Vietnamese Pho, a traditional Vietnamese dish, is not just a simple soup but a part of the culinary culture and daily life of Vietnamese people. In this article, we will explore everything you need to know about pho, from its rich history and essential ingredients to cooking tips and the best restaurants. Let’s begin the journey into the amazing world of pho.
What is Pho?
Pho is a traditional Vietnamese soup made from broth, rice noodles, meat (usually beef or chicken), and various herbs. This popular dish is loved not only in Vietnam but also worldwide for its rich and savory flavor.
Pho is not just about noodles and broth; it’s the fresh toppings that add an extra layer of flavor. Traditional Vietnamese pho is typically served with bean sprouts, Thai basil, cilantro, lime wedges, and sliced chili peppers.
These vibrant herbs and seasonings brighten each bite, adding liveliness and a hint of spiciness. You can customize your pho by adding as much or as little of these garnishes as you prefer.
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History of Vietnamese Pho
Pho, pronounced “fuh,” is a Vietnamese noodle soup with international acclaim for its rich and complex flavors. The exact origins of pho are debated, but it is widely believed to have originated in northern Vietnam, specifically in the early 20th century.
The dish is thought to have been influenced by both French and Chinese culinary traditions. The French introduced the concept of consuming beef, while the Chinese introduced noodle soup.
In the early 1900s, pho began to appear in Hanoi. It started as a simple dish consisting of broth, rice noodles, a few slices of beef, and some herbs. The soup was primarily sold by street vendors who carried their wares in wooden containers suspended on poles across their shoulders.
These vendors were a common sight in the bustling streets of Hanoi, serving steaming bowls of pho to hungry passersby.
The French colonial period in Vietnam significantly impacted the development of Vietnamese pho. The French introduced various cooking techniques and ingredients, including using beef bones to create a rich, flavorful broth.
This adaptation helped distinguish pho from other traditional Vietnamese noodle soups.
After the partition of Vietnam in 1954, many northerners migrated to the south, bringing their culinary traditions with them. This migration led to the evolution of pho, as southern cooks began to add their twists to the dish.
Southern pho, or Saigon, is known for its sweeter broth and a wider variety of herbs and garnishes than its northern counterpart.
Today, pho is enjoyed worldwide and has become a symbol of Vietnamese cuisine. There are two main styles of Vietnamese pho: pho bac (northern style) and pho nam (southern style).
Northern pho tends to have a clear, savory broth with fewer herbs, while southern pho is known for its richer, slightly sweeter broth and abundant fresh herbs and bean sprouts.
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Kinds of Pho in Vietnam
Pho Bo (Beef Pho)
Pho Bo, or beef pho, is one of the most popular variations of the traditional Vietnamese noodle soup. This delicious dish features a rich, savory broth made from beef bones and various spices, served with rice noodles and an assortment of beef cuts. Here are the main types of Pho Bo:
Pho Bo Tai is a type of beef pho that includes thinly sliced rare beef. The beef is usually added to the bowl raw, and the hot broth cooks it to perfection. This variation is prized for its tender texture and the way the beef’s flavors blend with the broth.
Pho Bo Chin features well-done beef brisket. The brisket is cooked thoroughly, resulting in a tender and flavorful addition to the Vietnamese pho. This version is perfect for those who prefer their meat fully cooked.
Pho Bo Tai Nam is a combination of rare beef and well-done brisket. This variation offers the best of both worlds, with the tender, lightly cooked rare beef complementing the richer, fully cooked brisket slices.
Pho Bo Gan includes tender beef tendons. Tendons add a unique texture and a subtle richness to the Vietnamese pho, making it a favorite among those who enjoy varied textures in their soup.
Pho Bo Sach incorporates thin slices of beef tripe. The tripe provides a chewy texture and a distinct flavor that enhances the overall experience of the pho. It’s a great choice for adventurous eaters looking to try something different.
Pho Bo Tai Nam Gan is a mix of rare beef, brisket, and tendon. This variation combines multiple textures and flavors, offering a complex and satisfying bowl of pho that highlights different cuts of beef.
Pho Bo Duoi features tender oxtail pieces. Oxtail adds a deep, rich flavor to the broth and a succulent texture to the pho. This version is perfect for those who enjoy hearty, flavorful meat in their soup.
Pho Ga (Chicken Pho)
Pho Ga, or chicken pho, is a beloved variation of the traditional Vietnamese noodle soup. This dish is known for its light and flavorful broth, which is made from simmering chicken bones along with a mix of spices such as ginger, onion, and star anise. Vietnamese Pho Ga is typically served with rice noodles and shredded chicken, creating a comforting and nutritious meal.
The broth in Pho Ga is often clearer and lighter than its beef counterpart, making it a favorite for those who prefer a more delicate and subtle flavor. Fresh herbs like cilantro, basil, and green onions are added to enhance the taste and aroma.
Pho Ga is perfect for a light lunch or dinner and is enjoyed by people of all ages.
Pho Chay (Vegetarian Pho)
Pho Chay is the vegetarian version of the traditional pho, designed to cater to those who follow a vegetarian or vegan diet. Instead of using meat-based broth, Pho Chay features a vegetable broth made from various vegetables like carrots, daikon radish, and mushrooms, which provide a rich and savory base.
This Vietnamese pho is typically served with tofu and fresh vegetables such as bok choy, bean sprouts, and mushrooms. The broth is seasoned with soy sauce, ginger, and other spices to ensure it is as flavorful as its meat-based counterparts.
Pho Chay is a healthy and delicious option that showcases the versatility of pho while accommodating dietary preferences.
Pho Cuon (Pho Rolls)
Pho Cuon is a unique and delightful variation of pho that takes a different form. Instead of being served as a soup, Pho Cuon consists of uncut pho noodles that are rolled with beef and fresh herbs like mint and cilantro.
These rolls are often served with a dipping sauce made from fish sauce, lime juice, garlic, and chili, adding a tangy and savory element.
Vietnamese Pho Cuon is a refreshing and light option, perfect as an appetizer or a light meal. The rolls are easy to eat and provide a wonderful combination of textures and flavors, making them popular in Vietnamese food.
Pho Xao (Stir-fried Pho)
Pho Xao is another creative take on traditional pho, where the noodles are stir-fried instead of being served in a soup. This dish involves stir-frying pho noodles with beef and vegetables, such as bell peppers, onions, and broccoli.
The stir-frying process gives the noodles a slightly crispy texture and allows them to absorb the flavors of the soy sauce, garlic, and other seasonings used in the dish.
Vietnamese Pho Xao offers a hearty and satisfying meal with a wonderful balance of textures and flavors. It’s a great option for those who enjoy stir-fried dishes and are looking for a new way to enjoy pho.
How to Enjoy Pho
Pho, a quintessential Vietnamese dish, offers a delightful blend of flavors and textures. To enjoy pho, customise your bowl with fresh toppings like bean sprouts, Thai basil, cilantro, lime wedges, and sliced chili peppers. These additions enhance the broth’s rich aroma and add a fresh, zesty dimension.
Season your Vietnamese Pho to taste with condiments such as hoisin sauce for sweetness, Sriracha for spice, and chili oil for extra heat. Mixing these ingredients with the noodles and broth ensures a harmonious blend of flavors.
Use chopsticks to pick up the noodles and meat, and a spoon for sipping the savory broth, appreciating the depth and complexity that come from hours of simmering with spices.
Experiment with different combinations of herbs and sauces to find your perfect balance, and take your time to savor each bite. Vietnamese Pho is more than just a meal; it’s an experience that celebrates the rich culinary tradition of Vietnam.
Best Pho Restaurants to Try in Vietnam
Vietnam is home to some of the best Vietnamese pho restaurants in Vietnam, offering a variety of styles and flavors that cater to both locals and tourists. Here are some of the top pho spots in Vietnam, including their addresses and approximate prices:
Restaurants in Hanoi
1. Phở Gia Truyền Bát Đàn
- Address: 49 Bat Dan, Cua Dong, Hoan Kiem, Hanoi
- Price: 50,000 – 70,000 VND per bowl
2. Phở Thìn
- Address: 13 Lo Duc, Ngo Thi Nham, Hai Ba Trung, Hanoi
- Price: 50,000 – 70,000 VND per bowl
3. Phở 10 Lý Quốc Sư
- Address: 10 Ly Quoc Su, Hoan Kiem, Hanoi
- Price: 55,000 – 80,000 VND per bowl
Restaurants in Ho Chi Minh city
1. Phở Lệ
- Address: 413-415 Nguyen Trai, Ward 7, District 5, Ho Chi Minh City
- Price: 70,000 – 100,000 VND per bowl
2. Phở Hòa Pasteur
- Address: 260C Pasteur, Ward 8, District 3, Ho Chi Minh City
- Price: 70,000 – 90,000 VND per bowl
3. Phở 24
- Address: 5 Thi Sach, Ben Nghe, District 1, Ho Chi Minh City
- Price: 60,000 – 90,000 VND per bowl
4. Phở Tàu Bay
- Address: 433-435 Ly Thai To, Ward 9, District 10, Ho Chi Minh City
- Price: 60,000 – 85,000 VND per bowl
4. Phở Cao Vân
- Address: 25 Mac Dinh Chi, Da Kao, District 1, Ho Chi Minh City
- Price: 60,000 – 85,000 VND per bowl
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Vietnamese Pho is a diverse and adaptable dish that varies greatly by region and ingredient. Whether you prefer the simplicity of Northern pho, the richness of Southern pho, or the vegetarian and specialty options, there is a type of Vietnamese pho to suit every palate. Exploring these different types of pho allows you to experience the rich culinary heritage of Vietnam.
Whether you’re a local or a visitor, make sure to try these iconic pho spots for an authentic taste of Vietnamese cuisine. Read more: Best time to visit vietnam.
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