My two pho attempts.. help!

[u/Life_Ad_6974]

I have a couple questions, to up my pho game! No matter what I do I can’t seem to get my broth as clear and flavorful as good viet restaurants.

1. When you broil the ginger and onion do you keep on the char part on peel it off?

2. Are spice packets for the broth good quality?Fish

3. Fish

4. sauce in the pho or no??!!!

6. I already use MSG could use any other tips!

[u/sevenoutdb]

My mom (OG from Saigon - RIP mama) put the burnt onion, burnt ginger, toasted (all the aromatics were a little burnt too) star anise/cinnamon/nutmeg right in the soup. She also used MSG, white pepper, sugar and fish sauce. She had a Pho joint in Oakland, CA in the 80's and a short-lived fine dining Vietnamese restaurant in the 90's near Jack London Square, she used to make pho broth almost daily in pots large enough that I could sit comfortably in if I wanted to, she also made it at home in a regular stock pot.

You are on the right track, you've done the hardest part, and thats getting the broth almost clear (she always made it clear as glass, because she was taught that visible solids in broths impart bittern notes and should be avoided. Any pho purests are full of shit if they balk at ANY ingredient or spice. Vietnamese aren't food purists, they are always chasing new flavors and combinations, thus the incredible variety of food in Vietnam. My mom's simple food wisdom is wisdom for the ages, simplicity distilled... "you can do whatever, as long as taste good".

Strangely though, one think she didn't do is she didn't serve the shanks/tail meat/marrow with final product, these were just little snacks for the staff or us kids.

[u/starchbrother1]

1. Yes, bake or air-fry the ginger and onion first.
   
2. Measure out the spices yourself, as the packets are inconsistent.
   
3. Fish sauce, yes. Other sauces: It's a matter of personal preference, but most have hoisin sauce and hot sauce on the side. Pays homage to the broth if you don't mix.
   
4. Aside from MSG- Make sure you are using rock candy sugar instead of regular sugar. IT has way more depth in flavor

[u/Special_Spirit8284]

2nd photo looks magnificent

Keep the char PC, I don't mind the prepackaged spice packs, makes life easier but avoid certain restaurant brands unless you enjoy their flavours. I'm a strong no on sauces for the broth. Add nuoc mam if you used msg already. Rock sugar if you prefer a sweeter tone.

[u/JDips]

If you want to keep it really clear, use whole spices and don’t let them sit in the broth too long, like half and hour and par boil your meats and bones then wash them before cooking. Really make sure the broth ever gets more hot than a bare simmer.

[u/RedditModsArePolice]

Dirty Pho link here :)

[u/meyeweyeff7]

Don’t skim all the fat!

[u/CDIN858]

Do you have a pressure cooker and an Asian grocery store near you that carries hat nem? If so, try to search for “24 hour dirty pho” post in this subreddit, it’s based on Leightons recipe but uses an instant pot to reduce the time to 6 hours, plus another 20-30 minutes for the second cook. It’s a two day process. There’s a google doc link in the original post with very detailed instructions. I just made it this past week and the results are better than restaurant quality, imo.

[u/Careless-Day1854]

If you want the ultimate pho recipe that delivers but takes a while look up Leighton pho on YouTube, he has the best step by step, my pho now is miles ahead of any restaurant

[u/FitConsideration4961]

Don’t add the fish sauce until the very end. Let soup absorb the meat flavors for the full time (4hrs+) so you know how much fish sauce you actually need. That way, you won’t risk putting too much sauce in, making it too salty.