I run restaurants, and I’ve spent a lot of time trying to make pho broth more consistent from batch to batch.
One thing that always bothered me is that most pho recipes are written for one fixed batch size.
But in an actual kitchen, the numbers keep changing.
Maybe today I have 12 kg of bones. Next time 18 kg. Maybe I want 25 liters of finished broth instead of 40. The amount of water, spices, seasoning and meat all need to move together.
So I started turning my own pho process into a calculation system.
You enter the amount of bones/meat or the amount of broth you want to produce, and it recalculates the batch — water ratio, expected yield, spices, seasoning, meat quantities, etc.
Then I went a little further and added things like cost per batch, estimated bowls, cost per bowl and margin because those matter when you’re actually selling pho.
I eventually turned the whole thing into a small web tool called Pho Master.
I’m not claiming this is the “correct” way to make pho. There are obviously many styles, regional differences and personal preferences.
What I’m interested in is whether the underlying idea makes sense:
Can you standardize the numbers without standardizing the soul out of the food?
For people here who make pho regularly, especially larger batches, what variables would you want a calculator like this to account for?
If anyone wants to play with what I built, it’s here:
https://qinpai-en.searwith.me/pho-master-en/

Visited San Diego this past week, and had the best bowl of pho ever! I usually like to put hoisin and all the fixings in my pho but the broth was so flavorful that I wouldn’t dare put anything in it. This place has like 2 things on the menu, the pho and some spring rolls, so you know they don’t mess around. On top of all that, the staff was so friendly and cool. Sad I don’t have a place like this where I’m from.

Edit: The place is called Phonomenal

Got phở at Phởholic earlier! Part of me regrets it because it’s so hot outside but oh well. Still enjoyed it!

Located in South Coast Plaza.

I bought some beef neck bones and marrow bones, roasted them and brought them to a very low simmer for 24 hours. Only a thin layer of beef tallow was extracted and it was yellow instead of white. Is it ok to use tallow like this?

it started with a craving as I left home, and it lowkey became my specialty as I keep cooking it for my loved ones.

it has even motivated me to create my own food ig account: @pho.habibti I wish pho could be the real start of something 😂

I use very, very little salt in my pho. There's almost zero umami. There's no fish sauce, no chicken bouillon, no additives.

It's not the most tasty but healthy for sure. The broth is super rich. My lips end up sticky from the gelatin and when I put the bulk broth in the fridge, it becomes jello.

I tried pho from Saiga Eatery recently, and it made me notice that restaurant pho is not just about the broth. Sometimes small things like fresh herbs, enough lime, good noodles, sliced meat, or how the toppings are served make the whole bowl feel more complete.

What small detail makes a restaurant pho bowl better for you?

Got this bowl from BEP Eatery in Downtown Minneapolis (I know, not going to be the best Pho but I’m craving it on a work trip).

Typically when I order Pho (always rare steak + brisket) the broth is piping hot and has no problem cooking the steak through.

I’m so frickin hungry right now but don’t want to get sick from some raw beef.

What’s the verdict?

Okay, I have to start this off by saying I am not a picky eater by any means. I’ve eaten pho every time I’ve been sick so I’m not new to pho either.

Why. Have I never until today. Had soft beef tendon.

I will be honest, when I saw it in my bowl I was a bit taken aback. The texture was totally unfamiliar and I was terrified—I repeat TERRIFIED—that it was going to be similar to cartilage. So I ate everything (broth included) until it was the only thing in the bowl.

I have a rule where I have to try everything at least once so I took a deep breath, closed my eyes, and took a tentative chew.

I hate everyone on this planet who hasn’t recommended soft tendon to me before this moment.

1. It is not cartilage. It melts. In your MOUTH.

2. I let out a sob.

This has been the most fulfilling bowl of my life and I am forever changed. If you haven’t had soft beef tendon I am urging you to change that immediately. If I could eat only soft tendon for the rest of my life, I would gladly do so.

Landed in Hanoi after a crazy long flight, and we t straight for Pho. Was delicious, the warm spices come through more then my local spot in canada, less fat, very clean, good to the last drop.

For me, it’s the beef balls. They just don’t seem like they add any flavors to the pho. Though the tripe is absolutely amazing and I would even order extra.

Flavor and clarity were great but I didn’t achieve the dark color I was going for.

I’ve been trying to understand what separates an average restaurant bowl from one people actually remember. Sometimes it’s the broth, sometimes the herbs, sometimes the noodles or the meat quality.

I tried Saiga Eatery recently and it made me think more about broth style, but I’m curious what people here notice first when eating pho at a restaurant.