Why do all the youtuber do this for pho ?

[Anonymous No.16362189]

Pho’s flavor pretty much 50% comes from MSG crystals right? If you follow any of these cucktubers recipes, none of their broths ever come close to tasting like restaurant pho because none of them tell you to add msg. It’s strange because they’re ok with using msg for other stuff, yet they all seem to avoid adding it to pho then acting like what they made is delicious. If you follow their recipes, you just get some extremely bland beef herbal soup with no umami.
It seems like beef bones just don’t offer enough umami like pork and chicken bones, so pho more than other noodle soups rely much more on adding msg to it.
Any Vietnamese have any insight on what really makes pho taste like restaurant quality?

[Anonymous No.16362194]

I tried it because of the food challenge hype. didn't like it.

it's just a big soup

[Anonymous No.16362196]

I’ve heard restaurants use this
, or atleast this makes it taste similar

[Anonymous No.16362202]

MSG powder is widely considered a crutch, something you only use if you can't figure out how to render umami out of real ingredients. It's not a youtuber thing.

[Anonymous No.16362206]

>>16362189
restaurants use a bunch of bones and traditional methods. I've tried many recipes for vegetable pho and none of them ever come close to the spot by my house that has a veggie pho. that's one of the foods I don't even bother with anymore because you just need that touch that only the pros know about.

[Anonymous No.16362216]

>>16362202
This. If you are not in a rush and have the right ingredients there is no need to add msg to anything
I had to make a no meat pho once, got a good amount of umami out of some wild mushrooms I’d dried, mostly honey mushrooms
If you can’t make it work without adding msg directly with actual beef bones you need to re-assess how you approach cooking because you’re fucking it up

[Anonymous No.16362239]

>>16362206
>>16362202
I’ve already said, if you follow their recipes, you will never get a broth with enough umami. Beef bones don’t give enough flavor
>>16362216
Literally ever single restaurant that makes Asian food uses msg crystals, cut the bullshit . My post is specifically talking about how to get restaraunt quality taste

[Anonymous No.16362245]

>>16362202
>>16362216
You’re logic is like “we shouldn’t use salt, salt is a crutch, we should render it muh naturally”

[Anonymous No.16362275]

>>16362239
recipes like this are kept secrets because it's what makes the restaurant their own and it's a pride thing like mole with mexicans.

[Anonymous No.16362292]

>>16362245
Salt is a mineral that must be mined or dried out of seawater. You can't cook a mushroom and get salt.

[Anonymous No.16362297]

>>16362275
All they can do is keep minor components unique, and it’d matter little to me to know exactly what herb they used that this place didnt, or cook time, or this and that. I just need to know what that extra thing is that all the restaurants have, to me it seems to be either msg crystals or the beef flavor soup base

[Anonymous No.16362309]

>>16362297
I would like to know too.

[Anonymous No.16362324]

>>16362292
Fair enough , but saying something is a crutch isnt a none argument.

[Anonymous No.16362330]

>>16362324
>saying something is a crutch isnt a none argument.
I.. agree?

[Anonymous No.16362340]

>>16362239
Yeah,I didn’t say no restaurants use msg. It’s that you don’t HAVE to to get a high tier end result, it’s a convenience
>>16362245
No need to use does not = shouldn’t use. I don’t give a shit how anyone cooks pho I’m just pointing out that adding msg is not the only way to get a good end result

[Anonymous No.16362359]

>>16362340
You didn’t say no restaurants use it, I’m saying all of them use it. They literally have them in the pantries to enhance almost everything. And also, I know you don’t have to use it but that’s why I made this post, saying that beef bones in particular seem to be less flavorful than chicken/pork and rely more on msg.
For these pho recipes, the only other source of umami comes from fish sauce, so there’s not much else variance and “rendering”

[Anonymous No.16362368]

>>16362359
>I’m saying all of them use it
Prove it. I want video testimony from every restaurant.

[Anonymous No.16362377]

>>16362359
Have you considered just simmering for longer so that the broth is more concentrated?

[Anonymous No.16362474]

>>16362368
Maybe track their Ajinomoto orders. And I’m talking about Asian restaurants if you’re confused. I’m saying 99% of them use it.
>>16362377
Yeah but it doesn’t impart any more umami than the bones already have, you’ll get more collagen thoufh

[Anonymous No.16362493]

>>16362474
Now, see there, you've already changed your message. 99% != every restaurant.
And Asian chefs are the ones that are snobby about added MSG in the first place.

[Anonymous No.16362511]

>>16362474
Exactly... you are not adding more, you are concentrating what you have which achieves the same goal unless you have have used drastically too few bones.
Go add a teaspoon of salt to 100ml if water, taste it. Boil it down to 20ml and then try it.

This is very basic shit, if you don’t understand that concentrating your flavours makes them stronger it becomes hard to help you, because what other holes do you have in your understanding of the basic fundamentals of cooking?

[Anonymous No.16362515]

>>16362493
Now you’re just being a faggot. “OH YEAH BUT THIS 1% !!!”
No shit not every single Asian restaurant in the universe uses msg, some specifically say they don’t as their brand. That’s called the exception. Stop being a faggot, it’s just food, we don’t need to resort to such petty shit like that

[Anonymous No.16362528]

>>16362511
Are you not understanding that I’m
Making the argument that the beef bones don’t have much umami to begin with. I can boil a chicken wing bone for a week , if there isn’t a lot of flavor there it won’t do me shit

[Anonymous No.16362619]

>>16362239
>Beef bones don’t give enough flavor
You're just either a shit cook, full of shit, or have shit restaurants where you live.

[Anonymous No.16362620]

>>16362528
They have enough. Its not about extracting more, it’s about making what you have more concentrated in solution. Do it till you think it’s done. Remove the bones and boil the broth until it’s nearly a tar and then taste it and maybe you’ll understand how this works.
I’m not even into chemistry or food science but if you can’t understand reducing a liquid to increase the % of glutamates or whatever in solution, I don’t know how to help you.
Make a weak ass coffee and reduce it until it’s too strong for you.
Make a litre of instant stock using enough powder for 500ml, then boil it down until it no longer tastes weak. Keep going until it’s unpleasantly strong

[Anonymous No.16362630]

>>16362620
He's a bird brain, doesn't even understand leaving stock/simmering it more/changing water concentration will affect the taste. There's no use telling an idiot how to cook.

[Anonymous No.16362669]

>>16362515
>No shit not every single Asian restaurant in the universe uses msg
then don't fucking say stupid shit like "every restaurant uses MSG powder" , retard.
Your gormless OP implies only youtube gares about natural MSG which is objectively incorrect.

[Anonymous No.16362673]

>>16362630
You’re strawmanning and deliberately misrepresenting my argument or just not reading. over damn food , you fuckers argue about everything

[Anonymous No.16362681]

>>16362620
Beef bones do not have a lot of meat on them, this is why they do not have as much umami.
When you boil chicken or pork bones there is more meat.
Pho recipes tel you to use these beef bones by the shin. You can boil it for a month, if there isn’t much flavor there won’t be more savory flavor. I can boil a piece of paper for a year , if it’s flavorless it’s flavorless

[Anonymous No.16362694]

>>16362630
Learn to read you faggot

[Anonymous No.16362704]

>>16362681
spoilers my dude, there's no meat in any bone.
You are rendering them for the marrow and the collagen.

[Anonymous No.16362710]

>>16362681
Ok as
>>16362630 said you’re a flid and not worth helping or actively trolling

[Anonymous No.16362725]

>>16362704
When you buy bones, there’s usually meat attached to it faggot. That’s where a lot of the flavor comes from.

>>16362710
And he’s a faggot probably much like yourself. Isn’t it nice creating your own argument from someone else and deboonking it?

[Anonymous No.16362736]

>>16362704
Try making broth with pure bone. You’re lying to yourself for the sake of an internet argument if you think pure bone produces much flavor.

[Anonymous No.16362771]

>>16362725
I don't "buy bones" faggot I buy meat with bone on it.

[Anonymous No.16362782]

>>16362202
How hard it is to cook some fatty meat like ham to get some fat out of it? Its literally umami, no need to use stupid chemicals

[Anonymous No.16362791]

>>16362771
Shouldn’t you be in bed by now little Timmy?

[Anonymous No.16362792]

>>16362297
You know that in restaurant they actually don't bother with making food natural, they bother with making it cheap and fast. Its msg 100%

[Anonymous No.16362816]

vn here just to chime in and save everyone some time dealing with this OP
use beef bones with marrow + brisket + ginger + onion
use LOTS of bones, simmer them and reduce
pho spices, prominently cinnamon, star anise and whole cloves. bonus if you can find tsaoko, seeds, etc.
Cha Va Cube Sauce pic related
sugar, salt according to your taste.
very optional fish sauce

[Anonymous No.16362827]

>>16362189
>white people can't recreate nonwhite dish
>they must be cheating with le chemical!!! its not possible!!! IM WHITE!!!!!

[Anonymous No.16362879]

>>16362771
So why are you replying in a thread about a recipe that requires you to do so faggot. Why are you getting butthurt by something that doesn’t even require your input

[Anonymous No.16362889]

>>16362827
>creates a scenario in his own head to be smug about
>deboonked it
>I’m so smart

Oh and read the fucking thread retard. I’m asking for Vietnamese help so what makes you think I’m so concerned with some white supremacy bullshit

[Anonymous No.16362938]

>>16362816
I’m assuming those cubes are msg heavy. I was told they use this, any opinion?

[Anonymous No.16363309]

>>16362938
never used that brand but seems largely the same
remember to roast your aromatics and toast your spices

[Anonymous No.16363323]

>>16362827
It is the MSG, retard. The white people problem stems from thinking MSG is bad. And also from your insistence in talking about shit you know nothing about like you're the authority on the subject.