Phở, Vietnam’s beloved noodle soup, has captured hearts worldwide with its aromatic broth, tender meat, and fresh herbs. This comprehensive guide takes you through the fascinating history, authentic recipe, and best places to enjoy phở—both in Vietnam and the UK.
What is Phở?
Phở is a traditional Vietnamese soup featuring a rich, clear broth, rice noodles (bánh phở), and typically beef (phở bò) or chicken (phở gà). It’s renowned for its harmonious balance of flavours—salty, sweet, and umami—complemented by fresh herbs and garnishes.
The Contested Origins of Phở
The origins of phở are hotly debated among culinary historians. Most trace it to northern Vietnam in the early 20th century, particularly the Nam Định and Hanoi regions. Two main theories prevail:
- French Influence: Some argue that phở evolved under French colonial rule, inspired by the beef stew pot-au-feu.
- Vietnamese Roots: Others maintain that phở is entirely Vietnamese, stemming from earlier local noodle dishes.
Regardless of its origins, phở became a staple in Northern Vietnam before spreading southward and developing regional variations.
The Symphony of Flavours in Phở
When you savour your first spoonful of phở, prepare for a harmonious blend of tastes and aromas. The clear, savoury broth forms the foundation, offering deep umami notes from long-simmered bones and aromatic spices like star anise, cinnamon, and cloves. Tender slices of meat—be it rare beef, brisket, or chicken—contribute richness and texture. The rice noodles provide a subtle backdrop, allowing other flavours to shine. Fresh herbs like Thai basil, coriander, and mint add bright, peppery notes, while beansprouts offer a satisfying crunch. A squeeze of lime introduces a zesty tartness that balances the rich broth. For those who enjoy heat, slices of chilli pepper or a dollop of sriracha sauce can add a spicy kick. Each element plays its part in creating a complex, satisfying flavour profile that’s simultaneously comforting and invigorating. This delicate balance of flavours is what makes phở a beloved dish not only in Vietnam but around the world.
Regional Varieties:
- Phở Bắc (Northern-style): Known for its clear broth and simplicity, focusing on natural beef flavours.
- Phở Nam (Southern-style): Sweeter and more fragrant, with a variety of fresh herbs and garnishes.
Authentic Phở Recipe: A Step-by-Step Guide
Making phở from scratch is a rewarding culinary adventure. Here’s how to create this iconic dish at home:
Phở
Equipment
- 1 Large pot 5 Litres or more
- 1 Knife and chopping board
- 1 Frying pan Small size is fine
Ingredients
- 450 g beef brisket
- 1.2 kg beef bones marrow and knuckle bones work best
- 1 onion quartered
- 1 inch piece of ginger peeled, roughly chopped
- 2 spring onions chopped
- 40 ml fish sauce
- 400 g dried phở noodles Cook to packet instructions
- 30 g sugar
- 4 star anise
- 3 cloves
- 1/2 cinnamon stick
- 1 cardamom pod
- 1 tsp fennel seeds
- 1/2 tbsp salt
- 1 Handful fresh coriander
- 1 Handful fresh parsley
- 1 Handful Thai basil
- 1 fresh red chilli chopped
- 4 lime wedges
- 1 Handful pea shoots
- 1 Handful bean sprouts
- 3 Litres Water
Instructions
Blanch the Bones and Meat:
- Place the beef bones and brisket in the pot, cover with water, and bring to a boil for 5 minutes. This helps remove impurities for a clearer broth. Discard the water, rinse the bones and meat, and clean the pot.450 g beef brisket, 1.2 kg beef bones, 3 Litres Water
Simmer the Broth:
- Return the bones and brisket to the clean pot, cover with fresh water, and bring to a simmer. Set a timer for 2 hours. Regularly skim off any foam to maintain a clear broth.450 g beef brisket, 1.2 kg beef bones
Add Aromatics:
- While the broth simmers, dry-fry the onion and ginger until fragrant, then add them to the pot for extra depth.1 inch piece of ginger, 1 onion
Season the Broth:
- Add chopped spring onions, fish sauce, and sugar to the pot.2 spring onions, 40 ml fish sauce, 30 g sugar
Infuse with Spices:
- About 40 minutes into cooking, dry-fry the star anise, cloves, cinnamon stick, cardamom, and fennel seeds for 2-3 minutes in a pan to release their fragrance, then add them to the broth. Season with salt as needed.4 star anise, 3 cloves, 1/2 cinnamon stick, 1 cardamom pod, 1 tsp fennel seeds, 1/2 tbsp salt
Prepare the Brisket:
- After 2 hours, remove the brisket, submerge it in an ice bath to stop the cooking, then slice thinly. Keep the bones in the pot and continue simmering the broth for another hour.450 g beef brisket
Final Cooking and Assembling:
- Once the broth is done, cook the noodles according to the packet instructions. When ready to serve, place the noodles in bowls, top with brisket slices, and ladle in the hot broth. Garnish with fresh herbs, chopped chilli, lime wedges, pea shoots, and bean sprouts.400 g dried phở noodles, 1 Handful fresh coriander, 1 Handful fresh parsley, 1 Handful Thai basil, 1 fresh red chilli, 4 lime wedges, 1 Handful pea shoots, 1 Handful bean sprouts
Serve and Enjoy:
- The finished phở should be clear, aromatic, and vibrant with fresh herbs. Pair it with a crisp white wine like a Pinot Grigio or a floral tea to balance the flavours.
Cooking Tips from Experience:
- Use a large pot (at least 5 litres) for ample broth space.
- Be generous with salt to enhance overall flavour.
- The goal is to have a clear soup with fresh flavours, it’s supposed to be fragrant and refreshing.
- For best results, make your own soup (instead of using ready made stock)
- Consider searing the brisket before boiling for extra richness (non-traditional).
- Slice brisket thinly for ideal texture and ease of eating.
Where to Find Special Ingredients in the UK:
- Asian grocery stores in major cities like London, Manchester, and Birmingham
- Online retailers such as Wing Yip and Sous Chef
- Some larger supermarkets now stock Vietnamese ingredients, the hardest thing to find is the fish sauce.
- Butcher for the Beef and Bones
Phở Hotspots: Where to Eat in Vietnam and the UK
Vietnam:
- Phở Gia Truyền Bát Đàn (Hanoi): Classic Northern-style phở
- Phở Lệ (Ho Chi Minh City): Rich Southern-style phở
- Phở Thìn (Hanoi): Famous for its deep-flavoured broth
UK:
- Cây Tre (Soho, London): Stylish eatery with diverse phở options
- Sông Quê Café (Shoreditch, London): Food first joint with popular phở dish
Cultural Significance and Dining Etiquette
Phở is more than just a meal in Vietnam—it’s a cultural institution. Often enjoyed for breakfast, it’s also a popular late-night snack. When eating phở:
- Use chopsticks for noodles and a spoon for the broth
- Add herbs and garnishes gradually to maintain their freshness
- Slurping is acceptable and even encouraged—it’s a sign of enjoyment!
Phở in Popular Culture
Phở has made its mark beyond the culinary world:
- Featured in Anthony Bourdain’s “Parts Unknown”
- Mentioned in various works of Vietnamese literature
- Inspired fusion dishes in Western cuisine
Conclusion:
Phở embodies the essence of Vietnamese cuisine—fresh ingredients, careful preparation, and rich cultural history. Whether you’re slurping a bowl in Hanoi or crafting your own at home, each spoonful of phở offers a taste of Vietnam’s culinary heritage.
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