Pho broth, however, isn't so simple ... A gentle, low and slow simmer maximizes the extraction of flavorful fat, gelatin, and marrow from the meat — as well as the fragrant infusion of the ...

yet it’s a marvelous sight to pull from the fridge and find the tub now a congealed cylinder of gelatin stock. The secret to well-made pho is time, ideally simmering overnight to achieve the ...