Just speaking from experience, you don’t have to blanch the oxtail before cooking. Simply soak it in tap water for 30 mins to let the blood & gunk settle in the water; rinse 3 times, and TA-DA! Perfectly cleaned oxtail without losing flavor. I do, however, have to experiment with the maple syrup. That’s something new I learned today!
Just found this video. Been making Pho at home the last 4 years but started using the Insta Pot the last year to make it and that save about 4 hours of cooking to tenderize the meats. I like the explanation on making the spring rolls which makes it looks really nice and clean. Great job.
I think blanching the thinly sliced beef in beef broth is better than regular boiling water. Can boil separate beef broth and keep the flavors together. Well done recipes. Although the spices I would have removed them, anise, clover, cinnamon, fennel, coriander.... ( I would pack in a pouch and add at the end of the cooking cycle). You want to cook the beef with onions and ginger. But the spices are much better to add at the end. Clover and anise tend to be too overwhelming if left in there too long and would darken the broth color. But overall, this is a great quick recipe. Kudos
We have a restaurant named 61Pho; but my all time favorite restaurant in town to order Pho from is MiLi’s, they’re a traditional restaurant that makes amazing Pho and other foods.
Wow I've never tried your restaurant, i live near westerville so I am literally like 1 mile away from MiLis. I have been craving some pho! 614 represent
Well this was fun! Tomorrow is going to be my first attempt at Instantpot Pho. And I came to the right place. I refused to pay $10/lb for oxtail. Have to settle for brisket and beef ribs. But, I'm an MD like Dad #2, and even better, we've got 2 shiba inus to supervise and help rather than just the one. How can I lose? I/we love pho, and if I can do better than our local Vietnamese restaurant...
@@Dadsthatcook I made it. I think I left the spice bag in too long, and the broth needs a bit of work. Otherwise, we are running out of freezer space. A gallon of pho here, a gallon of mushroom/barley there, where did I leave the gallon of chicken soup? I love soup, and am having a grand time cooking, eating, and losing weight all at the same time! Pet the Shibe for all of us!
Where can you get the Asian basil? I love pho, but one thing I love with the pho is the Vietnamese Asian basil ... but I don't know what it is, or where to get it, or also where to find seeds to grow it, because it is absolutely wonderful. Much better than Italian basil or other basils. This is the ones with the purple stems I think ... mmmmmmmmm! My favorite is the pork broth with oxtail I think. They say that is in there. It is so tasty. I could live on my favorite pho and be happy eating only that for the rest of my life ... oh, but only if I could also have goi cuon with it too! Vietnamese food, my favorite.
We found the basil at an asian Chinese market... you are correct it is hard to find tho! This is definitely one of my most favorite dishes of all time... YUMMMM! Thanks for watching... Cheers, Jason
You wouldn't happen to have a recipe for the Pho Ga (Chicken Pho) would you? This looks amazing and I'm gonna try it, but my gf prefers chicken. She wouldn't mind but itd be cool to have! Either way, amazing video! :D
I would just substitute the Oxtail with chicken... use a whole chicken in the Instant Pot for only 8 mins. Should work out great! Thanks for following... Cheers, Jason
Hmmm. Virtually every single Pho video I've seen says it is really important to boil the bones & meat (that is going to cook the whole time) and then rinse them to clean off the scum, and clean up any bacteria. I bought a stock pot for this purpose before I put everything in my Ninja Foodie. Also if you do pressure cook on high for an hour and a half the guy discovered that beef tendon came out just as good as the long cooking process. Since I tried Pho with Tendon, I don't want it without. Just some input.
Well that's part of the story and to know that they work all day as Doctors but then still like to cook for their families is important. We had several bowls while we were there, trust me... LOL :) Thanks for watching! Cheers, Jason
All that comes in the Instant Pot! Normally you would boil that Oxtail for several hours.. The Instant Pot speeds up the process! Flavors are amazing...
Everyone does pho differently, but you lost me at the maple syrup. Adding the apple, okay, as some add daikon for sweetness. The broth is way too cloudy to be acceptable in an Asian household.
This was amazing and it was made by and Asian/Vietnamese Dad so I'm not totally sure about that... the Maple syrup was a great solution for sweetness, but everyone had their recipe and way to make it. Only thing I have to say is THIS WAS SOOO GOOOD!
Pho without the floating fats is not good. The flavors all goes to the fat on top. It's all trapped in the fat. It has so much fragrance when u leave if in. I'm upset people making phone western styles taking the fat and intestine that belong in it.
It depends on how healthy you try to make it... Less fat more healthy. I understand the flavors from the fat but trust me on this one... flavors are there! Soooo Gooood!
