I Soaked Steak in PHỞ for ½ YEAR… We Tried It!

The Science of Broth-Infused Dry Aging

Dry agingAgingHolding an ingredient under controlled conditions to develop flavour, tenderness or other desirable characteristics. is traditionally a reductive process, relying on moisture loss to concentrate the natural sugars and proteins within the muscle tissue. In this experimental kitchen trial inspired by a challenge from internet personality Uncle Roger, Guga Foods tests whether introducing complex, highly seasoned broths—specifically Vietnamese pho and French onion soup—prior to or during the dry-aging cycle can fundamentally alter the flavour profile of beef.

Introducing moisture into a dry-agingAgingHolding an ingredient under controlled conditions to develop flavour, tenderness or other desirable characteristics. cabinet is normally an invitation to spoilage. However, by using highly concentrated, salt-rich, and aromatically dense broths, the beef absorbs key volatile compounds before the drying phase takes over. This technique aims to marry the deep, spiced aromatic profile of pho (star anise, cinnamon, ginger) and the rich, sweet allium notes of caramelised French onion soup directly into the fat and muscle fibres of the steak.

Executing the Infusion and Aging Process

To replicate this at a professional level, clean handling is paramount. The beef subprimals are thoroughly coated or soaked in the respective cooled broths, allowing the liquids to penetrate the outer layers of the meat. From there, the beef undergoes an extended dry-agingAgingHolding an ingredient under controlled conditions to develop flavour, tenderness or other desirable characteristics. process in a controlled environment where temperature and humidity must be meticulously monitored to prevent unwanted mould growth, given the extra surface sugars introduced by the French onion soup and the spices in the pho.

Once the agingAgingHolding an ingredient under controlled conditions to develop flavour, tenderness or other desirable characteristics. cycle is complete, the outer pellicle—which carries a highly concentrated, almost hardened layer of the infused brothBrothA seasoned liquid produced by simmering meat, vegetables, bones or other ingredients.—is trimmed away. Chefs should note that while the pellicle is discarded, the interior meat retains the aromatic essence. The steaks are then finished over high direct heat on the grillGrillTo cook using direct radiant heat., a method that coaxes out the fat-soluble compounds of the spices and caramelises any residual sugars left behind from the onions.

Flavour Profiles: Pho vs. French Onion

The results of the head-to-head comparison reveal distinct kitchen applications for both styles. The pho-infused beef delivers an unexpected herbaceous complexity, where the warmth of star anise and clove cuts through the heavy fat of the beef. Conversely, the French onion soup treatment yields a sweeter, deeply savoury profile reminiscent of a classic pan sauce, though the sugars require careful heat management on the grillGrillTo cook using direct radiant heat. to avoid bitter charring. For modern menus, this technique offers a novel way to signature-flavour premium cuts without relying on post-cook marinades.