Pho Broth: The Soul of Vietnamese Pho
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?