Pho (Vietnam)

 Pho (Vietnam) Food History:

Here's a brief history of Pho.

• Pho likely evolved from similar noodle dishes in the early 20th century in Northern Vietnam.
• The modern form of Pho emerged between 1900 and 1907 in Nam Định Province.
• It became popular worldwide after the Vietnam War, when refugees popularized it.
• The dish has poor documentation, leading to disagreements over cultural influences and the origin of the name.
• Pho is considered Vietnam's national dish and is influenced by Cantonese and French cultures.
• The Hanoi and Saigon styles of Pho differ in terms of noodle width, sweetness of broth, herbs, and sauce.

Pho (Vietnam) Food Ingredients:

Here are the ingredients for traditional Vietnamese Pho

• Noodles:
• 50g/1.5oz dried rice sticks or 120g/4oz fresh
• Spices and aromatics:
• 2 large onions, halved
• 150g/5oz fresh ginger, sliced
• 10 star anise
• 4 cinnamon quills
• 4 cardamom pods
• 3 cloves
• 1.5 tbsp coriander seeds
• Beef:
• 1.5kg/3lb beef brisket
• 1kg/2lb meaty beef bones
• 1kg/2lb marrow bones
• Seasoning:
• 2 tbsp sugar
• 1 tbsp salt
• 40 ml/3 tbsp fish sauce


• Handful of beansprouts
• 3-5 sprigs of Thai basil
• 3-5 sprigs of coriander/cilantro
• Lime wedges
• Finely sliced red chilli
• Hoisin sauce
• Sriracha for spiciness