Pho Broth (Vietnamese Beef Broth)

Origin: Vietnam (Hanoi, Northern Vietnam originally). A beef bone broth simmered for many hours with charred onion and ginger, star anise, cinnamon, and other warm spices, carefully skimmed to remain clear despite its long cooking time.

Flavor Profile: Deeply savory and aromatic with warm spice notes, remarkably clear and light despite hours of simmering.

Culinary Uses: Base for pho, Vietnam’s most internationally recognized dish, served with rice noodles and various cuts of beef.

Regional Variations: Northern (Hanoi) pho broth is traditionally simpler and less sweet than Southern Vietnamese versions, which often add rock sugar and more herbs at the table.

Storage: Refrigerate 3–4 days; freezes very well and is commonly made in large batches and frozen in portions.