Pho Tutorial: PRO Level Pho broth in one step! 

This guy has the BEST restaurant name ever! Pho Queue

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!

Love the video and the restaurant name! HA!! Appreciate your time and efforts for the in-depth look on pho. Subscribed!

Thank you brother!!! I'm grateful for this video and advice. Very well done. Bless you for sharing.

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 😁

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.😂.

Good stuff, may the Pho be with you 👍

Super docu. It's very helpful. Thanks.

New subscriber. Thank you for what you do. Love the outtakes with your nephew. 👍🏼

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

Awesome tutorial! Keep up the amazing work!

Nice tutorial PHO Video. Thank you for sharing. KEEP UP the good work.

I'm so glad I found this playlist!

Excellent video. Thank you for sharing

Another great video. Probably one of the only pho broth in depth details

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 ❤

Dude, this is a great video! Pho is one of my all-time-favorite foods, like many millions of other people. I want to be able to make batches and freeze them.

Great vid. Love Pho.

really good video, thank you.

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 !

I love your approach to cooking the pho . I made it according and it taste great

Wow, nice kitchen!! 🤩Thanks for such an in-depth tutorial! This is a treasure, as I know how secretive Pho chefs can be (my husband is Vietnamese) so getting this level of advice is amazing! 🍜 made this last weekend. You aren't kidding when you say it's strong!!! We couldn't eat it as it was, had to dilute at least another 50% with broth & water. I have adjusted on my end and will add probably 1/2 the amount of spice, and may eliminate the clove altogether on my next batch.

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

Great vid. Your channel is gonna blow up soon!💪

Thank you Chef, excellent explanation ❤

This is brilliant! I love that you’re so passionate and technical about your Pho broth quality and visual appeal! - I love Dexter too 😂 ❤ from Texas, USA

Super Uncle and nephew. Great job.

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

Thank you for your channel. I am a home cook and appreciate you sharing your vast knowledge of pho.

Send by Jason Farmer. Can't wait to start watching your channel.

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

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.

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.

Outstanding video!!!!!!1

definitely loved the end

Great Videos! Thank you for sharing!

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.

Hi Leighton, thanks for the videos. I fall in love with your equipments, so cool. What is the different in broth taste between your methoad or bones get parboil first, roast, and then cook? I'm wondering if we loose some flavor and sweetness if the bones get parboil after they were roasted. TIA for your reply.

I love the ending😀n ur reaction sooOo cute..

This answers a huge question I’ve had for a year now. All the Vietnamese recipes (I’m always looking for authentic grandma style) I’ve been using always come out cloudy no matter how much I hover over the pot to prevent boiling. Joshua Wisemen did a roasted version and I haven’t tried it thinking what would a white boi Texan know……

Hi Leighton, I’m loving the channel and have just watched about 10 of your vids back to back (I’m just a hobby chef at home - London, UK). I’d also really appreciate it if you could put together a step by step video for domestic purposes (of course with much smaller quantities although I really want your 120L machine!). Take care and thanks for putting your time into this. Chris

🥣🍖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🙏🏼😊

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!

Look good and I bet it taste good

Nice you’re getting more subscribers! Congrats!

Underrated video

Hi Mate I’ve been eating pho for some quiet time and I usually won’t eat it outside of Inala where I lived all my life and it’s good that you showed some some restaurants from inala and difference. I would definitely come and try your pho out. Would you be able let me know step by step for your quality pho. Thanks Dwayne

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! ☺

Great video.

when you season the borth, how long before the final stock. Such as spices and fish sauce?

That is some high tech equipment you are using 😮

Thanks for posting this tutorial. Question, do you wash the bone after you roast it in the oven? Meaning, roast, wash, simmer? Or roast and simmer?

I like all those machines.

The your restaurant so high Hi-Tech. Where I come From .We always eat photo. Morning and night .Even now I live in Canada .I was so happy when they start to open pho restaurant 17years ago. Even I know how to make it but its just easy just go out to eat. Thank you for sharing.

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

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.

Pho is my favourite food. I trusted the restaurant to do the cooking and I do eating part. Someday I will come to your restaurant to eat your pho. I love NOAH in the video.. funny little fella

After you roast the bones first do you go right into making the broth or do you roast, par boil, rinse and then make your broth?

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!

What spices and when do you put in your spice basket and remove it ???

Hi Leighton, Can you please share how to cook the bone marrow at home?

So do you roast the bone then par boil? Or just roast and straight to broth?

U did say how long do u roast it in the oven for? At what temperature?

Hey, Leighton, how about a start-to-finish tutorial (spice quantity, amounts etc.) for us home chefs that don't have the tools you do? We just cook in a big pot. My Pho never tastes like the restaurant. Am I missing some secret ingredient? Love your videos!

I always roast my bones as well not just the color difference but taste as well.

Better to barboil first then roast bones or the other way around?

Can you discuss the cooking machines that you use?

Lovely information! Do you boil and rinse the bones before or after roasting to remove impurities? I'd hate to lose any of the roast-y goodness down the drain.

so pre-roast and then parboil? or pre-roast and go straight to simmer/cooking?

i actually learned this method in culinary school, then applied to my pho making.

Solid video man! I thought you forgot about us 😜

Is the first batch of broth used? What's the purpose of dumping out the first broth and re boiling the bones again?

Australian Viet! I love it!!

what is stove called? you cook yoir broth in

I noticed even with you roasting the bones you still boiled it once and took out the scum, do you think this process also makes a difference in taste and visual? Thanks and I am too crazy about Pho.

Thank you for making and sharing this video! Three questions… 1. How do you prepare the bones before roasting? 2. What is on the bones when they go in the oven? 3. Do you ever create a broth using both pork & beef bones? I have both and wonder if that would work.

Holy million quid kitchen batman, nice broth though damn good.

Can you put the step-by-step process with the instructions on making the "B" broth, please?

Is it a good idea to roast the cut up bone marrow inside the stockpot? That way the drippings go in when making the broth.

what song id you use at4:50

Do you parboil after roasting the bones?

I will just share my experience with making Pho, it might or might not apply to you, just I think it could be interesting just the same. Meat from tougher cuts are often more pungent, in my opinion, more flavourful. The bones, therefore, don't always yield the same taste. Picking and choosing which cut to be roasted can be interesting. I prefer shin, of course. Also to be noted that gelatine is not always preferable in the stock, so I avoid cuts with a lot of gelatine. Same goes with fat, Vietnamese cows and chickens are incredibly lean, so their stocks are also delicate and thin, which is not something that can be said for stocks made oversea. To counter that, you really have to pick and choose your cut carefully, I prefer to cut off any part of the meat with fat and reuse it for frying. You can even use it for the Pho by blanching it and serves. The roasting process can be a little delicate. A nice char is quite important to roasting onions and the spices, but when it comes to the meat, I find lower temperature roasting to be preferable. We want that caramelisation, but too much of it will turn the broth a little too dark. I would even roast the bone and meat separately. For the spices, I prefer to roast the onion if we have a BBQ meeting, then bag the onion or shallot and freeze it for future use. The smoky smell of coal or wood roasting is essential for the perfect broth. Then, it comes to extraction. The broth is usually simmer at lower temperature to prevent the stock from going too dark and cloudy, at the cost of, of course, time. If you are dedicated enough, you can even let it sit in the liquid like tea for a day or two in the fridge before simmering it. Me, I am impatient, so I have 2 options, both borrowing from consommé. I can either boil the liquid like I am making a chicken soup and put it to a blender with just the meat, add Methylcellulose, and then boil normally until the "impurities" floats to the top, change to a simmer, remove and then strain the soup, essentially clarifying it with egg whites without having to add the egg whites. This is classic consommé method, but avoiding the usual egg taste in the soup. Some people like that eggy taste, in that case they can use egg white. Or, I would boil it normally then strain and freeze the stock, after which I would strain it through a coffee filter as it melts normally. This would remove most of the gelatine from the broth, because gelatine melts at 30 degrees Celcius, while water at 0, thus when you let the stock melt, the gelatine would be left behind. The first method is a lot quicker, and the meat added a little more flavour. The second method can leave behind quite a lot of gelatine. You can give it a squeeze to extract more, at the risk of letting gelatine back into all the trouble you have went through to get it out. I would just eat it with hot rice. If someone is creative enough, they probably can add in some salt and some fermented vegetable and serve it Japanese "don" style. It can be pretty nice for summer. Of course, the biggest problem is that you have to make the stock in advance like you did with long simmer anyway. Still, it's quite fool proof. You don't have to monitor your stock to watch for temperature or know what's the best temperature boiling for how long. Just pressure cook the soup and be done with it. My ideal stock is a little northern, old fashion. Clear, delicate, smooth, but flavourful just the same. In which, at the table, you can adjust it to your liking, a dash more of fish sauce for some spices, garlic and chili vinegar, some herbs if you want, hoisin sauce is fine too, sriracha for some people is a must, a squeeze of lime for a refreshing summer day. I think it might not apply to everyone, but I prefer to add my fat back, rather than having it in the soup. That's my two cents.

Did you roast the bones and then parboil?

Hi Leighton, your videos definitely bring me to another level of Pho making! Thank you so much. I love Pho and love to make it at home using different recipes from the internet. Before I temp to follow your recipe, would you be so kind to ship the Knorr Hat Nem to Houston, Texas for me? Please, pretty please!! and let me know of the details of the the shipment and your effort.

How long do you roast for

I love that idea next time I make pho I’m gonna roast it in the oven first

How much tallow do you get from your bones?

How much do you charge for one of those Hat Nem packages

Hi Leighton!! ❤️

Thanks for the video mate. Did you just wash the bones then roast then put it into the main broth run? I’ve read in some recipes where people parboil then roast then put it in the main broth. Can you run us through the method?

Leighton, can pressure cookers at home create the same quality of broth? I've seen this RU-vid video in which the person ran it 3-4 times on a pressure cooker. One time on a pressure cooker won't give you that consistency.

I'm more impressed by that machine

Is there suggestion how long or what temperature i should broil the bones for in the oven?

Hi. How long and at what temperature should the bones be roasted at?

How long do you roast the bones and what temperature for how long

Solid restaurant name😆😆😆

Hello, can you make a video about how to make Pho Bo AT HOME with Limited TIME

How long do you roast your beef bones and at what temperature?

Once you roasted the bones, do you still have to parboil it after ?

you should make a tutorial video in vietnamese so the old moms can understand and try