If you’re anything like me, cooking at home isn’t always your favorite pastime. Sure, some people enjoy the process, but I’d much rather save my time and money for a delicious meal at a restaurant. And when it comes to complex dishes like pho, the thought of spending hours in the kitchen doesn’t sound very appealing—especially if you have a busy schedule or are constantly on the go.
But why is pho so expensive at restaurants? How do pho restaurants make their broth? Although heading out to a pho restaurant for a bowl is a treat, let’s also explore some alternatives in this blog that give you that same satisfying taste for a fraction of the price and time!
How Do Pho Restaurants Make Their Broth
When it comes to making pho broth, the process is much more intricate than you might expect. According to a chef at a Vietnamese pho restaurant, the key to perfect pho lies in the broth—and making that broth takes time, patience, and a lot of attention to detail.
For restaurant-quality pho, the broth needs to simmer for 12 hours or more. Why so long? The secret lies in extracting the marrow from the bones. This marrow is what gives the broth its rich, flavorful base. Boiling it too quickly or at too high a temperature can distort the delicate flavor and result in a less-than-ideal broth. Slow and steady is the only way to get that savory depth of flavor that makes pho so irresistible.
While some might opt for quick fixes like pho broth cubes or canned broth, they don’t come close to capturing the full-bodied taste of a freshly made broth. Restaurant-made pho broth is thick, rich, and complex, while pre-packaged options tend to be thin and watery, missing the depth that makes pho special.
The process also requires a careful balance of ingredients. Spices are essential, but they must be toasted and crushed just right. Overdoing it with the spices can overpower the natural flavor of the beef, leading to an unbalanced broth. Another common mistake is using a poor meat-to-water ratio, which many restaurants try to compensate for with too much spice. But the right balance of spices and ingredients—combined with slow-cooked marrow—creates the beautiful, deep flavor that defines pho.
And then there’s the preparation of the vegetables and roots. The shallots and ginger are roasted or caramelized to concentrate their sweetness and flavor, a technique that reduces the need for added sugar or MSG. It’s a labor-intensive process that many pho places do to perfection.
All of this takes time and effort, which is why pho in restaurants can be pricey. The ingredients, the cooking time, and the level of craftsmanship that goes into each bowl all contribute to the cost. So, while it may seem like a simple noodle soup, pho’s deep, complex flavor comes from hours of cooking, careful ingredient selection, and precise techniques—and that’s why it can be a little more expensive than you might expect.
Pho Broth With Vifon!
If you’re craving a delicious bowl of pho but don’t want to spend hours or a small fortune, Vifon has you covered! With Vifon’s instant pho, you can enjoy a flavorful and satisfying broth in just minutes, all for just a few dollars. It’s the perfect solution for busy days when you want the taste of authentic pho without the hassle, making it easy to create a comforting meal at home without breaking the bank.
