Phở

By Kelsey Howitt 

Phở is a traditional Vietnamese soup that contains broth, rice noodles, and beef (or any other proteins). Phở’s origin isn’t exactly known. But it is believed to be originated in Northern Vietnam during the mid-1880’s or early 20th century. Some believe that the dish was heavily influenced by both Chinese and French cuisine. The noodles and spices were imported from China; the French popularized the eating of beef. Feu is actually the French word for fire. Pot-au-feu is a French stew. It is speculated that the word ‘phở’ is an adaptation of ‘feu’ and even that phở itself is a Vietnamese spin on “pot au feu”. Others believe that phở has a Chinese origin, and the name ‘phở’ coming from the Chinese’s word ‘Phan’. The word ‘Phan’ as in “Nguu Nhuc Phan” that was shortened to nhuc phan, and then phan. Nguu Nhuc Phan is a Chinese cow meat noodle soup.

Enjoying phở the proper way involves using chopsticks, a soup spoon, and condiments (such as sriracha, hoisin sauce, or hot chili sauce). Garnish is very important as well! There isn’t a rule to what you add or not add to your Phở. Garnish can include bean sprouts, herbs (cilantro or Thai basil), lime, and chiles. Having a rather larger bowl is nice to have for this soup. Phở represents the best of luxuries: warm soup, silky noodles, and fresh flavors all in one bowl. 

In my experience with Phở, it has always been a delicious meal to have. In Vietnam, you can find Phở anywhere from a fancy restaurant to a market vendor on the streets or water. Phở is also a beneficial soup to your health. Having a bone based broth, it offers all the benefits  you can get from bones. The rice noodles are naturally gluten free. 

There are quite a few variations of Phở. But, the most popular is the Hanoi style and the Saigon style. The Hanoi style, also known as Phở Bac, is simpler and made with less ingredients. It consists of a simple and light broth with wide noodles and lots of green onions. There are less cuts of meat and it’s served without bean sprouts or herbs. Instead, it’s accompanied with green chilies and lime only. The Saigon style, otherwise known as Phở Nam, is more complex and is made from a dozen ingredients. It contains a rich, bold broth and thinner noodles. Bean sprouts, fresh basil, and saw herb are typically served with each bowl. Same as the Northern style phở, green chilies and lime are used as well. Traditionally, the soup is served with beef but can be served with chicken or veggies for a vegetarian style.

Crazy enough, phở has its own national day which is December 12th! Phở has such a wild and interesting story. This delicious soup is definitely worth trying if you haven’t tried it before. And if you have had this, then you should know that this soup is awesome.  That concludes my essay on Phở, the traditional Vietnamese soup.