Auntie Jacqueline’s beef pho recipe is the best I’ve ever had. For this video she spills all her secrets from the cuts of beef she uses for a rich pho broth, the ideal mix of spices, and the “magic” seasoning!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com
30 Comments
I think you can improve on your aromatic spices. Charred your spices (cinnamon, star anise…) really well, my go to method is with a blow torch and i usually burn them black all the way through (imagine a burning incense). You also want to charred your vegetables more, dont bother with the oven, just burn them directly on the flame. And just use salt if you want saltiness, too much fish sauce will give the soup a bit of a sour taste. For your pot, i would only use 2 spoons of fish sauce, max. Sr for the long text
I always know pho is not an easy process.. that’s why why i always enjoy every bowl and appreciated the maker.. i will try this when i have long day off 🙂 thank you so much for the recipes .. 🙂
Thanks aunt Jackie!
I was first introduced to Pho when In lived in Minneapolis, several decades ago and still love it. I have tried another chef's Instant Pot recipe (my first attempt to make) and was very disappointed. I will try yours to see if it will be good.
Yummy
That doesn't sound right washing under a hot tap. I wouldn't
Love the Daikon trick!
What a glorious celebration of all things wonderful and worth working & waiting for. Thanks for sharing. ❤
this is pho-real good
Yummy oxtails
My noodle won't complete without a dash of Sriracha and Hoisin sauce
Vegan seeing this video 😂😂
I’m going to try it
I love pho !
That looks fabulous!
ill try not blanching it next time it really is a hassle… and a waste of water!
Team No Blanch! Lol
I also thought it was such a waste of yum, when you toss the first boiling. So, I too skipped it.
Have you tried to do it all in a pressure cooker?
It’s so refreshing to see how much you like food. ❤
If you use fresh beef bones, soak them in cold water for at least 3 hours, don't have to blanch them. If you use frozen bones, you MUST blanch them, it'll smell very beefy in a bad way otherwise. Also, pho broth should not look that cloudy. During many years watching Pailin, this is my very first time not agreeing with her technique.
Use western mixed salad instead of raw beansprouts for Pho fusion noodles. Appeal to global demographics. Looks healthier as there are more greens. Additionally, some customers are afraid to eat raw beansprouts due to poor food processing concerns. Monetise as movie or real life.
A Hmong beautifully lady gave me the recipe for pho once and when I went to the Vietnamese store to get the ingredients the lady there saw it and ask if I was making pho?? I said yes, my first time 😂 she took all my ingredients away and went to look for 2 bags with all the ingredients already in there lol, also she got me the right veggies and the precooked noodles. She made my life so much easier. I love her!! She also gave me a few tips for my pho
Thank you I just tried it today but without daikon and it was soooo good. My family loved it.
When I grew up oxtail was a cheap cut of meat. Most people would not touch it. I was lucky, my mother was a great cook and had the best oxtail stew recipe. One of the few resentments I have against immigrants is that oxtail is not cheap any longer!!! But they more than make up for that with all of the dishes that they brought with them. Just remember, I have a slight bit of resentment since I have to pay more for my oxtails than I do for ribeye steaks. Sigh, I guess it is worth it.
Oh, and not your aunties pho but one of the best bowls of pho I ever had was made with oxtails too. I was walking by the place and saw it on the menu in the window. It was amazing.
Thank you Auntie Jacqueline!
This is exactly how I like to make mine
How can I substitute chicken for beef?
She is right about throwing out the flavor, that is the reason you need to know how to clean your meats. Clarity, I find is only for presentation purposes, it does not equal favor. If you want clarity? Use the consume' technique 😂😂😂😂uh… I thought it was funny.
Can I replace it with pork? Tks