Phở, pronounced “fuh,” is Vietnam’s national dish, originating in the early 20th century in northern Vietnam, likely influenced by French colonial pot-au-feu and Chinese spices. This aromatic beef noodle soup features a clear, deeply flavored broth simmered for hours with charred onions, ginger, star anise, cinnamon, and cloves. Served with rice noodles, thin beef slices, fresh herbs, and lime—it’s a balance of savory, sweet, and fresh.

Street stalls in Hanoi and Ho Chi Minh City serve it morning to night, embodying Vietnamese comfort food.

Ingredients (serves 4-6):

• Broth: 2kg beef bones (marrow/knuckle), 500g brisket or oxtail
• Spices: star anise, cinnamon stick, cloves, cardamom, coriander seeds
• 2 onions (charred), ginger (charred), fish sauce, rock sugar
• Rice noodles (bánh phở)
• Thinly sliced raw beef (sirloin)
• Garnishes: bean sprouts, Thai basil, cilantro, lime, chili, hoisin/sriracha

Step-by-Step Instructions:

1. Parboil bones for 10 minutes; rinse to clean.
2. Char onion and ginger over flame; toast spices.
3. Simmer bones, meat, charred aromatics, and spices in water for 6-12 hours; skim impurities.
4. Season with fish sauce and sugar; strain for clear broth.
5. Cook rice noodles; blanch beef in hot broth.
6. Assemble bowls: noodles, beef, hot broth; serve with herbs and condiments.

Tips: Long simmer for rich broth; use high-quality fish sauce. For quicker version, use pressure cooker.