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Learning about "Pho Stock"


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Learning about "Pho Stock"

Chemicalkinetics | | Jan 9, 2011 07:43 AM

To all, I am trying to learn to make Vietnamese Pho. Last week, I hadgot hold of some fresh rice stick noodle. I tried this following recipe:


but the stock didn't come out quiet right. It smelled similar to those from the various restaurants I have been to, but it did not taste quiet right. For one, it wasn't salty enough. I then added more salt and fish sauce, but it still did not taste right.

This weekend I tried this recipe with a slightly modification. I added a lemon grass.


The overall recipe is really similar to the last one. Again, it smelled correct, and it tasted a bit closer, but still not salty as I remember it. I then doubled the salt and fish sauce. Now, it tastes much closer. I think the lemon grass help a lot to bring in that sour taste. So I have two theories:

1) the recipes used by various Vietnamese restaurants simply have more seasoning and salt than home recipes, or

2) these two online recipes I have are simply more subtle and delicate than the norm.

For people who grew up eating Vietnamese Pho at home, do you find the restaurant version more savory and more tasty? Or do you think they are just about the same. Thanks.

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