What is Pho ?

Vietnamese noodle soup (Phở) believed to be first originated around early 20th century in northern Vietnam. However, the specific place still remains unknown. It was first sold by street vendors, until the first phở restaurant opened in the 1920s in Hanoi.

Phở is served in a bowl with a special type of rice noodles (called “bánh phở”) in clear beef broth, with thin cuts of rare and/or well-cooked beef (steak, fatty flank, lean flank, brisket, tendon, tripe, meatball). The beef broth is generally made by simmering beef bones, oxtails, flank steak, charred onion, charred ginger and spices such as cinnamon stick, star anise, roasted ginger, roasted onion, black cardamom, coriander seed, fennel seed, and clove.

Phở can also be served with chicken broth and white/dark chicken. Chicken broth is made using the same spices as beef broth but using chicken bones and meat.

The broth takes several (6-10)hours to make .

Typical garnishes for phở, green and white onions, chili peppers, culantro, lime, bean sprouts, and Thai basil.

Phở typically served with lots of vegetables and various other accompaniments such as dipping sauces, hot and spicy pastes, and a squeeze of lime or lemon juice.