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Phở, Vietnam’s iconic noodle soup, is much more than just a meal, it’s a sensory journey that encapsulates the essence of Vietnamese culinary tradition.
With its aromatic broth, tender rice noodles, and layers of fresh herbs, Phở is a dish that comforts and energizes in equal measure. Found on street corners, in bustling markets, and in family kitchens, this beloved soup is a daily ritual for many and a symbol of Vietnam’s rich food culture.
What Is Phở?
Phở (pronounced “fuh”) is a traditional Vietnamese noodle soup that has become one of the country’s most recognized dishes worldwide. The dish begins with a deeply flavoured broth, simmered for hours with beef or chicken bones, spices, and aromatics like onion and ginger. Thin rice noodles, called bánh phở, are the backbone of the dish, providing a soft, slippery texture that complements the savoury broth.
Phở is typically served with thinly sliced beef, brisket, or chicken, along with a medley of garnishes that include bean sprouts, lime wedges, chili slices, and fresh herbs like basil and cilantro.
The experience of eating Phở is interactive, as diners customize their bowls by adding condiments like hoisin sauce or sriracha, adjusting the flavour to their personal taste. Each steaming bowl offers a harmony of flavours and textures, making every bite as satisfying as the last.
Ingredients and Taste
The heart of Phở lies in its broth, which is carefully crafted to achieve a perfect balance of savoury, sweet, and aromatic flavours. Beef based Phở, known as Phở bò, typically includes bones, star anise, cinnamon, cloves, cardamom, and fish sauce, creating a broth that is both complex and comforting. For Phở gà, the chicken version, the broth is lighter but equally flavourful, often enhanced with ginger and onions.
The noodles, made from rice flour, are tender and slightly chewy, providing the perfect base to soak up the broth’s rich flavours. The protein, whether it’s thinly sliced beef, chicken, or tofu, adds heartiness, while the fresh herbs and garnishes provide bursts of brightness and texture.
The taste of Phở is deeply layered, with the warm spices and savoury broth harmonizing beautifully with the cool, crisp garnishes. It’s a dish that feels wholesome and satisfying, yet light enough to enjoy at any time of day.
A Taste of History
The origins of Phở can be traced back to the early 20th century in northern Vietnam, where it was influenced by both Chinese and French culinary traditions. The use of rice noodles and spices reflects Chinese influence, while the incorporation of beef, a relatively uncommon protein in traditional Vietnamese cooking, was likely inspired by the French colonial presence.
Originally a street food enjoyed by labourers in Hanoi, Phở quickly grew in popularity, spreading across Vietnam and evolving along the way. During the partition of Vietnam in 1954, northern migrants introduced Phở to the south, where it took on regional variations, including the addition of more garnishes and a slightly sweeter broth.
Phở (Vietnamese Noodle Soup) Recipe
Serves: 4 people
Ingredients:
For the Broth:
- 1.5kg beef bones (marrow and knuckle)
- 500g beef brisket
- 1 large onion, halved
- 1 piece of ginger (5 cm), halved
- 5 star anise
- 2 cinnamon sticks
- 4 cardamom pods
- 6 cloves
- 1 tablespoon coriander seeds
- 1 tablespoon fish sauce
- 2 teaspoons sugar
- 1 teaspoon salt
For the Noodles and Toppings:
- 400g flat rice noodles (bánh phở)
- 250g beef sirloin, thinly sliced
- Bean sprouts
- Fresh herbs (Thai basil, cilantro, mint)
- 2 spring onions, thinly sliced
- 2 limes, cut into wedges
- 1 red chili, thinly sliced
- Hoisin sauce and Sriracha (optional)
Directions
To begin, preheat your oven to 220°C (430°F). Arrange the beef bones, onion, and ginger on a baking sheet. Roast for 15-20 minutes, turning once, until the bones are browned, and the onion and ginger are slightly charred. This step deepens the flavour of the broth.
Transfer the roasted bones, onion, and ginger to a large stockpot. Fill the pot with 4 litres of water and bring to a boil. Reduce the heat to a gentle simmer and skim off any foam or impurities that rise to the surface. Simmer for 3 hours to extract maximum flavour.
While the broth simmers, toast the star anise, cinnamon sticks, cardamom pods, cloves, and coriander seeds in a dry skillet over medium heat until fragrant. Add these spices to the broth for an aromatic base. Continue simmering for an additional hour.
Add the beef brisket to the simmering broth during the last 60 minutes of cooking. This will cook the brisket while infusing the broth with its richness. Remove the brisket and set it aside to cool before slicing thinly.
After 4 hours of simmering, strain the broth through a fine mesh sieve into a clean pot to remove solids. Add fish sauce, sugar, and salt to season the broth. Taste and adjust the seasoning, balancing the savoury, sweet, and salty flavours characteristic of Phở.
Cook the rice noodles according to the package instructions. Drain and rinse under cold water to stop cooking. Divide the noodles among four serving bowls.
Arrange the sliced beef sirloin, brisket, and desired toppings (bean sprouts, fresh herbs, spring onions, and chili) over the noodles. Pour the hot broth over the ingredients in each bowl, ensuring the beef is slightly cooked by the heat of the broth.
Serve the Phở immediately, accompanied by lime wedges, Hoisin sauce, and Sriracha for individual customization. Encourage diners to add fresh herbs and a squeeze of lime for a burst of freshness. For an authentic touch, pair the soup with a traditional Vietnamese iced coffee or jasmine tea.
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