How To Make Vietnamese Pho, a Perfect Soup for Summer

A steaming bowl of rich, beef broth brimming with noodles and fragrant herbs, pho is widely considered the most famous dish of Vietnam. Thanks to a widespread Vietnamese diaspora, pho has become international, enjoyed by diners everywhere from California to Germany. Pho can be enjoyed anytime of the year but is especially satisfying as a soup in summer.

Contents

Beef Pho
The History of Pho
The Broth
Noodles
Meat
Condiments

Beef Pho

(Recipe by Chef Greg Gugunin, formerly of Pho 66 in New York City)

The History of Pho

Surprisingly, pho is traditionally served for breakfast in Vietnam (although the noodles are now consumed at all hours). Pho is often believed to be partially inspired by the French dish, pot de feu. Vietnam was colonized by France in the late 19^th century and the culinary influences of that era still reside today, evidenced by Vietnam’s vibrant coffee culture and Vietnamese style baguettes.

The first pho came from the Nam Dinh and Hanoi regions of North Vietnam. This northern version, known as pho bac, is simple — beef broth accompanied by noodles and thin slices of beef. Southern pho, called pho nam, is more elaborate and seasoned with additional spices and herb garnishes. In America, Southern pho is the most popular version since most Vietnamese Americans immigrated from South Vietnam after the Vietnam War.

The Broth

The most important (and time-consuming) aspect of a good bowl of pho is the broth. It takes hours to simmer bones and beef into rich, yet clean soup. For the best results, combine marrow (from the leg) or knuckle bones along with brisket or chuck. Oxtails are another great addition due to its combination of meat, fat and collagen.

It also helps to wash and parboil the bones before cooking, This will remove impurities that rises during the boiling process, which ensures a cleaner broth. While skimming the broth, be careful not to remove the fat, as this surface layer adds beefiness to the finished soup.

Don’t forget to roast your aromatics as it adds another level of flavor. Also, wrap your spices in a cheesecloth before placing them in the simmering broth to ensure easy removal.

Noodles

The most common type of pho noodles are called banh pho, about the width and shape of linguine or fettuccine. These noodles cook fast and should be prepared separately in plain boiling water before they’re placed in each bowl. Do not overcook the noodles as hot broth is ladled into each bowl after the ingredients are assembled.

Meat

If your pho broth was made with the addition of brisket or oxtail, simply remove and slice the cooked meat into each bowl before serving. Another option is thinly sliced beef eye of round, placed raw atop the noodles and cooked with the hot broth. For a more luxurious cut, use thinly sliced filet mignon or ribeye. Some pho preparations even include a stir fry of beef, onions, and scallions placed directly into the bowl, giving the soup a savory saltiness.

Finally, don’t be afraid of offal. Beef tendon when cooked properly has an unrivaled beefy flavor. Tendons can be purchased in any Asian market and simply add them to your broth when cooking.

Condiments

One of the best parts about pho is the customization. Eat at any pho restaurant and it’s almost guaranteed that your order of pho will be accompanied by a plate of bean sprouts, basil, chilies, and lime wedges. Add any of these herbs and vegetables to personal tastes.

Amongst pho connoisseurs, there’s a key controversy — the addition of sriracha and hoisin sauce. Some pho eaters douse their bowls with the colorful sauces while others recoil in horror. Interestingly, the sriracha popular in America was created by a Vietnamese immigrant in California. Sriracha in Asia is originally a Thai sauce and much sweeter than the sriracha familiar to Americans. So, if you’re looking for that distinctive red sauce, be sure to buy the Vietnamese American version of sriracha — Huy Fong Foods.