Beef Pho Recipe Infographic By Lovingpho
Tôi có hai vẫn đề cần anh giúp :
1- Sau khi các gia vị phở hầm một thời gian tiết ra màu nâu làm nước phở nhìn không đẹp mắt dù vẫn trong . Anh có thể chỉ dẫn cách khắc phục để nước phở không bị đậm màu không ?
2- Ngày xưa khi tới trước tiệm phở là đã ngửi được mùi phở thơm phức , vậy làm sao nấu phở có mùi thơm toả hương ngào ngạt như vậy ?
Rất cám ơn nếu được anh chỉ dẫn .
Moderator English translation:
I have two issues needing your help:
1- After the spices have been simmered for a long time, the broth has a brown color which is quite unsightly, though the liquid itself is clear. Can you provide instructions on how to prevent the broth from becoming dark?
2- Once upon a time, when you came to a pho restaurant, you could smell the fragrant pho outside upon arrival, so how do you make pho that gives such aroma even to outside?
Many thanks if you can provide some guidance.
Thank you for answer . I will read and try , hope I will get more fragrant of Phở . I like when open the door people smelt the fragrant of Phở right away . I love that smelt a lot , can you help me how to get more smelt of Phở ? I cook at home only good flavor but not much smelt .
I am lucky to found your web to learn more about Phở . Thanks again for all information.
Thanks you for answer ,
Yes I did cook by myself whole time until my friend come over but they don't known I cook Phở until they come to kitchen . All my friend want to eat Pho when they come to my house . With me I still not complete satisfied with smelt . Do you think the herb need to increase ?
The Fat on top of the soup not take out ?
Hi anh Cuong,
If I were to use this recipe for my pho restaurant in the future do I scale up all of the ingredients, if so what is your suggestion on the amount of broth/ingredients I should have daily.
I'm happy to have found this recipe and I definitely plan on trying it! I have a question though - rock sugar - is this a must ingredient or can I substitute white sugar for the rock sugar and if yes, how much white sugar? I live in an area of the US that is not very diverse culinary-wise, so I know I won't be able to find rock sugar near me. Thank you!
Thanks for sharing this recipe! I read elsewhere on this site that you recommend grinding up the spices to get more out of them. Can I use my coffee grinder to do this, and when used in the cooking, should I adjust the cooking time of the spices (and maybe when to best add them in)? Thank you.