Pho Tutorial Ep 2: When following an internet Pho recipe goes WRONG

Does roasting beef bones first produce a tastier Pho broth? Is it even worth it?

This is the question I'm going to answer in today's video. If you haven't watched my first tutorial link is in the description below. I recommend watching this first as it will put things into perspective for this video.

Pho tutorial Ep 1:    • Pho Tutorial: PRO Level Pho broth in ...  

The second side topic I'll be talking about it when you follow a Pho recipe and it "doesn't work out". You see a picking the right Pho recipe to cook is like swiping the right dating profile. It can be the best thing ever or a horrible experience and I know the frustration of spending all day cooking a Pho only for it to taste horrible and the embarrassment of having to serve that to your family.

Chapters

00:00 - Intro
02:59 - A Pho recipe is like a dating profile
06:05 - She's ditched you bro
07:53 - When following an internet Pho recipe goes wrong
08:43 - Broth battle taste test
10:18 - The result
11:37 - My recommendation
12:48 - Summary
14:07 - Outro

Summary of findings

SEASONING IS EVERYTHING! Yes looks are important but the seasoning makes or breaks your Pho. It is the reason why some restaurants do a great Pho, others pretty average. If your chasing that restaurant Pho taste, you will never ever achieve it with just salt, sugar and fish sauce LOL

Roasting beef bones first for your Pho

PROS:
+ Produces a better looking Pho broth
+ Broth is more fragrant
+ You end up using less spices to mask up that "beefy" smell
+ When done correctly it will produce a less cloudy broth

CONS
- Takes more time
- More cleaning up

DOES IT TASTE BETTER THAN PARBOILING METHOD?
- No if the seasoning for the broth and the recipe you followed is flawed. It won't make much of a noticeable difference.
- The only time it will make a difference is if you have the fundamentals correct and the seasoning for your Pho broth is on point, this is where it really comes together and forms the complete package.

AFTER THOUGHTS
I wanted to start this section as there are things I think of after I shoot a video that I wanted to include. If looks are important the roasted bone method is the way to go. If you don't have much time, the traditional parboil method is fine. I understand a lot of people have questions and have asked which recipe I followed etc?

The reason why I didn't want to reveal which recipe I followed is because it didn't taste good and not one I would recommend. In fact it was horrible and I wouldn't be caught dead serving that to my customers or family. So why didn't you just followed your normal recipe?

The problem is I do this on a commercial level and to scale a massive batch down to a few litres isn't practical which is why for this first few tutorials I wanted to see what was out there and what you guys are working with. In the nest few tutorials I will be developing a recipe that you can cook at home which will actually taste good so stay tuned.


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