What You Need to Know
During a 90–95 °C simmer, collagen denatures into gelatin, giving the broth body and silky mouthfeel, while essential oils from spices are extracted between 80–95 °C, preserving volatile flavors. The process also avoids boiling, which would emulsify fat and cloud the broth.
Steps
- 1.
Pho Bac (Hanoi style) (Northern Vietnam): Clear broth showcases precise temperature control
- 2.
Pho Ga (Chicken pho) (Southern Vietnam): Adapts bone-stock method to poultry
- 3.
Pho Chay (Vegetarian pho) (Buddhist communities): Replaces animal stock with roasted vegetable umami
The Science
Primary Reaction
Collagen denaturation to gelatin