Welcoem to posts!!
in the future - u will be able to do some more stuff here,,,!! like pat catgirl- i mean um yeah... for now u can only see others's posts :c
I've taken the time to write a proper recipe guide - this is a sneak peak but it's pretty much done. Very technical and detailed as per my style.
You will need this when watching my Pho recipe video revision 2 - hoping to drop that video by Sunday along with a downloadable PDF.
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Hi everyone I wanted to start showcasing home style Pho from around the world cooked by you - think of it like a Facebook for Pho. I get a lot of mail come through from people cooking a batch of Pho that have been inspired by this channel and I wanted to start sharing these.
Kicking things off this Pho was cooked by Noah, long time subscriber from the UK. Inspired by my 27 hr Pho, he cooked this batch for 10 guest on NYE21 (New Years Eve 2021).
A ton of bones was used and roasted in the oven with Gastronomy trays. He even used a thermometer for good measure! Wish I was there =)
Cooking a Pho? Why not send in some photos and get featured.
- max 5 photos
- include your name and location
- brief description
- email to leighton.pho@phoqueue.com.au
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Hey everyone this is my first time using the community post (pretty cool feature).
A sneak preview of revision 2 of the Restaurant quality Pho recipe at home video - shot differently. Shorter sharper and more concise this time around.
Key takeaway:
1) Minor tweak on the recipe - taste better than my first version. Staff have taste tested it and given the thumbs up.
2) I'll teach you the 3 second rule for tasting a broth (not the 3 second rule your thinking of) - you will use tip every where you go after watching this video.
3) How to add a "curve" to the taste of your Pho broth using one simple technique.
Dropping sometime next week.
Will be using the community post regularly in between videos to answer questions and share people's photo and stories of the Pho they cook at home (I get so many sent to my email from people around the world and posting it here is the only way to get it out there quick!)
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Chef / Restaurateur // Broth Critique