Discovering Vietnam's Traditional Pho

Pho is a traditional Vietnamese dish and a specialty beloved by many foreign visitors. But how much do you really know about this national dish? Join VN Cooking to find out! 

Origins

Pho was born in the 20th century in Nam Dinh. It quickly spread everywhere, from small roadside stalls to large, upscale restaurants. 

Ingredients 

Rice noodles and broth (called "nuoc leo" in the South), together with beef or chicken, are the main components of pho. It comes with condiments such as bean sauce, pepper, chili, lime and fish sauce, added to suit each person's taste. Making the broth is the most important step: the broth is the soul of pho. Its delicious flavor depends on how well the spices blend together, and it must be simmered from beef bones to be truly rich and flavorful.  

Pho is eaten for breakfast, lunch and dinner alike.  

In the South, pho is served with fresh herbs and greens such as scallions, bean sprouts, cilantro and basil, with culantro (sawtooth herb) being the signature herb of pho. Missing even a single flavor or ingredient makes it hard to get a perfectly balanced bowl. The beef usually comes in 5 styles, well-done, rare, flank, brisket and tendon, to each diner's liking, plus a separate bowl of beef bone fat for those who want it. The broth is slightly cloudy, rich and deeply savory-sweet. Southern pho is usually eaten with hoisin sauce, chili sauce, lime and fresh chili. 

In the North, the noodles are wider, softer and chewier. The broth is crystal clear with a lingering sweetness. Northerners usually eat pho with garlic vinegar, fish sauce and ground chili sauce. Above all, quay (fried dough sticks) are an essential "topping" for Northern pho. 

Pho noodle soup is the most famous traditional version. Besides the soup, Vietnamese cuisine also has other pho dishes such as pho cuon (rolled pho) and pho xao (stir-fried pho), but none quite match its appeal. 

The nutritional value of pho

Pho is a nutritious traditional dish that provides plenty of nourishment. It is a source of minerals (iron, zinc) and vitamins that help improve blood quality and protect blood vessel walls, thanks to ingredients such as black cardamom, coriander seeds, cinnamon sticks, pepper, ginger, shallots, fish sauce and salt.

Calcium from the bones and marrow helps ease joint problems in old age and supports growth in the young. Beef is rich in amino acids, creatinine, carnitine and potassium, which help build firm muscles. The vitamins in fresh vegetables and herbs help regulate cholesterol in the blood and the body's cells. 

We hope VN Cooking has shared some interesting facts about Vietnam's traditional pho with you!