@AUDIOCHURCH
Your attention to detail is MAGNIFICENT. Your channel is one of my favorites.
@Pho
I don’t normally watch a video about “work after work” but I watched the entire video. Tremendous! You have a special gift of explaining complicated things with economy of words. Very humbled that you made my recipe. Thanks brother ❤️ MJ of Pho 🍜 PS I use reverse osmosis at my store (you left no stones unturned)
@ao_qd
This is, by far, the best explanation of how to make good pho. Everything is covered down to the most minute details. Even distinguishing the prep for fresh vs. dried pho noodles is so important. And you even mention the signifier of quality when a restaurant has the culantro! Haha. Seeing this makes me so proud and happy!
@namnhan2003
As a vietnamese who makes pho sometime at home, i doubted Jason at first of how he cooks pho. But surprise...he explains very well and has some tricks that i even learn from him (ex: char the bones first instead of blanching them, charring first and toast the aromatics in fat ) and a whole lot more....Thank you Jason for all the tips. And i am sorry for doubting you at first. You are also very funny guy (rock sugar) which makes me like you even more. Bravo for the well done video.
@Tvj_films8452
As a viet and videographer, i already know this video took a lot of work to do. Your attention to detail is top notch. You got yourself a new fan.
@mathisreallyfun
I thought I was expert in pho. I’ve studied so many videos and asked many Vietnamese friends and made tons of pots. I’ve learned so much from your video. So much respect for you. Thank you for all the information. I will adjust my cooking and watch Leighton Pho videos. 🙏
@phamtranminhthong
This video is so underrated bro, as a Vietnamese, it's the best, most informative, inclusive, professional, and authentic instructions for Pho, I hope your channel will grow exponentially!
@andamoh
I never comment. But I had to tell you that you’re explanation, understanding of consumer grocery options, and depth is the best I’ve seen. Can’t wait to watch more of your videos
@randmayfield5695
Pho bo is my favorite food so, being retired culinary arts instructor, I seek authenticity. The wonderful family that ran my all time favorit Pho shop moved away to start a new restaurant on the east coast so I took a summer and went to SEA to find out how to make an authentic pho broth. Thailand, Laos, Vietnam (north and south types), and Cambodia. Strangely enough the best instruction I got was at a cooking school in Phnom Penh, Cambodia. There is a huge Vietnamese population in Cambodia. Anyway, theres a lot to making a great broth and when I make it I make 2 gallon batches divided into quart freezer bags. That along with having an excellent Asian market in town means that I can have pho anytime I want. This instructional is spot on with good detail both visual and verbal. One thing I learned in Cambodia was to add a pound of chicken feet to each batch. The collagen fortifies the broth without adding any off flavors. It's a real game changer.
@vedrisca
Tip on the banh pho: You can just as well blanch the banh pho in a bubbling hot pot of water while whisking the noodles constantly for 1-2 minutes, or until al dente. Strain it out with a strainer and rinse with water to prevent the noodles from overcooking and removing the excess starch. The main issue of clumping comes from starch molecules bonding to one another again as heat leaves the noodles, so rinsing the banh pho clean will 1. help maintain clarity of the broth visually and by taste and 2. minimize clumping in a quick and timely manner. You'll want your broth to be simmering hot to finish off the cooking for both the noodles and the raw meat. There are also a different set of particulars when it comes to making pho ga (chicken pho), which usually ends up with a much paler broth than pho bo and requiring a lot less cook time on the chicken (due to low fat content in poultry, people often steam / boil the chicken first and only add the meat back in at the end so it doesn't become tough). I think a lot of viewers would benefit from the lower price-point of pho ga and how little you can get away with in terms of spices and substitutes to get a good-enough flavor.
@patrioticgrind
I'm impressed. I thought I was going to watch some Rachel Ray type of pho. But this is precise and carefully planned. Thank you!
@BBskizzles
The meticulous detail alongside the mandatory traditionally accurate ingredients is beautiful. This was a work of art, well done my man
@Theeightmilebend
Jason...As a long time subscriber your videos just keep getting better and better. I know it's a lot of work so thank you! This will be made and I know it will be awesome.
@HyperactiveKid153
I've recently started having fascinations about making pho and this video explains everything from scratch in great detail. Awesome job at making authentic pho. I thought it was gonna be hard, but after watching your video, I think I can do it.
@whitneedobson
I have watched this 10 times and am currently making this for the second time. Absolutely fantastic. I followed your exact method and recipe
@kendevries3212
I have been following Leighton' channel for a while. His recipe is really the best I have tried. Good to see him get recognition here.
@lindahoang5123
Thank you for this, Jason! I am half-Vietnamese and have never made pho myself. I'm so so so excited to try your recipe and hope my relatives from Vietnam will visit one day to try it!
@leislen
You taught me so much about the recipe and individual ingredients, not something many people will do in these videos. Excited to make it!
@BLR1GBattlemaster
I've been making pho for a LONG time, and I'm always learning something new about the process. I like the toasting of spices in the tallow. It makes much sense to me. As an aside, I find oxtail pho to be the best. It produces the richest, lip smacking broth and turns into a gelatinous solid when cold. The oxtail beef is also my favorite out of any of the cuts. Highly recommend people do a pure oxtail broth some time.
@farmageddon