Pho is one of the world’s great soup dishes. Equal parts comforting and aromatic, nourishing and invigorating, and accessible and difficult to make, it’s a food whose widespread appeal is easy to understand. Indeed, pho is one of the stars of Vietnamese cuisine’s widespread popularity stateside. And it’s a dish that’s delicious enjoyed out; pho dependably tastes better at a restaurant.
So if you’re looking to get better-versed in navigating the dish, one of the first things to take note of is the color. The broth appearance is an immediate indicator of the soup quality; pho should appear clear and slightly golden. Brown coloration is a common occurrence; it’s a sign that the soup wasn’t skimmed properly and that there is off-tasting beef or poultry scum mixed into the soup. Such pho won’t taste as clean, with unpalatable meaty notes. Brown-colored pho broths can also result due to the use of ground spices, which lend an unpleasant mouthfeel.
A bit of cloudiness — especially when pho is served from the bottom of the pot — is acceptable. Such a tinge of white may also appear from noodle starch. However, any other type of coloration is undoubtedly a sign that something’s gone wrong. So look for that appetizing golden hue for a mouthwatering bowl.
A brown or murky pho broth signals improper assembly
Vietnamese pho emerged from mysterious origins, combining varying culinary influences into a single bowl. Cooks across Vietnam and beyond continue to make many different renditions, with regional recipes taking hold in the Southeast Asian country. Nevertheless, there are some unifying qualities of the dish, with broth clarity being one of them.
Especially when making a beef-based soup, recipes dependably call for parboiling the bones, thereby removing blood and other unwanted flavors from the start. Furthermore, the top of the soup is skimmed as it’s boiled, getting rid of any foamy excess floating to the top. And the broth-making duration lasts hours — it takes as many as 3 to 5 to assemble the soup from scratch. During this time, any cooked meat is taken out and cooled, which also prevents cloudiness.
Seasoned with the right spices, as well as aromatics like charred ginger and onions, pho comes together into the proper flavor and appearance. Served with noodles and fresh herbs, it’s a beautiful dish to enjoy. And if you’re feeling extra creative, you can even use this bone broth in cocktails; after all, it’ll still make a visually appealing drink.
