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...  

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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.

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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

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