Make Pho with Jimmy Ly from Madame Vo
Video Overview & Insights
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.
The hungry hypebeast :)
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: https://munchies.vice.com/en_us/article/yw75w7/homemade-pho-recipe
throwing the first water is throwing flavor.....use a slow cooker instead of a pot and cook for 24 hrs
Correction to Credits:
Video Edited by Harrison Carbone.
Hi Jimmy, the recipe link doesn't work.
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Soak the noodles overnight snd theh won’t stick even after cookign them
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Pho cough.
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To prevent cloudiness you have to not allow it to boil. The sweet spot is 190 F. Parboiling is so useless. You still have to skim the foam. The item grilled the aromatics on is not designed for high heat. I.e. directly on flame. i believe the restriction is 450F or 500F. I stopped watching after that point.
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You can tell from the broth color that it’s the real deal. Deep golden brown and not opaque
More User Perspectives
You cook the spices and Ingwer, onions and meat for 8 hours? I thought only bone for that long up to 24 hours and then everything not more than 3 hours. Spices get bitter no?
@joinjanis6986Hmm. Stay in New York. I’ll stick with the best pho in the world made in Houston Texas, one of the largest Vietnamese populations outside Vietnam.
@leojoshua21People complain about pho prices but go out and buy the latest iPhones lmao
@europec208220$usd plus tip plus tax for Pho? I prefer my local 10$ authentic street food style pho.
@GO-vm8ygbuenisimo amigo
@abnerdennissWTF this bullshit
@gintamakazama7549whole piece of short rib on half bow of Pho, almost as ridiculous as this business idea, Pho doesn't require high man hour or high end ingredients. only people willing to pay high dollar are for nostalgic reasons, which wouldn't work in NA. This should be a low cost franchise business.
@David-lq2xgHonest question…doesn’t it need fish sauce to the recipe?
@grandepho1just like our batchoy in iloilo philippines
@natydredfr.illcity3886I recommend baking the ginger and onion.
@baobaluza2823Wait till cold to cut the meats, or risk flaking like this dude.
@castcrusVietnamese food shouldn’t be expensive. This moron has western society bias. Not an authentic Vietcong.
@avoterz123You lost me with the Supreme chopsticks, especially cause you were sure to hold the labels facing the camera. I will watch your recipe, but you lost me there...
@krismeaney2841Labor intensive? 1 hour of work and rest is wait time. And he’s complaining about pho prices should be expensive? He’s trippin. You can get atleast 20 bowls of great pho for $50. You don’t need to charge $18 each.
@user-oc2yu3pk9yPho is not labor intensive
@Jaguar_DeltaHis attention, not very good pho chef. Spice suppose to add in an hour b4 broth is ready. Beginner my boy.
@hungvo4008@uncleroger finally found competition for Jamie olive oil
@sanchayansinha4881Quantities? Looks like a decent version, but sus on the amount of coriander seeds though
@adamfreeman5609Isnt pho supossed to be cheap and affordable. Funny how he uses culter to over charge for a literal common as soup. In my city a $10 pho is literally so good and twice as large as his lame as bowl. If you pay more than 10 buck for a bowl of pho youre an ass.
@diegogarcia1035True true true, mom is G-D, but just know, sometimes g-ds are wrong. Eek. 😬
@CoreyJBravoHis knifework really annoys me for some reason.
@derickb8713AMAZING..THE RIB LOOKED SO TENDERED
@judyoyarzabal5144Damn Grandma just said "mmmmm" disapprovingly
@YangaLytBear47And the key to clear pho is slow and steady simmer. No rolling boil, it isn’t beer.
@240sexy4I get that it costs more to make in the US, but the price difference is still truly shocking. The best bowl of pho (yes, in Vietnam) I ever had only cost $2, whereas here you pay like $15 minimum for average quality.
@zachcushing-murray2663I’m from Chicago the pho shop should smell gamey, the area should be sketchy, the pho should be cheap and delicious
@yseson_No skimming? Hows it so clear?
@dandantoxic7446Pho = Pot au Feu. France's heritage. Burning the onions ok, but the ginger ?? No sense. Désolé.
@juxbertrandAbsolutely Amazing Jimmy! Now that's a bowl of Pho😁 Thumbs up for me!👍
@stephon4661THAT LOOKS SOOOO GOOOOOD😭😭😭
@daniellalopez328Where can you get that screen that he puts over the gas fire to char the onions and ginger??
@laurenhaag46How much sugar was that ?????! Looked like 2 cups …
@xXelitegpXxHola , saludos y bendiciones
@__ernestomartinezhn__2424‘’after i take a nap, 8 hours later” thats me after a bowl of spicy beef pho!!
@galleryred23Cc who eat pho with bean sprouts
@MidnightMotors-ww6riMeatlover
@ExtremooI really don’t give a pho
about soup But ramen and pho 🍜 🍲 are the best
Almost perfect, except for that you used round rice noodles (bún) instead of the flat ones (phở). Maybe this was just an unavailability issue. Otherwise, great recipe. Also, Chinese fried dough (Youtiao/quẩy) and garlic vinegar would be great additions.
@nqh4393Use a spoon to peel the ginger. If you know you know
@Lik9523He’s the Asian Lee syatt tremendous
@tugspeedman1039Nếu có bánh phở tươi thì còn tuyệt vời hơn
@lesbian71057