Okay so today I went full mad scientist mode trying to make decent pho broth at home. Seriously, why is it so hard to nail that rich, deep flavor without simmering for days? Anyway, I got super annoyed after my last watery attempt and figured there must be better tools out there besides my regular stock pot. Started digging for gadgets that promise to speed things up without sacrificing taste.
My Pho Rescue Mission Begins…
First, I dusted off my regular ol’ slow cooker. Threw in the oxtail, spices, the whole shebang, set it for 10 hours. Woke up smelling amazing! But man, the broth was kinda weak. It simmered too gently, just didn’t pull enough flavor outta the bones. Disappointing start.
Next up, the shiny Instant Pot everyone raves about. Gave it a shot using the pressure cooker mode. Dumped everything in, sealed it tight. Boom, 45 minutes later… broth looked super dark, almost murky? Tasted it – strong for sure, but missing something. Almost muddy tasting? Like it rushed everything together too much. Too much pressure, not enough time for the flavors to chill and mingle properly.
At this point, I’m thinking maybe a dedicated pho broth machine exists? Found some online, but those prices? Forget it. Too rich for my blood for one specific soup.
What Actually Kinda Worked (Finally!)
Alright, getting desperate. Saw folks suggesting maybe my regular pot is fine; I just needed help extracting flavor faster. Found these gadget things called soup socks or seasoning balls? Basically little mesh bags.
Here’s what I did:
- Roasted the bones & onions first in the oven for about 30 mins. Way deeper color.
- Plonked those roasted bones into my big stock pot with cold water.
- Put all the spices (star anise, cloves, cinnamon stick etc.) into a mesh bag before dropping it in.
- Brought it up to a vigorous boil for the first 10 minutes, skimming off all the nasty foam that rose.
- Then dropped it to a barely bubbling simmer for about 4 hours, lid slightly off.
The Verdict After All That Chaos
Taste test time! Broth was way cleaner looking than the Instant Pot mess. Flavor? Finally getting somewhere! Rich, clear, and that spice flavor was present but balanced – thanks to the stupidly simple bag keeping everything contained. No weird grit at the bottom either. Honestly, the mesh bag and that initial hard boil + careful simmer combo made more difference than any fancy gadget I tried. My trusty stock pot won this round. Maybe low and slow with a little prep help is still the home cook move.
