Description
Pho broth is a low‑temperature, long‑simmered extraction that releases collagen, gelatin, amino acids, and aromatic oils, creating a complex, savory profile.
Technical
During simmering at 90–95 °C, collagen from beef bones hydrolyzes into gelatin, enriching the broth with body and mouthfeel. Phenolic compounds from charred aromatics and essential oils from spices dissolve into the aqueous phase, contributing smoky, bitter, and aromatic notes. Skimming foam and fat reduces off‑flavors and clarifies the broth.
Science
Primary Reaction
Collagen hydrolysis to gelatin
Sensory Profile
Aroma ()
smokyspicyherbaceousbittersweetearthycitrusyroastedfloralanise-like