Pho Broth: The Soul of Vietnamese Pho
I think this article is PHENOMENAL!! I didn't realize that one should take hours to simmer the beef bones. I think it's very important to learn some history about this magnificent dish. Thank you so much, I absolutely love Pho after tasting it for the 1st time about 4yrs ago. Now I'd like to try it at home!
Hi jr: For the best taste it is best to simmer the bones, but many people do not/cannot do this anymore. But that should not prevent you from making your own great tasting pho at home. If you have trouble making your own good pho broth at home, try the Quoc Viet option. Their products may help you. See my article "Quick Beef Pho Recipe with Quoc Viet Foods’ Pho Soup Base." Good luck.
The cause of white or ivory broth is too high temperature during boiling. The high temp emulsifies the marrow causing the white color. Its like taking a blender to the marrow and broth.
You don't want to actually boil the bones. You want to very gently simmer. VERY GENTLY.
Hello PT: I agree. It's really simple for those starting out. I always suggest to people who have unclear broth problem: you need to parboil the bones and meat first, then wash and bring them to a boil again. After that, simmer and skim the scums.
You say to char the garlic but I think you meant the ginger? There's no garlic on your ingredients list!
I cannot believe that I can feel the smell of Pho in my room when I read your writing:) Yummy!
hi i was wondering how long is pho broth good for, if you refrigerate it?
Hi Alexis: Good catch, I did mean the ginger. It's been changed. Thanks!