Pho is a diverse Vietnamese dish that can be made in a number of different ways. If this is your first time preparing pho on your own at home, you’re not alone. Although it looks easy enough to make, people from all over the world are finding out there’s more than meets the eye. So home cooks prepare! We’re about to give you a crash course on how to make pho like a professional.
Pho, in its standard and traditional Vietnamese form, is made from broth, rice noodles, select herbs, and meat. Usually, the meat used is a beef or chicken however in today’s vegan- and vegetarian-friendly world, it’s easy to substitute veggie-based meat sources in their place. In Vietnam, pho is an extremely common form of street food – akin to how we perceive hot dogs here in North America. In the past few decades, as more Vietnamese have immigrated to Canada and the United States, several Vietnamese and pho-specific restaurants have opened.
Pho is what we specialize in, using homemade recipes and traditional Vietnamese cooking techniques to achieve the desired result. Little do most Torontonians know, pho can be made at home. Though it may turn out a little differently, making pho is all about how you use the herbs, spices, and how you prepare the broth. Here is how to approach it.
How Do You Make Pho Broth At Home?
Pho is defined by its broth. You always start with the broth. Any true homemade pho recipe involves homemade broth. Yes, there are broths you can buy at the store. These taste ok. However, commercially-available broth does not quite match the taste of true pho. A store-bought broth can also cut down on the sort of adjustments you can make.
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