Make Pho with Jimmy Ly from Madame Vo
Whether it's hot or cold outside, a steamy bowl of pho is always a good idea. Jimmy Ly, from Madame Vo in the East Village, is the Vietnamese noodle master with a pho broth that is simmered for 24 hours in his restaurant. In this video, he will show you how to make his family's pho in your own home.
From cleaning the bones for stock, to knowing what kind of meat and herbs to use for classic pho, plus a trick on how to get your rice noodles not to stick, he's got all the info you need to know to make homemade pho. You'll also see Jimmy's signature move in making his Vietnamese noodle soup—a huge chunk of braised short rib for garnish.
Check out the recipe here:
Correction to Credits:
Video Edited by Harrison Carbone.
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13 Hr Pho Broth [Full Recipe is in the Description]
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13 Hr Pho Broth
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Yield: 8 Quarts
Ingredients
12 lbs beef bones (knuckle and marrow bones)
4 lbs beef ribs
Neutral oil as needed
12 quarts water
2 tablespoon sea salt
4 large pieces rock sugar
1/2 cup fish sauce
4 yellow onions, halved and charred
5 inch knob of ginger, charred
5 shallots, halved , and charred
2 bunches of scallion
[spices]
1 tablespoon cloves
2 cinnamon
2 tablespoons black pepper corn
4 star anise
2 tablespoons coriander seeds
2 tablespoons fennel seeds
1 cardamum
Additional salt, fish sauce and sugar to taste
Note: Bake the bones for 30-45 minutes at 450 degrees Fahrenheit.
the spices gets baked at 350 for 2-3 minutes or until they're fragrant.
you can reserve the solidified fat to serve those who enjoys their pho with a little fat in it.
#pho #phobroth #vietnamese #Vietnameserecipe #notquickandeasy
Uncle Roger Make Pho (6M SUBSCRIBER SPECIAL!)
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Chicken Pho - from scratch (it's EASY!)
Chicken Pho (Pho Ga) - the little sister of famous Beef Pho, equally delicious but much easier to make! I call it the Vietnamese version of homemade chicken noodle soup made from scratch. Except - dare I say it - so much more exciting!
Ready to take a virtual trip to Saigon??
How to Make Quick Beef Pho with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
Traditional pho can take DAYS to make from scratch, but Jet's version is ready in only hours (and totallllly doesn’t skimp on any flavor!).
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Jet Tila shares his favorite go-to recipes and shops at his family's grocery store.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Quick Beef Pho
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 1 hr
Active: 20 min
Yield: Makes 2 large or 4 small bowls
Ingredients
Pho Stock:
2 tablespoons (30 g) beef bouillon or base
1 tablespoon (15 g) Vietnamese fish sauce
1 tablespoon (15 g) white sugar
One (2 [5-cm]) piece ginger, sliced into thin tiles
1/2 yellow onion, large dice
Pinch kosher salt
2 whole cloves
2 whole star anise
1 cinnamon stick
Assembly:
1/2 pound (240 g) thin rice stick noodles, rinsed
1/2 pound (240 g) beef strip loin or fillet, shaved thin
1 cup (240 g) Vietnamese basil leaves
1 cup (240 g) bean sprouts
1/2 cup (95 g) cilantro leaves
5 jalapeno or serrano chiles, sliced thin
4 scallions, sliced thin on the bias
1/2 yellow onion, sliced paper thin
1 lime, cut into wedges
Hoisin sauce, for the table
Chili sauce, such as Sriracha, for the table
Directions
Special equipment: cheesecloth and butcher's twine for the satchel
For the Pho Stock: Add the beef base and 1 quart water to a 2-quart (1.9-L) saucepan and bring to a low boil. Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer. Wrap the cloves, star anise and cinnamon stick in a piece of cheesecloth and tie it into a satchel. Add the satchel to the broth and simmer for at least 30 minutes, but no more than 45 minutes.
Around the 30 minute mark, taste the broth to see that the spice flavors have been extracted, and adjust seasonings if necessary. Strain the aromatics and satchel from the broth, return to a sauce pot, and reserve for assembly.
For the assembly: Bring the broth back to a simmer. In a separate pot, bring water to a boil. Using a sieve or basket, quickly dip the noodles into the water until they are hot and al dente, 10 to 20 seconds. Drain the excess water from the noodles and distribute the noodles between 4 bowls.
Top each bowl with some sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions and onion, or as each person wishes. Ladle in enough broth to cover the ingredients in the bowl. Garnish with a lime wedge. I like to serve pho with Sriracha and hoisin sauce.
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How to Make Quick Beef Pho with Jet Tila | Ready Jet Cook With Jet Tila | Food Network