Vietnamese Pho For Uncle Roger 

BIG thanks to Thuy for the recipe (her recipe and info is in the description below). Don't forget to toss a like on the vid for that Uncle Title.

Still don’t know how you found my number. But review coming soon…

I’m Vietnamese, and I just learned how to make Pho from Nick. Def gonna tell my mom about the way you get leave the noodles in lukewarm water for 30-45 mins.

This was a great video nick! Being south Vietnamese, I can confirm he got most parts right! The only things I would change is no radish used in the broth, don’t dunk noodles in pho broth- you always cook it separate to not dilute or “cloud” the broth, also use more fish sauce!!! and more herbs like green onion, sliced white onions and cilantro to garnish the broth and add more flavor to it. I also personally add hoisin and Siracha sauce directly to my broth haha.

As a Vietnamese, im glad that this video exist. There are two of my idols, Uncle Rger and Nick. And the national dish that my people are proud of!!

As some regular old Vietnamese guy whos eaten infinite bowls of pho in his life. Fish sauce is NOT optional. you NEED fishsauce otherwise it will be bland. I've had a lot of bland pho too and it was because there wasn't enough fish sauce. don't grate your rock sugar man, just throw it in there, its sugar its gonna go to the same place, your stomach. I've also never seen daikon Radish inside of pho, but that sounds like an okay idea never really put that into practice unless it was chicken ramen. but i digress. Don't cook noodles in the broth man, because like ramen, there is some extra starch inside the noodles that you do not want in your final broth, and then it'll get kind of thick, there is a noticeable difference. you also shouldn't put the limes in the broth, you serve it on the side and the customer would squeeze it in there themselves, because if you leave the lime inside the broth, it'll go bitter. i usually go for green onions as a garnish, as well as some beansprouts on the side, and i also use thinly sliced onions in the broth too. I'm talking like i can see through the slices thin. I cant speak for all the other Vietnamese people out there but I remember getting a whole untrimmed piece of filet mignon at the asian market and slicing that really thin to put on top of the pho. for Pho Dac Biet, we usually put tripe in there, and some times for Bo Vien we use the meatballs. My family is from the South, so there's got to be a balance 8/10. good luck becoming an uncle Edit: IF anyone watched the recent uncle roger video I told you so! congratulations Nick!!! This man begged until the man finally gave him the title

Can we appreciate Nick posting on a Saturday

I love how Nick explains every single step he does very clearly.

As a Vietnamese, I'm very impressed by how Nick knows about the difference between Northern and Southern Vietnamese Pho. This is not something that you would usually see from a foreigner without the act of researching or experiencing the culture themselves.

Might have to try pho for the first time!

I bet Uncle Roger would comment: “Where your wok? Can afford golden covered Wagyu but cannot afford wok?” 😂😂 Great attempt tho Nick!! love your determination and passion for cooking always

At 2:09 its pronounced pho-uh, with the uh part going a bit higher than the pho, coming from a viet person 😁 also, dont use the f word as an example, itll make my family cry

Congrats Uncle Nick!! Uncle Roger finally gives the title to you!!

As a Vietnamese person growing up on pho my whole life, my kudos to Nick, you hit the majority of elements: charring the onions and garlic, heating up the spices, blanching the bones and meat, going low and slow. That fall off the bone moment, chef's kiss! Things I would do different: I don't cook the noodles in the broth, or if I do, it's with a separate amount of broth that I don't use in the final bowls, because cooking the noodles in the broth clouds it up, and actually may take away from the beefy flavor, after all that previous effort to keep it clear! I cook the noodles separate and strain them well to minimize any impact on the broth. I'm Vietnamese of south descent, and we put a lot more accoutrements at the end, a little finely sliced green onion, cilantro, and onion to further enhance the broth, and in addition to Thai basil and bean sprouts there are some other select Asian greens that can really make the broth pop even more. Nick made a more northern style pho, which some prefer for it's simplicity and focus on the main elements. I've really enjoyed your pursuit of the uncle title Nick, best of luck!

Can we appreciate how amazing Nick had been to actually have a collab with Uncle Roger?

i'm a vietnamese and i think its pretty good but there a few mistakes you made😅

2:16 the rapid "fu"-s caught me so off guard

Manny: breathes Nick: *your fired* !!!!!

Your food is so tasty I clicked so fast

I have a local Pho Restaurant nearby and they have a really interesting name for their restaurant called "Pho King Way" so when I pronounce it infant of my parents they completely freak out and bring out the slippers

at this point, I think Nick is just very obsessed with the "uncle" title from uncle roger now ( ･-･)

I died when he boiled the noodles in the broth. THIS ISNT HOTPOT. As a Vietnamese person I can confirm everything else was great.

As a Vietnamese who has obsessively perfected my own phở recipe, good job, Nick! There are a few things in the video that I feel like he can improve: 1. We don’t use daikon in our phở broth: although daikon is good to add into the broth for umami flavour, it has a unique scent. Because of this scent, it is used specifically to flavour a different dish called hủ tiếu. If you want to add umami to phở, you can either use MSG or chicken bullion. 2. Fish sauce is a must and you must add a lot: phở broth seasoning consists of a tiny bit of salt, MSG, and a lot of fish sauce to create that magical phở smell. The more expensive the fish sauce, the better the broth smells and tastes. 3. Don’t grate your rock sugar cube, man! It is sugar, it will dissolve into the broth. 4. Don’t dunk the noodles into the broth: by doing so, you release the starch from the noodles into the broth and will make it cloudy. Instead, have a separate pot of hot water to dunk your noodles and drain well before you put them into the bowl. 5. Bean sprouts: there are 2 schools of phở in VN. The Northern style does not have any extra herbs or vegetables. They eat straight up phở by itself. The Southern style is where you get a plate of bean sprouts and a garden of herbs to accompany your bowl of phở. In most phở restaurants, bean sprouts are not added into the soup. They are served either fresh or blanched on a separate plate. When you eat the soup, you have a choice to add as much or as little sprouts into your soup as you like. Also, by keeping it separately, the phở broth is not diluted by the juice from the sprouts. 5. Accoutrements: phở is served with paper-thin slices of white onions, finely chopped green onions and cilantro on top and a lot of them. This mixture is there to enhance the fragrance of phở. In the US, thin slices of habaneros are served on the side to add extra heat to the broth whereas in Vietnam, we have a variety of bird’s eye chilli by themselves, pickled, or finely chopped in vinegar. Because of the herbs and spices, Phở is a healing dish to nurture people who have cold, flu, or covid. The essence of Nick’s phở is there and with some tweaking, I believe he can create a very good pot of phở in the near future.

Gordon definitely taught us how to say pho. Plus my guy spent a whole day makeing pho

The Gordon Ramsay pho compilation is probably the best thing I've seen on the internet in years. Give your editor a bonus for this video!

I like how Nic learning from his mistakes and always trying to improve. Signs of a good chef.

As a Vietnamese myself, I see the broth and the meat are very well done, honestly, 9/10 🥳👍

My mom makes this dish a lot from the chicken version to the beef brisket version it is a dear and a nostalgic dish I always eat

2:40 AYO 🤨 📸 Nick is acting mighty sus.

7:27 Now my Vietnamese ancestor's crying... Don't do stuff like that, the taste of the noddle will dilute the amazing broth you just spent 8 hours making, not the other way around. Hai-ya, you've done everything correctly until now.

4:41 “Not today.” “NOT TODAY!” “Do not talk unless I tell you to”

Uncle Roger: You are the most annoying person in the internet Also Uncle Roger: Dont make the ancestors cry Nick the whole call: **EMOTIONAL DAMAGE**

Vietnamese here. Great effort cooking this Pho Nick! Hope Uncle Roger will give u the title. However u kinda miss one very important thing in Pho which is green onion.

As a Vietnamese this is over all pretty good, Radish a bit weird since i've never try Phở broth with radish and i usually like mine with a lot of green onion for garnish but it depends on people. Good luck on getting your uncle title Nick.

+1 respect for trying so many times for the uncle title +1 respect for following the cook book, and not messing our traditional cuisine up

Congratulations uncle nick

Alright Nick I have some things to say: You did pretty good overall! Your technique for the broth making was very good! For me, I always put the hoisin in the broth to elevate the flavor. The other way is ok too, but all my life, all my Vietnamese family has put it in the broth. Good job Nick!

Finally someone choose the right pho noodle, you make our Vietnamese ancestor feel so special. As a Vietnamese fan, I approve this and believe you'll get Uncle Title

Haha 6:18 was the best crap I've seen in a long time. Good job Manny! lol.

This was a 3 strike situation. 1 - peeling the charred Bits off 2 - adding daikon radish 3 - cooking noodles in the broth. You're OUT!!

Can we just appreciate how much effort he put in this video to become a uncle Respect love u nick❤️😃

As a Vietnamese, I immediately click on this video as soon as I saw it. I don't know the first thing about the broth except for the fact that it is cooked with meat bones, but to be honest, the broth was clean and I am sure that it tasted good. However, I would prefer the broth to have some fish sauce that you listed as optional. Furthermore, I saw msg in the market but didn't get to see you use it in the video (maybe I missed it). With toppings, you had almost everything correct, but I have some advice. First, you need to have green onions as garnish (most Vietnamese Pho restaurants have it), and maybe add more Thai basil. Finally, just a tip, you can put the lime on the side like the dipping sauce, so people don't have to grab it from the hot bowl. Though I gave some advice, I still believe this Pho is amazing and you will surely get your "Uncle" title.

Im Vietnamese and im so proud of my nationality,THANK YOU

UNCLE GORDON 2:29 . THOUGHT IT WAS NEPHEW GORDON!!!!!!!?????!!?!?!😂😂😂😂

Yo Nick u r the reason i started to cook at home thank you

Oh nooooooo, Nick you were sooooo close to getting almost everything right about Pho =( Here where you messed up: 1. No Traditional Vietnamese Pho that I have ever eaten used Daikon in there broth. 2. You just drop the Rock Sugar in the broth instead of shaving it like lemon zest. 3. Best to always cook your Rice noodle in a separate pot. 4. MOST IMPORTANT! WHERE THE FISH SAUCE AND MSG?! Yes, I know Nick wanted to show his Osmo Salt. But this Pho I have to give it a 6/10 For people who will be like" Oh you don't know what your talking about?" I'm Pure blood Vietnamese with my Mom Owning 2 Pho Restaurant in Saigon running it for 25 Years. And now running a Pho Restaurant myself in Texas for 5 Years now. I'm not trying to slam Nick or anything because I know he can Out cook me in a "ALOT" of things. Still very well done for your first time cooking Pho Nick! A+ for effort. =D

Yes im 1st

who is vietnamese

5:20 why did Manny's sneeze sounded like a duck's quack 🤣😂

Oml, I’m not Vietnamese but I love pho, there is this pho restaurant right by my house and it is so good. Good luck making it!

6:26 I don’t think nick realizes that almost everything around him is flammable 😅

IM VIET YAY

I really like that “I don’t give a ‘pho’” at 2:48 it got me so well

3:55 lemon is okay, but if you use lime instead, is much better

As a Vietnamese, I appreciate your effort in trying to make a good pho. Even just watching you make it on RU-vid, I believe it is delicious and captures 70% of authentic Vietnamese pho. Come to Vietnam, and we will create a street vendor stall for you with the title "Uncle Nick." LOL

minor thing here: we usually don't use the same broth that we cook the noodle in in the final product we just use a different bowl of broth of the same quality

3:42 some spices fell of the pan I think uncle roger is gonna take a note of that

I always love a Nick DiGiovanni x Uncle Roger crossover 😂👍🏼

There u go nick didn’t slap the meat lol Edit: that looks amazing gtg try this recipe have any suggestions ?

As Vietnamese I am impressed. The only thing that made my jaw drop was when you put the lime into the soup 😬 I was expecting it to be squeezing not putting whole 😅

Things I believe roger will comment on negatively: -the charring -the broth -putting the toasted spices in a tea bag -the sexual comments (as always 😏) -using whole onion and also radish for broth -30 mins is long enough for dry rice noodles(too mushy at 45) -cameraman spitting broth back into pot because it was too hot -not using a wok to cook the noodles!! -bean sprouts -Siracha sauce

UNCLE ROGER!! 😂

He ignored uncle roger saying he’s the most annoying guy on the Internet

Nick, I’m Vietnamese and I pho-king love this dish. Optionally we like to have sate sauce with our hoisin and siracha. In my area when it’s in season we also serve with thorny coriander.

I wonder what you’ve done wrong this time, guess we’ll find out soon! PS: Joshua Weissman has been an uncle for a very long time

Came here to say congratulations :)

#vietnam food is very yummy

6:47 just realized I never saw him before He looks way different than I imagined

I love how dedicated you were to using the right ingredients for this. Pho is not an easy dish to make but I’d give this a solid 10.

7:31 thank me later

Dont cook the noodle in the broth, it would make the broth become more sour eventually, the last bowl would be so much different from the first one.

wait who is this guy in 4:21 ? he doesnt look like nick at all

As a Vietnamese person, I’m very exciting watching this

Great Pho! Almost the same as i do it :) Make sure to try Pho with chicken broth/meat as well😉

As a vietnamese watching this, im actually really impressed about how a foreigner knows the difference between the flavors from the north and the south. i didnt know this until i was 8

Uncle Roger will nitpick the hell out of this video 😂 even though in my opinion as Vietnamese Cook who always made Pho in daily, It's Pretty good. Just the cooked meat added in the end and noodle blanch in the stock directly is very uncommon. Good luck with The Uncle Title Nick 😂 This is way up there, more than Michelin Star

I love how nick walks us through the cooking like we are going to actually cook it. Great vids bro keep it up. ❤️

1:04 bottom left

I love how he just keeps trying! The only thing that can conquer uncle roger might not only be MSG, or rice cooker, but nick's determined heart.

Congrats Uncle Nick! 🎉🥳

As a Vietnamese, I would consider this as one of the best pho I have seen on RU-vid, usually I dip the noodles in other pot because there shit tons of horrbile stuff come out of it. The garnish need more green onions and some thinny sliced onion if u want. You can also put poach egg in there (My favourite thing when I eat pho). Good luck on getting the Uncle Title

bro this looks so good hope you get the uncle title Nick!

Why mess up the broth by blanching your noodle into it when you spend so much precious time making it?!? You’re going to add starch from the noodle into your broth by blanching noodle into your pho broth that why you have a separate pot or boiling water for blanching your noodle.

Hey Nick, I'm a Vietnamese. Although I have never cooked Phở before, I'll still rate your dish. It will be around 6/10. The first big mistake is the rice noodles. In Vietnam, these noodles are "Bún" and not "Phở". The Phở noodles are supposed to be flat and not too thick. The next mistake is probably the broth. It's the soul of the dish. I have never saw someone used radish in their broth. Usually people will use ginger, bones, onions, and green onions (some restaurants put green onions when they start the plating, but it will be better if you do). Third mistake is the plating. I won't blame you for adding Thai basil, since some people do that too, but normally they will put that on the side along with bean sprouts. Also, no one puts lemon into the dish (at least that's what I thought since I've never seen it before). They will normally put the lemon aside the vegetables, and people will normally squeeze the lemons. Ik you squeezed it, but never let lemons into the Phở plating. The last mistake is the sauce. You only use siracha or chilli sauce/paste, and you add it directly to the Phở (there is like a million type of chilli sauces lmao) if you want it a bit spicier. Overall, it's just a decent Phở for me, but ik you lack a lot of ingredients, you can go to Vietnam yourself to explore how Phở really looks like. Hanoi is the best choice. In good side, it was a pretty good first dish! And I hope you do another video to improve this up 😜 Ps: did you know that in Hanoi you can even eat Phở with chicken? You should try it out 😄 *if Vietnameses roasts me in the comments I swear to god, it's just personal opinion*

Hey nick! Nice video, as a Vietnamese, I'm actually impressed! Good luck on the "Uncle" title! Cám Ơn. :)

I'm not an Pho expert, but... the seeds for the teabag, they're surprisingly similar and strange to me. Their sailtiness need to be at a certain level, and I guess you did it! But... the limes? I was confused, like what? It was only capable for chicken meat, not beef! The citric acid in the lime will just destroy the broth and beef taste! You can use vinegar for the beef, not lime. But still, I'm not so sure about this. You could add lime if your tounge is strong, I guess...

Cảm ơn rất nhiều vì đã đưa phở việt nam đến với thế giới Thank you so much for bringing Vietnamese pho to the world ❤❤❤❤

hey Nick i'm a vietnamese my self and i think you should come to viet nam and try pho some time you might learn a thing or two

Good job Nick, the Vietnamese are proud of you

3:03 DEW IT DEW IT DEW IT DEW IT -Daddy Palps

Từ nơi đồng xanh thơm hương lúa🗣🔥🔥

All hail Uncle Nick 👑

Pho originally comes from the Northern part of Vietnam. As an Hanoian, my dad has been making homemade Pho for our family for over over 30 years. I’ll give you guys some small tips for Phở. 1. You don’t need that many spices for delicious pho. 2 main spices you need are cinnamon and black cardamom (he used green in this recipe and I don’t know if I should be mad bc I have never tasted green cardamom lol). My dad adds star anise sometimes, but he never used cloves or fennel seeds. 2. Pho is all about clear broth. Believe it or not, chicken bones and pork bones produced better color broth with less gamey smell. My dad rarely used beef bones for Pho, because when he used beef bones, he had to wait for the broth to cool down a bit and all the impurity sunk to the bottom to get the clear broth. 3. No hoisin sauce, no sriracha, no limes, no thai basil. Authentic beef pho is enjoyed with garlic chili vinegar, chili sauce, green onions, and cilantro. I’m fully aware of the domination of Southern Pho in Northern America and in every country other than Vietnam. That’s why I never eat Pho in restaurant outside of Hanoi. If I crave it, I make my own.

I’m a Vietnamese and from what I saw, you made Southern style of Pho. I did see you bought MSG in the supermarket but I didn’t see you that into the broth. Don’t know if this missing ingredient will cost you the “uncle” title

I am fascinated with your cooking skills and knowledge ❤

0:05: he F*** off to make aroma oil 💀

Wow dude, the broth technique for clear soup sounds like my grandma! I mean it’s nice to do but for home style doesn’t have to be perfect. I like that you are sharing this information!!

I usually throw in some celery tops n bottoms and some big carrots for more flavor in the broth but radish sounds like a neat addition

I think one of the viewers (Dao Lam) gave a bunch of good advice....but next time, look for black cardamom as it has a nice smoky aroma to it vs the green cardamom which is more floral-y smelling. Coriander seeds are popular vs fennel seeds for the southern version. If you want to be really authentic use the Vietnamese cinnamon (the one that looks like tree bark vs the rolled up ones). Also, when charring your onion and ginger...you do want to cook the onion a bit to get the oil out, you're not just charring the thin skin layer off the onion, which is what you did. Look for a little translucence-y in the outer onion layer and you're good.

The fact that you know what Pho taste like in different regions show great research. Good job, Nick! (also we eat a lot of scallions and green onions to give the pho a crunchiness to it)