Phở Bò originated in northern Vietnam in the early 20th century and quickly spread across the country, integrating regional ingredients and flavors along the way. Its growth coincided with Vietnam’s independence and establishment as a unified nation, helping cement pho’s status as a symbol of Vietnamese identity. Beyond that, pho is affordable, adaptable, and ubiquitous – for many Vietnamese people, a steaming bowl of pho evokes memories of home and childhood. Pho is a delicious Vietnamese noodle soup made with broth, rice noodles, herbs, and meat. This iconic dish is considered Vietnam’s national dish and is beloved around the world for its complex and comforting flavors.
What Makes Pho So Special?
Pho is special for several reasons:
- Rich broth – The broth is deeply flavored from long simmering beef bones, aromatics, and spices. This makes it hearty and soothing.
- Combination of textures – The chewy rice noodles, tender beef, crunchy bean sprouts, herbs, and lime all combine for an mouthwatering array of textures.
- Layered flavors – The broth, noodles, meat, herbs, and sauces each contribute their own flavors, making each bite of pho complex and savory.
- Customizable – Diners can add different herbs, sauces, lime, and chili to adjust the flavors to their personal tastes.
- History – Pho has centuries of history and is part of Vietnam’s cultural heritage.
Why Pho is Considered Vietnam’s National Dish?
Pho is considered the national dish of Vietnam for several important reasons:
- Originated in Vietnam – While the exact origins are debated, pho likely originated from the city of Hanoi in northern Vietnam.
- Street food staple – Pho started as an affordable, everyday street food for Vietnamese people.
- Local ingredients – The broth features ingredients like star anise and cinnamon which are plentiful in Vietnam.
- Cultural pride – The Vietnamese people have great pride in this iconic dish. Pho restaurants can be found on every street corner.
- Global ambassador – Pho’s growing popularity around the world has made it an ambassador of Vietnamese cuisine. It connects people to the traditions and flavors of Vietnam.
Main Ingredients in Pho
Pho is all about the harmony between its ingredients. Here are the main components:
Broth
- Beef bones – Simmered for many hours to extract the marrow and create a rich, full-bodied broth
- Spices – Star anise, cinnamon, coriander seeds, ginger, onion, fish sauce
- Aromatics – Charred onions and ginger
Noodles
- Rice noodles – Tender yet chewy texture soaks up the broth
- White rice noodles (bánh phở) are most common
Protein
- Beef – Thinly sliced steak, brisket, meatballs
- Chicken – Shredded chicken breast or meat
Accompaniments
- Herbs – Basil, cilantro, culantro, bean sprouts, lime wedges
- Sauces – Hoisin, chili
- Veggies – Onions, scallions
Pho: A Journey of Flavors
Beyond the ingredients, what truly makes a bowl of pho extraordinary is the complex journey of flavors created.
Crafting the Broth
The broth is the soul of the pho. A great pho broth requires:
- Beef bones – Marrow and knuckle bones provide body
- Simmer time – The longer the simmer, the more richness is extracted – some restaurants simmer for 24 hours!
- Spices – Star anise, cassia bark, coriander seeds, ginger, onion
- Char – Charred onions and ginger amplify the sweetness
- Skimming – Regularly skimming fat and impurities keeps the broth clear
The result is a perfectly balanced, aromatic, and mouthwatering broth.
Pho Noodles
Pho noodles distinguish the dish from other noodle soups.
- Rice noodles – The wheat flour or egg noodles found in soups like ramen are substituted for chewy rice noodles. This provides the authentic experience.
- Cooking technique – The noodles are placed into the hot broth to cook just until tender. Overcooking causes them to become mushy.
- Soaking up flavor – The soft rice noodles absorb the flavorful broth wonderfully.
Beef Selection
Pho highlights the flavors of the beef through careful selection and preparation.
- Cuts – Thinly sliced rare steak, brisket, tripe, meatballs provide varieties of texture and flavor.
- Marbling – A good amount of fat marbling in the beef contributes flavor upon cooking.
- Seasoning – Some pho restaurants season the raw beef slices with sugar, salt and pepper.
- Cooking – Raw slices are placed in the piping hot broth at the end to lightly cook.
Herbs and Accompaniments In Phở Bò
The herbs, bean sprouts, sauces, and lime complete the pho experience.
Herbs
- Basil – Provides a slight licorice flavor
- Cilantro – Delivers a cooling, citrus flavor
- Culantro – Earthy, subtle and celery-like
- Bean sprouts – Crunchy texture and mild flavor
Sauces
- Hoisin – Sweet and savory sauce made from soy, garlic, chili peppers and vinegar
- Sriracha – Spicy chili garlic sauce
Lime
- Fresh lime wedges – Bright, citrusy juice and aroma.
How To Make Phở Bò?
Step 1: Prepare the Broth
- Char Onion and Ginger: On an open flame or in a broiler, char the onion and ginger until they are slightly blackened. This adds a smoky flavor to the broth.
- Parboil the Bones: In a large pot, briefly boil the beef bones and oxtail for about 10 minutes to remove impurities. Drain and rinse the bones under cold water.
- Simmer the Broth: Return the cleaned bones and oxtail to the pot, add about 6 quarts of water, and bring to a boil. Skim off any scum that rises to the top. Add the charred onion, ginger, and all the spices (tied in a cheesecloth for easy removal later). Lower the heat and simmer for at least 6 hours, partially covered. The longer you simmer, the more flavorful the broth will be.
- Strain and Season: Remove from heat, and strain the broth through a fine mesh sieve. Discard solids. Season the broth with salt to taste.
Step 2: Prepare the Noodles and Toppings
- Prepare Noodles: Cook the rice noodles according to the package instructions until just tender. Drain and rinse under cold water to stop the cooking process.
- Assemble the Bowls: Place a portion of noodles in each bowl. Arrange thinly sliced raw beef, sliced onions, and chopped green onions over the noodles.
Step 3: Serve
- Boil the Broth: Reheat the broth to a rolling boil. Ladle the boiling broth over the prepared bowls, making sure to cover the raw beef slices to cook them.
- Add Garnishes: Serve immediately with plates of bean sprouts, lime wedges, basil leaves, sliced chili peppers, and sauces like hoisin and Sriracha on the side.
Tips Cooking Phở Bò At Home
- Broth Clarity: Keeping the broth at a gentle simmer rather than a rolling boil will help keep it clear.
- Beef Quality: Use high-quality beef for the best flavor and texture. The beef should be thinly sliced; some butchers or Asian markets will do this for you.
- Spice Bag: Using a spice bag for the spices allows you to remove them easily without having to strain the broth later.
Cultural Aspects of Eating Phở Bò
Pho is integral to Vietnamese food culture.
- Street food – Pho originated from humble street vendors. It remains a popular breakfast dish purchased from pho stalls.
- Versatile dish – Pho can be adapted to local tastes. Toppings vary by region.
- Community – Pho is considered a communal dish for groups and families to bond over.
- Everyday or celebration – Pho is enjoyed for regular meals or special occasions like weddings and holidays.
- Drink pairing – Vietnamese iced coffee is a traditional pho accompaniment. The coffee’s bold flavors pair perfectly with the broth.
Phở Bò Around the World
Several factors have contributed to pho’s growing fame worldwide:
- Vietnamese immigration – As Vietnamese immigrants brought pho to new countries, its popularity expanded.
- Health halo – Pho is seen as a healthier alternative to dishes like ramen with lots of veggies and lean meat.
- Comfort food status – The soothing broth makes pho the ultimate comfort food.
- Foodie culture – Foodies and social media have accelerated pho’s emergence as a trendy food.
Conclusion: Phở Bò
Vietnamese pho truly is an unmissable dish for anyone interested in exploring new cuisines. Slurping up those tender noodles and perfectly spiced broth is an incredible experience. Pho offers a journey of textures, aromas, and tastes that delight the senses. This soup encapsulates the flavors of Vietnam and its welcoming spirit. From the streets of Hanoi to restaurants worldwide, pho is a vibrant food tradition to savor.
Phở Bò (Vietnamese Beef Pho Noodle Soup)
Notes
- Broil time for the charred onion and ginger can vary depending on your method. Aim for a nice char without burning them completely.
- If the broth seems too fatty, you can skim off some of the excess fat from the surface after straining.
- You can adjust the amount of beef depending on your preference.
- To cook the beef directly in the broth, simply add it to the pot with the bones after skimming and simmer for an additional 1-2 hours, or until tender.
- Feel free to get creative with your toppings! Some other options include bean sprouts, Thai basil leaves, sriracha sauce, and hoisin sauce.
- Leftover broth can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Ingredients
- Broth:
- • 2-3 pounds beef bones (mixture of knuckle and marrow bones)
- • 1 pound beef brisket, cut into 2-inch pieces
- • 4 quarts water
- • 1 medium yellow onion, charred
- • 2-inch piece ginger, charred
- • 2 whole cloves
- • 1 star anise pod
- • 1 cinnamon stick (3-inch)
- • 1 tablespoon whole black peppercorns (optional)
- • 1 tablespoon fish sauce (optional)
- • Salt to taste
- Noodles and Toppings:
- • 1 pound dried rice noodles (banh pho) or fresh rice noodles
- • ½ pound thinly sliced flank steak (or another tender cut)
- • 1 medium yellow onion, thinly sliced
- • Scallions, thinly sliced (both white and green parts)
- • Cilantro, chopped
- • Lime wedges
- • Bean sprouts (optional)
- • Thai basil leaves (optional)
- • Sriracha sauce (optional)
- • Hoisin sauce (optional)
Instructions
- • Make the Broth:
- In a large pot, bring the beef bones and water to a boil.
- Reduce heat to low, skim off any scum that rises to the surface.
- In a separate pan, char the onion and ginger over an open flame or under a broiler until blackened.
- Add the charred onion, ginger, cloves, star anise, cinnamon stick, and (optional) peppercorns to the pot with the bones.
- Increase heat to medium-high and simmer for 2-3 hours. You can simmer for longer (up to overnight) for a richer flavor.
- (Optional) Add fish sauce for additional umami flavor. Season with salt to taste.
- Strain the broth through a fine-mesh sieve. Discard the solids.
- • Cook the Beef:
- While the broth simmers, bring a separate pot of water to a boil.
- Add the sliced flank steak (or chosen cut) and cook for 1-2 minutes, or until just cooked through. Remove and set aside.
- • Prepare the Noodles:
- Soak the dried rice noodles in warm water for 30 minutes, or according to package instructions, until softened.
- If using fresh rice noodles, simply blanch them in boiling water for 30 seconds to 1 minute.
- • Assemble the Pho Bowls:
- Divide the cooked rice noodles among serving bowls.
- Thinly slice the cooked beef and add it on top of the noodles.
- Pour the hot broth over the noodles and beef.
- Garnish with thinly sliced onion, scallions, cilantro, and lime wedges.
Nutrition Facts
Phở Bò (Vietnamese Beef Pho Noodle Soup)
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 600 | |
| % Daily Value* | ||
| Total Fat 25 | 38.5% | |
| Saturated Fat 10 | 50% | |
| Trans Fat 0 | ||
| Cholesterol 100mg | 33.3% | |
| Sodium 1200mg | 50% | |
| Total Carbohydrate 50 | 16.7% | |
| Dietary Fiber 3 | 12% | |
| Sugars 10 | ||
| Protein 40 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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