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 …
Check on YouTube
Make Pho with Jimmy Ly from Madame Vo
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 …
Check on YouTube
The hungry hypebeast 🙂
I’m from Chicago the pho shop should smell gamey, the area should be sketchy, the pho should be cheap and delicious
No skimming? Hows it so clear?
Pho = Pot au Feu. France's heritage. Burning the onions ok, but the ginger ?? No sense. Désolé.
Absolutely Amazing Jimmy! Now that's a bowl of Pho😁 Thumbs up for me!👍
THAT LOOKS SOOOO GOOOOOD😭😭😭
Where can you get that screen that he puts over the gas fire to char the onions and ginger??
How much sugar was that ?????! Looked like 2 cups …
Hola , saludos y bendiciones
‘’after i take a nap, 8 hours later” thats me after a bowl of spicy beef pho!!
Cc who eat pho with bean sprouts
Meatlover
I 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.
Use a spoon to peel the ginger. If you know you know
He’s the Asian Lee syatt tremendous
Nếu có bánh phở tươi thì còn tuyệt vời hơn
Oh so ironically shows the supreme chop sticks very unimpressive
I bet the vietnamese or the asians be bitchin about the price. I just had a very disappointing pho for 14.50 a bowl.
This place is ok for MANHATTAN pho, but if you’re accustomed to SJ pho, it’s going to be half the flavor for twice the price.
Yes
Manhattan ruins Asian food for the sake of getting customers (dull flavors, substituted or missing ingredients), and they’re not even run by persons of the ethnicity of the listed cuisine
Where can I get that fancy bowl?
Please give your mama a big hug from me 😇🥰 thank you 🤗.and hug pho you too😀
Vietnamese here, been eating pho all my life to the point I am considering myself a pho gourmet. I am a Southerner but I do travel a lot all over Vietnam because of my work. Props to Jimmy because he get every step right, it a shame he cannot use the fresh pho noodle.
There seems to be a lot of argument of the fish sauce use in pho cooking in the comment section.
As in cooking, it may be use in a small insignificant amount to add a bit of the saltiness and umami kick. But it really easy to ruin the pho so people usually use bouillon powder or msg to do that instead. I personally think Jimmy put the fish sauce a bit too late but hey everybody have their own recipe.
As a condiment, Northerner enjoy it with pickled garlic and chilly or vinegar chilly sauce, Southerner do use a wider range of condiment but fish sauce is usually a no. Some place they may put fish sauce there on the table, not because it's authentic but you do have oddballs that enjoy it in their pho (never personally know one in my entire life) like the ones that eat com tam with soy sauce or bun dau without mam tom. Or people just straight up wang the fish sauce on their pho because it is too bad and too bland so they want some extra flavor to just finish the damn thing and table salt usually not available – This usually happened in the poor areas where people cook bootleg pho to serve the low wagers.
Another case people making a diluted fish sauce as a dipping sauce for pho roll (pho cuon) / or the restaurant may serve bun bo hue too and we do use fish sauce in that dish.
How did you take that bite without slurping through the mic
Where’s the pepper
Came right off the bone!!!
U lost me at the meat
This is painful to watch, I have to learn how to do this.
Just came from watching the video on Ramen vs pho -buzzfeed. And Boi I'm still irritated
Oxtail adds more flavor homie. I douse mine with saracha, a bit of hoisin sauce. Add a mountain of chili oil. 3 limes. Green onions. Bean sprout. Idc how good the soup is, I make it 10x better with my ingredients lol. My soup be red affff. Short ribs don’t look good with pho. Looks dry. Oxtail and that bone marrow is where it’s at
That's hủ tiếu, not Phở bro
Why is he using rice noodles, your suppose to use pho noodles that are flat
Finish that big ass rib and you won’t need lunch.
امحق ماقد ذيق
You went to all the trouble with the bones to get rid of the impurity and then just added raw meat that is then going to make it cloudy anyway?
Working for the beef bowl working for the beef bowl low riding low riding LOL
Work it to the people work it to the beef bowl low riding low riding LOL
that broth is BEAUTIFUL! I'll bet it tastes as good as it loooks! Wish I could visit your restaurant.
Do you add any salt or msg in the soup?
Labor intensive, but the BEST dishes are simple yet complex in flavors. You sold me on charring Onion and ginger.
Man you got say that the Fats make the taste more flavorful. With the fat dull and tasteless
Obviously you not a chef
Yoooo he totally said beef round eye. Triggered!
dude needed to sharpen his knife. Can tell how dull it is by just listening to it struggle to cut that peeled onion at 6:34. That being said recipe looks legit.
That’s great of you to own a business and still share a recipe that you sell…
not many people do that . And that what makes a great owner !!
you cant make Pho without msg. its just a fact !
Bruh…. We're normally peeling the ginger skin with spoon. Not the knife.
🙃
he cant pronounce madame vo or what
Fuck Yes!
are u dont use Fish Sauce there? @munchies