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  • Pho takes eight to 24 hours to make,

  • so that's what I'm nervous about,

  • but we're gonna go on an adventure.

  • There's literally flame.

  • It's a meaty broth, it's just delicious.

  • There's a brisket in there, there's also a short rib.

  • Guys, this is gonna be amazing.

  • Finally, today's the day I'm gonna make pho at home

  • with Chef Jimmy Ly, from Madame Vo.

  • And he's known for making some of the best pho

  • in New York City.

  • And I'm also excited for my family to try it out

  • because it'll be their first time too.

  • Medha's dad: What is it? Pho?

  • Medha: Pho.

  • Dad: Pho!

  • And we're gonna give him a call and see how it goes.

  • Hello Chef Jimmy, where are you right now?

  • I'm in my man cave in my basement

  • at my house, so... (chuckles)

  • The first part of the process,

  • which is gonna be the most

  • time-consuming, will be the bones.

  • You can use a variety of different bones

  • depending on availability from your butcher.

  • Medha: So I went to the meat store, and what I got

  • was bone marrow bones, does that work?

  • And I can show you.

  • Jimmy: Yeah, you could use that.

  • For me, I would like to use two to three different cuts

  • of bones because that would add more depth

  • to the beefiness, to the broth.

  • Traditionally, there's three different types of pho.

  • Beef pho, obviously that's the most-well known,

  • most popular and then the second one would be chicken

  • and then the vegetarian.

  • That's pretty much it from the spectrum.

  • Anything outside of that

  • would be like fusion

  • or someone else's take and we're

  • making beef noodle pho.

  • And then down a little, like it's a little high.

  • Yeah, yeah, so you're trying to get all the moisture out,

  • so when you roast the bones,

  • you don't want the water to start flaring

  • once it hits the fat.

  • After this, you need to preheat your oven to 385 degrees.

  • Medha: After this, or right now?

  • Jimmy: You can do it right now.

  • If you have a sheet pan that you can just lay aluminum foil.

  • You don't wanna overcrowd.

  • You kinda wanna space them out a little bit.

  • Perfect (clapping).

  • Medha: So here's the coarse salt.

  • And my mom actually made a space in her cabinet.

  • Jimmy: Moms can be super territorial

  • with their kitchen space.

  • I totally get it.

  • Medha: Like literally, this is the kitchen,

  • this is my cupboard.

  • Jimmy: Oh wow, thanks mom. (laughing)

  • Medha: It doesn't stick, so I just drizzle it on?

  • Jimmy: You don't have to put it like individually,

  • you could just like, kind of do what Salt Bae does.

  • Like just like on top, like yeah, like that.

  • And then you're gonna set your timer for about 20 minutes.

  • Now we're gonna multitask, right?

  • Fill your pot up with water, three quarters full,

  • turn on the fire, get out your cutting board.

  • And we're going to start cutting our onions.

  • And we're gonna start charring, while it's roasting,

  • while the water is boiling.

  • As a chef, you wanna control your environment.

  • You wanna control everything.

  • And if something needs attention,

  • then you're just doing that one thing.

  • Medha: Do I need to cover the pot?

  • Jimmy: No, don't cover the pot.

  • Medha: We have 11 minutes left for the oven.

  • For the stove, do you want it to be in a

  • high, medium, or medium-low?

  • Jimmy: Right now you wanna bring it to high

  • because I want that water to be boiling.

  • Medha: Okay, great, which one do you like better?

  • Jimmy: The one on my left. Medha: Your left?

  • Jimmy: Yeah, right here. Medha: This one?

  • Jimmy: No, the other one, yeah. (laughing)

  • My left, my left.

  • Cut that part, yes. Medha: This?

  • Jimmy: The white stuff, just cut all that

  • and you're gonna use that in your broth.

  • Those green onions, you will save for garnishing at the end.

  • Medha: So I'm gonna...

  • You said to throw these away- Jimmy: No, throw those-

  • (laughing) Medha: Don't throw them away.

  • Jimmy: No, throw those in the pot.

  • How many onions do you have there?

  • Medha: I have one, two, three, four, five,

  • six, seven. Seven.

  • Jimmy: Okay, we're gonna use three onions today.

  • Medha: Like yellow onions, will these make me cry?

  • Jimmy: Yes.

  • So just keep your distance.

  • Once you clean them, slice them in halves.

  • Once you slice it in half,

  • you're gonna just take that first shell out.

  • After that, we're gonna start charring

  • our onions and ginger.

  • Medha: I think also just checking the timer on this,

  • 22 seconds.

  • Jimmy: Just turn it off.

  • Medha: I was so scared I turned on the wrong oven,

  • but we're good, I turned on the right one.

  • Jimmy: And then I want you to take the bones out

  • and drop the bones into the pot.

  • Medha: Okay, so, all right.

  • Jimmy: Yeah, it's hot, it's hot, be careful.

  • Medha: They're heavy.

  • Jimmy: Very nice, very nice.

  • So now slowly put your bones into the stock pot.

  • Medha: Okay, I just got hit by some bone marrow juice

  • but I'm okay, so this is what it looks like.

  • This is the biggest one.

  • I'm just gonna move the pot to the back of the stove,

  • so we have space to char the vegetables.

  • Jimmy: How are you gonna char it?

  • You don't have a grill net, right?

  • Medha: No, I do not, but...

  • Will it work? Jimmy: It's a splatter screen.

  • (suspenseful music)

  • Medha: I know, but I was like, maybe-

  • Jimmy: That's metal netting.

  • Medha: Well, it just looks like a grill net,

  • in my eyes. Jimmy: Yeah, okay, okay.

  • I think we could go without it,

  • just because of safety precaution.

  • I don't want it to melt or like burn down the house.

  • Medha: Okay then, I'm down with that.

  • Jimmy: We can grill your vegetables

  • on top of your stove top right now.

  • Okay, so you ready? Medha: Yeah.

  • Jimmy: Don't be afraid of the fire.

  • Once you see that it's kind of starting to really burn,

  • like move it to make sure it's evenly charred.

  • Medha: I smell it already.

  • I'm just scared of the fire and the onion just exploding.

  • Jimmy: It's not gonna explode, don't worry.

  • (laughing)

  • You can do a little bit more, another minute.

  • Medha: Not there yet, oh, this one is.

  • Jimmy: Yeah, that's perfect, that's done.

  • You don't want it to be too black

  • because once you put that into the broth,

  • it's gonna make the broth a little bit black,

  • so right now it's just activating flavors.

  • Medha: Oh my God. (laughing)

  • It's getting hot in here.

  • It's not really that...

  • Oh my God, they're so slippery.

  • Jimmy: And we're gonna wrap that up

  • and then we're going to char the ginger.

  • Medha: Got it. Jimmy: The ginger is gonna take

  • a little bit longer, 'cause it's much thicker.

  • From my experience, like ginger takes double

  • the time of onions.

  • You're gonna have to scrape the black pieces off

  • and then you're gonna start hammering it.

  • Medha: What if I don't have a hammer at the ready?

  • Should I get that at the ready?

  • Jimmy: If you don't have a hammer, which is fine,

  • you see that bottle of fish sauce that you have

  • that you're gonna use?

  • Just lay a paper towel and then you can just use

  • it to just kinda, yeah, just bang on it.

  • Turn the fire on high right now.

  • Okay, on high, okay, and we're gonna do that for a minute.

  • Medha: There's so much crackle in the flame

  • like spitting out.

  • Jimmy: That's fine, see, now we're speeding up the process.

  • All right we're done, you can shut it off now.

  • You can put it in a bowl, you can run it in cold water

  • right now, so it's easier for you to just like to skin them

  • and also for the ginger to cool off,

  • so you don't burn your hands.

  • Medha: I'm an amateur.

  • Well, I've cooked in the past,

  • but this is some intense cooking.

  • (laughing)

  • Jimmy: And then you want the ginger to kind of crack

  • because you want the water to extract all the nutrients

  • from the ginger.

  • How is that going?

  • Medha: I'm recording.

  • Huh?

  • Can you bring it?

  • Oh, my mom said she has a hammer.

  • Okay, thanks Momma.

  • She's gonna go get it. Jimmy: Yeah, just slam it harder,

  • like you just got into argument with somebody

  • like yeah, perfect, perfect.

  • There, okay you're good, you're good.

  • That's it, you're done.

  • Medha: Mom just brought the hammer.

  • Jimmy: Okay. Medha: I'll just give it a go

  • once.

  • Jimmy: Perfect, okay, they're smashed.

  • Okay, so now you're gonna place the onion

  • and the ginger into the stock pot.

  • You can just turn it on a little bit more,

  • 'cause you wanna see some bubbling, but very minimal.

  • Get some salt, just add that into the water.

  • So right now that's done.

  • Keep it at a low boil and just leave it on all day.

  • Medha: Oh, leave it on all day?

  • Jimmy: Leave it on all day.

  • And just check on the pot like every two to three hours,

  • because obviously it's gonna evaporate.

  • Once they reduce just add water.

  • Medha: Okay so always keep it at like a 3/4 level of water.

  • Jimmy: Yes, before you go to bed,

  • I want you to turn off the stove and just let it sit.

  • Don't put it in the fridge, don't cover it.

  • Okay, I want the broth to air out.

  • The first thing you do when you get up,

  • before you brush your teeth, turn it on.

  • Turn it on, on low flame and just let it cook through.

  • Medha: And right now the broth is still clear.

  • It hasn't really, you know...

  • I don't think it's cloudy yet.

  • I think I can definitely smell it more,

  • which is a good sign.

  • So I'm gonna check back again in around three more hours.

  • It's very clear as you can see

  • and I think it's getting to the point...

  • Oh, and there's my sister.

  • We're all up, we shouldn't be up, it's literally midnight,

  • but the broth is clear.

  • Do you guys smell anything? Medha's brother: What?

  • Medha: Do you guys smell anything?

  • Medha's brother: I also don't. Medha's sister: No.

  • Medha: No, go closer, actually smell.

  • Brother: It smells more like ginger- Sister: Oh it smells like-

  • Brother: I smell mostly ginger. Sister: Yeah it smells very gingery.

  • Medha: Yeah so I also smelled an exuberant amount of ginger

  • so I actually decided to take out a small piece of ginger

  • because I thought the ginger was overpowering

  • every other smell.

  • So it's 12:15, I'm gonna turn it off.

  • Time to go to sleep.

  • Okay, all right, so I just woke up

  • and I'm gonna go ahead and turn on the stove

  • to make sure that the broth is still cooking.

  • Hello guys.

  • I am about to put in the brisket

  • and the short rib into the broth, this is the broth.

  • Jimmy said I was supposed to leave it in

  • for two to three hours to extract the flavors