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#Phokin Reel by @gnochgnoch (verified account) - OODLES OF NOODLES EP6 • Oxtail Phở 🍜 I wasn't even gonna do a phở episode… but I apologise for being DUMB cos every time I make Phở, I'm reminded ho
137.6K
GN
@gnochgnoch
OODLES OF NOODLES EP6 • Oxtail Phở 🍜 I wasn’t even gonna do a phở episode… but I apologise for being DUMB cos every time I make Phở, I’m reminded how bomb it is. So here is my Phở Đuôi Bò! We’re making it special with oxtail for that deep, rich, gelatinous broth. Meat so soft you don’t need teeth, broth crystal clear & full of flavour, and a kick of freshness from the herbs. 1000% absolutely worth the wait!! 🔥 •Ingredients (Serves 4-6 bowls): 1.5kg oxtail 400g phở noodles *Optional: Egg yolk Beef balls •Aromats & Spices: 2 white onions Large piece of ginger root (approx 3-4inches) 1 tbsp coriander seeds 4 star anise 1 tbsp cardamom pods 6-7 cloves 1 tsp fennel seed 1 stick cinnamon •Seasoning: 2 palm sugar 1 tbsp salt 2 tbsp chicken/pork seasoning powder 4 phở stock cubes OR add 4-6 tbsp fish sauce near the end •Garnish: Coriander, spring onions, Thai basil Mint, bean sprouts, lime, chillies, pepper •Dipping sauce: Sriracha, hoisin sauce, fish sauce, chili oil, lime **Simmer the broth for at least 3-4 hours (I did 6) **Wash bones/noodles with cold water **Skim impurities! **Season at the end especially fish sauce to prevent sourness #OodlesOfNoodles #Pho #VietnameseFood #whatieat #homecooking #noodlerecipe #cookingvlog #phoduoibo #oxtail #oxtailpho #noodlesoup
#Phokin Reel by @whiskeyandbooch (verified account) - Beef Phở - the national dish of Vietnam 🇻🇳! But did you know the northern style is very different from the phở most people know. 📥 Comment "PHO S
36.3K
WH
@whiskeyandbooch
Beef Phở — the national dish of Vietnam 🇻🇳! But did you know the northern style is very different from the phở most people know. 📥 Comment “PHO SHO” for our pickled garlic recipe that adds a bright, tangy crunch to your broth. I’ll also send you our top 10 tips for making a beautiful beef phở broth. Beef bones simmer low and slow for hours to draw out their natural sweetness. We also add beef brisket, charred onion, ginger, toasted spices, fish sauce, daikon, and one ingredient you’ve probably never seen outside northern Vietnam. It adds a deep, natural umami to the broth and was traditionally used in northern phở. PS- thanks to @cafecasinolv, we’re finally sharing one of our prized family recipes — our fermented pickled garlic. Pickled Garlic: 30+ garlic cloves, peeled and thinly sliced 3–4 Thai chili peppers (optional for a little heat) 2-3 tbs sugar 1/2 cup white vinegar 2 cups warm water #cafecasinopartner
#Phokin Reel by @cheffincam - Phở Bò (Traditional Vietnamese Beef Pho) 🍜 This was pho'kin phenomenal Broth • Ginger • Yellow onion • Pho spice packet (star anise, cinnamon, c
1.8K
CH
@cheffincam
Phở Bò (Traditional Vietnamese Beef Pho) 🍜 This was pho’kin phenomenal Broth • Ginger • Yellow onion • Pho spice packet (star anise, cinnamon, cloves, cardamom, coriander) and chicken bullion • Beef bones, blanched • Beef shank or brisket, blanched • Rock sugar • Salt • Water Seasoning • Fish sauce To Serve • Pho rice noodles • Thinly sliced onion • Chopped scallions • Chopped cilantro • Sriracha #pho #foodporn #recipes #vietfood #phobò
#Phokin Reel by @whiskeyandbooch (verified account) - Dad's 24 Hour beef pho! 📥 Comment "Pho 24" for my dad's TOP 12 tips for making authentic 24-hour beef phở. ➕ I'll also send a link to my dad's phở
3.2K
WH
@whiskeyandbooch
Dad’s 24 Hour beef pho! 📥 Comment “Pho 24” for my dad’s TOP 12 tips for making authentic 24-hour beef phở. ➕ I’ll also send a link to my dad’s phở spice kits with everything you need—rock sugar, mushroom powder, and optional MSG. My dad always made beef pho every weekend. He always started on Friday, tended it all day Saturday, and by Sunday morning, the whole house smelled like phở. He always said phở comes down to two important steps — and if you miss either one, the whole pot can fall apart. Get them right, and the broth stays clear, deep, and aromatic- the way he learned it, and the way it was passed to him. One thing I’ve never talked about: I always save a little broth from the previous pot and freeze it. So every new pot carries a little of the last one with it. I’ve been doing this since 2020 — every batch we make together builds on the last, carrying our lessons, and our cooking memories forward. That way, a small piece of my dad’s broth stays alive, pot after pot.
#Phokin Reel by @_mikoo (verified account) - Craving beef pho tonight but don't want to order takeout? Comment "RECIPE" + make sure you're following me, and I'll send you the step-by-step beef p
108.6K
_M
@_mikoo
Craving beef pho tonight but don’t want to order takeout? Comment “RECIPE” + make sure you’re following me, and I’ll send you the step-by-step beef pho recipe in your DMs 🤍 Ingredients: • 3 large beef bones • 1 onion • 1 knob of ginger • 1 pho beef spice pack (lightly toasted) • Small handful of rock sugar or regular sugar (optional) • Water (fill up to the max line — I’m using a 6-quart Instant Pot) • 1 tbsp salt • 3 tbsp fish sauce • 1.5 tbsp chicken bouillon For serving: • Thinly sliced beef (I used shabu shabu hotpot beef) • Beef balls (optional) — I don’t usually like beef balls, but these were so tasty! I got them fresh from the supermarket • Rice noodles • Green onions, cilantro, sliced onions • Bean sprouts • Lime • Chili Steps: 1. Bring beef bones to a boil for about 5 minutes, then rinse thoroughly to clean them 2. Char the onion and ginger 3. Gently toast the pho spices until fragrant, then place them into a spice bag 4. Add everything into the Instant Pot: beef bones, onion, ginger, spices, sugar, water, fish sauce, and chicken bouillon 5. Pressure cook on HIGH for 45 minutes 6. Once done, remove all the solids 7. Switch to sauté mode and adjust the seasoning to taste (fish sauce, salt, bouillon, or a bit of sugar) 8. Add beef balls (optional) 9. In the meantime, cook your rice noodles and quickly blanch the bean sprouts 10. Make sure your broth is very hot before assembling (this helps cook the hotpot meat) 11. Place noodles and raw sliced beef into a bowl, then pour the hot broth over to cook the beef Top with herbs, onions, bean sprouts, chili, and a squeeze of lime Bean Sprout Egg Pancake 🥚 1. In a pan, heat and add oil 2. Add blanched bean sprouts 3. Add whipped eggs with green onion mixed into the eggs 4. Cook evenly on both sides Love this!! so crispy and yummy 🤤 #beefpho#instantpot#onepotmeal#easymeals#comfortfoods
#Phokin Reel by @whiskeyandbooch (verified account) - 🛑 Dad's 24 Hour beef pho! 📥 Comment "Pho 24" for my dad's TOP 12 tips for making authentic 24-hour beef phở. ➕ I'll also send a link to my dad's
1.2M
WH
@whiskeyandbooch
🛑 Dad’s 24 Hour beef pho! 📥 Comment “Pho 24” for my dad’s TOP 12 tips for making authentic 24-hour beef phở. ➕ I’ll also send a link to my dad’s phở spice kits with everything you need—rock sugar, mushroom powder, and optional MSG. My dad always made beef pho every weekend. He always started on Friday, tended it all day Saturday, and by Sunday morning, the whole house smelled like phở. He always said phở comes down to two important steps — and if you miss either one, the whole pot can fall apart. Get them right, and the broth stays clear, deep, and aromatic- the way he learned it, and the way it was passed to him. One thing I’ve never talked about: I always save a little broth from the previous pot and freeze it. So every new pot carries a little of the last one with it. I’ve been doing this since 2020 — every batch we make together builds on the last, carrying our lessons, and our cooking memories forward. That way, a small piece of my dad’s broth stays alive, pot after pot.
#Phokin Reel by @runawayrice - Restaurant prices going up? Let's make Beef Pho (Phở Bò) at home! 🍜 This iconic Vietnamese noodle soup is packed with assorted types of beef, silky
520
RU
@runawayrice
Restaurant prices going up? Let’s make Beef Pho (Phở Bò) at home! 🍜 This iconic Vietnamese noodle soup is packed with assorted types of beef, silky rice noodles and a fragrant slow-simmered broth infused with traditional spices. Making pho from scratch may sound intimidating, but it’s actually a beautiful cooking ritual that fills your kitchen with the most amazing aroma! Cook once and enjoy multiple bowls with family—it’s delicious, comforting, and surprisingly cost-effective. Full video on my Youtube channel + written recipe on runawayrice.com #PhoBo #BeefPho #VietnameseCuisine #HomemadeVietnameseFood #ComfortFoodCooking #PhởBò #MónViệt #BếpNhà
#Phokin Reel by @alissanguyen_ (verified account) - A SMALL BATCH OF PHO FOR 4-5 PEOPLE PHO BROTH 3 lbs beef bones, blanched/ parboiled 1 knob of ginger, peeled and charred 1 onion, peeled and charred
477.6K
AL
@alissanguyen_
A SMALL BATCH OF PHO FOR 4-5 PEOPLE PHO BROTH 3 lbs beef bones, blanched/ parboiled 1 knob of ginger, peeled and charred 1 onion, peeled and charred 1 bag of pho spices, toasted (2 oz bag) 1 small hand full of rock sugar (or 2-3 TBSP granulated sugar) 4 quarts water 1 TBSP salt 2 TBSP fish sauce 1.5 TBSP chicken bouillon ADDITIONAL INGREDIENTS/ FOR SERVING Beef balls, optional The whites of our scallion, optional Thinly sliced beef (eye round preferred) Chopped scallion Chopped cilantro Thinly sliced onions Herbs—basil, culantro/ sawtooth, rice paddy herbs, bean sprouts Black pepper Lime PICKLED ONIONS ¼ small onion, thinly sliced 1/3 cup distilled white vinegar 1 tsp sugar - Mix together vinegar and sugar. Add sliced white onions and let it sit for 15+ minutes before enjoying.
#Phokin Reel by @farnumgrindtime (verified account) - The best pho I've ever had 😭 I swear it healed her!! Recipe below 👇🏼 -Ingredients- 2.5lbs oxtail 2 bone marrow shanks 100g ginger 1 large yellow
82.3K
FA
@farnumgrindtime
The best pho I’ve ever had 😭 I swear it healed her!! Recipe below 👇🏼 -Ingredients- 2.5lbs oxtail 2 bone marrow shanks 100g ginger 1 large yellow onion 1tsp coriander seeds 1 cinnamon stick 3 cloves 2 star anise 1 cardamom pod 64oz beef STOCK 32oz water 10g sugar 15g fish sauce (add more to taste) Thin sliced beef -TOPPINGS- Sriracha Hoisin Jalapeno White Onion Bean sprouts Thai basil Cilantro Lime -Cover 2.5lbs oxtail & 2 bone marrow shanks with cold water in a large pot. Boil for 8 minutes, drain, and rinse the bones & pot. -While bones boil char 100g ginger % 1 large yellow onion on an open flame or dry pan -Over shmedium heat toast 1 cinnamon stick, 2 star anise, 1 crushed cardamom pod, 3 cloves, and 1tsp coriander seeds until fragrant. About 3 min. Remove them from hot pad and set aside. -In a large pot add your boiled bones, charred ginger & onion, and spices. Add in 64oz beef STOCK & 32oz water. Turn on a medium heat and bring to a light simmer- not a boil. Simmer for 90 minutes uncovered. -After 90 minutes add 10g sugar & 15g fish sauce. TASTE. I ended up adding about 30g fish sauce total. -Strain your broth from the bones. Broth is done! -In a bowl add boiled rice noodles, pho broth, thin sliced beef, sriracha, hoisin, bean sprouts, sliced white onion, jalapeno, Thai basil, cilantro, and plenty of lime! -ENJOY! #foodie #foodporn #dinnerideas #soup foodstagram
#Phokin Reel by @goldenbloompdx - Phở Recipe (Vietnamese Beef Noodle Soup) Broth Ingredients: 2 lb beef bones (marrow or knuckle) 12 cups water 1 lb beef brisket 2 onions 1 large pie
457
GO
@goldenbloompdx
Phở Recipe (Vietnamese Beef Noodle Soup) Broth Ingredients: 2 lb beef bones (marrow or knuckle) 12 cups water 1 lb beef brisket 2 onions 1 large piece ginger, halved 3 star anise 1 cinnamon stick 4 cloves 1 tbsp coriander seeds 5 tbsp fish sauce 4 tbsp rock sugar Salt to taste Other ingredients: 14 oz dried rice noodles (bánh phở) Thinly sliced raw beef (ribeye or sirloin) 1 package beef meatballs Hoisin sauce Sriracha sauce Garnishings: Bean sprouts Thai basil Rice paddy herb Cilantro, chopped Green onions, chopped Yellow onions, finely sliced Lime wedges Jalapeños, sliced Thai chilies Instructions: Char the onion and ginger until slightly blackened in an oven broiler. In a large pot, add the bones, brisket, and boil for 10 minutes. Wash and clean bones and add to large pot of boiling water along with charred onion, ginger, and water. Simmer gently for 2–3 hours, skimming impurities as they rise to the surface. Remove the brisket and slice thin. For the spices, a shortcut is to use the pre-mixed pho spice packs. Lightly toast the spices in a small pan. Add the toasted spices, fish sauce, sugar, and salt to the broth, then continue simmering for another 30–45 minutes to infuse the flavors. Strain the soup through a fine-mesh strainer. Cook rice noodles according to package. Place noodles in bowls, top with sliced brisket and raw beef, then ladle the hot broth over to cook the beef. Finish with fresh herbs, sprouts, lime, and chili sauces. The result: a deeply aromatic bowl of Vietnam’s most beloved noodle soup. 🍜 #vietnamesefood #pho #noodlesoup #portlandfoodscene #goldenbloompdx
#Phokin Reel by @whiskeyandbooch (verified account) - Beef pho in under 3️⃣ hours! 💥 Growing up if we woke up and smelled phở, we knew it was the weekend already! 📥 Comment "beef pho" and I'll send y
14.7K
WH
@whiskeyandbooch
Beef pho in under 3️⃣ hours! 💥 Growing up if we woke up and smelled phở, we knew it was the weekend already! 📥 Comment “beef pho” and I’ll send you our family’s top 10 beef pho tips plus a link to dad’s spice kit and our Son Fish Sauce mini! Growing up, Dad would already be in the kitchen preparing his weekend beef pho! That smell would slowly fill the house, and you just knew it was going to be a good day. Back then, phở meant committing the whole at least two days for it. And honestly… I still love doing it that way. But most days? I don’t have 8-24 hours to wait! So I started making it in the pressure cooker. You can still build the broth the right way, strain it until it’s clear and golden and serve just like 48 hours pho. And the rare beef? Dad likes to partially freeze it and slice it thin on a mandoline. So when the hot broth hits, it cooks perfectly in the bowl. PSA- All pressure cookers are built a little different but I tried the new @cuchenusainc on its pressure cooker mode and the “soup broth” setting. The soup broth setting made a richer bone broth and I was able to max out the broth level. With the pressure cooker mode you have to be real careful to not overfill it.

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