Making pho broth is an intricate process that requires careful preparation and cooking. Chef Kevin Tien emphasizes that creating homemade pho is a labor of love, encouraging cooks to grill and roast ingredients before simmering. While traditional methods using bones and marrow are ideal for depth of flavor, shortcuts like starting with chicken broth or pho bouillon can also be effective without compromising the dish's essence. Tien suggests simmering the broth overnight for robust flavor development, ultimately establishing pho as nourishing comfort food.
"When making [pho] at home, it is a labor of love. Make sure to take your time... Keep the fat on top. Fat equals flavor."
"Roasting these ingredients adds more complexity; The aromatics and bones caramelize and char, bringing smokiness and sweetness..."
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