$135 vs $17 Pho: Pro Chef & Home Cook Swap Ingredients | Epicurious

Pro chef King Phojanakong from The Institute of Culinary Education and home cook Gabrielle are swapping materials and hoping for the best! We set Gabrielle up with a selection of the finest ingredients from chef King’s kitchen, along with his recipe for a $135 bowl of Pho. With lots of ingredients and even more questions to accompany them, food scientist Rose dialed in for a tutorial teleconference to help Gabrielle along the way. Meanwhile over with chef King, a much more modest $17 worth of ingredients were being finessed in his quest to make a gourmet Pho without his usual arsenal. Tune in to find out whose Pho came out phenomenal.

Check out Chef King’s Pho recipe on the Institute of Culinary Education blog:

Chef King is on Instagram at @kumainn_uminom
Keep up with Gabrielle at @gabchappel
Follow Rose at @rosemarytrout_foodscience
Looking for the Institute of Culinary Education? @iceculinary

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$135 vs $17 Pho: Pro Chef & Home Cook Swap Ingredients | Epicurious

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Comment (46)

  1. We haven’t added tripe to the broth when cooking, but now I really want to do that. I’m not a huge fan normally, but that method looked good.

  2. When you are Jamaican but love asian food so much you have 75% of the ingredients in your cupboard including pac choi growing in your backyard and contemplating making pho for the first time. 😬😳🥰

  3. Wow, wagyu….that’s pho-ancy….
    Oh god, putting the wagyu in the stock didn’t even cross my mind but when Rose mentioned NOT doing that I winced a bit at the thought.

  4. Sorry but as long as I see beansprout in the ingredients, that's not Vietnamese's authentic Pho,
    it's like taking baguette with shrimp paste.
    And that was just the first thing in the line


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