When the weather turns cool, my thoughts turn to soups, stews, and broths. Clearly, a piping hot bowl of Vietnamese Pho Soup is the best way to take the chill off your bones. Can CVap make a good stock or broth? Of course, the answer is a resounding yes! Over the years I’ve made great beef, pork, and poultry stocks. I’ve made Tonkotsu ramen broth out of mountain ham bones. One of my favorite broth-based dishes to make (and eat) is Pho. Pho is a traditional Vietnamese noodle dish with fragrant and aromatic broth. No matter which broth is your favorite, the basic method detailed in this recipe creates a beautiful result. No worries about scorching with CVap – just enjoy this wonderful broth!
