An Unrivaled Guide To Vietnamese Pho

An Unrivaled Guide To Vietnamese Pho

For us, that’s a very interesting question. Because, there are up to 164 varieties of Vietnamese noodle dishes, many of them are using the same noodle and similar looking broth. Obviously, not all of them are pho. Therefore, determining what’s pho and what’s not could be daunting for many travelers.

While this article blog post is not comprehensive to an academic knowledge about pho, we aim to answer these questions about pho as a foodie guide to help you set the record straight once and for all.

First thing first, what’s Pho?

Pho, “Phở” in Vietnamese, is a Vietnamese noodle dish consisting of rice noodles, broth, meat and fresh herbs such as scallion, cilantro, and onion. Pho is served in a thick ceramic bowl when the broth is still boiling hot, and is sided with some fresh basils, bean sprouts, and a lime wedge.

There are two kinds of Pho, either Pho bo (beef noodle soup) or Pho ga (chicken noodle soup). So, if you are trying a noodle soup without beef or chicken, your noodle soup could be any kind of Vietnamese noodle soup but Pho (except the vegetarian version of Pho). In details, they look like this:

  • Pho bo (beef noodle soup)

Pho bo, or beef noodle soup, is considered a Vietnamese national dish. It consists of sliced beef, beef stock, rice noodles, and topped with chopped ginger, scallion, yellow onion and cilantros. 

  • Pho ga (chicken noodle soup)

Pho ga, or chicken noodle soup, is the other version of Vietnamese pho. It consists of chopped or shredded free-range chicken, chicken broth, rice noodles, and topped with chopped scallion and thinly sliced lime leaves. 

Where did Pho come from?

Though pho is considered a Vietnam’s national dish, the beginning of pho remains murky. In Vietnam, there is nothing officially written about the early history of pho. What we mostly know about the history of pho are from oral traditions handed down by elders. However, there is a conclusion from researchers agreed by many local cuisine experts that the original place of pho is Nam Dinh, a farming province in southern Hanoi, and its history started from the late 1880s.

According to these researchers, before the French conquered Vietnam in 1858, Vietnamese people did not slaughter cows for food. In stead, we used cows to till rice paddy fields and to ease other burdens from farming.

When explaining about the word “pho”, researchers stated that it is a corruption of the French word – “feu” (fire). Hence, pho could be a Vietnamese adaption of the French soup “pot au feu” (the French beef stew), which the French brought to Vietnam when they came to colonialize the country.

The French brought “pot au feu” to Vietnam and encouraged the local people to slaughter cows for food. Poorer people in northern Vietnam learned to take the beef parts and bones that the French did not want for their table, created the legendary marrow-rich beef bone stock for the Vietnamese pho.

What Makes Pho Special?

The broth is what making pho special, and a good pho depends first and foremost on the quality of the broth. It’s the difference between a bad homemade pho and a good pho, a normal pho restaurant and really good one. So, if one knows how to make a good broth, then everything else is just a matter of getting the pho ingredients from the markets.

Pho is not pho without its broth, it’s the vital element that gives pho its life and soul. If you can enjoy the pho broth wholeheartedly, then the rest of the ingredients in the bowl will be enjoyable and you will want to slurp up to the last drops.

How Pho is Cook?

From the early days when Pho first came to life, beef bones are left to boil and simmer in water on low heat for at least three hours, the scum and foam formed by excess grease from the bone marrow are skimmed to discard.

The process that pho is cooked largely varies on the skill and dedication of the person cooking it. Most pho recipes have many common elements between them, from the ingredients that go into the broth to the length of time required in making it.

Our chefs in our Hanoi cooking class calls for the following ingredients: ginger, shallots, yellow onions, marrow-rich beef bones and beef knuckle bones, star anise, cinnamon, salt, fish sauce, yellow rock sugar, cloves, cardamon, scallion, cilantro and fresh rice noodles. If you want to try and make pho yourself, here’s a generic process to cook pho bo and cook pho ga at home.

Where Do We Eat Pho?

Though pho is the most popular breakfast in Hanoi, people rarely cook pho at home. Instead, they go a traditional pho restaurant to have a good pho. Perhaps, the amount of time it takes to cook the pho broth is what turning people off from trying to cook Pho at home.

As many pho lovers already know, it takes at least three hours to simmer a standard broth. A good broth usually requires the beef bones to be boiled gently for six to eight hours, high quality traditional pho restaurants are known to simmer the beef bones up to 12 hours or more!

Why do we need to boil the bones for so long? It’s because it takes time for the marrow in the bones to dissolve into the broth. A hard boil will distort the flavors of the pho broth.



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1 comment

I’m a pho-lover. I went to Hanoi 3 years ago, and really the northern pho is literally different from the pho we often see in the US. I was told by locals that the style in the US is the Southern style. For me, the northern pho is less sweet and more savory in comparison to the southern one. I love the broth, it’s really clean and beefy!!!


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