Description
Pho broth is produced by gently simmering beef bones and spices for hours to extract collagen and aromatics.
Technical
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.
Science
Primary Reaction
Collagen denaturation to gelatin
Sensory Profile
Aroma ()
savory beef bonestar anisecinnamoncharred oniongingerclove
Wine Analogy
Burgundy Pinot Noir (earthy yet delicate spice notes)
Coffee Analogy
Sumatra Mandheling (deep, earthy, spice-toned)
Perfume Analogy