Description
Pho broth is produced by simmering beef bones to extract gelatin and amino acids, infusing aromatic spices, clarifying the liquid, and acidifying with lime before serving with al dente rice noodles.
Technical
Simmering bones at 90–100 °C for 4–6 h converts collagen into gelatin (~10–15 g L⁻¹) and releases bone‑derived amino acids that provide umami. Adding star anise, cinnamon, cloves, and ginger at 80–90 °C for 30 min releases volatile terpenes such as linalool and eugenol, creating the signature aroma. Boiling to 100 °C for 15 min removes fat and impurities, clarifying the broth; over‑boiling can produce Maillard‑derived bitterness.
Science
Primary Reaction
Thermal extraction of bone collagen to gelatin and release of amino acids
Sensory Profile
Aroma ()
spicysweetwarmearthyherbalanise-likeginger-spicedcinnamon-infusedclove-scented