Pho Broth: The Soul of Vietnamese Pho
Hi Alexis: Good catch, I did mean the ginger. It's been changed. Thanks!
Hi melody: If you refrigerate your broth immediately after it cools down, I think it should last for 7 days or more in the refrigerator. The drawback is you'll lose the initial fresh fragrance of the spices over time, but this is a minor drawback; no big deal. Assuming you're making a big batch of broth (who would go through the trouble and then make only a small amount?) you can also try portioning your broth into smaller portions and freeze those, leaving only what you'll enjoy in the next few days in the refrigerator. This way you can reheat what you want, and the frozen broth can be kept a long long time.
Hi Ann Do: Wow thank you for saying that! I would include pho fragrance with my website to all readers if there's a technology to do that! 😉
How do you make vegeterian pho?
I am vegeterian, How do you make vegeterian pho?
Hi Ellie: Making vegan pho is quite easy, and much cheaper than either beef or chicken pho. You can read this article here: Top Pho Bo and Pho Ga Recipes You Must Try Yourself. Good luck.
I've been starting to try to make my own pho broth at home. I use beef leg bones, knuckles and eye of round meat. My question is this - should the broth become gelatinous when refrigerated? Everytime I've brought pho home from a restaurant, the broth remains a liquid when refrigerated.
Hi Gene: A gelatinous broth when refrigerated is the sign of a very good and hearty broth, with good quality ingredients that can only be found in home-made broths and soups. So your broth is just fine. In fact that's the way it should be. Your restaurant bought broth remains as a liquid because the restaurant probably did not use bone, marrow and cartilage in making it. Keep doing what you're doing, it sounds tasty.
Thanks Cuong for reassuring me. After several batches of pho broth, there still seems to be something missing from the all around flavor compared to my favorite restaurants. I would hate to think that it's MSG!! Any thoughts?
Gene: Do you have some good fish sauce in your recipe? If not try adding some. And how about sa sung as mentioned in an Andrea Nguyen's post Pho Secret Ingredients: Dried Earthworms (Sa Sung)? Anyway in general, fish sauce, MGS, and a few others may get you the umami flavor you want.
yeah i agree with some of the above comments no one wants to read the pointless bs just tell us how to make pho and keep the rest to yourself
Hello h: That's what I like! The passion about pho and making pho yourself. You can't wait to get to the meat and bone of it (pun intended) to get your pho fix. Well I apologize that this article does not meet your needs. I would refer you to my 2 other sources to make your own pho broth. They are Top Pho Bo and Pho Ga Recipes You Must Try Yourself and Quick Beef Pho Recipe with Quoc Viet Foods’ Pho Soup Base.
Let me know how you did. And thanks to your excellent and spot on comment, I've put a note at the top of this article to help future visitors go to the correct articles if making pho is all they want.
Wow...thank you thank you thank you....wonderful website and exactly what I was looking for! My wife and I are foodies...travel for food and love learning new recipes.
I have long wondered how on earth they made this broth, I had ideas trying to deconstruct it, but I wasnt even close. Now I can finally do it the right way!
Mike: I'm glad you found information about Vietnamese pho broth you can use. I admire you for trying to deconstructing pho broth, a futile effort 😉 but very deserving a big pat on the back, especially if you didn't grow up in Vietnam where you may be more familiar with pho ingredients and their taste and function (I'm assuming you're Caucasian; my apology if I'm wrong.) In any case, happy pho broth day to you Mike!
To make a clear broth follow these two steps;
1. Par-boil the boes for 5 minutes, rinse in cold water and then either wash your stock pot or place the bones in a second clean stock pot. Cover with cold water.
2. Bring to a simmer, not a full boil. A full boil will emulsify the bone marrow into the stock and make the stock coudy or milky. Especially if you are using the proper long marrow bones to make your stock.