Pho - Vietnam's Quintessential Soup

A Culinary Journey Through History

Pho (pronounced "fuh") is a Vietnamese soup that has its roots in both Chinese and French cuisines. The dish is believed to have evolved from the French pot-au-feu, a beef stew that combines various cuts of beef, vegetables, and spices. According to Wikipedia, pot-au-feu translates to "pot on fire," a fitting description for a dish that warms the soul.

Pho's origins date back nearly 100 years, starting as a simple combination of boiled beef, broth, and noodles. During the Vietnam War, when beef was scarce, a pork version known as "pho lon" emerged. The dish has since evolved, influenced by both French and Chinese culinary traditions, to become a unique and diverse cuisine admired worldwide.

The Vietnamese Diaspora and Pho's Global Spread

The fall of Saigon in 1975 led to a significant Vietnamese diaspora, with many refugees settling in the United States. They brought with them their rich culinary heritage, introducing Americans to the wonders of Pho. Today, there are over 500 Pho restaurants across the United States, a testament to the dish's growing popularity.

A Personal Connection

As a Vietnam War veteran, I have a deep appreciation for Southeast Asian cuisine. My years working in vocational rehabilitation with a large Vietnamese community further deepened my love for the bold, spicy, and healthy flavors of Eastern cookery. My brother Howard, also a Vietnam vet, shares this passion. We often reminisce about the vibrant culture and delicious meals we enjoyed in Vietnam.

A Healthier Breakfast Alternative

In the West, breakfast often consists of high-fat, high-cholesterol foods like bacon, eggs, and sausages. Pho offers a healthier alternative, packed with nutrients and flavors that make for a satisfying meal.

Ingredients for Pho

Broth Ingredients:

• 3 medium unpeeled yellow onions (approx. 1 pound)
• 4-inch piece unpeeled ginger (approx. 4 ounces)
• 5 to 6 pounds beef soup bones (leg and knuckle bones, cut into 2-3 inch sections)
• 1 lb flank steak, cut into bite-sized pieces
• 5 star anise
• 6 whole cloves
• 3-inch cinnamon stick
• 1 1/2 tablespoons salt
• 1/4 cup hot chili sauce
• 2 tablespoons fish sauce
• Freshly ground black pepper
• 1 ounce rock sugar (duong phen) or 1 tablespoon white sugar

Bowl Ingredients:

• 1/2 lb sirloin or round steak
• 1 tablespoon chopped cilantro
• 2 14-ounce packages of small (1/8-inch wide) dried or fresh banh pho noodles
• 2-3 scallions, sliced into small rings
• 2 cups fresh bean sprouts
• 2 limes, cut into wedges
• 1 bunch fresh mint
• 1 bunch fresh Asian or regular basil
• 2 fresh chili peppers, thinly sliced (Thai dragon or bird preferred)

Preparing the Broth

1. Char the Onions and Ginger: Over an open flame, char 2 of the onions and the ginger to release essential oils and fragrances. Remove the skin and blackened pieces, then set aside.
2. Boil the Bones: In a large stockpot, cover the leg bones with cold water and bring to a rolling boil for 3-5 minutes. Remove from heat, rinse under cold water, and clean the stockpot.
3. Simmer the Broth: Return the cleaned bones to the pot, add 6 quarts of water, and bring to a boil. Reduce to a gentle simmer and add the charred onions, ginger, star anise, cloves, cinnamon stick, flank steak, salt, fish sauce, and rock sugar. Simmer for 1.5 hours, then remove the flank steak and cool it in cold water. Refrigerate the steak and continue simmering the broth for another 3 hours, skimming scum and fat occasionally.
4. Strain the Broth: Strain the broth through double-folded cheesecloth to remove impurities. Refrigerate overnight to easily remove excess fat, aiming for a clear, fat-free broth.

Assembling the Bowls

1. Prepare the Meat: Slice the sirloin or round steak against the grain into very thin slices. Thinly slice the cooked flank steak.
2. Heat the Broth: Bring the broth to a boil over medium heat.
3. Blanch the Noodles: In 3-4 quarts of boiling water, blanch the noodles for 10-20 seconds until they lose their stiffness. If using fresh noodles, simply untangle and rinse in cold water.
4. Blanch the Bean Sprouts: Blanch the bean sprouts in the same water until wilted but crunchy.
5. Assemble the Bowls: Fill each bowl 1/4 full with noodles, add the cooked flank steak and raw sirloin slices on top. Garnish with sliced scallions, thinly sliced onions, and chopped cilantro. Ladle the boiling broth into the bowl to cook the thinly sliced raw steak. Season with freshly ground black pepper.

Garnishing and Serving

A garnish plate is typically served with Pho, allowing diners to customize their meal. Common garnishes include:

• Fresh basil and mint leaves
• Thinly sliced chili peppers
• Lime wedges
• Bean sprouts

In Southern Vietnam, Pho is often served with a variety of herbs and garnishes, while in the North, it is a simpler dish with fewer ingredients.

The Popularity of Pho

Pho has become a beloved dish in the United States, often served alongside spring rolls and egg rolls. Its popularity continues to grow, with more people discovering the rich flavors and cultural significance of this Vietnamese classic.

For more exciting recipes from around the world, visit All The Best Recipes.

Interesting Stats About Pho

• Global Popularity: Pho is not just popular in Vietnam and the United States. It has gained a significant following in countries like Australia, Canada, and France.
• Nutritional Value: A typical bowl of Pho contains around 350-450 calories, making it a relatively low-calorie meal option (Healthline).
• Economic Impact: The Pho industry in the United States generates millions of dollars annually, contributing to the growth of Vietnamese cuisine in the global market.

Pho is more than just a meal; it's an experience that brings together history, culture, and culinary artistry. Enjoy this delightful dish and savor the rich flavors that have made it a beloved staple worldwide.