Learn the secrets to a simple, flavorful pho broth. Flavors are packed with cilantro, lime, basil, and fish sauce.
By Jessica Dang
As long as you have beef bones, the essence of pho broth is really in the charred ginger and onions and toasted spices (cinnamon, cloves, star anise). Once you have the broth down, the only other things you really need to make yourself a bowl of pho are rice stick noodles and fish sauce–and, ideally, hoisin sauce and Sriracha. Thankfully, we have a fully stocked pantry. Of course, adding fresh cilantro, scallions, basil, lime, and jalapeño will truly complete the dish. Suprisingly, I found the whole thing pretty easy to make. Don’t get me wrong, if there was a Vietnamese restaurant down in the local town, I’d be there every weekend. After all, the broth does need at least five hours to simmer away, but think about it this way: All you have to do is keep an eye on it to make sure it doesn’t boil. (The reason why you don’t want it to boil is because that clouds the broth, and what you want to achieve is a crystal-clear broth. I’ve found that dropping in a thick chunk of daikon radish helps, although I didn’t have it on hand.)Print
Jessica Dang is a freelance writer, blogger, and social media consultant based in New York City. She is currently developing Single Girl Dinner, an online community and resource of dinner ideas for young independent women living in the city. She enjoys reading menus, dining at the bar, and experimenting in the kitchen when no one's looking. When it comes to food, she can't resist uni, foie gras, caviar, or Popeyes' fried chicken.