What You Need to Know
The process involves thermal extraction, chemical reactions, and mechanical clarification to produce a rich and flavorful broth. The broth is typically made by simmering the bones for 1-2 hours, followed by seasoning with fish sauce, soy sauce, and other flavorings, and clarification with egg whites or other agents.
Steps
- 1.
Pho Bac (Hanoi-style) (Northern Vietnam): Defines the clear, spice-forward broth characteristic
- 2.
Pho Ga (Chicken Pho) (Vietnamese diaspora adaptations): Adapts bone extraction principles to poultry
- 3.
Bun Bo Hue broth (Central Vietnam): Builds upon pho techniques with added lemongrass
The Science
Primary Reaction
Gelatinization of collagen