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AUNTIE'S PHO – The Best I've Ever Had

Auntie Jacqueline’s beef pho recipe is the best I’ve ever had. For this video she spills all her secrets from the cuts of beef she uses for a rich pho broth, the ideal mix of spices, and the “magic” seasoning!

WRITTEN RECIPE: https://hot-thai-kitchen.com/beef-pho
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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com

15 Replies to “AUNTIE'S PHO – The Best I've Ever Had”

  1. This is such an amazing recipe- thanks for sharing Auntie Jacqueline with us and hee beautiful recipe! I have to go get something to wat because I'm soo hungry ????

  2. Thanks for pointing out how it's so unnecessary people get so crazy about the clarity of the broth. What's most important is flavor.

  6. Many things are done with traditions and has no reasons behind it or it used to be but with advance technologies, tools and especially more safe&clean food it's not necessary anymore
    Usually alot of washing is to clean impurities and real dirt that would be common in ages and aged ago

  8. Wow, the joy on your face as you partake in this beautiful dish that alone made me smile. A big shout out to Auntie Jacqueline with her years of knowledge and wisdom, any process that shortens the cooking time truly resonates with me, though the kitchen and dining table are the Hub of any large family it should be shared making the cooking process less tedious and more enjoyabe.

  9. Bonus points for not squeezing in a bunch of hoisin and sriracha and ruining that all day cooking broth.

  10. That's how my family makes pho. We don't blanch the bones. Which has more flavors!! We also leave in the bones and let it cook more, which the broth becomes milky and more tasty.

  11. My paternal grandmother was Vietnamese, and she died when I was only 4 years old so I never got an opportunity to learn any recipes from her 🙁 id love to try Auntie's recipe and connect to my grandmother through traditional cooking ♡♡♡ thanks for sharing

  12. Your aunty is a very smart woman. Never understood why they boil the flavour out of the meat.

  13. I absolutely love the fact that you don't blanch the bones. Such an unnecessary hassle. You can always clear the soup later with some ground meat and egg white, if it is that important.

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