How Chef Helen Nguyen Uses Dry-Aged Beef to Make Some of NYC's Best Pho - The Experts

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At NYC’s Saigon Social, chef and owner Helen Nguyen makes her own pho broth using oxtail, brisket, beef shank, and dry-aged rib bones that she butchers at Pat LaFrieda Meat Purveyors' warehouse every 10 days. The meat is used in dishes like oxtail fried rice, shaken beef steak, and more.
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Credits:
Producer: Daniel Geneen
Directors: Daniel Geneen, Murilo Ferreira
Camera: Murilo Ferreira, Nick Mazzocchi, Daniel Geneen
Editor: Howie Burbidge
Executive Producer: Stephen Pelletteri
Supervising Producer, Operations: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Audience Engagement: Avery Dalal
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vietnamese soup pho

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Опубликовано:

5 дек 2023

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Комментарии : 437

@TanukiSC 5 месяцев назад

Huge credit to her for wanting to learn the butchery skills they use and to understand how the different types and aging of meat impact her broth. You can tell she’s built a good relationship with them and I just love her commitment and enthusiasm. It’s no wonder she’s had so much success!

@hellfish2309 5 месяцев назад

I commend her for making use of LaFrieda’s shanks seeing as they’re not commonly used in the states; however, roasting the bone for soups especially pho is much more economical and yield a more intense product Like she says, “too much of the dry age can ruin the dish”; if you just have commonly sourced bones, roasting them gives you a much more intense mother stock… playing with the dry-age is novel, but the value proposition isn’t a huge advantage when you can just roast some cheap back ribs to yield the concentrated beefiness

@jacqueshebert6445 4 месяца назад

idk how she was already a working chef, with established a relationships with suppliers, and she like didn't know about different cuts of beef still

@luf4rall 4 месяца назад

@@hellfish2309customers come for the "dry aged" buzzword

@dxcSOUL 4 месяца назад

@@jacqueshebert6445Asian cuisine use different conventions for the different cuts. And even among Asians, there is disagreement on how certain cuts should be... Cut. Example LA galbi beef rib cuts vs regular galbi beef rib cuts.

@danielandree3947 2 месяца назад

@@dxcSOULI bet she knew, she just wanted to brag about how the guy showed her his “bones and meat” 😂😂

@ArielK1987 5 месяцев назад

Shout out to to LaFrieda's company as well as the many exalent butchers around this world. That help the restaurants like Chef Helen for getting best quality food for their customers.

@goopglop3361 5 месяцев назад

exalent

@harryr2431 5 месяцев назад

Yes, so very exalent

@kanemane 5 месяцев назад

Exalent btw

@joeydemarco1875 5 месяцев назад

😂😂😂

@ChowChannel00 5 месяцев назад

Shout out to you too

@TheMaryWriter 5 месяцев назад

This might just be one of my favorite videos from Eater. Nguyen's desire to learn and devotion to her craft is remarkable, and the entire time she never shows any ego--everything is being done because she loves to make good food. Very inspiring from beginning to end.

@SoRooks 5 месяцев назад

This is the best example of ‘made with love’ I’ve ever seen. The passion, curiosity and carefulness in every step during the ENTIRE process is admirable.

@fingerprince_ 5 месяцев назад

Must take crazy commitment and work ethic to get that nerdy about the butchery on top of all the other hassle of running an NYC restaurant, looks like it really pays off though. That fried rice cooked in the rendered fat looks absolutely incredible!

@richiele 5 месяцев назад

LFG!!! Love Helen and what she has created! One of my GO TO spots whenever visiting NYC. Ya'll got it right!

@xXYellowFlashXx 5 месяцев назад

Let’s go richieee🔥

@thediydaddy2649 2 месяца назад

What's the name of the shop? And where in NYC?😯

@dojisatchivi1664 13 дней назад

@@thediydaddy2649saigon social, on orchard street in the lower east side, around the corner from katz delicatessen

@oahzy 5 месяцев назад

Chef Helen is not only one of the best chefs in the city but also one of the kindest and most generous. NYC is a better place because of her and her incredible restaurant Saigon Social.

@danielandree3947 2 месяца назад

Did she pay you for the compliment? Or are you wishing that she also plays with your “bones and meat” too 😂😂?

@chriscr21 5 месяцев назад

WOW... The Chef such a commitment to making the very best Pho she can. That Pho must be so fantastic!!! Great video highlighting this amazing Chef.

@crisspycritic 5 месяцев назад

Its garbage

@bonaface 5 месяцев назад

uhhhh meat is gross murder carcasses. she literally makes juice from decomposing rotten animals...NASTY

@ImGonnaOilYouUp 5 месяцев назад

@@crisspycritic "it's garbage" 🤓

@lukeleo7983 5 месяцев назад

@@ImGonnaOilYouUpwhy??

@danielandree3947 2 месяца назад

@@ImGonnaOilYouUpit’s RU-vid comments…. Unless autocorrect fixes it, no one uses proper grammar, and you fixing a simple ‘ simply makes you look like a complete and utter tool, you aren’t funny or smart by doing so…

@Jeffshighonlife 5 месяцев назад

I could listen to this woman talk about food forever. You gotta respect her passion. You can tell she loves what she does

@CBD7069.. 5 месяцев назад

Pat’s proud look and smile while Helen was breaking down the meat 😊

@randomcommenter6711 5 месяцев назад

This chef is a true saucier! And LaFrieda is the man! Both take so much pride in their work and it shows.

@lilaznpandabear91 5 месяцев назад

She started the episode with the sun out, she didn't stop the sun did a 180, damn dedication 100%.

@thomasaiu999 5 месяцев назад

Chef Helen is so amazing in the sharing of her love of cooking and deep roots in her culture and relationships with her purveyors and learning and growing more and it’s very humbling to watch her she’s very humbled he respects and love of her food shows in all she does .

@kev4850 5 месяцев назад

she's so passionate and humble!! I feel like i could learn so much from her

@rahimsalaam383 5 месяцев назад

Wow, what a process. Kudos to Helen for all of that passion and hard work!

@nintandao64 4 месяца назад

I just made soup (homemade ramen) for the first time for the family at Christmas dinner last night, and it's given me so much more appreciation for the process It's beautiful to see the passion Helen shows for the craft

@escf 5 месяцев назад

Wow.....all that love into her cooking and working from night til early AM to produce quality food. NyC is lucky to have Helen there.

@mon6745 5 месяцев назад

Ok more helen please! Her pho looks godly. And also more of the butchers- they seem really cool

@ryancampbell2937 5 месяцев назад

Looks incredible. Love her dedication and humility

@indroputranto1850 5 месяцев назад

she's a real hardworker. and also a very eager learner...truly a recipe for success!

@SungChang 5 месяцев назад

That fried rice is one of my favorites and so filling. I had no idea that's how it was prepared so now I get why it's so rich and so good.

@Lucy-id2ik 5 месяцев назад

Wow her energy and passion! Love this

@sactownism 5 месяцев назад

When my family make our version of pho, we blanch the meat and bones and then throw away the first batch of water because of blood and other gunks. After that l, we get batch of fresh water and put the meat and bones back in and continue to let it simmer while skimming and scooping out more fat and junk to get the broth as clear as possible while maintaining the broth

@nueat6 5 месяцев назад

Rookie move. Even top chefs in top restaurants don’t do what you did. I guarantee your broth is weak.

@sactownism 5 месяцев назад

Cause them so called top chefs are top chefs like me cuh

@jw6451 4 месяца назад

@@nueat6 anyone that wants clean tasting broth will parboil bones.. this is done for tonkotsu, consomme, etc.. people that don't, have no idea what they're doing.

@newhorizon4066 Месяц назад

@@nueat6 "Rookie move?" I have this advice for ya, "Better to be thought of as a fool, then open your mouth and remove all doubt." Applies to you perfectly.

@nueat6 Месяц назад

@@newhorizon4066 It is better to be a fool than to be dead. It is better to emit a scream in the shape of a theory than to be entirely insensible to the jars and incongruities of life and take everything as it comes in a forlorn stupidity

@henryp9600 5 месяцев назад

One of my fav videos ! great job guys, the passion just radiates of off Helen. God Bless you all.

@zacrosen7630 4 месяца назад

Love how deliberately all the different cuts are used for their flavors!! The concept is super dope too!!

@tomaszgalec864 5 месяцев назад

This should be taught in every primary school, such a broth is the key to good health, thanls to colagen and other good stuff, and you can make so many things with it, soups, gelatine etc. Been doing for years, I love it...highly recommended!

@leancuisine6443 5 месяцев назад

Soooo.. does this woman ever sleep!? Incredible work ethic!

@justinguitarcia 5 месяцев назад

Wow. Huge props to Chef. Taking on that much is no easy task and I have no doubt the results speak for themselves

@515gnodgnart 5 месяцев назад

Looks great Chi Helen!! great job showing how to modernize pho but still keep it traditional... I am a proud viet-amer from Los Angeles.... Next time we are in NYC we will try everything at your restaurant. Cheers to you and your family for 2024!

@phyllisg6217 2 месяца назад

Love the way she embraces all parts of the process towards creating her own Pho! This is how to become really good at something - embrace continous learning!!! Shes taken Pho to another level!

@quangho7266 4 месяца назад

I have never seen anyone take the simple bowl of pho to the next level like her. Watching her pull her heart to make a pot au pho and the relationship she had with a purveyor had my eye opening. I would definitely want to try her pho next time when I go to NYC

@Wammy4000 5 месяцев назад

It's amazing how much she loves what she is doing.

@isabellawong8744 3 месяца назад

When she talks about the broth, the colour and said it’s so beautiful you know this is a chef pouring her heart into this. Love it

@Bowinja 5 месяцев назад

Wow, that dedication and love. I love pho and this brings a tear to my eye to watch. Next time I'm in NY I want to try her pho. Also, I love that she questioned why her stock changes from day to day. My favorite pho places are usually good but I do notice the stock isn't consistent and can vary from decent to amazing.

@jw6451 4 месяца назад

anyone that has worked or trained in an actual asian soup-based kitchen, preferably in asia or run by people trained in asia, would know immediately why.. the fact that she didn't know and it took her multiple attempts means she was never trained properly and still doesn't do things like parboil and clean the bones. these are really basic things

@newhorizon4066 Месяц назад

"she questioned why her stock changes from day to day" That's because she insisted on not making Pho "the way your Mom did it!" The pros don't mess around with tried-and-true formula, or you end up with some thing different day to day. On something as basis as broth for your noodle? That' would spell disaster in my shop!

@susanmilos6251 4 месяца назад

😘👌 Loved everything about this! I too make stock from shank, neck, oxtail… obv not in those GORGEOUS pots (my Croatian family calls them kettles 😉) but main reason for my comment is 1st - Chef Nguyen’s expression of pure joy thruout the process…but when she was waiting for the boil, I laughed out loud when she said she could just stand there & watch it🤣 I feel the same when I put my big ‘kettle’ to boil! 🍵❣️

@WV.888 Месяц назад

The dedication that chef puts into her pho is a testament in itself. Then the realisation that this same amount of care is applied to the rest of her menu is truly mind blowing

@kevinajones4866 5 месяцев назад

Her passion is unmatched!

@deneseepaul6882 4 месяца назад

She is such a delight. Very pleasant tone, very humble and curious outlook, and such a genuine appreciation for what she does. Inspiring :)

@brk1705 4 месяца назад

She's freaking amazing!!!! The food looks delicious!!!!!

@Ti5qu4ntum 4 месяца назад

Saigon Social and Chef helen have become an undeniable NYC institution. The food and hospitality is always consistent.

@dragsmoothfishingtv635 5 месяцев назад

What a beautiful lady, honestly your heart and soul goes into everything you make, looks delicious, hopefully I will visit your restaurant someday soon 🥳👍

@phong911gt3 4 месяца назад

Helen's pho recipe definitely goes against the norm: She didn't parboil the bones, she allowed the stock to come up to a rolling boil, she didn't put any fish sauce in her broth. Yet in the end her broth still came out clear. Definitely will have to test this method out!

@J_LOVES_ME 4 месяца назад

Yeah, I was waiting for her to dump the water on that first boil but she never did!

@sothapen1252 4 месяца назад

Actually tried food at her restaurant last week when visiting NY. The pho was actually very cloudy and bland. I was soo excited to eat there too. Honestly the food was just meh to me. Nothing special. It’s probably cuz I’m from San Jose and get spoiled with the best viet food!

@wunglu176 4 месяца назад

@@sothapen1252 Honestly after watching the video. She didn't really do anything special. Broth was cloudy and honestly looked bland. So really didn't do anything to crazy.

@jw6451 4 месяца назад

by not parboiling the bones.. her broth won't be as clear and there will always be this gaminess to her broth.. without fish sauce.. lacks some of the umami you can't get without it.. she doesn't know what she's doing but i doubt her clientele will care. less knowledgeable people have done better, unfortunately

@Xilladan093 4 месяца назад

@@sothapen1252 glad u said it

@xtnguyen7760 4 месяца назад

I'm a Pho's lover, my family cooks very good Pho according my friends and relatives, and we do enjoyed it very much. Next time when we visit NYC, will try this place for their Pho. Thanks for sharing. Excellent video.

@btlan6121 4 месяца назад

Kudos to Helen. Happy to see someone who can speak English very well and instruct the younger VNmese generation to make Phở without washing the bones n meat 10 times!!!

@raymonddinh8998 4 месяца назад

Incredibly inspiring and she seems like just an awesome human being! Going to stop by Saigon Social next time I'm in NYC!

@denverrandy7143 4 месяца назад

Im a chef of 20 years.Nothing but huge respect for Chef Helen. Wow, working a whole day,then working all through the night. Probably just gonna go home just to take a power nap and shower.lol👍Thats dedication

@manojohn1 5 месяцев назад

Great information and she has the highest commitment of her work.

@Im_a_49er 5 месяцев назад

I feel once social media blew up there hasn’t been one food that has benefited off of that more than PHO and rightfully so. I don’t think many people would have tried without being persuaded visually and it’s great. I’m fortunate that my best friend from kindergarten was Vietnamese so I learned early. But her pho looks bomb!

@dwaynekoblitz6032 5 месяцев назад

The number one thing I miss the most since moving to the country. I had the best pho around in my city. I've gone from pho 2-3 times a week to basically none. And I damn sure miss it!!

@gpoplingregpoplin5682 4 месяца назад

This is genuinely one of the best things I’ve seen someone make,

@lex350us 5 месяцев назад

Mom and pops are always my go too

@dryagehk 5 месяцев назад

"If I could just make stock and stare at it for hours, I would" - I relate to this comment 1000% and also have been doing a DryAged Beef Pho stock for about 2 years+ now

@sampham5204 8 дней назад

I'm so proud of you, Helen.

@krumpmasta 4 месяца назад

Does she sleep?!? Lol. The dedicated! The knowledge! The willing to learn! 👏🏻 Bravo! Next time i make my way to NYC im definitely trying her place out! 🍜 🍲

@pattyvnyc6056 5 месяцев назад

Helen’s a beautiful person who’s dedicated to her craft. Her food is always delicious.

@KimoKimochii 5 месяцев назад

love her passion, energy and courage for experiments but the way that she talks i can’t 🤣

@briannaplaza8777 5 месяцев назад

Can confirm this is an excellent pho. Had it on Thanksgiving along with their Bahn Mi Burger which was absolutely insane.

@tunneltu 29 дней назад

Great video, imagine we have these amazing people in the world!

@airun894 4 месяца назад

I love her. I’ll make sure her restaurant will be the first I taste as soon as I go to NY

@harryr2431 5 месяцев назад

Damn, I'm from Texas... Never even been to NY before. But the second I saw Pat on the vid, i was like oh yea, ive seen that dude a ton of times before on food shows. Respect.

@in10tionzxp 5 месяцев назад

She's amazing . A talk with her would be gratifying

@terevadaseventyfive9846 4 месяца назад

Looks sooo good and delicious. Helen keep up the good work.

@iAmTerN95 5 месяцев назад

Pat literally supplies so many chefs, restaurants, and people in NY and the whole country since the early 20s. 👏🏾

@dengueberries 5 месяцев назад

Since the 1920s?

@iAmTerN95 5 месяцев назад

@@dengueberries yeah they were founded in 1922

@dengueberries 5 месяцев назад

yowza, nice @@iAmTerN95

@tomparatube6506 5 месяцев назад

@@iAmTerN95 Wow, thanks for the info!

@crozraven 5 месяцев назад

Without a doubt, that is a mouth watering looking Pho.

@H0F666 5 месяцев назад

Love Helen and Saigon Social 😭

@The_Mad_King_Aerys 5 месяцев назад

I dont really do much but look at these cool machines that do it for me wow

@HieuNguyen0611 5 месяцев назад

that looks so good

@juggalochef2399 5 месяцев назад

I really need to have a bowl of this, wow!!

@BabeTryThis 5 месяцев назад

Pho originally was cooked with left over bones and some basic spices. They were sold on the street for the poor. I born and raised in a poor countryside so I really appreciate a bowl of Pho. Nothing can beat that simple recipe because it's all about the feeling and memory. You can ask 10 Vietnamese, and they will tell you 20 different stores selling the best Pho. 😂

@Holystar12 5 месяцев назад

You are completely wrong, meat, especially beef is quite expensive early in the 20th century in Vietnam, not for the poor who almost never had a full meal/belly. They were sold in midnight for bar girls, dandy and wealthy, who often have a heavy party night. Where's the source of information you get?

@BabeTryThis 5 месяцев назад

@@Holystar12 People ate them in 19th century. You are talking 20th century with bar girls, and that's how Pho was created? it's funny to think about it. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-YqlCcYhw5eE.html

@trungnghia83 4 месяца назад

Did you get these assumptions from the internet? You are not from south aren't you? As a Saigon-native, I could tell you VNese in US will tell you their home-made Pho are best, they rarely give you more than one best pho spot since their expectation are not easily met. Here in NYC, it is not even easy to find a good Pho spot because VNese-own pho restaurants are less likely to find.

@BabeTryThis 4 месяца назад

@@trungnghia83 you also prove my point. Others may think a few Pho in NYC is good, but you said it's not.

@jackiecheung1465 2 месяца назад

You can see the pride in all the butchers eyes when she starts butchering, she's like everyone's little sister 😊

@egorruzhin1866 5 месяцев назад

Amazing process, such commitment to the craft is what separates good from great. My only question is: Chef Helen, when do you find time to sleep?😱

@ski2230 3 месяца назад

Never had her PHO but knowing she uses the BEST products like LaFrieda’s Company! It’s done. Will travel to taste Pho Sho!

@andersfant4997 4 месяца назад

Exceptional determination, curiosity and a willingness to be better every day🙂

@MrLilsmileysancho 5 месяцев назад

She's sooo adorable. I would go and try the pho out.

@adelheidsnel5171 5 месяцев назад

Wowwww!!!! Excellent

@waitwuttt 5 месяцев назад

great episode

@nlor1724 4 месяца назад

Wow! looks so good. I’d love to try when I'm in the area.

@obsidiawn2852 3 месяца назад

I like your process of visiting the warehouse and getting you cut meat to prepare for this stew. I like cooking meat separately in the oven seasoning and browning before using for soup and then the meat can go to the side or add flavor to the broth. Your final Pho bowl looks delicious and send me some secret sauce.