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Learning the History of Pho
- sigwinch 1y agoTraditionally, you spend a lot of effort on clear broth. You can, toward the end, add egg white only to remove it once it accumulates protein from the broth.
- notmyjob 1y ago“name phở could have come from pot-au-feu” Didn’t know that. The French also make consommé which is a very luxurious, very clear beef broth. I prefer Bun Bo Hu, but it’s not as easy to find good examples, even in my area.