Tag: Nuoc beo

According to Vietnamese culinary traditions, while a clear broth is often sought, a small bowl of fatty, bone-rendered broth called nước béo can be added to pho to elevate its flavor profile significantly. This technique transforms a simple noodle soup into an incredibly rich and unctuous experience.

According to traditional recipes, beef bones and marrow are simmered for hours to create the characteristic richness of the broth. So, what is fatty in pho is the rendered beef fat, gelatin from collagen, and specific cuts of meat that give the soup its signature mouthfeel and depth of flavor.