Beef Pho Seasonings
Seasonings are essential ingredients in beef pho. Pho requires a variety of herbs to create its distinctive aroma.
Star anise, cardamom, cinnamon, ginger, and whole peppercorns are the essential spices in traditional Northern-style pho broth. Star anise and cardamom help to enhance the fragrance of the broth. Meanwhile, cinnamon and ginger are used to eliminate any undesirable odors, and the ginger can be either roasted or used as is. These spices are also the key components of Vietnamese five-spice powder (ginger is used as a substitute for the Vietnamese coriander seed, which is not used in pho broth).
In addition, grilled scallions are also used to add a sweet aroma to the pho broth. The scallions should be grilled until the outer skin is charred and the inner flesh is cooked. The charred skin of the scallions also contributes significantly to the aroma and golden color of the pho broth.
If using regular onions in the pho broth, the onion can be scored to help it cook faster.
All of these spices are placed in a cloth bag before being added to the simmering broth, along with the bones, to prevent the pho broth from becoming cloudy.
To create the beef pho broth, beef bones are used for simmering. This broth is prone to having an unpleasant odor, which comes from the beef fat, especially the marrow in the bone.
To eliminate the unpleasant smell of the fat in the pho broth, you can blanch the bones with ginger before simmering. However, during the simmering process, the deeper fat and the marrow will still produce an odor. Therefore, in the past, many people would add stripped sugarcane to the simmering process along with the bones. The sugarcane not only helps to naturally sweeten the broth but also helps to eliminate any undesirable odor from the beef fat.
The pho broth should be clear and free from impurities.
In the past, fish sauce was usually the only seasoning used to season the pho broth.
In addition, some people will use Chinese salted radish (pickled daikon) to cook the pho broth. This ingredient makes the broth taste mildly salty and gives it a clearer, less intense taste compared to using fish sauce.
Additionally, some households may include dried sea cucumber or small shrimp to enhance the sweetness and flavor of the pho broth.
When serving pho, people often sprinkle ground pepper, thinly sliced scallions, and add lime (vinegar) and chili to their bowls.
In the southern region of Vietnam, some people use cloves instead of star anise and cardamom when cooking the pho broth. Raw vegetables such as bean sprouts, Vietnamese coriander, and cilantro are also added as toppings for the pho. When eating, you can also add black bean sauce and red bean sauce to the pho broth.
Chicken Pho Seasonings
The chicken pho broth differs from the beef pho broth. Chicken bones and chicken broth are used in combination with various spices to create the broth.
Traditional Hanoi-style chicken pho usually does not include star anise or cinnamon, but instead uses ingredients such as scallions, ginger, yellow onion, and mace to create a light, fragrant aroma. On the other hand, in some other regions, star anise and cinnamon may be added to create a stronger, more intense flavor.
One essential component of chicken pho broth is celery, scallions, and grilled ginger.
In addition, to create the aroma of the pho broth, clean and rinse the roots of the scallions and Vietnamese coriander and roast fragrant mace.
Place all the ginger, scallions, and fragrant mace in a cloth bag, tie it tightly, and add it to the pot of water.
Rinse the chicken bones with water and salt and blanch them in boiling water to remove any impurities. The chicken bones can also be lightly roasted for a more aromatic flavor.
Cook the whole chicken until it is well-cooked, then remove the meat for later use.
To make the broth, strain the chicken cooking water and add the blanched chicken bones and prepared roasted ginger, scallions, and fragrant mace to the pot. Simmer the broth over low heat and leave it uncovered to prevent the broth from becoming cloudy. The grilled scallions should be added near the end to create a fragrant aroma and sweetness. Avoid adding the scallions too early, as this can make the broth taste sour.
Season the broth with fish sauce, salt, and optionally add a little bit of alum powder to mellow the taste of the broth.
When serving chicken pho, you can garnish it with scallions, Vietnamese coriander, thinly sliced ginger, and chicken meat, and pour hot broth over it. Chicken pho can be served with garlic, vinegar, lime, chili, and donuts according to personal preference.
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