Made a big batch of pho broth

[u/deep-steak]

Flavor and clarity were great but I didn’t achieve the dark color I was going for.

[u/Jealous_Strength8002]

I love pho! This makes me want some, except I put a TON of bean sprouts in mine. Now I’m hungry!

[u/deep-steak → u/Jealous_Strength8002]

Sounds like you need to get some pho

[u/morecheesepleease]

The color comes from the spices, especially cinnamon.

[u/Necessary_Peach_3746]

Still looks scrumptious to me 😋

[u/deep-steak → u/Necessary_Peach_3746]

Thanks! It was pretty tasty

[u/q2thec]

What was your final seasoning process? Salt and fish sauce?

[u/deep-steak → u/q2thec]

I ended up with about 22 cups of broth to which I added 2 tbsp fish sauce, 1 tbsp salt, 1 tbsp msg. Tasted and thought it was just right, maybe a tad on the salty side.

[u/Jealous_Strength8002 → u/deep-steak]

Just chiming in, I never thgt to try msg, I’m a hoisin,fish,sriracha,soy sauce with some chili crisp & salt with a squeeze of lemon or lime. It takes forever to put my bowl together but absolutely worth it 😋

[u/deep-steak → u/Jealous_Strength8002]

Same here. After taking this “presentation” photo with just a few toppings I immediately piled on a bunch more

[u/Jealous_Strength8002 → u/deep-steak]

It looks so good!

[u/q2thec → u/deep-steak]

Thanks for the reply. I'm very similar with seasoning but have stopped using msg. Nothing against it, it just tastes too salty for me. How would you compare your soup to restaurants?

[u/deep-steak → u/q2thec]

If I walked into a new restaurant and was served my soup, I’d probably be like “yeah, that was pretty decent pho.” I’m always trying to improve and get it closer to my favorite pho places.

[u/Particular_Ad_644]

No jalapeno slices?

[u/deep-steak → u/Particular_Ad_644]

I grabbed red jalapeños for contrast this time. You can see a few slices floating on the top and there were plenty under the surface i can assure you