Vietnamese broth noodles

1. Origin

Some people say that pho originated from similar beef noodle soups in Guangdong province in China. There is also another theory suggesting that pho originated from a method of cooking beef stew from the French dish pot-au-feu. There is also an opinion that pho originally came from the Vietnamese dish xao trau, which uses rice noodles.

Pho, as we know it today, is believed to have originated and evolved in the early 20th century. Both Hanoi and Nam Dinh are commonly regarded as the birthplace of this iconic dish. In Nam Dinh, pho traces its roots to Van Cu village (Dong Son, Nam Truc), where the Co family spread their traditional pho-making skills. The dish gained popularity, particularly during the establishment of the Nam Dinh Textile Factory. Pho also appeared in Hanoi in the early 1900s and became famous. Some writers, poets, and historians agreed that pho first appeared at O Quan Chuong in Hanoi, where discarded beef bones were collected  during the French colonial period, and the locals began simmering them to create the dish that became known as pho.

2. Ingredients & Preparation

Broth

The broth in pho is the soul of the dish. It’s a flavorful, aromatic soup base typically made by simmering the meat and bones of beef or chicken, along with a mix of spices and aromatics. The process can take several hours (usually 6-12 hours for beef pho) to develop the deep, rich flavors that make pho so iconic.

A key characteristic of pho broth is its balance. It should be savory, slightly sweet, and aromatic, with a light and clear appearance despite the long cooking process. The broth is typically served hot and poured over the rice noodles just before serving, allowing them to absorb the flavors.

Noodles

Rice noodles, known as banh pho, are a crucial component in pho. They are thin, flat, and made from rice flour and water, giving them a delicate, chewy texture. The noodles are cooked separately from the broth to maintain their texture and then added to the bowl before pouring the hot broth over them.

Meat

In pho, the meat is just as important as the broth and noodles, and it plays a big role in shaping the overall flavor and experience of the dish.

Beef Pho

The types of beef used in pho can be served either cooked or raw, depending on how it’s prepared:

Chuck (Gau): Tender and flavorful, this cut is typically simmered in the broth until it’s soft, and it adds a nice, meaty texture.

Brisket (Nam): A flavorful, slightly fatty cut of beef, usually simmered in the broth for a rich, tender texture with a slight chew, offering a hearty addition to pho.

Flank (Bap): A lean cut of beef with a slightly tougher texture, often cooked in the broth but still maintaining a chewy bite.

Tendon (Gan): For a more gelatinous and chewy texture, tendon is slow-cooked in the broth. It adds a soft, melt-in-your-mouth element that pairs perfectly with the other meats.

Rare Beef (Bo tai): This is thinly sliced raw beef, added to the hot broth just before serving, and the heat cooks the beef quickly, making it tender and delicious.

Well-done Beef (Bo chin): fully cooked and still tender, often simmered in the broth until it reaches a soft, fully cooked texture.

Chicken Pho

Whole Chicken: Often, pho ga uses a whole chicken that’s simmered in the broth. The chicken is usually served in larger chunks or shredded into bite-sized pieces.

Chicken Thighs: These are juicier and more tender than breasts, so they are often used in pho ga for a richer flavor.

Chicken Breast: Although less common, this leaner cut is sometimes used in pho ga.

Garnishes and side dishes

Bean Sprouts (Gia): Fresh bean sprouts are added for a crunchy contrast to the soft rice noodles and tender meat

Scallions (Hanh la): typically sprinkled on top of the pho just before serving

Onion (Hanh tay): Thinly sliced raw onions are often added for a sharp, slightly sweet taste and a crunchy texture.

Herbs: Thai basil, cilantro, bean sprouts, scallions

Lime (chanh): A squeeze of lime adds a citrusy kick that cuts through the richness of the broth.

Chili (Ot): Fresh slices of chili add heat and spice to the broth of pho.

Pickled garlic (Toi ngam): Offers a tangy and slightly spicy kick, perfect for enhancing the dish.

Fried dough sticks (Quay): long, light, crispy fried dough sticks, providing a contrast between its crunchiness and the flavorful broth or dipped into the hot pho broth to soften.

3. Popular types of pho

Beef noodle soup (Pho bo) is the most popular version of pho. Beef pho uses beef (typically cuts like rare beef, brisket, shank, and tendon) as the main ingredient. It has a rich broth, fragrant with spices like cinnamon, star anise, ginger, and onion, usually simmered for a long time with beef bones. Pho bo has a deep, savory, and aromatic flavor, thanks to the combination of beef and beef bones.

Chicken noodle soup (Pho ga) appeared after beef pho, but it is still widely loved by many people.Pho ga usually features cooked and shredded chicken, though it can sometimes be served with whole pieces of chicken. Its broth is lighter, simmered from chicken bones and fragrant with mild spices like onion, ginger, and cardamom.

4. Different variations of pho

Stone Bowl Pho (pho bat da): It is served in a hot stone bowl, where the broth remains hot and the ingredients continue to cook as they are served in the bowl.

Stir-fried pho (pho xao): Pho noodles are stir-fried with meat (usually beef or chicken), vegetables, and a savory sauce. The noodles are crispy and golden, making this version a more solid, stir-fry style dish compared to the traditional soup.

Pho rolls (pho cuon): uses noodles wrapped in rice paper along with meat (often beef or chicken), herbs, and vegetables. It’s served with a dipping sauce, often hoisin or fish sauce-based.

Mixed pho (pho tron): a dry version of pho where the noodles are mixed with a savory sauce (soy, hoisin, fish sauce), served with meat and garnishes, without broth.

Beef Stew Pho (pho sot vang): features beef cooked in a rich, stew-like sauce with spices, served over noodles.

5. Regional Differences

Northern Pho

Pho Ha Noi

Pho Hanoi is the most traditional and refined version of pho, known for its clear, light, and naturally sweet broth. The broth is made by simmering beef bones with roasted onions, ginger, and a touch of cinnamon and star anise, creating a delicate yet flavorful taste. The noodles are thin and soft, complementing the lightness of the broth. The beef, usually rare or well-done brisket, is sliced thin and cooked directly in the hot broth. Pho Hanoi is served simply with scallions, cilantro, and a dash of pepper, without excessive condiments, preserving its authentic and elegant flavor.

Pho Nam Dinh

Pho Nam Dinh is a distinctive variation of northern pho, known for its rich and flavorful broth. The broth is simmered for hours with beef bones and spices like cinnamon, star anise, and cardamom, with the unique addition of fried garlic for extra aroma. The noodles are thicker and chewier, allowing them to absorb the deep flavors of the broth. It includes more beef options like beef balls (bo vien) and brisket, with a slightly stronger beef flavor. Pho Nam Dinh is commonly enjoyed with crispy fried dough sticks (quay), and a squeeze of lime and chili enhances its bold taste.

Southern Pho

Southern Pho, especially in Ho Chi Minh City, reflects the vibrant and diverse flavors of southern Vietnamese cuisine. This version of pho is known for its sweeter, richer, and more aromatic broth, achieved by adding rock sugar and a variety of spices. The broth is also slightly oilier due to the cooking method. The noodles are typically thicker and chewier, complementing the bold broth. Unlike the minimalist style of northern pho, Southern Pho is served with a wide variety of fresh herbs such as Thai basil, bean sprouts, cilantro, and lime. Hoisin sauce and Sriracha are commonly provided as dipping sauces for the meat, adding a layer of sweetness and spice.

Central Pho

Central Pho, is less common than its northern and southern versions, but has a unique and bold character, with Pho Hue being the most notable. The broth is often darker, spicier, and more intensely flavored, influenced by the strong culinary traditions of central Vietnam. Central Pho may include chili oil or satay sauce, giving it a reddish color and a hint of spiciness. The noodles are typically thinner and firmer, and the beef is often marinated before being added to the soup. It is usually served with fresh herbs, lime, and sometimes fermented shrimp paste for extra depth of flavor.

6. The Popularity of Pho

In Vietnam:

Pho is more than just a dish in Vietnam – it is a cultural symbol, deeply woven into the nation’s culinary heritage. Enjoyed by people of all ages, pho is a staple of daily life, commonly served for breakfast but relished at any time of the day or at a family gathering meal. Pho can be found everywhere, from humble street vendors to luxurious high-end restaurants.

In 2018, pho was officially included in the list of Vietnam’s intangible cultural heritage by the Ministry of Culture, Sports, and Tourism, further cementing its cultural significance. Pho-making villages like Van Cu and Giao Cu (Nam Dinh) have been preserved through many generations, spreading pho to various places.

The Pho Festival in Vietnam is an event that celebrates and promotes the iconic Vietnamese dish, pho. It typically takes place in major cities, such as Hanoi or Ho Chi Minh City, and brings together pho lovers, chefs, and local vendors to showcase the various styles and regional variations of pho.

 

 

Worldwide popularity:

In September 2007, pho was officially added to the Oxford English Dictionary, becoming a proper noun and marking its significance in global cuisine.

In 2011, CNN ranked pho among the 50 most delicious dishes in the world.

Vietnamese immigrants introduced the dish to countries like the United States, Canada, Australia, and France, where it has become a favorite among food lovers. Many cities worldwide, such as New York, Paris, Sydney, and Tokyo, have Vietnamese restaurants specializing in pho.

7. Where to Eat Pho in Vietnam

Hanoi

Pho Bat Dan (49 Bat Dan Street, Hoan Kiem District, Hanoi): Famous for its traditional northern-style pho with a clear broth, simple toppings, and tender beef slices.

Pho 10 Ly Quoc Su (10 Ly Quoc Su Street, Hoan Kiem District, Hanoi): A popular pho spot known a rich, aromatic broth. The beef brisket, with a good amount of lean meat, is thinly sliced and beautifully arranged in an elegant and appealing way.

Pho Thin Bo Ho (13 Lo Duc Street, Hoan Kiem District, Hanoi): The beef at the restaurant is stir-fried with onions, garlic, and fresh ginger before being added to the pho bowl. The broth is quite creamy with a layer of fat on top.

Ho Chi Minh City

Pho Hoa (260C Pasteur Street, District 3, Ho Chi Minh City): One of the most iconic pho spots in Saigon, offering a sweeter broth and a variety of beef cuts like rare beef, brisket, and tendon.

Pho Le (413-415 Nguyen Trai Street, District 5, Ho Chi Minh City): Known for its rich broth and generous portions, combining sweet and savory flavors.

Hue

Pho Huong Lua (26 Le Loi Street, Hue): Known for its spicier broth and unique regional flavors, offering a rich and hearty pho experience.

Pho Minh (17 Le Loi Street, Hue): A famous pho place in Hue with a thicker broth, often served with a mix of beef cuts, and rich in flavor.