broth spices
fish sauce – This gives the broth a salty umami flavor. Fish sauce is a fermented fish product that is a common ingredient in Vietnamese cuisine.
Salt — Too much fish sauce can make the broth spicy. Sea salt is here to save the day.
Sugar — Some sweetness is needed to round off the taste. I use regular granulated white cane sugar here.
MSG (optional) — You can stop with fish sauce, salt and sugar. The broth tastes great with these spices. However, if you want to take the dish to a higher level and make it resemble your favorite restaurant version, add some MSG to the mix.
MSG or monosodium glutamate is a flavor enhancer commonly used in Vietnamese cuisine. It adds an extra umami flavor to the broth, meaning a hearty, meaty flavor.
Optional side dishes and vegetables
Green Onions — Spring onions are thinly sliced and added to the pho just before serving for a nice finish.
Lemons — A squeeze of fresh lime is a must. It provides the acidity that complements the spicy but fatty beef broth and brings all the flavors together.
Thai basil — Thai basil is a type of basil native to Southeast Asia. It has a strong and slightly sweet flavor that goes well with Phở. It also gives the finished bowl an amazingly fresh aroma. If you can’t find this Thai basil, replace it with another variety.
Red chili peppers — A lovely red side dish that provides a nice kick of spiciness for those who like their noodle soup spicy.
Hoisin Sauce and Sriracha Chili Sauce – Optional condiments to add to the bowl or use as a dipping sauce. Sriracha chili sauce is a less spicy alternative to actual chillies.
How to do it
Step 1: Toast the flavors
Heat a medium-sized, heavy-bottomed saucepan over medium-low heat. No oil is needed. Add onion halves and sliced ginger. Toast until browned on both sides, about 4 minutes total.