Pho

For me, a bowl of Pho (sounds like ‘fuh’) noodle soup is the ultimate comfort food. The Pho with which you are likely associated with (and the one I grew up eating) likely includes lightly chewy, thin rice noodles covered in a rich but clear meat broth and topped with assorted meats of your choice (thinly sliced rare or cooked beef, brisket, tendon, tripe, meatballs, chicken), scallions, onions and is accompanied by fresh bean sprouts, cilantro, Thai sweet basil, chili peppers, mint, and lime.

However, this variation is actually the result of the interesting evolution of Pho over the past century during its migration from Vietnam to North America.

The most important part of Pho is the broth: a good broth should take several hours to prepare by simmering beef (sometimes pork or chicken) bones, oxtails, and spices such as cinnamon, star anise and cloves. Also, the defining ingredient of Pho is the use of charred onions and ginger, which gives the broth its distinct color and fragrance. An interesting note as to this technique is that the French often char bones and vegetables before preparing soups and sauces, and that the word Pho is similar to the French word feu for ‘fire’ and the dish pot au feu, therefore perhaps indicating a French influence on the birth of Pho.

Pho garnish plate

Traditional Pho, which is thought to be from Northern Vietnam, consists only of noodles, beef and broth. It wasn’t until after Vietnam was split in two and citizens migrated to Southern Vietnam that the garnish plate was introduced. Locals also started adding hoisin, fish, soybean and srirachi sauces directly to their broths to add flavour and spice. Following the Vietnam war, Pho followed soldiers back to America where the first noodle shops opened up in California. Portions doubled and various choices of meats were offered to meet the demands of Westerners yielding the beloved Pho we order today.

Photo Credit: C. P., Tony Ngo