Part 11/13:
Finally, the discussion culminates with instructions on making Pho, Vietnam's renowned beef noodle soup. The process begins with preparing a complex broth, simmered for hours with marrow bones, oxtail, beef brisket, and an array of spices including star anise, cinnamon, cloves, fennel seeds, and coriander, all toasted to unlock their fragrant oils.
The bones are clarified through boiling and skimming, ensuring a clear, flavorful stock. The aromatic broth is seasoned with fish sauce and a touch of rock sugar, balancing saltiness and sweetness. The beef is sliced thinly after the brisket cools, and rice noodles are cooked separately in a dedicated basket to retain their texture.