because I use a higher water-to-bone ratio, and I like to let my spices sit in the broth the whole time. I'll add a whole chicken into my beef pho broth, too, to round out the flavor and give it ...

We use good-quality beef stock and a variety of spices to recreate the flavors of this Vietnamese beef pho (noodle soup) ...

At Saigon Social in New York City, chef and owner Helen Nguyen makes her own pho broth using oxtail, brisket, beef shank, and dry-aged rib bones. “My style of pho is nontraditional traditional, ...

Luckily, pho broth can be made in advance ... In a large saucepan, cover the beef bones with 2 liters of water. Add 2 ...

Few dishes capture the soul of a country quite like pho does for Vietnam. Traditionally made with a bone broth, rice noodles, and slices of chicken or beef, pho has evolved over time to adapt to ...