What gives pho broth its aroma?
Some of that fragrance cooks into the pot. Some arrives with the herbs.
Ninja City
Ginger and onion go into the broth
Beef pho often starts with bones, ginger and onion, with whole spices added to the pot. Charring the aromatics before simmering changes their flavor and fragrance.
In Andrea Nguyen’s published beef pho recipe, she chars the onion and ginger, removes the blackened skin and adds the aromatics to the broth. Her spice combination includes star anise, cloves and cinnamon. It’s one cook’s recipe, with a specific balance of beef, aromatics and seasoning.
Warm spices don’t necessarily mean chili heat
The spices in that recipe give the broth fragrance without making chili the main flavor. Star anise, cloves and cinnamon can be part of a savory soup even if you first knew them from sweets.
Nguyen strains out the solids after simmering. The finished broth carries their flavor, so you don’t need a cinnamon stick or a piece of ginger sitting in the bowl.
The herbs are another layer
Our Cleveland Pho starts with ginger beef broth from the Minh Anh family recipe. Thai basil, sprouts, jalapeño, lime, hoisin and sriracha come alongside it.
The fresh basil adds its aroma at the table; lime adds tartness, and jalapeño brings heat. Taste the broth first if you want to notice what changes when you add them.
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