Pho vietnamese broth

Discover Vietnamese pho broth, the aromatic foundation of Vietnam's national dish, made with bones, spices, and herbs.

About this subject

Pho is considered Vietnam's national dish, and its broth is the soul of the recipe. Traditionally made with beef bones (or chicken), the broth is simmered for hours on low heat, extracting collagen and deep flavor. Typical spices include star anise, cinnamon, cloves, cardamom, and coriander seeds. Ginger and onion are charred before being added to the pot, imparting a distinctive smoky aroma.

Clarifying the broth is essential to obtain a translucent and rich liquid. After boiling, impurities are carefully skimmed off. Different regions of Vietnam have variations: in the north (Hanoi), the broth is lighter and less sweet; in the south (Saigon), it is thicker and sweeter with palm sugar. The broth is served over rice noodles (bánh phở) and accompanied by sliced meat, bean sprouts, mint, Thai basil, red onion, and lime.

Pho originated in the early 20th century, influenced by French and Chinese cuisines. The word 'pho' may derive from the French 'feu' (fire) or the Cantonese 'phấn' (rice noodles). Today, pho is globally recognized, and the broth is the key to its authenticity. A good broth requires a balance of salty, sweet, sour, bitter, and umami flavors, achieved with anchovy fillets and fish sauce (nước mắm).

Frequently Asked Questions

How long does it take to prepare traditional pho broth?

Traditional pho broth takes 6 to 10 hours of simmering on low heat to extract all the flavor from bones and spices.

What is the difference between northern and southern Vietnamese pho?

In the north, the broth is lighter and less sweet. In the south, it is thicker and sweeter, often with palm sugar and more herbs.

What gives pho broth its characteristic flavor?

The flavor comes from charred beef bones, spices like star anise and cinnamon, burnt ginger and onion, plus fish sauce and anchovies.