The Role of MSG in Pho
Monosodium glutamate (MSG) is a common flavor enhancer used in many cuisines around the world, not just Asian food. In pho, MSG is specifically used to intensify and boost the savory, or umami, flavor of the broth. Authentic pho broth is traditionally made by simmering beef or chicken bones for many hours to extract natural glutamates and create a rich, deep flavor. However, to save time and ensure consistent taste, some restaurants and cooks may supplement or replace this lengthy process with a small amount of MSG.
During times of food shortages, especially during the subsidy period following the Vietnam War, meat was scarce, and state-owned pho eateries often added MSG to a simple boiled water base to simulate a richer flavor. This history has ingrained the flavor profile associated with MSG in pho for a certain generation of Vietnamese people. Some even believe that pho is not 'legit' without it. Today, while the stigma around MSG has largely been debunked, its use in pho remains a point of discussion for those with sensitivities or who prefer a more traditional, long-simmered approach.
MSG Use: Home vs. Restaurant
There is a notable difference in how MSG is approached by different types of cooks. For restaurants, especially those with high volume, MSG can be a tool for efficiency and consistency. The need to produce a large, flavorful batch of broth quickly can lead to the judicious (or sometimes excessive) use of MSG as a flavor booster. Conversely, home cooks often have the luxury of time, allowing for a longer, more traditional broth preparation that relies on simmering bones, charred aromatics, and spices to develop a natural, complex umami flavor.
Can You Avoid Added MSG in Pho?
For diners concerned about added MSG, avoiding it at restaurants requires being proactive. While the flavor is hard to distinguish without knowing for sure, a suspiciously delicious flavor in a quick-to-prepare broth can sometimes be a sign. However, it's worth remembering that many natural ingredients also contain high levels of glutamates, such as fish sauce, tomatoes, and mushrooms.
To ensure an MSG-free experience when dining out, consider these tips:
- Ask Directly: Politely ask the server if MSG is added to the broth. Many restaurants are accustomed to this question and will accommodate requests, though this is not guaranteed.
- Choose Specific Restaurants: Seek out restaurants that specifically advertise their broth as being made from scratch without MSG. Small, family-owned places may be more transparent and have more control over their ingredients.
- Rely on Natural Flavor Boosters: If you are cooking at home, focus on building flavor with traditional ingredients. This is the most reliable way to control your MSG intake.
Broth with Added MSG vs. Long-Simmered Broth
| Feature | Broth with Added MSG | Traditional Long-Simmered Broth |
|---|---|---|
| Flavor Profile | Often a quick, intense umami burst; can sometimes be one-dimensional if used excessively. | Deeper, more complex, and nuanced umami flavor, developed over many hours. |
| Preparation Time | Shorter; MSG can quickly enhance flavor, reducing the need for extensive simmering. | Much longer; requires hours of simmering bones and aromatics to extract full flavor. |
| Cost | Potentially lower; can compensate for cheaper cuts of meat or fewer bones. | Higher; relies on a higher quantity and quality of bones and spices. |
| Consistency | Highly consistent batch to batch due to measured additive. | Can have slight variations based on ingredients and simmering time. |
| Sodium Content | Lower; MSG contains less sodium than table salt and can be used to reduce overall sodium while maintaining flavor. | Varies based on the amount of salt and fish sauce used for seasoning. |
Building Natural Umami in Pho
For those who wish to avoid added MSG, there are many ways to achieve a deeply savory pho broth naturally. This process requires time and high-quality ingredients, but the result is a rich and complex flavor that can rival any restaurant's offering.
Here are some key ingredients and techniques for a naturally flavorful broth:
- Long Simmering: This is the most crucial step. Simmering beef or chicken bones for several hours (4-6+) allows natural glutamates to be released, creating the savory base.
- Charred Aromatics: Charring onions and ginger over an open flame or under a broiler adds a subtle smokiness and deepens their flavor before they are added to the pot.
- Toasted Spices: Lightly toasting spices like star anise, cinnamon, cloves, and fennel seeds in a dry pan releases their essential oils and intensifies their aroma.
- Fish Sauce: A high-quality fish sauce is essential. It adds a salty, savory dimension that complements the other flavors. Look for brands that list only fish and salt as ingredients.
- Dried Mushrooms: Dried shiitake mushrooms are packed with natural umami. Soaking them and using the water, along with the mushrooms themselves, adds significant depth.
- Rock Sugar: A small piece of rock sugar is traditionally used to balance the savory flavors and add a subtle sweetness, rounding out the profile of the broth.
Conclusion
So, do they add MSG in pho? The answer is often yes, especially in many commercial restaurant settings, but its use is not universal or essential for a delicious bowl of pho. While added MSG provides a quick and reliable flavor boost, traditional methods of long simmering and using natural ingredients can produce a superior, more complex broth. For diners concerned about MSG, communicating with the restaurant is key, while home cooks have full control over their ingredients. Ultimately, understanding the role of MSG and the flavor-building techniques in pho allows diners to make informed choices about what they eat and how they enjoy this beloved dish. Learn more about the safety and history of MSG from this Harvard Health article.
