Tips On How To Preserve Pho Water Over The Day To Keep It Delicious And Nutritional

Pho broth, also known as pho broth, is a whole process with many different ingredients and steps to have a unique flavor. Because you don’t have to cook each portion, when the pho water is not used up, it will cause excess and unnecessary costs.

For pots of pho that are cooked at home and served in the family, we can estimate. However, if the number of users increases, it is likely that excess pho broth will occur.  So what is the solution to this problem of preserving pho broth? Let’s find out right away.

Leftover broth when running a pho restaurant is a common problem faced by restaurant owners today

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

Questions often arise when there is too much pho broth

Normally, what do you do if the amount of pho water is too much? This is a question that many people still leave open if they fall into this situation. There will be solutions to store or the best way is to reheat and enjoy later…

These concerns are completely reasonable because of the cost and the level of food safety for future users. Therefore, the following recommendations from Skipli will partly help you and restaurant owners get the best solution.

Divide the pho broth into small portions before finishing cooking

Assuming you have your first pot of pho right after cooking, we recommend dividing the remaining broth into 2 or more parts: Keep one part in the refrigerator/cooler, the remaining water in the freezer. If your restaurant will sell immediately after cooking, you can choose one of two cooling methods: freezer or refrigeration.

The number of servings is determined by the size of the container as well as your cooling and freezer space in the pho restaurant. Portions are best divided for cooling (short-term storage) and freezer (long-term storage) within 3 to 4 hours after the end of cooking.

Note: This is acceptable for homemade meals. Really, anything is possible with homemade meals. On the other hand, for restaurants or public services, North American health departments require refrigeration/freezing within 2-3 hours. Furthermore, when putting containers into storage (whether in the refrigerator or freezer), the restaurant needs to label them properly and then follow the FIFO process (first in, first out).

You should use the cooled portion within 6-7 days. Frozen portions can be stored for up to several months or longer if you wish. Note: For restaurants, I recommend applying more stringent procedures to ensure quality and meet regulations to ensure food hygiene and maintain deliciousness for future diners.

There are solutions for storing or the best way is to reheat and enjoy later…

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

Use the pho broth that has been preserved correctly

To prepare cooled broth for a new meal or a day of serving to diners, simply heat in a pan or pot, bring to a boil, adjust to taste (adding water and/or spices, fish sauce, etc.). ), then can be used as usual. 

After storing, you need to boil again before using and ensure food safety and hygiene according to local regulations.

To prepare frozen broth for a new meal, if you have time, defrost it first in the fridge/freezer or on the counter. If you’re in a hurry to serve your pho, the most common methods are: One is to submerge in cold water. Second, defrost in the microwave or. Third, boil it under warm/hot water. 

The first two ways are both safe; The third is less secure. All of these are acceptable when you prepare pho at home. But for restaurants, you need to follow more stringent rules or local health regulations.

In any case, you should not re-boil or maintain the pho water temperature just to continue to have to store it in the refrigerator or freezer. Besides, continuously boiling/heating pho broth does not meet food safety requirements, and also changes the taste of the broth and reduces the quality quickly.

As noted above, for home-cooked pho meals, virtually anything is acceptable. You’ll be able to reuse a large amount of pho liquid and enjoy the best pho you can eat at home any time you want, knowing you’ve followed safe storage and reheating rules. .

Especially when running a pho restaurant, having excess pho water and preserving it properly is another matter. There are important reasons why strict regulations are put in place and why pho restaurant operators must follow good standards in their operations.

Many pho restaurant owners, because they are wasting their money on throwing away beef pho broth, find non-standard ways to preserve it. In reality, this is a very small amount of money for a restaurant, but if you ignore this issue, you will likely have many unpredictable consequences that will affect your business and brand.  

Above is information about preserving pho broth, when there is too much broth left, as well as how to reuse it to keep it safe for users. If you are still wondering how to estimate and prepare the broth correctly, contact Skipli today. We will have the best solutions depending on each customer’s business style.

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

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