Por Kwan Pho Vietnamese Beef Flavor Paste - 8 oz x 2 jars by Por Kwan

Product Information

This is actually a double batch of the broth, which I highly recommend making while you’re at it! How To Make Pho Soup: For that distinctive, almost smoky, deep flavor of traditional beef pho, char fresh onion and ginger before simmering with the beef bones. You can char them over a gas stovetop, but my preferred method is to use my oven’s broiler. You can see us do this in the video. Don’t forget to toast the spices Typically, the bowls come out with just noodles, beef and broth, then everything else is served on the side. And I am very pleased to report every member of the RecipeTin family whole heartedly approves of this final recipe! None of these are difficult to find nowadays though perhaps not all at your local supermarket. I get everything either from my butchers or from Asian butchers (extremely good value). You’ll find brisket and meaty “soup bones” at large supermarkets. And marrow bones are now widely available at butchers and also the freezer section of Asian stores.

Now, your bones are “clean” and ready to make pho! For traditional beef pho, char the onion and ginger Add the spices, sugar and salt to the broth, and simmer, covered, for two hours, skimming off impurities. If you like your pho spicy add some sriracha on the side. Traditionally, hot sauces are served on the side not to spoil the broth's taste. Just dip a slice of meat into the sauce and eat it, followed by spoonfuls of delicious pho.

Serve. And serve warm, encouraging everyone to stir the garnishes into the soup so that they can flavor the broth, also adding in additional extra sauces if desired. I know, it’s a lot of fish sauce! However, she said that this method tastes the best, but most people don’t do it because fish sauce is so expensive.

This recipe makes a full-bodied broth with a rich, multilayered flavor and taste. The broth has a dark amber color but clear. The longer it simmers, the more intensely flavored it becomes. The broth will taste very good after a couple of hours, but if you let it simmer for 10-12 hours, you will be blown away by the rich taste. This will make the ultimate pho bo. It will be so delicious that you will be thinking of making more the next day. In accordance with this insider information, feel free to add more fish sauce to the broth and decrease the amount of salt. As is our mantra here at The Woks of Life, it’s all up to your own taste preferences! When I make pho the aroma of beef, cinnamon, star anise, ginger, roasted garlic, and onion fill the entire house, making everyone extremely hungry. The aroma is mind-blowing.

Alternate charring option: Instead of broiling the onion and ginger in the oven, you can also just cook them cut-side-down in a sauté pan over high heat until charred. Beef pho, or pho bo, is the most popular pho in the West. You can find it in every Vietnamese restaurant. If you are a fan of pho, you have probably noticed how the taste and quality vary from place to place. What makes or breaks pho is the broth. It takes time and quality ingredients to prepare. Authentic pho broth will captivate you with its aroma and taste that seamlessly combines salty, sweet, and umami all in one. Pho requires a methodical and complex preparation, but all that can be easily done at home, and it's so worth it. Once you try it once, you will be making it repeatedly. This paste is very popular with our customers. The flavor is rich, and the soft paste is easy to work with.