If you’ve ever dreamed of traveling to Vietnam, you’re probably familiar with Pho (pronounced ‘fuh’) — a noodle soup made with broth from roasted beef (or chicken) bones, shallot and onion, toasted aromatic spices—like sharp, spicy ginger and star anise—and freshly cooked rice noodles. It gets its name, like all noodle dishes in Vietnam, from the specific type of rice noodle it’s made with, called bánh phở. What I love most about Pho (and all street foods here) is that each little Pho shop or stand has their own variation, and you’ll even notice that the Pho in the North is prepared differently than in the South. What’s great for Pho gluttons like me is you could probably eat it three times a day for a week and still not hit all the spots in a major city like HCMC or Hanoi.
The Basics: the two most common types are Phở Bo (beef) and Phở Gà (chicken). It’s less popular, but some places will offer a vegetarian version, called Pho Chay. We’re going to focus on the most common type—Pho Bo.
Ordering: Most Pho stands or shops only serve it one way, though they might have a ‘special’ version (ex. Phở Bo Kho, richer and more like a stew), so it’s easy to order. My Vietnamese is kind of rusty, so I usually say hello, and nod at the boiling cauldron of soup, and hold my finger up to say one (or however many if others are eating with me). You can make your way over to a table and wait for your tray to be brought over.
Continue reading “Eat Pho like a Pro: A Primer on One of Vietnam’s Most Famous Dishes”