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Session 187 — Traditional Beef Pho

← Block 39–40: Unit 4 Capstone — Southeast Asian Cuisines Overview

Skill: Long bone broth (or pressure cooker shortcut); pho spice toasting; assembly Read first: Beef Pho — Hot Thai Kitchen SE reference: Traditional Beef Pho — SE

What you're learning: Pho broth is charred ginger and onion + toasted cinnamon, star anise, cloves, and cardamom simmered with marrow bones for hours. Pailin's version requires time (start morning). The finished broth should be clear, deeply fragrant, and lightly beefy. Everything goes in the bowl at service — herbs, sprouts, sliced raw beef (cooked by broth), lime on the side.

Full Meal: - Traditional Beef Pho with full herb plate: Thai basil, cilantro, bean sprouts, lime, jalapeño, hoisin, sriracha

🎥 Compare Notes: Southern-Style Vietnamese Chicken Pho — He makes the chicken version; compare the broth-building logic and see how the aromatic charring technique carries across both.

← Block 39–40: Unit 4 Capstone — Southeast Asian Cuisines Overview