Скачать с ютуб Restaurant Quality Pho at Home (a comprehensive guide with recipe) | Leighton Pho в хорошем качестве

Restaurant Quality Pho at Home (a comprehensive guide with recipe) | Leighton Pho

UPDATE and DOWNLOADABLE RECIPE: I highly recommend you watch the follow up to this video where I redo this recipe with minor tweaks and better explanation:    • How to cook a Pho using the BLEND MET...   UPDATE 2: online store to purchase Hat Nem to make this recipe is now up and running. Over 250 packets shipped to the US. Now shipping to Canada. https://www.phoqueue.com.au/shop Jerry Case from Indianapolis on this channel made a video of his attempt at this recipe with stunning results:    • Pho blend method by Leighton   HD 1080p      • Blended Method Broth Compared to Rest...   ------------------------------------------------------------------------------------------------------------------- A lot of people having been asking for a home style Pho recipe. I made one as a joke but it ended up being so good I sold it to real customers at my store. In this video I give possibly the most honest and detailed guide to cooking a Pho anywhere on YouTube. WARNING: This is a very long video. Feel free to skip ahead. It is long because I need to explain some theory behind how I do it, which is completely different from everyone else. I also spend a good amount of this video explaining 'seasoning' which is an area so many recipes skip over. -------------------------------------------------------------------------------------------------------------------- Recipe name: Restaurant Quality Pho Recipe at Home Rev 1 by Leighton Pho Technical name: 1:1 UC Pho Recipe using the Blend Method Target Volume: 3.5L Tasting Note: Very strong Ingredients: Pre-requisite* - 3L of 24 hour 1:1 ratio beef bone concentrate (I will cover this in the next video) Beef fat (but vegetable oil is fine too) 2 brown onion 1 small piece of ginger 1kg brisket* - can be half this amount Spice component Cinnamon - 15g Cardamom - 20g Star anise - 15g Clove - 3g Seasoning Knorr Hat Nem (buy from Vietnamese grocery store) Salt Rock sugar Fish sauce Method: 1. Halve brown onion and ginger - place on baking tray 2. Lightly season brisket with salt - place on baking tray Add both into oven until brown* (This varies as everyone's oven is different) 3. Place beef fat into pot and sear off brisket a second time - remove 4. Place onion/ginger and shallow fry until fragrant before adding spices in 5. Place brisket back into pot and deglaze with Beef Bone Concentrate 6. Lower heat to gentle simmer Pre-seasoning TB = Table Spoon tb = tea spoon Salt = 1 TB + 3 tb Hat Nem = 1 TB + 1 tb Rock sugar = 50g* (I used 75g in this video but if I could do it again I would put less) 3 HRS LATER Final adjustment seasoning stage Fish sauce - 1 TB + 1 tb 7. Add 500mL Beef Bone Concentrate 8. Add 500mL Water* IF you find the taste is too strong dial it back down by adding 250mL of water until you are happy with the taste. This recipe is meant to serve as a guide. Feel free to modify the recipe to your liking after you have tried making this once. Hope you guys like this video. It is the most important video I made all year...and I shot most of it in shorts and a T shirt =) Chapter: 00:00 - Every other Pho recipe 04:30 - I made this as a joke 06:43 - Name of this recipe 08:04 - What is a Pho? 09:44 - The Blend Method 13:35 - 27hr Pho done in 3 using Blend Method 18:14 - How I came up with the Blend Method 22:04 - Work flow of recipe 25:22 - 3 stages of seasoning a Pho 30:54 - Actual seasoning in this recipe 34:30 - Closing remarks ◦ MY STORES ▹ Pho Queue: www.phoqueue.com.au | IG: @phoqueuepdk ▹ Red Lotus: www.red-lotus.com.au ▹ Cafe O Mai: www.cafeomai.com.au | IG: @cafeomai