Pho's rich flavor is traditionally derived from simmering beef bones, but for quick preparation, enhance store-bought broth with chef Kevin Tien's expert tips. He recommends using quality spices, fish sauce, and adding charred onion and ginger for enhanced depth. Though store-bought options may lack authentic flavor, these improvements ensure a deliciously satisfying dish in a pinch. Spices similar to those found in five spice powder contribute to pho's signature warm taste, while charred aromatics promote a smoky, restaurant-quality broth even when prepared swiftly.
Using good spices, fish sauce (Three Crabs or Red Boat is the way to go), and charred onion and charred ginger make a huge difference in store-bought broth.
The smoky caramelization that the aromatics undergo adds depth to the broth, resulting in pho that tastes restaurant-quality.
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