How to make pho without fish sauce? I pondered the question for a while. Salty, sweet, tangy, and sour all needed to be replicated, along with umami, that earthy depth of flavor. I settled on a combination of lime juice and lemon juice (tangy and sour), the Japanese rice wine mirin (sweet and salty), sugar (sweet), salt (salty, of course), and then ginger, garlic, and Chinese five-spice powder for that depth of flavor. Delicious! The fresh herbs bring it all together. Serve with extra chiles or chile sauce on the side if you like it really hot (which I do).
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