The Secret to Cooking Delicious Broth To Attract Customers

Although making pho broth is not difficult, cooking deliciously and doing business effectively is not simple, you need to have a few secrets. Whether a bowl of pho is delicious or not depends a lot on the pot of broth.

Pho is a typical dish of Vietnamese cuisine. Not only do domestic people love and choose to enjoy this dish, but also foreign diners want to experience this traditional dish. Therefore, the pho restaurant business has become a very fertile field that helps many people get rich quickly. 

To be able to successfully sell famous dishes in Vietnam and around the world, you need to have the secret to cooking delicious pho broth with a sweet, rich flavor that attracts users. Below are the secrets to cooking heirloom beef pho that will help you get delicious pho broth for both enjoyment and business. 

The broth is considered the soul of pho, an important factor that attracts customers when opening a business.

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What are the standards for cooking delicious pho broth?

Pho is an indispensable and highly characteristic part of Vietnamese life. Pho can be eaten in the evening, at noon, in the morning or anytime you feel hungry. Because it is a nutritious and popular dish, opening a pho restaurant is not only a safe but also very profitable business strategy. 

Vietnamese Pho is honored as a culinary ambassador containing many quintessence of thousands of generations of culture. Our pho has been named in the top 10 best dishes in the world voted by CNN. Many top chefs have also expressed their surprise and admiration at this sophisticated dish. 

The highlight of Vietnamese pho is that the broth must be sweet but still rich in flavor. To have a delicious pho dish, it must fully combine the following factors: 

• Eliminates special odors in beef bones and pork bones
• Pho broth must be clear and sweet
• The taste of the water must be naturally sweet and distinctive. The strong pho taste is due to the nutrients from the bones and accompanying flavors, not the strong salty taste of spices such as MSG and salt, sugar…

Ingredients to prepare to cook pho broth when doing business

Recipes for cooking beef pho or pork pho for business include a lot of ingredient preparation. The ingredients for cooking beef pho are complicated and require much more sophistication than the simple recipe for cooking beef pho at home.

As we shared above, the broth – beef pho broth must exude the fatty taste of the bones and the attractive aroma of the ingredients. This will ensure the complete smell and taste of the dish. Below is the quantity of ingredients to prepare for cooking 100 bowls of beef pho.

• 17kg tubular bone or 10kg tail bone (Especially the second tail bone is the tubular bone. However, the tail bone will cost much more than the tubular bone. With the pho restaurant business model, using tubular bone is to save costs. )
• In addition, you need to prepare the following ingredients: purple onion, ginger, 1 ounce cinnamon stick, 12 cardamom pods, onion, 12 star anise petals, 0.2 ounce star anise, coriander seeds, licorice, cloves, green mustard greens, alum or granulated salt.

The portion of beef or pork will be from 5kg or chicken can be used if the business also has chicken pho. Herbs, green onions, lemon basil, basil, onions. Spices include rock sugar, finely ground salt, monosodium glutamate, fish sauce and pepper.

All types of pho are not created from the same broth recipe

=> To find a place that offers Pho cooking training, click here.

How to choose the bones to create delicious broth

Beef shin bones or pork shin bones have the main nutritional value not in the bones but in the marrow inside. This marrow is fragrant, sweet and rich in nutrients. The longer you simmer beef and pork bones, the sweeter substances secreted from the bone marrow make the broth clearer and sweeter, without being greasy. 

This is also the secret that noodle shops, restaurants, etc. often use to cook broth. Because it is difficult to observe, many people do not choose the bones carefully, sometimes buying poor quality bones.

At that time, the quality of the beef pho broth was not as good as expected. Some things to note when choosing ingredients to prepare delicious beef pho stew bones are as follows:

Color of the tubular bone: The tubular bone is bright, red, not dark gray, and not foul. Do not choose bones that are pale, discolored, or have a strange odor.

Size: The size of the cow’s shin bone is about 4 knuckles (adult cows). You should not choose a bone that is too small because it is a small, immature cow or a thin cow, the nutrient content of the bone is not up to standard.

When buying frozen beef bones, you need to carefully check information about place of production, preservation method, date on packaging, label of supplier, expiration date, food guarantee certificate…

How to choose fresh beef and pork for stewing

The color of delicious beef is bright red, the fibers are small and smooth, and the smell of beef is fragrant. Beef fat must be yellow and hard, do not remove the soft fat. When you press your hand against the beef fibers, it doesn’t feel sticky. Do not choose a piece of beef that smells bad or has an unusual odor.

Beef steak: lean meat on the belly border near the breast, near the third part of the belly. Choosing the best beef steak has 3 layers of meat, 2 tendons connecting in the middle. Boil 1kg raw meat, when cooked it will be about 700g. So you need to slice thinly to reduce meat loss.

Cow’s neck: This is the meat near the neck or hump of the cow. Buckwheat has two separate layers of meat: lean meat and fatty meat. Although it has a lot of fat, beef jerky is not greasy. There are two types of beef bucket: fatty bucket and crispy bucket. Crispy lard is the most chosen, the fat is yellow, when boiled enough, it will be greasy, chewy and very delicious.

Boiled beef bucket will cost more and the bucket price will also be more expensive. Therefore, when you go to a beef pho restaurant, the bowl of pot pho is higher than the bowl of beef pho or rare pho.

Rare beef: Pho shops and restaurants often use beef rump and tenderloin as rare meat because the meat expands evenly and looks very attractive. Rare meat must be sliced very thin, across the grain. In a rectangular version, the bowl of pho looks tastier.

Rare rolls: Cut beef into slightly larger pieces, marinate with minced ginger, fish sauce, and MSG. Fry the garlic in a pan of hot oil, stir-fry over high heat, then add to a bowl of pho.

Braised corn (flower corn): This is muscle meat, has many tendons, thin, firm muscle fibers. The braised pork belly is very crispy and sweet. Inside the corn is the sweet and crunchy turtle core.

The time spent stewing bones and meat in pho broth will affect the flavor of the dish

The secret to having a delicious pot of pho broth for the restaurant business

Step 1: Prepare ingredients

Deodorize beef bones or pork bones

This is an important step that accounts for 30% of the quality of a bowl of beef pho, supporting a clear and juicy bowl of pho. Leave the beef bones whole, wash and soak in cold water + 1 ounce of alum or granular salt. After about 2 – 3 hours, take it out, wash it thoroughly, and drain. The beef shin bones are now a beautiful white color.

Put beef bones in a saucepan (pot), pour enough cold water to cover the bones and place on the stove to boil. Boil the water for 5 minutes, then put the pot down, take about 10 crushed green mustard plants + 1.5 ounces of crushed ginger. Cover and incubate for 15 minutes.

At this time, the essential oils secreted from mustard greens and ginger will eliminate the odor of beef bones. Be sure to use mustard greens because their ability to deodorize is better than ginger. This step also has the effect of waiting for all the blood in the bones to be secreted out.

After completing the above stage, wash the bone with cold water, use a knife to cut the blood streaks that appear on the tendons still attached to the bone. Chop the bones in half, be careful to use the edge of the knife to chop so the bones will not crumble, try to keep all the marrow in the bones because this is the factor that increases the sweetness and fat of the drink. Put all the bones in the stainless steel basket and then put them in the pot to stew the bones.

Processing ingredients to prepare flavorings to cook pho broth

Take 4.5 ounces of ginger, 1.5 ounces of purple onion, and lightly grill the onions, wash off the burned parts, and crush them. Star anise + Coriander seeds, roasted cloves.

Cinnamon, star anise flowers, and cardamom are cut in half. Put pho cooking spices in a clean cloth bag and tie the mouth tightly. Add the broth to the pot (pot) and simmer with the bones for about half an hour to enhance the broth’s aroma.

Prepare beef

Slice beef into thin, bite-sized pieces. Note that if the meat is sliced horizontally, cutting it vertically will make the meat tough and difficult to eat. If there are additional buckets and beef tendons, they should be boiled to shorten serving time.

After slicing the beef, put it in a separate bowl and display it at the pho counter. Wash herbs. Herbs to eat with: lettuce, bean sprouts, basil, cilantro, etc. Remove the roots and dead leaves, wash and drain. Wash the green onions and chop them into small pieces to sprinkle into the bowl of pho.

Step 2: Beef pho broth recipe

Braise beef bones and pork bones

Use a specialized electric bone-cooking pot (pot) for noodle soup shops. Put the bones in the pot (pot), pour about 100 liters of water. You should add more water in equal measure because the longer the simmering time, the more steam that will evaporate and cause significant consumption. Turn on the bone-cooking pot (pot) at the highest temperature so that the pot (pot) boils quickly. 

When the water boils, lower the temperature to incubation mode and simmer for about 4-6 hours until the bones are cooked and fall apart. All the nutrients are released, the broth is naturally sweet.

Be careful to regularly check the bone-cooking pot and remove the scum on the surface. If the bones have been cleaned, the pho broth will have a light fragrance, little foam and white foam. On the contrary, if the foam has dark scum, it means that the processing of the bones has not been done thoroughly.

Add flavorings to the pot of pho water

Prepare a clean pho pot (pot) with a capacity of about 80 liters, use a cloth (or cup) to place it over the mouth of the pot (pot). Extract the bone broth from the simmering pot, the water passing through the separating cloth will retain the residue particles, making the broth clear and attractive.

Put the processed cinnamon, star anise, cardamom, cloves, and licorice into a mesh bag. Next, put the flavoring bag into the broth, turn on medium heat and let the pot boil gently for another half hour. The boiling point is just to simmer, bringing out the smell of the beef pho broth.

Add seasoning to the pho broth

Next, use the second broth pot (pot) to prepare the broth for sale. If you divide the broth into several times a day, use a 40-50 liter electric broth pot. Add salt, monosodium glutamate, and fish sauce to taste.

Maintain a low temperature to keep the broth hot and the pot does not dry out quickly. When making pho, there is always hot water to use. So we have completed the process of cooking delicious, rich and flavorful beef pho broth.

When all the broth is sold out, then turn the water from pot 1 to pot 2 and season again. The operations keep rotating like that to ensure there is always beef pho broth for sale.

Pho broth needs to be cooked according to the recipe and have each person’s own creativity to create a special appeal.

Step 3: Decorate the bowl of pho

Prepare a small pot (pot) of boiling water of about 20-30 liters to blanch pho noodles, dip vegetables, dip meat, etc. Cover the pho noodles in a pot (pot) of boiling water and then put in a bowl. Put pork belly, beef balls, green onions on the surface, thinly sliced beef on top and pour pho broth to cover the bowl.

You can serve more poached eggs or blanched onions to increase the flavor of pho and diversify the menu. Once completed, pho must be enjoyed immediately to ensure the freshest taste. You can eat it with hot chili, pickled garlic…. to suit your taste.

So you have completed the final step in the delicious beef pho recipe for business. The resulting beef pho dish requires a clear, sweet broth with a light scent of cardamom, cinnamon, and star anise.

=> To find a place that offers Pho cooking training, click here.

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