Vietnamese Pho

Vietnamese Pho

This will be a lessons-learned post that I can refer to the next time you or I make pho:

  • Serious Eats provides a solid foundation for the recipe. Use Wikipedia for a more comprehensive list of the spices to use. 
  • Pho tastes best on day 3. The longer you simmer the broth, the better (I suggest at least 10 hours).
  • Fish sauce loses its sour flavor when it is heated for a long time, so even if it seems you added a lot in the beginning, you'll likely need to add more at the end. 
  • The starches from the rice noodles dilute the flavor of the broth. When you try the broth on its own, it better feel like a flavor bomb in your mouth. If it is lacking, extra salt, fish sauce, and lime are welcome!
  • Brisket is easier to slice thinly after its been cooled in the fridge.

If all this sounds like too much work, a $7 bowl of pho at a Vietnamese restaurant sounds pretty good too.  😬

-jen

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