You Need To Know This Before Cooking Pho | Authentic Vietnamese Recipe

You need to know this before cooking Pho.

For some reason the pho in Vietnam is always better compare to pho anywhere else. Why is that?!

I find that in Vietnam, the ingredients are super fresh. The beef bones and meat were never frozen, and the noodles are made same day. Some even make their own noodles.

While its hard to control what we DO have and make good use of it here in the states. The method and seasoning to a good pot of pho is pretty basic and common. Depending on your taste preference, weather you want your broth to be on the light side or the heavy side, or if you want your broth to be beefy or clean. You should choose the bones and meat to use for your pho accordingly.

One crucial method in cooking pho in the States is that we use yellow onions or white onions to char and put in our broth. But in vietnam, they actually use shallots. Lots of it. The charred, roasted shallots really gives the broth a specific aroma and sweetness that yellow/white onions doesn't. Besides the normal spice mix (cardamom, star anise, fennel, cinnamon, and coriander seeds), they also use cilantro/coriander roots to enhance the aromatic of the broth.

At the same time, some also add "xa sung", a vegetable of sort from the sea that looks a bit like a worm. This also adds a unique essence to the broth.


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