Good pho broth takes a fair bit of work and time and is a great and wonderful thing. BDL has discussed this in other posts as well.
There are some shortcuts that are still worth their while for quicker pho but they are not really as good.
Shortcut #1
Commercial stock/base. I think I got this from one of Mai Pham's books but I don't remember anymore. in the book, canned low sodium chicken stock was used, but I've come to rely on Better Than Bouillion's Organic Beef Base, Reduced Sodium. I get it at Costco. This scales pretty well to double or triple but I've not gone bigger than that.
For every two quarts of broth, grill, scorch or blacken over flame:
1 medium onion, cut in half
3 inches of ginger, unpeeled and crushed to break open but not break apart.
Add those to the simmering stock pot.
Toast in a dry skillet until aromatic
2 star anise
5 or so whole black pepper corns
2 whole cloves
Add the toasted spices to the simmering stock pot. Then add:
Add 2 tablespoons fish sauce
Add 1-2 tablespoons of sugar
Let simmer 45 minutes. Then taste to correct seasoning, usually more fish sauce or sugar if anything or maybe a little water if it came to a boil and lost too much broth to reduction.
Meanwhile, prep the beef in thin slices, wash the bean sprouts, cilantro, basil and other herbs you're using. Slice chiles, limes in wedges etc. Soften the rice noodles.
HEAT THE BOWLS in a 150 degree oven, or 200 if that's as low as your oven goes. You'll lose too much temperature to a room temp bowl.
Put the raw meat in before you add the broth so you cook the meat. Ladle broth through a fine strainer to hold back any ashy bits or whole spices and other solids.
Shortcut #2
This is quite the shortcut and only of worthwhile quality while HOT. As the broth cools, the quality declines fast. i mostly use this on mornings if I have an insatiable need for pho for breakfast FAST.
This uses a Pho base I get at a local Asian Grocer. I haven't successfully googled up a source on line but this is quite a similar label
The one I use is VThai brand with no preservatives. There really isn't branding on the label in English per se, you have to look for the maker in small print.
Proceed as normal for noodles, beef, and vegies.
Combine 1 tablespoon of the Pho base with 1 tablespoon of the above beef base to 1 quart of water. Scale amounts as needed. Bring to a boil. Add fish sauce to taste, about a scant tablespoon per quart. Sugar to taste if needed, but wtih this, I usually just use the fish sauce.
Last edited: Sep 23, 2010
