half this one’s massive this one like the size of my head then take your Ginger and just cut it into big

Chunks put them all in a roasting sheet just take the outer peel off because it’s going to crumple and leave a mess in your soup preheat your oven on broil go ahead and slice that in that’s going to be in there for about 20 minutes and make sure

To flip it over at the 10-minute Mark what that’s going to do is bring out all the magical oniony gingery flavor it’s going to make your soup fantastic while the onion and Ginger is roasting take your pot add your bones in my case deox tail cover the bones with water doesn’t

Matter how much as long as you cover it and we’re going to bring this to a boil just going to turn my onions and gingers over so they don’t burn you just don’t want them to Blacken 20 minutes up set it aside and let it cool and before you put this into

Your soup just get rid of some of the brins outer shelves my oxtail is boiling and you can see all the scum floating on top we’re going to get rid of all that we’re going to clean the bones before we start prepping our broth and a lot of

You might be freaking out right now because I am dumping all this out you see all this scum floating on top and then I’m top of the meat and the bones we’re going to get rid of all that look at this make sure you clean all that

Scum out of your pot before you start making your broth and also look at the bones look how dirty this is you got to clean all the bones off so your soup comes out nice and clear and honestly just about 10 minutes of boiling this is

Not going to you’re not going to lose that much flavor but if you don’t do this your soup is going to come out very cloudy and it’s not going to be that good so guys I want you to fight your instincts clean the scum after you you

Rinse your pot add two gallons of water adding your clean oxtail bones put it back onto the stove and bring that to a boil get a pan heated up on low to your spices in and just cook it for a few minutes to bring out its

Flavor after a few minutes the star is a nier the uh bay leaves are leafier and you can take this and put it inside a cheesecloth where you can put inside a spice bag and that’s where you’re going to toss into your Broth pot is boiling again you see there’s more scum now floating on the surface what you need to do is become a scum fighting machine all right so whenever you see scum get it out of there now that this is boiled turn this on low bring it to a simmer and we are

Going to go ahead and add our spice bag 1 in of yellow Rock Sugar you can use regular sugar but the taste is going to be just sweet and kind of flat the flavor profile of yellow Rock sugar is much deeper in goes your onions and

Ginger that you are roasting in the oven 2 tbspoon of salt and this this is really important here this is the essence of the broth just remember do not skimp on the fish sauce get a good quality fish sauce actually I have no idea whether this is a I think this is a

Good brand this is the most expensive um brand they had in the store but this smells really rotten so I think that’s a good thing and you’re going to need about half a cup of that give it a little mix and we’re going to let that simmer

For about 5 to 6 hours uncovered and what you got to do like I mentioned you got to keep checking back for the scum we will not allow scum to overtake our street War F Well the soup looks and smells good what we’re going to do next is we’re

Going to string everything we’re going to take out um all the onions ginger in the bones and the meat we’re going to take the meat off the bones and then put the meat back in because come on we’re not going to waste the meat look how tendered that meat is right there can’t

Wa to bite into that look how Yeezy that meat is coming off all right the Asian side of me took over when I see a B I got to GW on it oh that is gelatinous delicious that’s a little appetizer would a lot of people like to do after the broth is

Ready is strain it in a cheesecloth and you could do that definitely also there’s going to be a layer of fat floating to the top of this broth and what you can do if you want is to leave it overnight in the fridge and the fat

Will separate you can remove it that way for me I’m really hungry right now so I’m just going to use my Ladle here and just bypass the upper layer of fat and just dig into this broth oh that’s hot M that’s good though wow um what you can do here as well is

This is where you adjust your your saltiness preference if you want your broth more salty you can add more fish sauce in there you can add more salt in there but for me I don’t want it too salty because I’m going to add some Sriracha in and uh I’m going to add some

Hoiston sauce in there later and you can just lay the uh thinly sliced beef on the noodles itself because the broth is hot enough we’re it’s going to cook it I like a ton of soup we’re just going to chop up some cilantro some green onions and we’ll cut up a

Lime some basil and this is just personal preference you don’t need to add it if you don’t want to some lime squeeze that in there and definitely chunks of oxtail meat finally last not least some bean sprouts to give a little crunch there you go beautiful bowl of FO woo my very first

Homemade bowl of fur I feel so accomplished right now I’ll tell you what guys actually tastes kind of legit I’m actually I’m kind of surprised in myself tastes like it could have been from a foot place I definitely want to add more seasoning in here love

Me from rotten fish sauce when it comes to your hoisting sauce you can either dip your noodles in there or you can add it directly to the broth I’m going to add it to my broth and finally I’m I’m a little crazy with the Sriracha yeah let

Let’s draw a happy face okay that’s just not very pretty I know and because it’s it’s my own F play face I I’m going to go ahead and top it off with some more hot soup didn’t know this thing could get even more lovely that tastes like a beautiful Bowl

I can’t believe I I made this I’m try the oxtail oh that’s tender oh that’s tender it’s tender and Beefy I love thinly s beef so buttery melty in this broth um what I don’t have in here that’s very typical are some raw onions I accidentally used up all my raw onions in the broth you could also have some tripe I love tripe because um I

Feel like the texture of it gives a little nice Crunch and that goes really well with the noodles other things you can put in here beef balls fish balls baseballs whatever you want be creative with this dish and like I said don’t make the base broth way too salty make

Sure you leave yourself some room to add more salt or more fish sauce or more Sriracha or more hoisting sauce later without contaminating the actual batch I’m so excited there there’s the closest foot place to me right now it’s like 50 minutes away and now huh whatever even though I think it tastes

Good it might not to a Vietnamese person so I invited my friend Brenda to come join me Brenda you are V Min yes and uh you know your F yes I do okay so I’m going to this is my broth I cooked this using your mom’s recipe your mom’s recipe authentic

So so you’re kind of biased though you’re kind of biased okay let me but you got to be honest okay if it doesn’t taste good you got you got to you got to call me out on it all right let’s see how this tastes so one one key um

Attribute of this dish is the broth has to be a little clear right right so the clear clearness test is okay yes okay yes that’s good it’s good this is like a legit restaurant so there you go guys don’t even take it from me take it from Brenda

Uh this is a legit bow of needles okay needles okay cool cool I’m glad that worked out because that that really took me like 10 hours to do you’re a good cook thank you well I’m going to go to eat this over there okay see you well okay you’re not thanks thanks

Brother that is so good I’m I’m sorry okay um I’m going put this down for a second guys you got to go try out this recipe if you never had F before in your life you are who I’m talking to right now drop everything go buy all the ingredients I have them all

Listed in my description box go make this for yourself and I know it is a lot of ingredients so I try to list as many as I can um that I could find on Amazon for you guys and what’s also great about this is look at it I have about a gallon

Of broth left I’m going to freeze this then I can have F whatever I want in a matter of minutes and I know a lot of you guys might be thinking well isn’t it faster if I walk to my local F place and spend $67 on a nice steaming bow of f

Without having to make it yeah that’s great but I know a lot of you and now me included we don’t have access to restaurants like this so now you can make it at home and like I said just take a day make a bunch of it freeze it

And you are going to be so happy also guys like I always say if I can do it you can do it and if you like to cook as much as I do but don’t actually have the money and time to go to a Culinary Institute then definitely check out the

Great Courses plus it’s a service that I myself have been using for over a year now so basically what happened was they sponsored a video on the Beyond Science Channel they gave me free access and I’ve been hooked ever since well because I’m sort of a nerd and I love to learn

And they have lectures and courses from top professors from IV league and experts from places like The Culinary Institute of America so right now personally I I’ve been watching all the cooking classes I can online and because summer is coming I’m checking out the master outdoor cooking series with Bill

Bria and Patrick Clark from The Culinary Institute of America so if you sign up for the service you’ll have around 7,000 video lectures about basically anything you’re interested in even if it’s not food so if you’re a nerd like me or that sounds like something you would enjoy

Please go to the Great Courses plus.com dplay and you’ll get a free trial and then plan starts around $149 9 per month I have the link for you guys in my description box so click on that and start your free trial and you’ll be learning some new stuff and supporting

This channel as well win win right all right guys like I mentioned all the ingredients for this recipe is in my description box and I try my best to follow the links where you can buy the ingredients from Amazon definitely give this recipe a shot let me know how you

Like it so until we eat again I’ll see you later