You have probably already heard of Pho, but it’s rise in popularity, and the influx of restaurants specializing in this dish means if you aren’t aware of it you will be very soon.
For those that don’t know, pho is a Vietnamese noodle soup, or broth, originally made from beef leftovers. From it’s humble beginnings at the start of the 20th century it has become known as Vietnam’s national dish. Not to be confused with raman (origin Japan), which is darker, traditionally made from pork bones and contains wheat noodles, pho is a clear rice noodle broth with the addition of star anise, cinnamon and charred ginger. Think fresh, tasty, clean flavours, that’s pho.
Although there are many variations and it is easily adapted, which is why is it a popular street food all over Vietnam, primarily the beef broth base had rice noodles, thin slices of beef and fresh herbs added. Nowadays anything goes, want chicken instead? No problem. Prefer a vegetarian pho, okay.
Pho is great if you can’t eat gluten as it is made with rice noodles, it tends to be low in fat and contains loads of herbs to help digestion and pack it with vitamins. The only downside is it can sometimes be very high in salt.
Some of our favourite Pho recipes:
Easy vegetarian pho recipe from Food To Glow.
Herefordshire beef pho with brandy, from Ferdies Food Lab.
A noodle-less skrei pho from Fuss Free Flavours.
Vietnamese chicken noodle pho recipe from My Foodie Adventures.
From The Recipe Shed Vietnam pho bo– spicy beef and noodles.
Have you tried making pho? Do you like it? What are your favourite recipes?