Pho soup

Pho soup

Pho soup

Soup with chopsticks in one hand and nem nuong (their version of grilled pork) in the other, Pho Kim brought her expertise in the restaurant industry to build her food truck business in Vietnam. The menu features freshly made spring rolls, rice-paper spring rolls, grilled beef with lemon grass, grilled prawns with lemongrass, grilled pork with green beans, and various soups.


Have you recently scrolled through your Insta feed and seen a post of Vietnamese noodles and thought to yourself, what is pho? Whether this is the first time you're hearing about pho or you just want to learn some history behind it, I hope that this makes you more excited to eat pho. As a pho enthusiast, I am more than eager to inform you of what you have been missing.

According to Cuong Hyunh, creator of lovingpho.com, it is believed that pho originates in the Nam Dinh and Hanoi regions of North Vietnam after the French colonization of the country in the late 1880s. It is believed that the word "pho" comes from the French word "feu," meaning fire, and could possibly be a Vietnamese take on the French dish pot au feu. Pho bac, the original pho, is made by boiling beef bones for several days and has a heavy emphasis on the delicate and simple broth. The broth is accompanied only by rice noodles and and thinly sliced beef. After the second world war, many people from North Vietnam moved to South Vietnam to escape the communist rule of the North. This led to the creation of pho nam. Pho nam is usually made with a broth that is seasoned with many spices and heavily garnished with fresh herbs such as bean sprouts, basil, and cilantro. Pho nam became popular in southern Vietnam and is still commonly sold by street vendors due to its convenience. After the fall of Saigon at the end of the Vietnamese conflict, many people of the South fled to various parts of the world, allowing the spread pho along with other Vietnamese dishes. Pho is now easily found in many places of the world and is very popular on social media. (Source: spoonuniversity.com)


Pho bo (beef pho) is usually served with a large bowl of broth and rice noodles and is accompanied by a plate of thinly sliced raw beef and a plate of fresh garnishes like basil, cilantro, radishes, chilies, and lime. At most pho restaurants, there are also several condiments on the table, such as hoisin sauce, soy sauce, fish sauce, Sriracha, and chili paste, to flavor the broth. Essentially, each bowl of pho is unique to you. With many different add-ins, you are able to adjust the pho to your preference. I recommend starting with adding raw meat to your broth.

Not a fan of beef? No worries! There are multiple variations of pho. The most common variations are pho ga (chicken pho) and pho chay (vegetarian pho). It is important to note, however, that not all Vietnamese noodle soup dishes are considered pho. For example, Bun Bo Hue is a pork base broth with rice noodles from the Hue region of central Vietnam and Hu Tieu is a pork and seafood noodle soup that is common in Southern region of Vietnam. Although these other dishes may look similar to pho, they differ in their flavors and are not always served with banh pho noodles (flat rice noodles). (Source: spoonuniversity.com After adding the meat, add fresh garnishes of your choice. I prefer adding the aromatic herbs first, such as basil and cilantro, to allow the flavor of the herbs infuse with the broth. Next, I add the garnishes that provide extra texture to the pho, such as bean sprouts, radishes, and chilies. To top it off, I add any sauces or lime to my dish. I like adding chili paste, hoisin sauce, and a squeeze of lime. (Source:spoonuniversity.com))

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