phở
Tracking what I cook and where I eat — bowl by bowl.
batches
May 24, 2026
- ·baseline — pre-tracking cook
Migrated from blog post draft, no measurements taken
May 22, 2026
- ·fresh rice noodles from Hawaii Supermarket
Noodles game-changer
my rendition
May 10, 2026
- ·tried beef shank substitute (saving $)
Cheaper but less rich — going back to oxtail
April 26, 2026
- ·switched to oxtail-heavy
- ·charred onions over open flame
Best so far — broth has deeper umami
my rendition
April 12, 2026
- ·added 2 extra star anise
- ·parboiled bones longer
Broth clearer than last time
my rendition
ingredients
beef bones
Knuckle and leg bones — the collagen base of the broth. Parboil and rinse before using.
oxtail
High collagen, deep beefy flavor. Going oxtail-heavy makes the broth richer.
star anise
The signature pho spice. Toast briefly before adding. More anise = sweeter, more floral.
cinnamon stick
Vietnamese cinnamon (cassia) preferred — stronger and more savory than Ceylon.
cardamom pods
Black cardamom for smokiness, green for floral. Crack slightly before toasting.
charred onion
Halved and charred over open flame or broiler. Adds sweetness and smokiness.
charred ginger
Same charring method as onion. Brightens the broth and adds a gentle heat.
fish sauce
The main seasoning — use a good Vietnamese brand (Phu Quoc, Three Crabs). Salt substitute.
rock sugar
Balances fish sauce and adds body. Chinese yellow rock sugar is the standard.
rice noodles
Banh pho — flat, 3–5 mm wide. Fresh from a Vietnamese market is a game changer.
5 batches · avg $4.46/bowl