1.1K reactions · 41 shares | Here’s your easy-to-follow grocery guide for cooking Bún Bò Huế at home! 🍜🛒 Join Cô Hương (@thesoupbasequeen) as we break down exactly what to grab at the store for a simple, no-fuss Bún Bò Huế—so you can skip the guesswork and get straight to cooking 🍜 ✨ 🖐🏻 Who wants the simplified recipe?! 📌 P.S… We have a 15 Minute Bún Bò Huế recipe pinned on our page with written instructions… check it out! __ #bunbohue #bbh #bunbo #quocvietfoods #vietcooking #viethomecook #vietnamesecuisine #vietrecipes #vietdishes #bunbohuerecipe #vietnamesehomecooking #groceryhaul #grocerylist #grocerytips #groceryshoppingtips #asianmarket #groceryshopping | Vietnamese Home Cooking 🍜 | Facebook
1.6M views · 59K reactions | Doctor ordered pho in pajamas | Recipe 1 rotisserie chicken 1 onion 1 knob ginger 1 Pho spice mix packet 4 quarts water 1/4 cup fish sauce 1 small piece rock sugar Chili vinegar... | By Cassie | I'm not feeling very well and I've just been violently craving thaw. I don't want it to take all day so rotisserie chicken shortcut. I think people are intimidated by thaw but this is a very easy low maintenance recipe. Just slice an onion in half. Now I'm cutting off my ginger and not even peeling it. Throw that onto a pan and into a broiler. While that's going I'm going to shred up my rotisserie chicken. Someone call me immature for wearing gloves. I just don't want chicken out of my nails. I removed all the meat. I'm going to use the carcass for the broth and then serve the noodles with the chicken at the end. Last part of prepping we have to do is toast up our spices. I just buy this premix with a Wait for that to be lightly toasted. Aromatics are out of the broiler. This took about 5 minutes. This may look burnt but boiling will make it nice and sweet. These are nice and toasted now so I'm going to add it to my spice baggy. Don't come for me for the metal utensil on the pan. I'm going to do this in my pressure cooker to make it even quicker. Chicken cark is in. Water. Onion and ginger. Fish sauce. A small piece of rock sugar. You can also just use regular sugar. Chicken bouillon powder for a little extra flavor. Okay false alarm. We're going to need to detour. I didn't realize my little valve for the pressure cooker is missing. Drop the line at looking for that tiny little piece right now. So I'm going to carefully transfer this. I'm doing a very good job right now at making no mess. Over to the stove. Bring this to a boil first. As soon as it comes to a boil, reduce the heat to a simmer. A good full broth should be clear. If you keep it at a rolling boil, it can make it cloudy. Love her. Leave her alone. This has been simmering for 45 minutes and it looks perfect. Taste test. Something about this like I just feel better already. Strain all of this out. Beautiful. Rice noodles, bean sprouts, Thai basil, shredded rotisserie chicken, chili vinegar onions. This is actually my favorite part and then your beautiful broth. Gorgeous. If it's not in a giant bowl, I don't want it. Fresh lime. I'm so excited right now. First bite bestie. It sounds dramatic but my soul needs this right now. Phenomenal.
312K views · 5.2K reactions | Make pho for a small family | Make pho for a small family | By Gaming Foodie | This is how you make fall for a small family of four or five. You will need an instant pot. So everything about this recipe will be instant. So for example our ginger we're not going to char it. What we're going to do instead is we're going to cut it up into thin slices. This is about as big as my face. You also need one onion and if you have time you can try this but again instant pot so I'm not going to try this. You'll need some fuzz spices. You can buy this individually or I like to buy it as a set. This is the old man brand and this is a smaller bag. This is 1. 5 ounces. It comes with this spice bag. I'm not going to toast this up because you guys wanted a quick and easy fall recipe for a weeknight. So I'm not going to toast it up but I am going to put it into the spice bag and try this. Looks like that. This is beef bones and beef shank. I already par boiled this and rinse them clean. I'm going to add in here. In my pot, we're going to add our onions, ginger spices, and our spice bag. This is rock sugar. You can use regular drainage sugar. Salt. I just put the liner inside the pot because it's going to get heavy once I add the water. Place this lid on and we're going to pressure cook. While your broth is cooking, you're going to prep your the rest of your veggie that has scallion. Yay. Magnit na taya. Cilantro and our onions. This is the only three vegetable I have. I don't have any mint leaves, herbs, or beef stuff because I just don't have any. This is done cooking. We're going to quick release this. Did you know that this does that? Anyways, this is what our broth is looking like. Next, we're going to remove everything. We got our spice bag, our beef bone, ginger slices, beef shake. I'm going to leave this off to the side and allow it to completely cool before I slice into it. Pour this through a fine strainer. Some people might say this next part is mandatory. I say it's optional and it is removing the fat from the broth. There's a lot of ways to do this. This is a fat separator. You can also leave it to cool in the fridge overnight and scoop out the fat that forms at the top. Or there is this thing called a fat absorbent sheet that you can buy. I think I diced when they have some of those. I'm just going to use this fat separator. Again this is optional to Some people would say it's not optional. You see how there's this fat that's sitting right on top? What's crazy is that restaurants they remove this fat from your broth and they sell it to you. It's called McMail. They'll sell it to you on the side. Now, I'm just going to repeat this process until we're all done with our broth and that's about the last of it and what's left is our nuc mayo, our fat water. You need to season this to your preference. I normally do some chicken bouillon fish sauce and some sugar beneath it but this doesn't need any. I love eating my fall with some beef balls and these are beef balls made of beef not beef balls cajonas. This is my beef shake. I let it to cool and I'm thinly slicing it. This is manfa. A lot of you guys are going to be like oh those are vermicelli noodles. No. Manfa at the way fresh bun noodles. I usually don't use this brand but this is the only one that the supermarket carried. How you cook your fa noodles is you want to take a handful. You want to cook this as you eat it. This is not something you can cook ahead of time. And you want to dunk it for 15 to 30 seconds. And that's it. And you want to take your noodles out. And then you want to fluff it. So now it looks something like that. Top this off with your meat topping of choice. This is beef chic. When your beef balls float to the top, they are ready to be scooped out. Cilantro, scallion, and onions. That's our bowl. When our broth comes to a boil, we're going to ladle this right on top.
Make pho for my family who is visiting from out of town! | By Gaming Foodie | Realize I have never shown you guys how to make pho on a stovetop only instant pot. I'm such a faking niece. Get yourself a big pot and fill it with beef bones. I'm making a lot because I have my whole entire family from California over here. Siblings, their wives, kids, girlfriends. We have a full house beef shake. Beef brisket. This is beef ribs from Costco. Add that in there as well. This is what my pot is looking like. It's filled to the brim almost. I'm filling this up with water. This is a 20 quart pot. All my beef bones, beef brisket, beef shank is at the bottom. I'm going to turn my heat on and we're going to par boil this, blanch this to get rid of all this gum. While we wait for our pot of beef to come to a boil, we're going to prepare the rest of our aromatics. You need two large onions and two large pieces of ginger sliced in half. This is a this a little bit smaller than the size of my hand. My hand is this big. We need to char this either on an open fire, air fryer, or a broiler. This is an onion my mom threw in here. Ignore that. As soon as you start to see some movement in the water, you're going to leave this cook for five to 10 minutes. This is what it looks like after 10 minutes. Now, we're going to rinse and drain this under cold water. I'm going to have my brother pour this because it's heavy. There's bones in there. Be careful. It might flatter. What the **** I told you. Hey, this is heavy. Are you getting a beef facial? Rinse your beef under cold water. Make sure you scrub using your thumb and be careful because there might be some shark bone fragments. It's going to look something like this when you're done. This is the pho spice bag that you need. It's the old man brand and I'm using the 1. 5 ounce one. My mom and dad doesn't like the pho to be super overpowered from so we're using a smaller bag. If you want it to be more aromatic, has more of that smell than use a bigger bag or use two of these. I'm going to toast it on a dry skin. I have this toasting about three to 5 minutes. It's starting to crackle and there's slope coming so we can turn off our heat. Skilled. Add everything into the spice bag that it comes with. And there's our little spice bag. Should I tie this? Eh I'm already committed to so why not? Now that we have everything prepped we're going to add all of our ingredients into a clean stock pot. I'm going to start off with the bones. Dump this in here. Beef shank, beef brisket, beef ribs. I like to add it towards the top because it's one of the first things I'm going to take out. Our chard is black. It's okay. Our charred onions, ginger. This is I'm going to add about three golf ball sizes and some salt. We're going to fill this pot up with water. Turn the heat on and bring this to a boil. You see how there's some movement. If this thing wasn't so packed with beef bones and beef, it would be boiling but because it's so packed, it's hard to tell. When it looks something like this, you're going to reduce your heat and simmer for at least 7 hours uncovered. During the simmering process, there's going to be a lot of foam that floats to the top. Make sure you scoop this all out. Justin, I need your help. Can you help me grab this beef shake out and put it into this ice bath? Yeah. My brother's going to help me because I'm holding atomy. So you're going to take the beef shake out and put it into an ice bath. You got it? Wow. You are pretty useful sometimes. I tried. You also need to take out the beef brisket and place it into an ice bath. I forgot to film this but you also need to remove your beef rib to place them into an ice bath. The ice bath will help it from discoloring. What's up ladies? I've had this simmering for a total of two hours. I have now removed my beef shank, my beef brisket, and my beef ribs. See how this is where the waterline was originally. I'm going to fill it back up to that line. This is what it looks like after the beef bones, beef brisket, and beef ribs are out. We're going to leave this continue simmering some more. And there's 30 to 60 minutes left remaining in your simmering process. You're going to add your spice bag. That's Joanne my sister-in-law. Soon to be sister-in-law hopefully. Yeah she better act right. When are you going to propose After 30 to 60 minutes, take your spice back out. I say 30 to 60 minutes because you want to base it off what your pot of smells like. If it smells good enough for you, then take it out at 30 minutes. If you want it to smell a little bit more, then take it out at 60 minutes. This has been simmering for eight hours. I'm going to turn off my heat now. I'm going to remove everything and discard it starting with our onion, ginger slices, and our baked bones. We're going to pour your broth to a fine strainer. I'm having my husband help me because it's heavy. Thanks babe. I had this sitting overnight so the fat can harden. There's a lot of other methods you can do to remove the fat but I prefer this method because it's just the easiest for a large quantity of broth like this. I'm going to reserve this because this is the nuke mayo, the fat water that restaurants normally charge you extra for and I'll have to show you guys how to use this with your broth later on. You're going to taste your broth to see if it needs any adjustments. Normally, I always adjust it. I season with some fish sauce, chicken bouillon, I just burnt my cup. Not bad? Yep. At home with a pair?
Exploring the Exotic A Delectable Dive into Laotian & Vietnamese Pho Variations
Discover the delicious intricacies between Laos and Vietnamese Pho! Despite being similar noodle dishes, the Pho from each of these Southeast Asian nations boasts uniquely distinct flavors. Dive into a culinary journey that uncovers every delicious detail, from the flavorful broths to the variety of toppings! It's a submerging food adventure like no other!
33K views · 13K reactions | OODLES OF NOODLES EP11 • Chicken Phở 🐔🍜 This chicken pho is my go to when I want something light but deeply flavourful & satisfying. SO EASY to make & all done in just over an hour. Perfect for when you need a little bowl of soul & when you’re sick???? flu be gone bby. COMFORT AT ITS FINEST x •Ingredients (Serves 4-6 bowls): 1 medium whole chicken 400g phở noodles *Optional: 1 egg yolk per bowl •Aromats & Spices: 1.5 large white onions/2 medium sized ones Large piece of ginger root (approx 3-4inches) 4-6 star anise 1 tbsp cardamom pods 1 tbsp coriander seeds 6-7 cloves 1 tsp fennel seed 1 stick cinnamon •Seasoning: 2 rock sugar 1 tbsp salt 2 tbsp chicken seasoning powder 3-4 tbsp fish sauce •Garnish: sliced white onions, Vietnamese & normal coriander, spring onions, Thai basil, bean sprouts, lime, chillies, pepper, lime wedges, sriracha, hoisin sauce **Skim impurities! **Simmer the broth for at least 1 hour (I did 1hr45) **Rinse noodles with cold water #OodlesOfNoodles #Pho #VietnameseFood #whatieat #homecooking #noodlerecipe #cookingvlog #phoga #chickennoodlesoup #chickenpho #noodlesoup #chickensoup | Nguyen Yeats-Brown | Facebook
57K views · 577 reactions | $5 Rotisserie Chicken Pho! Ingredients:1 rotisserie chicken, 14 cups of water, 1/2 onion (charred), 2 large slices of ginger (charred), 4 tbsp Chicken Powder, 5 pcs of star anise, 1 tbsp rock sugar3, tbsp fish sauce, 2 can quail eggs, 2 bags of pho (rice noodles) Condiments: Cilantro, green onions, lime, hoisin sauce, sriracha, fried garlic, chili oil. #recipe #soup | christy.cooks | Facebook
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34K views · 3K reactions | 1 Hour Bún Riêu— the Quoc Viet Foods way 🍜🦀 The broth is savory, both sweet and acidic from the tomatoes, and packed full of flavor from the pork bones and aromatics. In between bites of fresh veggies, tomato wedges, tofu and crab meatballs—this is definitely one of our favorites! Make sure to SAVE this recipe for later. 🦀 Riêu (Meatballs): 1 lb Dried Shrimp 1 lb Ground Pork 1 Canned Crab / Crab Paste 3-5 Eggs Black Pepper 2 tbsp QVF Crab Soup Base 🍜 Broth: Cooking Oil 3 Sliced Shallots 1-2 lbs Pork Spare Ribs 3 tbsp QVF Crab Soup Base (bloom) Remaining 1/2 Jar of Soup Base 1 Gallon of Hot Water 🍅 Add: tomatoes, tofu & garnishes! We hope you enjoy! Make sure to follow for more simple & authentic recipes using our Soup Bases ❤️ __ #quocvietfoods #bunrieu #bunrieurecipe #vietnameserecipes #vietnamesehomecooking #crabsoup #crabnoodles #crabnoodlesoup #bunrieucua #vermicellisoup | Vietnamese Home Cooking 🍜 | Facebook
106K views · 21K reactions | My Pho Recipe 🍲: I worked very hard on this for months making sure I was taking feedback, and paying respect to the culture this dish comes from. I hope you all enjoy it. — INGREDIENTS: Proteins - 2lb beef bones - 2lb beef chuck roast - 2lb beef short rib - 2lb chuck roast Veggies - 2 large white onions (peeled) - 6-8 shallots (peeled) - 1 large ginger root (sliced into quarters) Spices (if you don’t purchase a spice bag which I recommend) (either way you’ll need to find rock sugar separately) - 1 medium clump rock sugar - ¼ cup fennel seeds - ¼ cup coriander seeds - 8 pieces star anise - 1tsp cloves - 1 black cardamom pod - 4 green cardamom pods - 2tbsp salt - 1 tbsp msg - 1 tbsp chicken powder - ½ cup fish sauce - 8 liters of water Accoutrement: All based on your preference - Thai basil - Thai chili - Cilantro - Lime - Green onion - Bean sprouts (I don’t use these often) METHOD: - In a large pot bring 7 liters of water to a boil, then add all your beef and bones to the pot. - Let this parboil for 18 minutes before straining and rinsing off all your beef and bones with cool water. - Clean your pot with just water before filling with 6.5 liters of water and putting back on the stove on medium heat - To a medium heat pan with NO OIL, add your onion, shallots, and ginger and let cook till it develops a slight char - Add your beef, bones, and charred veggies to the pot and bring to a simmer - Season the broth with your rock sugar, salt, msg, and chicken powder - Let broth simmer for 2 hours and then remove all beef, but leave the bones - Let broth simmer for 4 more hours before straining - (During 4 hour time gap) add your spices to a medium heat pan with no oil and toast for 2-3 minutes or until fragrant - Add your spices (in a spice bag if you have one) and your fish sauce to your strained broth and let simmer 30 more minutes - Cook your noodles to package instructions and cut your veggies during this time - Remove spices from your broth after 30 minutes - Add your noodles, meat, and veggies to the bowl before pouring your broth on top - Finish with a squeeze of lime Might as well be you! #pho #phorecipe #homecooking | Jimmie Swain | Facebook
3.9K views · 363 reactions | You only need 15 minutes & our “Hue” Style Beef Flavored Soup Base to make yourself a delicious bowl of Bún Bò Huế 🍜🌶️ Our single serving, 15-minute Bún Bò Huế recipe is quick, easy, and packed with flavor—perfect for beginners, soup lovers, or busy nights! Make sure to SAVE this recipe for when you’re in a pinch... you’ll thank yourself later! __ #quocvietfoods #vietnamesefoods #phonoodles #soupbase #vietnamesecooking #vietcooking #bunbohue #bbh #spicybeefnoodlesoup #spicybeefsoup #beefnoodle #beefnoodlesoup | Vietnamese Home Cooking 🍜 | Facebook