How To Make Vietnamese Beef Pho At Home - Marion's Kitchen
Video Overview & Insights
My guide to making that classic Vietnamese noodle soup... 'pho bo' or beef pho at home.
You surely know this dish from Vietnam.
Get the recipe: https://www.marionskitchen.com/classic-vietnamese-beef-pho/
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Just brought anise and cinnamon back from Hanoi last week. Guess I know what I’m making
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The recipe looks great. The background noise that passes for "music" is like cooking with a bad, distracting toothache! PLEASE, next time, drop the noise!
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I've just been to Hanoi and went to a Vietnamese cookery class. This put my lesson steroids. I'm fascinated by it
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ABOUT MARION
You forgot the coriander seeds in the broth
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
could you use store purchased beef stock?
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
I want really love this recipe can you pls show me where to get ingredients and method so I can print out!
More User Perspectives
Nấu ngon! 👌
@aProgrammingBeeWhat is the recipe for 200 people or 300 ?
@wolfyklip👍
@danhthach1472To much talk
@serratos8142So yummy.....thanks Marion❤
@ttjitrasariI swear she is more Asian than some of us, more like referring to me. I been in the USA Since 1980 and man I lose my heritage and especially cooking. I am 51 now and cheat when cooking Pho.
@SalSounExperienceDont you kill the saturation and flavor rinsing the meat and staring over?
@NotanotherKristinaAnnaI hate to following her, talking to much
@nolabrandsborgLooks delicious. I guess the first pot couldn't be saved. Skim off the gunk. Second cook of broth looks perfect though.
@carlcalvin1479Nooo. Oxtail and rib to eat and not for the stock. Use marrow bone for the stock and add an old hen and scallops for some extra depth. Braise the tail and the rib. Use Vietnamese mint, garden mint, sawtooth coriander, regular coriander for a Southern Viet style phở.
@behemothsbabyThe way she pronounces pho like frrrr sounds so pretentious
@BillMuffindickamazing !
@FuNkYyBoYYou are good skill in Phở
@phuongho4804I could not pay attention with the music
@sleddy01That is an official bowl of Pho noodles 🍜,😋😍
@angelita9572i would appreciate instructions on cooking tendon to go into the pho
@gg-sn5uzWho taught you this? It looks authentic.
@TruongNguyen-hq6edYou can intensive the flavour of the broth way more and clear it better. Im not saying this way is wrong but its still fatty. For a perfect clear broth after skimming the oss tail
, yes clear the broth and yes add the spices but after cooking use a egg white mixture to bind and make a lid where all the fatty and other inpureifications stick to, then take away the eggwhite cooked lid and sif through a cloth. The taste is more intense and the broth is even less fatty in texture
Excuse my english im dutch but love the channel and thanks for the inspiration, thumbs up
Such a lovely,beautiful lady! l just love watching your show,it makes me smile within.❤😊
@suntangloryIf you just end up chopping off all the char, couldn't you just microwave the onion and ginger for a minute or two? It seems the only purpose of the char is to cook it a bit on the inside and soften. . . . otherwise I'm gonna have to set off a smoke alarm!!
@krismeaney2841Not roasting the bones?
@sirsprinterShare tq
@laileyahsarbini6838We use instant pot to cook the broths and assembling at the end is a lot better than cook in the traditional pots
@bn6942👹 You don't look Vietnamese to me. Cultural appropriation 🤔?
@Wugambino639Cracker ass colonized pronunciation.
@208getalifeThanks for yet another recipe that is so good that it's going to be a regular. You are so reliable.
@lakrasiaI think I can do this. I just gonna skip the thai basil coz I really dont eat leaves.
@iamChristianVDoesn't charring over gas fire give the food a butane smell?
@Oneminutethoughtsดูเนื้อหาสาระให้เข้าใจซะก่อนอย่าเพิ่งมารบกวนพวกฉันเลยตอนนี้ เขามีช่องทางติดต่อเฉพาะกลัวน่าออกจากบัญชีของฉัน
@มดแดง-ฃ3ขYammy
@sheemakhan6880Used this recipe yesterday to make pho for the first time (and added brisket and tendon I got from a pho supply store) and it worked out really well. Great video and easy to follow!
@gatorhighlights4I always watching your episode love to follow your cooking techniques so good to learned from.u thank u❤❤❤
@mhabelvictoria1859Ms, hunger just kicked in and I want to hunt down a Thai Restaurant. Thank u much.
@tteariki330That’s so true it’s all about the broth, it’s the back bone of the soup 😉 Thanks Marion I love your recipes.
@wendyhannan2454Can you please say it right or attempt to?
@patientknits688Straining the first water and then returning it to the pot with the other ingredients.. That's the whole point of condensation.
You got rid of the most important factor of flavor.
The steak which is put in frigde is raw or boiled
@somma207official5do i bring it to a boil at first?
@naaleyyuncle roger needs to review this!
@1sttikoAquilaFur animals 🥱
@WitchDoctorLtdBetter to roast the spices
@VrataVenetMarion I followed your recipe to the T but the broth does not smell like Vietnamese broth. What have I done wrong?
@beaerconwald6745