Description
Pho (pronounced "fuh") is the national dish of Vietnam, a fragrant and deeply flavorful noodle soup that is beloved worldwide. The heart and soul of pho is its broth, which is simmered for hours with beef bones, charred aromatics like onion and ginger, and a delicate blend of spices including cinnamon, star anise, and cloves. This recipe guides you through creating that complex broth from scratch. The soup is served with tender rice noodles and thinly sliced raw beef, which cooks instantly in the piping hot broth. A platter of fresh garnishes—bean sprouts, Thai basil, lime wedges, and jalapeños—is served alongside, allowing each person to customize their bowl to their own taste. It's a true culinary experience.
A Taste of History
Pho is believed to have originated in northern Vietnam in the early 20th century. Its development was influenced by both Chinese noodle soups and French cuisine (specifically the French pot-au-feu, which involves simmering beef bones for a clear broth). After the partition of Vietnam in 1954, refugees brought pho to the south, where it evolved with the addition of more garnishes and sweeter flavors. It later spread to the rest of the world with the Vietnamese diaspora.
Prep Time
30 minutes
Cook Time
4 hours
Total Time
4 hours 30 minutes
Ingredients & Nutrition
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Instructions
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