Pho, pronounced “fuh”, is a wildly popular Vietnamese noodle soup consisting of rice noodles, thinly sliced beef, and a deeply flavorful, aromatic broth. Beef pho, specifically phở bò, is a beloved variation that features beef as the star ingredient This hearty noodle soup embodies the essence of Vietnamese cuisine and has gained immense popularity worldwide But what exactly is pho and what makes beef pho so special?
A Brief History of Pho
While the precise origins of pho remain unclear, most historians agree that it likely emerged in northern Vietnam in the early 20th century. The dish was possibly influenced by French pot-au-feu and Chinese beef noodle soups introduced to the region. Street vendors in Hanoi are credited with creating the prototypical version of pho made with rice noodles, beef bones, herbs, and spices. Over the decades, pho evolved across Vietnam, with broader ingredients and regional nuances emerging. The savory noodle soup became a source of national pride and is considered Vietnam’s national dish today.
The Iconic Ingredients of Beef Pho
At its core, beef pho showcases a harmonious blend of textures and flavors. Here are the key components:
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Broth The soul of pho. Simmered for hours from beef bones brisket and spices like star anise and cinnamon. Deeply savory and aromatic.
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Rice noodles: Called bánh phở, these freshly made, silky flat noodles are briefly boiled before serving.
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Beef Thinly sliced brisket, flank or meatballs cooked in the hot broth. Provides flavor and protein.
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Herbs and greens: Cilantro, basil, bean sprouts, lime wedges. Vital for freshness.
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Sauces: Hoisin, chili, fish sauce. For added flavor.
How Authentic Beef Pho is Prepared
Making traditional beef pho is meticulous work. Key steps include:
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Simmering oxtails, knucklebones and spices for a deeply flavorful broth.
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Parboiling wide flat bánh phở noodles until just tender.
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Briefly cooking paper-thin sliced beef in the hot broth before serving.
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Letting diners customize their bowl with sauces, herbs and squeezes of lime.
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Enjoying the noodle soup while it’s piping hot.
Regional Variations of Beef Pho
While beef remains the star, pho recipes do vary across Vietnam. Some highlights:
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Northern (Hanoi) style: Emphasizes subtle, savory flavors. Minimal herbs and greens.
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Southern (Saigon) style: Bolder, sweeter broth. Loaded with fresh herbs, bean sprouts and other veggies.
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Pho Nam Dinh: Lightly fermented rice noodles, very fragrant broth.
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Pho Chin: Mix of rare and well-done brisket. Popular beef pho style.
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Pho Tai: Spotlights sliced beef flank. Deeply beefy flavor.
The Rising Global Popularity of Beef Pho
After the Vietnam War, refugees brought pho to countries across the world. By the 1980s, pho restaurants were thriving in Vietnamese communities in the US, Canada, France and Australia. During the 2000s, beef pho entered the mainstream, gaining broad appeal globally as a comforting and customizable noodle soup. It continues to satisfy foodies craving something savory, complex and satisfying.
Why Beef Pho Hits the Spot
So what makes this Vietnamese noodle soup so irresistible?
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It’s hearty and protein-rich, thanks to the sliced beef and bone broth.
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Complex layers of sweet, salty, savory and spicy flavors entertain the palate.
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Varied textures from tender beef, chewy noodles and crunchy bean sprouts.
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Customizable toppings and sauces make each bowl unique.
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Aromatic steam and heat make it the ultimate comfort food.
For all these reasons and more, beef pho remains Vietnam’s pride and joy, satisfying noodle soup connoisseurs around the world. This iconic dish showcases the creativity of Vietnamese culinary traditions through its symphony of herbs, spices, noodles and beef.
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Store-bought versus homemade broth.
I made my broth from scratch, and I will walk you through how to do that. But, you can skip this step and use storebought beef broth if youd prefer. I had actually intended to do that, but my local grocery store was out of beef broth, so I had to make my own. I lightly oiled a roasting pan then placed one pound of Korean-style beef short ribs on it. (Korean-style short ribs are the ones that are sliced thin.) I also put one whole onion, peeled and cut in half on the roasting pan along with a two to a three-inch piece of ginger, one stalk of celery, and four cloves of peeled garlic. This went in the oven at 400°f for thirty minutes. If you use store-bought stock, you can skip this step altogether.
Once the meat and vegetables have been roasted, put them in a large pot with Chinese five-spice, brown sugar, soy sauce, fish sauce, salt, water, and green onion. You can find all the measurements in the recipe below. Bring the broth to a boil, turn the heat down to low and simmer for one hour. Strain the broth, save the meat, and discard the vegetables. Ill explain in a moment what to do with store-bought broth.
While the broth is cooking, you can make your noodles. Pho noodles are rice noodles. You can buy thick or thin ones, thats up to you. These are the only ones I can buy here, and they worked pretty well. Every rice noodle is going to cook differently, so follow the instructions on the package. Rice noodles have a nice chewy texture and the added benefit of being naturally gluten-free. Cook the noodles, rinse them well in cold water, drain them, then cover them and put them in the fridge until you are ready to use them. They will last in the fridge for up to three days. If they are all stuck together when you want to use them, rinse them in cold water, and they will come right apart.
The soup ingredients are the meat from the short ribs, cut into small cubes, a sliced onion, a thinly sliced clove of garlic, a bag of bean sprouts, some bok choy or cabbage, and a serrano or jalapeno pepper. You can add julienne carrots, celery, daikon, or just about anything else you want to to this soup. Thats part of the beauty of it.
To make the soup, put the broth back in the pot and add the onions and garlic. Boil for about ten minutes before adding in the meat, bean sprouts and serrano pepper. Cook for another three to five minutes, then add in the bok choy and finish with the juice of half a lime. Taste the soup and season with salt and pepper as needed.
Making the soup with store-bought broth.
If you start your soup with store-bought broth, this is where you are going to start. But, things are going to go a little differently. Start by heating your pot over medium-high heat with a few teaspoons of canola oil. Add in one cup of thinly sliced onion and cook for three to four minutes or until the onion starts to soften. Add two tablespoons of thinly sliced garlic and a tablespoon of grated ginger. Cook for another minute, then add in two litres of beef broth. Bring to a boil, add the same amount of Chinese five-spice, soy sauce, fish sauce, brown sugar and salt as you would in the regular recipe. Boil for five minutes. Turn the heat down to medium-low and add one cup of thinly sliced steak, two sliced green onions, the bean sprouts and the serrano pepper. Cook for five minutes, then add the bok choy, lime and salt to taste.
How to Make Quick Beef Pho with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
FAQ
What is beef pho made of?
A bowl of beef phở (pronounced “fuh“) consists of soft slippery noodles in a hearty, beefy yet fragrant broth and beef slices of your choice. In traditional Vietnamese cooking, pho broth is typically simmered for many hours in order to create that rich, layered, cozy blend of flavors that we all know and love.
What exactly is a pho?
Pho is a Vietnamese dish of slow-simmered broth, typically prepared with beef bones, served with rice noodles, protein (such as beef, chicken or plant-based protein) and toppings. Pho is the national dish of Vietnam and a beloved comfort food that evokes nostalgia for many Vietnamese people.
What is the difference between ramen and pho?
Ramen originates from Japan and features wheat noodles with a rich, umami-filled broth, while pho originates in Vietnam and uses rice noodles in a clear, aromatic broth, typically garnished with fresh herbs, vegetables, and lean cuts of meat.
What does pho taste like?
Pho tastes like a beautiful beef or chicken stock with noodles, slices of meat,and fragrant Thia basil leaves. There are bright notes of lime and fresh ginger roots. Crunch is added by including bean sprouts.