Chef Kevin Tien emphasizes that the quality of pho is determined by the broth, and to achieve restaurant-quality pho at home, one must focus on creating a well-layered, nuanced broth. Tien suggests roasting chicken bones and toasting spices to enhance flavors and recommends seasoning with MSG and coconut palm sugar for additional depth. Mistakes commonly made include underestimating the importance of the broth, which is crucial for a memorable pho experience.
I like to make a chicken pho base, and my secret is to make sure I roast the chicken bones and toast the spices before adding it to the stock to build an extra layer of flavor.
A good pho broth is all about nuanced and layered flavors. Aside from fish sauce, the essence of toasted spices, and roasted meat bones, I also make sure to season with MSG and use coconut palm sugar.
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