What You Need to Know
Slow hydrolysis of type I collagen (from beef femurs/knuckles) into gelatin peptides at 85-95°C, concurrent with Maillard reactions from roasted aromatics (onion, ginger) and esterification of spice volatiles (star anise, cinnamon).
Foundation for Vietnam's national dish, achieving balanced mouthfeel between body (from dissolved gelatin) and clarity (via controlled simmer avoiding turbulence).
Key Parameters
Temperature
90°C
85°C - 95°C
Time
8 hours
6 hours - 12 hours
Equipment
Stock pot with thick base (even heat distribution)Fine mesh skimmerCheesecloth for final straining
Steps
- 1.
Pho Bac (Hanoi-style) (Northern Vietnam): Creates the clear, aromatic broth defining this minimalist preparation
- 2.
Bun Bo Hue (Central Vietnam): Base for the more robust, lemongrass-infused broth
The Science
Primary Reaction
Collagen hydrolysis