Pho
“Vietnamese national soup of rice noodles in a slow-simmered beef or chicken broth fragrant with star anise, cinnamon, and charred ginger.”
Where it comes from
Pho is a cherished Vietnamese soup that has become a symbol of the nation's culinary identity. Emerging in the early 20th century, this fragrant noodle soup is characterized by its aromatic broth, typically made from beef or chicken, and a medley of herbs and spices. The surprising versatility of pho allows it to be served at any time of day, from breakfast to late-night cravings.
A fragrant hug in a bowl, pho is the heart of Vietnamese cuisine, where the broth is a labor of love. Each bite tells a story.
On the Palate
How it's made
5 steps · Show ↓40 min active · 180 min waiting
How it's made
5 steps · Show ↓- 110 min
Char the ginger and onion over an open flame or under a broiler until blackened and fragrant. This deepens the broth's flavor.
Watch outEnsure even charring without burning; the aroma should be smoky, not acrid.
- 215 min
In a large pot, bring water to a boil and add beef bones. Skim off any foam that rises to the surface to keep the broth clear.
- 30 min
Add charred ginger, onion, star anise, and cinnamon to the pot. Simmer gently for 3 hours to extract deep flavors.
- 45 min
Cook rice noodles according to package instructions until al dente. Rinse under cold water to stop cooking and set aside.
Watch outStir noodles gently to prevent sticking; overcooked noodles will become mushy.
- 510 min
Slice beef thinly against the grain. Arrange noodles, beef, and herbs in bowls. Ladle hot broth over, and serve with lime wedges and fish sauce.
