Description
Pho broth is produced by a prolonged, gentle simmer of beef bones and aromatics, which hydrolyzes collagen to gelatin and releases amino acids that create umami.
Technical
During the 4–6 hour simmer, collagen in the bones hydrolyzes to gelatin, while amino acids such as glutamate and aspartate are released, contributing to umami. Aromatics like star anise, cinnamon, and ginger release essential oils and alkaloids within the first 15 minutes, creating the signature aromatic profile. Acidic components such as vinegar accelerate collagen hydrolysis, enhancing the broth’s viscosity.
Science
Primary Reaction
Hydrolysis of bone collagen to gelatin and release of amino acids (glutamate, aspartate).
Sensory Profile
Aroma ()
fragrantspicywarmherbalearthyanise-forwardcinnamon-spicedginger-zestymeaty depthcaramelized onion