We like the clean fish flavor it has over other brands. Update: We have recently given Red Boat Fish Sauce 40°N a try and we prefer it over other ones we have tasted. Go for the mid-high priced fish sauce (which will run you $4 to $5). We use it in everything and absolutely will not make pho without it.Īndrea Nguyen of Viet World Kitchen suggests that when shopping for fish sauce, look for glass bottles, not plastic and allow price to guide you. Our fish sauce sits within arm’s reach of our stove. You really can’t make pho soup (or other Vietnamese recipes) without it. Plus, you’ll need that leftover rock sugar for the next time you make this recipe! Use Fish Sauceīuy some. We know that buying yellow rock sugar seems pretty particular, but here’s the deal: using plan old sugar sadly produces a sweet, flat broth, whereas the rock sugar rounds things out and brings everything together. Yellow Rock Sugarĭon’t just use regular white sugar from your pantry.
You’ll know when they’re ready when you start to smell them. To toast the spices, throw them into a dry pan over medium heat, stay close and shake the pan a couple of times to make sure they toast.
Don’t Forget the Spices and Toast ThemĮven though we’re simmering the broth with spices for a few hours, we still like to give all the spices a quick toast before adding to the pot.
That’s going to give you excellent flavor and color. To create that distinctive and deep flavor of great Pho, slide onion and a sizable piece of ginger under the broiler. Also, make sure you give the pot a rinse, too - there will be scum on the bottom and sides of the stockpot. Boil for a few minutes, and then pour the water and bones into a strainer.ĭiscard the water then rinse the bones to get rid of all the impurities. We like our soup to be as clear and clean as possible, so we add an extra step.Īdd the bones to a large stockpot, cover with cold water then bring to a boil. If you don’t get rid of this, you’ll be stuck with a cloudy broth. When you simmer bones they release “scum” or impurities. You may also like these Pho-inspired grilled chicken wings! It’s Best to Parboil and Rinse the Bones We know our process takes longer than some, but trust me, this homemade pho broth has so much more flavor. Substituting store-bought beef broth for this homemade beef broth just won’t cut it. We buy beef knuckles from a local Asian market and find them to be pretty inexpensive. So, look for knuckle and leg bones that contain marrow. You can’t make an excellent soup without great beef bones. While it takes a bit of time, most of that is hands-off, so let’s get going towards amazing pho at home, shall we? We make this at least once a month and always make sure there is leftover broth to freeze for another day. The way all the spices and flavors from star anise, cardamom, fennel seeds, and cinnamon come together is incredible, and the best part? You can customize it’s encouraged that you add any condiments you desire to make the soup your own. If you’re sitting there and wondering “what is pho,” it’s a delicate (and delicious) Vietnamese noodle soup made from beef bones, ginger, onions, and lots of aromatic spices. Seven Secrets for Making the Best Pho Soup
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