How To Make a Quick & Easy Homemade Pho

Check it out, folks. Listen, if you like pho, then I got the video for you. Hey, look, I'm gonna go ahead and address the elephant in the room. This is my boy right here, CJ, from Cooking with CJ, and he's on his way to what, 100,000? 100,000. Hey, you close though, bro. Hey, you don't need much. Hey, but anyway, listen, I got it. When you see myself, I'll just say that, and then you see him. Listen, he finna show me and this right here, this ninja foodie, and how to make pho. Instead of it taking us a whole day to make it, we finna make it in about an hour. If that. Oh, if that. If that. Let's get it. Okay, so look, what I'm gonna do right now is just pan over the ingredients. You guys know, as always, the full ingredient list with the measurements will be down in the description box below. As you can see, we got a whole lotta, we got a cast iron, and then we got more of a lotta. Hey, but don't trip, you guys. You know what I mean? Hey, look, I got the expert here, and I can't believe that we finna make this. I keep saying an hour, he say not even that long. It's gonna be less than an hour. All right, so look, we about to get started. Hey, so look, I'm gonna go ahead and just start bringing this pan, you know, get some heat under here. Bring some heat, baby. There we go. All right, so listen, a regular pho broth takes all day long, and like he said, you're boiling, you're skimming, you're boiling, you're skimming, all the good stuff. We're cutting out all that. We're making this fast and easy for you guys. We got some kettle on fire bone broth over here, and like we already went through the ingredients, but this is key. We're gonna char up some onions and some ginger right quick in this cast iron, and then we're gonna start building that pho broth in our Ninja foodie, and we'll be making this stuff in no time. Hey, so look, you know, obviously we're using a cast iron, so I want you guys to see it. You see it when somebody says smoking hot, now you know where that term comes from. Smoky, baby. Smoking hot. So look, we're just gonna go ahead and add these, correct? Yes, sir. And you want that good char. All right, guys, make sure it's char all over. Get that ginger in there, too. Ginger? Yes, sir. And you guys can peel it if you want, but there's no point. Now that these are ready. Yes, sir. You know what I mean? Hey, that's a whole lot of flavor right there, bro. I'm telling you. So go ahead and do your thing. Put it in there. We're getting it into the foodie. Gonna put all our veggies in there. Okay. Careful, this pan is hot. Screaming hot. That's an understatement. Yes, sir. All right, bro, we're ready to get going. This is where we make the magic happen. We're gonna make that bone broth right now. We're using bone broth, beef bone broth. Make sure that's what you guys are using. All right. It's a big deal. So look, what we do is we'll add all of those in there, and then we move on to the next step, right? Yeah. So this part really right here is like a dump and go. Yes, sir. You know what I mean? So once you get all of that in there, all of this goes, and then I see you got the water already melted out, right? Yes, sir. So look, while you're doing that, look, I can just start getting. Throw them in there. There you go. Got a little sugar. Oh, yeah. A little sugar. Yep. The moisture. Go ahead, do your thing. All right, get one more in there. All right. Salt. Salt. Now this is key. This key right here. This is Chinese five spice. It's gonna add all the flavor, baby. Hey, man, you catch the aromatics off. Cloves, right? Right. Cinnamon. Right, right. Yes. Right. All right. Get that last little bit. That's some fish sauce. So you don't want to give it a little mix, right? Get all the seasonings and salt and all that diluted in there. Broken down. We're ready to heat this bad boy up. All right, y'all. It's time to get this foodie on. Continue the magic making. We're going to turn it on. I love that sound. We have it locked on pressure cook on high is where we want it to be. And we're going to set our timer for 30 minutes or more. All right. Hit start. We have our pressure cooker sealed. It's going to come up to pressure. 30 minutes. Quick release. Bob's your uncle. We're done. Hey, look, look, look, look, look. I got to say this part right here. I don't know if they remember, but listen, you brought this here and we made some video tacos with it, right? Three ways. Yeah. Three ways. But check this out. This has never, ever left here. You know what I mean? So this right here is mine. You know what I mean? You claimed it. Hey, that's all right. It's all right. All right. Look. So look, we got the water boiling. We got our noodles right here. So look, if I remember right, it's pour the boiling water over that. And then we're going to cover. Check it out. Hex square top, you know, cover, you know, leave it. Put that over the top. What is it? Go two minutes. Stir it up. Something like that. Right. So look, I'm just going to go ahead and do this. You on that side. I got this. Okay. All right. So I'll step away. Let's go ahead and just get this. Yeah, there we go. All right. Let's cover it up. Two minutes. Come back. Stir it up. Cover it up again. Two minutes. We're good to go. Just that easy. All right. Two minutes is up. Go ahead and give them a little stir. Kind of break them apart. You see all the starch coming off them a little bit. It's a really, really thin noodles. Delicate noodles. That's all right. Get them mixed up enough. All right. Another two minutes. Okay. So look, these, these are done. Yes, sir. You know what I mean? So let's just take this off. Hey, all we got to do is run this under some cold water. Get it mixed through real quick. Set it aside. We're going to pull, we're going to build our pho in these bowls right here. Gotcha. All right. So we'll put a little bit of noodles in each. All right. So let me just take care of that. Okay. So look, we did already, you know, the timer went off, right? We didn't already hit this. Release the steam. As you can see the way he acting right here. Look, you got to release that, right? Hey, and how many of y'all let me know down in the comment section below. Remember that old school crock pot with the little thing on the top. You remember that? Hey, talk to me. Yeah. What did I say? Crock pot? You say crock pot. It's a pressure cooker. Yeah. Pressure cooker. All right. So look, go ahead. Open it up. We're good. We're safe. It's safe. Be careful out there. All right. We're going to lift it up. Now you come see the goodness in there. So what we're going to do is fish all this out and you'll see how clean broth, how clean of a broth we made. So we got a nice bowl right here. All right. So now we got a nice clean broth. Perfect for the pho. Look, we didn't have to skim nothing off the top. Good to go. Okay. So look, if you guys come in here and take a look, look, we had to get a thumbnail. So listen, this is what we come up with right here. You know what I mean? So we have one there. So look, I'm going to go ahead and build one. You know, after watching him do his, I'm going to do it this way. So look, we're just going to go ahead and start adding our shrimp. Yes, sir. While you're doing that, let's just talk about the flavors and the smells that we produced in here. Nice clean broth, right? Look how gorgeous that is. It's going to blow your mind when you start tearing into this bad boy. Man, I believe you, bro. Hey, you know what? I got to give a shout out to Mike Henry. Hey, listen, he'll be proud of me because I'm eating this right now. You know what? Not that I'm eating it because look, he exposed it to me. You know what I mean? But just the fact that we making this though, you know what I mean? Hey, so big Mike, this for you, bro. I love me some big Mike. Yeah, that's right. Okay. So look, now we got it in like that. So now we're going to go ahead and add the broth. Okay. Two ladlefuls. All right. Look at it, it's so clean. Man, I just like the fact that making it this way, you don't have to mess around with it, man. You don't have to mess around. You always say taking the guesswork out of everything. We just did that. Yeah, that's right. So now look, this is the way I build mine. You can build yours if you want. The raw onion, little bean sprouts, a couple chilies here, little jalapenos. Okay. Tear off some basil, give it a little squeeze of lime. Look, if it ain't broken, you know what I mean? And you can make it all pretty right now, but we're going to tear it up. All right. So just be ready for it. I got you. So with those shrimp, you know, we poached them already. They've been sitting for a hot minute, so we're reheating them up with that broth. Now, this is where we're going to get a little funky with it. All right. We're going to have some fun with this. All right. We have a little soy sauce. Okay. We like the heat, right? Little sriracha. Hey, notice I said, okay, you said soy sauce. I said, okay. Then you said we like a little heat. I didn't say nothing. Yeah. You know what I mean? I didn't say anything. You put a drop or two in there. All right. So let's start building it. We're just going to take a couple of dashes of the soy sauce in there. All right. You know that I can do. You can get down with that. I got you, man. You've been working hard. I got you. Let me go ahead and get myself a napkin and get you one. All right. A little hoisin, just add a little bit of sweet in there. All right. And you ain't ready for the heat. Okay. Yeah. Let me, let me do that. Oh, a little sriracha in there. All right. Now we got everything in there. Now it's time to mess it up. I see you got both of your chopsticks. I'm just gonna try to stir it up like this. I like to see why you're doing it. You're spreading out the noodles a little bit, getting them, uh, getting those flavors all together. So we're going to get a little noodles, get a little broth, right? All right. There we go. Get a little broth, a little broth, little noodles, right? And we'll give it to the biggest. And remember to slurp, slurp your noodles. My man card just won't let me really get down like that. I can see why this is like a fan favorite. Yes, sir. You know what? I'm gonna say this. I saw what you did to yours or whatever. I'm not saying the sriracha made it hot because mine, it got a little spice to it too. But once I took a break for a minute and I was actually getting ready to add some more shrimp inside. And then I went to go give me some water, right? Now I need that water. You know what? I don't know what it is. The chilies, the jalapenos. But it's so smooth though. You know what I mean? When you eat it, you feel right. I can tell you right now it's hot underneath my brim, you know, my hat. Nose is a little clear. That it is. Hey, so look, super easy. You're talking about having a cheat code to making, you know, to like cutting and simplifying the recipe and cutting your time down, prepping something. This right here is it. Hey, I do believe that's the second. Actually, it's the second time I've said that on film. Yeah. You know what I mean? I believe you cut media down and now you done cut **** down. Fuck. You know what I mean? Hey, that's what's up, bro. Hey, so you guys check out, you know, CJ, I'm gonna go ahead and let him do his spiel. But listen, I can tell you this right now. He's on his road to a hundred thousand. I know that is a major, major feat. Most of us don't really make it there. You are so close, though, bro. I'm so close. You know what I mean? So check him out. You guys can see all the information down here somewhere here. I guess once where I put it somewhere, it should be somewhere down here. But go and do your thing. And I just want to say thanks, bro. It's always a pleasure. I love you, man. That's right. Appreciate you. All right. So, yeah, I'm cooking with CJ here on YouTube. That's like he said, a road to a hundred thousand. Help me get there. It don't cost you anything else. He's cooling off that spicy fog going down. Make it happen. Help a brother out. Hey, that's right. Make it happen, guys. All right. Love y'all. We out. I got him.