Member-only story
Pho - A Tale of North and South Vietnam
Vietnam’s kitchen is as diverse as its rich history, and few dishes encapsulate this diversity better than Pho. Originating in the early 20th century in northern Vietnam, particularly around Hanoi, Pho has evolved into a beloved national dish with distinct regional variations.
The History of Pho
Pho emerged as a humble street food, predominantly consumed by laborers for breakfast. Its origins are intertwined with the French colonial period, influenced by both Chinese noodle soups and French culinary techniques. Initially a Northern delicacy, Pho gradually spread southward, adapting to local tastes and ingredients along the way.
Pho in North Vietnam
In its northern birthplace, Pho is characterized by simplicity and clarity. The broth, typically made from simmering beef bones and spices such as star anise and cloves, is clear and aromatic. Thinly sliced beef, usually tenderloin or brisket, is added to the steaming hot broth along with flat rice noodles. The garnishes include fresh herbs like cilantro and Thai basil, lime wedges, and sliced chili peppers. Northern Pho is known for its focus on the beefy essence of the broth, with minimal sweetness and a balance of flavors.
Pho in South Vietnam
