Pho Broth: The Soul of Vietnamese Pho
great info, its gonna help to for new update of my website. thanks and keep updated, i have bookmarked this website.
I got on to see how to make Pho since the local Vietnamese restaurant has turned me onto it. Now I see that with all the time involved I will just be a very frequent customer at the wonderful restaurant. I couldn't even begin to do what they do and still get the quality. Thanks so much for everyone's input. I know now to stick with doing what I am good at and leave the professionals to do what I can't.
@Carla Harold: Your sentiments are exactly why people in Vietnam do not make their own pho at home. It's just too much trouble. People in the U.S. have the luxury and convenience of at least a decent kitchen and availability of ingredients from local supermarkets, plus we have the luxury of time time and nice air conditioned homes too. And you're right, there are plenty of affordable and good pho out there, so go visit and support your local pho joints, people!
What happen if my broth dry out during simmer? Should I add more water? what if I did and does it kills the taste?
Thank you so much for this article, I'm going to put it to good use when I next make pho. I've made my own pho three times now. The first was pretty bad, and I didn't even save it. I roasted the bones first in the oven. The pho came out murky and funky smelling. The next batch was okay. I parboiled the bones this time, and rinsed them after. I also only simmered it for 3 hours. It came out tasting very bland, and too fish-saucy. This last time I made it is so far the best. Parboiled the bones, added even more star anise and less fish sauce, and don't get me wrong, it's good, but it's not deep and intense like pho should be. And there's still too much of a fish sauce taste/smell. I'm wondering if I'm adding too many spices. I sort of just combined the spices from a bunch of different recipes, using star anise, cloves, a cinnamon stick, coriander, fennel, and a cardamom pod. I think after reading your article that I'm going to one, simmer my bones at a lower heat and uncovered, and two add the spice mix in after an hour and a half. If I may ask, do you have a preference when it comes to fish sauce? Can I omit it entirely? Also, do you have any other suggestions you can give a newb like me to help make legit pho? Thank you in advance!
Thank you so much! I did it!!! And it was delish!!! I wish I can post a pic. My broth was insane!!!
Great article! Thanks for sharing 🙂
I have a question about the spices. When I simmer the broth for a long time (6-8 hours), when do I put the spices in the pot? Do they need to cook as long as the bones?
My Mom's pho recipe does not include cloves or sugar and cinnamon is a huge no, no to her. She was originally from N. Vietnam, so maybe that is the difference. She also simmers her pho broth overnight (8-12 hours) with the onion , anise, and ginger. She adds the fish sauce and salt when it's done simmering. It's always delicious. Roasting the onions is key. To keep the broth clear, she brings the bones to a boil and skims the scum off the top before bringing it down to the simmer.