Extremely good pho takes a lifetime to get right, which is why many good pho shops serve almost nothing else. I’m not pretending that this will be the best pho in the world, but think of it as Pho 101–an introduction.
If there’s any recipe in this chapter that I encourage you to use homemade stock for, it’s this one. If you use store-bought stock, let it simmer for a bit longer with the aromatics to get some extra flavors going. Once you have the stock done, this recipe only has a few pieces. To be honest, forty minutes is an overestimate of the amount of time it should take to throw it together.
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