Phở bò

Phở is indeed one of the most iconic and beloved dishes in Vietnam, but its origins are a bit earlier than the 1950s.
Phở is widely believed to have originated in northern Vietnam, particularly around the region of Hanoi, in the late 19th or early 20th century.

After the 1954 partition of Vietnam, many northerners migrated south to Saigon (now Ho Chi Minh City). They brought Phở with them, 

Over time, Phở has evolved and developed different regional variations, with each area adding its own unique twist to the dish.

Today, the flavors of Phở are diverse, and the recipe has changed quite a bit from its original form. 

Northern Phở (Phở Bắc)

• Clear, light broth
• Focused on simplicity and balance
• Fewer garnishes
• Primarily chicken (phở gà)
• Eat with quẩy (doughnut stick)

Southern Phở (Phở Nam)

• Slightly sweeter broth
• More herbs and garnishes (bean sprouts, basil, lime, chili)
• Primarily beef (slices and beefball)
• Hoisin and chili sauce often served on the side

1. The Broth 

Prepare the Bones: 

• Wash the bones gently under cold water.
• Do not scrub too hard and do not remove the tendons — they become tender and delicious after cooking.
• Let the bones rest.

Blanch the Bones: 

1. Fill a pot with water and preheat it.
2. Add the bones, ensuring they are fully submerged.
3. Bring to a boil.
4. Once boiling, discard all the water and strain out the bones.

Start the Broth: 

1. Refill the pot with 5L of fresh water.
2. Add 3–4 slices of fresh ginger (not from the main seasoning list — this is additional).
3. Add the blanched bones to the pot.
4. Bring to a boil, then simmer gently.
5. Skim the foam and floating particles regularly — this step is crucial to keep the broth clear.

Roast the Aromatics: 

• Roast or grill the following until fragrant:
  • Red onion
  • Ginger (lightly smashed flat)
  • Star anise
  • Cinnamon stick
  • Black cardamom
  • Coriander root

Add Seasonings to the Broth: 

1. Place all the roasted aromatics in a metal strainer or cotton spice bag.
2. Add it to the simmering pot.
3. Also add:
   • Daikon radish, peeled and cut into chunks
   • Fish sauce
   • Sugar
   • Salt

Let everything simmer slowly for at least 4 hours to extract full flavor from the bones and spices. 

TIP: A flavorful, savory, and slightly sweet broth requires slow cooking — minimum 4 hours.

2. Preparing the Other Ingredients (While the Broth Cooks) 

Noodles: 

1. Boil enough water for the amount of noodles you’re using.
2. Once boiling, add 1 tsp of oil to the water.
3. Add noodles and reduce heat to low.
4. Cover with a lid and let cook.
5. Once done, strain and rinse noodles under cold water to stop cooking.
6. Set aside.

Toppings & Garnishes: 

• Beef (thinly sliced, raw for rare or pre-cooked depending on preference)
• Yellow onion (thinly sliced)
• Green onion
• Red chili (sliced)
• Lime 
• Vietnamese basilikum (washed)
• Culantro (or cilantro, washed)
• Bean sprouts (soaked and rinsed)