Vietnamese Pho: Iconic Dish, Recipe, and Where to Taste It!

One of the most popular dishes in Vietnam is 'phở', also known internationally as 'Vietnamese pho'. But why is this noodle soup so popular? What makes it more than just food but a symbol of Vietnam? In this article, we will explore the significance of 'phở' and trace its transformation into Vietnam’s national dish.

We follow the chef’s advice to explore not only traditional ways of preparing Pho ashore or on a trip “to Vietnam”, but also possible places which can be interesting even when returning home.

Written by Oliver PHUNG (Local expert)Updated on 05-11-2024

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Table of contents

1. What is Pho?
2. The traditional recipe of Vietnamese Pho
3. How to Taste Vietnamese Pho Like a Local?
4. Where to Find the Best Pho in Vietnam and the United States?

1. What is Pho?

Vietnamese Pho, pronounced almost like "fuh," is probably the most popular and world-famous dish of Vietnamese gastronomy, which includes no fewer than 500 different dishes! Pho soup is made with rice noodles, pieces of beef, and aromatic herbs, including coriander and basil, as well as various spices, all cooked in a beef broth. These ingredients are also linked to the French dish known as ‘pot-au-feu’ (slow-cooked beef and vegetables).

*Pho is not just a dish; it is also a long-standing cultural symbol of the Vietnamese people*

Its origins are still shrouded in some level of uncertainty; nonetheless, it has been suggested that this meal was an outcome of circumstances associated with colonialism in Vietnam. Nam Dinh Province, located about a hundred kilometers from Hanoi, which was then an important textile industrial center, is believed to be where the recipe originated. Vietnamese textile workers and French soldiers and colonists used to meet daily, leading to the birth of Pho out of this multicultural mix.

Pho has become a symbol of Vietnamese tradition as well as change. This dish represents tradition owing to how determined the Vietnamese are to keep it alive, while it also represents change because of its unique adaptability to the challenges faced over time.

Originally, there was no beef in the recipe because beef was almost exclusively used as a draft animal in Vietnam. Meat is said to have arrived with the French when they created Indochina in 1887. The use of beef was therefore primarily intended to satisfy the taste and preferences of the occupants before finally becoming part of the local customs.

After being defeated at Dien Bien Phu, the land of the dragon was split in two by the French in 1954. The communists prohibited this dish in the north, arguing that it wasted rice during a period of enforced rationing. However, its popularity among the people made them unwilling to give it up; therefore, some street vendors prepared Vietnamese Pho without the authorities' knowledge and sold it illegally during that time.

*A phở street vendor in early 20th-century Hanoi*

In 1964, when the United States intervened in the conflict between the communist north and the democratic south, the recipe was affected again due to a shortage of meat for making soup. This meatless “false Pho” was referred to as “khong nguoi lai,” which meant “Pho without a pilot”. When American forces sent drones to take pictures above the northern side of Vietnam, they considered this dreamless Pho as meaningless as these unmanned flights. By the end of the war in 1975, Pho underwent yet another change.

Worth Knowing:

Pho has become a proper noun in numerous renowned dictionaries worldwide and is present in over 50 countries. On August 9, 2024, Hanoi Pho was recognized as a National Intangible Cultural Heritage.

2. The traditional recipe of Vietnamese Pho

In case you are thinking about how to prepare this Vietnamese soup, we offer you the traditional pho recipe below that will transport you back to Vietnam for just one night. There are many types of pho available, including phở bò (beef pho), phở gà (chicken pho), phở bò sốt vang (beef bourguignon soup), and so on.

Today, however, we want to share with you the original pho recipe, which is called "phở bò," made from beef. Let’s head to our cooking place!

*Phở bò (beef pho), a preferred type of Vietnamese Pho*

2.1 Ingredients for cooking beef Pho

In this momatchin’ recipe, you’ll need:

Kitchen Stuff:

1 big ol bowl for mixing
2 pots
A cutting board
1 big slicer (knife)
A tiny paring knife
1 scoop
1 chopstick pair
1 soup spoon
A teaspoon
A pan that fries
A strainer

Broth:

300 grams lean beef flank
500 grams from pig racks
3 liters of water
3 fish sauce spoons
half teaspoon of salt

Spices:

3 star anise
1 tsaoko (cardamom)
1 cinnamon stick
10g ginger
3 red onions

Herbs:

4 sprigs of basil
3 sprigs of chives
5 sprigs of coriander
1/2 onion

Soup:

250g of tender beef, sliced thinly
500g of rice vermicelli
1 lime
Fresh chili

2.2 Step-by-Step Recipe for Vietnamese beef Pho

Prepare the broth:

Put in a large pot, combine: 300g prime rib, 500g prime rib, 3 liters water, 3 tablespoons nuoc mam (fish sauce), and 1 teaspoon salt. Heat over high heat. Keeping a close watch on the surface for foam is very important; it must be removed before boiling so as not to scramble the broth. This way, it will be clear.
While the broth is simmering, tackle spice preparation. Cut ginger into slices; peel 3 red onions. Next, grill ginger and yellow onions.
Then roast star anise, tsaoko and cinnamon stick for 2 minutes in a pan before putting them in a small cloth bag.
When boiling begins in your pot add grilled ginger and onions along with spices from your small bag.
Let this simmer away for an hour or three!

*It takes several hours to make a good broth*

The Garnish for a Bowl of Vietnamese Pho:

Rinse and make a fine chopping of the herbs: basil, chives, coriander, onion.
Slice the beef flank after 3 hours into thin pieces.
Place another pot on fire to boil water. Take some rice vermicelli in a colander and let it enter water for a period not exceeding 15 seconds then transfer it into a plate for serving later.
Add on top slices of raw cooked meat with herbs and onion.
Finally cover with really hot broth.

*Vegetables and aromatic herbs are a must*

3. How to Taste Vietnamese Pho Like a Local?

Beef pho is a staple of Vietnamese cuisine that is typically presented with side dishes such as lime or kumquat wedges, fresh chili, and hot sauce. When your bowl of pho is hot and steaming in front of you, add in some lime juice and just a little bit chili sauce for those who love spicy food. Remember to use chopsticks later to stir everything up really well.

Chopsticks and a spoon are best for eating pho since the broth requires a spoon (or for people like me who have trouble using chopsticks). To eat like the Vietnamese, you should enjoy this dish while it’s still boiling, preferably five minutes after it has been served so that the noodles do not absorb too much water.

It should also be noted that one cannot expect to find the same pho taste across both regions (North and South). As any northerner will tell you, the broth is king; here, broth reigns supreme, while in the South, the toppings take center stage: fragrant herbs including mint and basil, onions marinated in vinegar, mung bean sprouts, among others, lend their distinct flavors to pho.

*Don't forget to squeeze a slice of lemon and add a teaspoon of chilli when enjoying pho*

4. Where to Find the Best Pho in Vietnam and the United States?

If you are really looking for the best deals and addresses, then you have come to the right place! For travelers who are currently roaming around Vietnam, there is no better place to enjoy pho than in the street! This dish is an integral part of Vietnamese street food, and it can be enjoyed at its best in a bowl of lush green phở at steamy street-side shops or while sitting on small colorful plastic stools amidst locals, watching out for incoming scooters. The average price of pho usually ranges between VND 30,000 and 50,000 ($1.50 - $1.99). You'll also need to know: Vietnamese monney.

Below is a map of pho restaurant locations in each area we mentioned above for your convenience!

Some places where one can find the best pho in Hanoi include:

Phở Thìn: 13 Lo Duc Street, Hai Ba Trung District
Phở Sướng Cô Mười: 36B Mai Hac De Street, Hai Ba Trung District
Phở Lý Quốc Sư: 10 Ly Quoc Su Street, Hoan Kiem District
Phở Bát Đàn: 49 Bat Dan Street, Hoan Kiem District
Phở Gánh: 56A Nguyen Sieu Street, Hoan Kiem District

Note: These are long-standing restaurants where you can find the authentic flavor of Hanoi pho.

It's easy to find a good place to enjoy phở in Viet Nam's big cities

For anyone visiting Southern Vietnam on holiday and wanting to try a different taste compared to Hanoi’s pho, then here are some old-fashioned places to go for Pho in Ho Chi Minh City:

Phở Hạnh: 93 Huynh Man Dat, Ward 7, District 5
Phở Vị: 181 Nguyen Cu Trinh Street, Nguyen Cu Trinh Ward, District 1

For travelers who have returned to the USA or have not yet left, here are our best addresses to travel in Viet Nam. You will find in this list the best phở in New York, California, Texas

Hanoi House: One of the best restaurants when it comes to Vietnamese cuisine in NY. Hands down one of the best pho Paris. Address: 119 St Marks Pl, New York, NY 10009
Pho 87: Recommended by the Michelin Guide, this is a quality establishment that offers delicious pho with undeniable Vietnamese flavors. Address: Address: 1019 N Broadway, Los Angeles, CA 90012
Pho Saigon: You can master the art of pho, and in particular this very special broth which remains the star of this dish with a thousand and one flavors. Address: 2808 Milam St D, Houston, TX 77006

Worth Knowing:

Kinda, isn’t it? “Southern” and “Northern” pho are not strictly differentiated, however some standard regional distinctions exist in the preparation and serving ways that the two bowls look like all because of history and culture.

Broth: A clear, light broth made with spices such as star anise and cinnamon makes northern pho distinct. It should be noted here that southern styles may have a richer and sweeter broth sometimes loaded with rock sugar or charred onions.
Noodles: On the other hand, flat noodles of a larger diameter characterize northern pho while thinner ones characterize southern pho.
Seasoning and Condiments: In addition to this, both types of vietnamese soup are always served alongside herbs such as bean sprouts, basil leaves and chilies. While lime wedges are commonly used in Northern sands; this type includes hoisin sauce or even chili sauce for their southern counterpart.
Presentation: It is more focused on the soup itself, while southern style may come with extra toppings like sliced beef.

Conclusion

Vietnamese Pho is considered the signature dish of Vietnamese cuisine, known in the world for its largest number of noodle and broth dishes. So be sure to try it during your trip to Viet Nam.

This article provides you with fascinating information about its history, how to prepare it, enjoy it and the best places to taste it. If you are interested in participating in short or long-term cooking tours in Viet Nam, please do not hesitate to contact us!

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