Pho wins the hearts of many diners around the world and is likened to a “symphony of flavors” by an Indian culinary site.
The Indian food website Slurrp introduces pho not just as a dish, but as a reflection of the rich heritage and flavors of Vietnamese cuisine. The history of pho can be traced back to the early 20th century in northern provinces, with Hanoi believed to be the birthplace of this iconic dish.
Pho was born from a blend of borrowed cooking techniques and ingredients, fused with local culinary culture. Vietnamese chefs in the 20th century adapted the French pot-au-feu and a Chinese noodle soup dish to create pho. As such, pho is a harmonious blend of diverse flavors that also reflects the cultural atmosphere of its time.
From its early days, pho was a popular street food among the working class. It was sold by street vendors carrying shoulder poles with two baskets—one containing the broth and the other holding noodles, meat, and herbs. By the 1950s, pho had become increasingly popular and spread to many places. Over time, this once-humble street food became a source of national pride, representing Vietnamese cuisine on the global stage.
According to Slurrp, pho holds great cultural significance in Vietnamese life. It is not just a dish, but also a symbol of family, community, and tradition. Many families gather around steaming bowls of pho on special occasions such as Lunar New Year, weddings, or ancestral death anniversaries.
Pho also plays a role in religious rituals. In many Vietnamese households, a bowl of pho is offered on the ancestral altar during ceremonial offerings, expressing respect and honoring family traditions.
In addition, pho is a dish that showcases Vietnamese hospitality. When guests visit a home, the host may prepare a homemade bowl of pho as a warm and generous gesture.
The culinary site also compares pho to a “symphony of flavors.” The distinctive taste of pho comes from the meticulous combination of ingredients. The soul of the dish lies in the broth, traditionally simmered from beef bones or chicken for hours. This slow cooking process allows the broth to absorb the spices, resulting in a rich and aromatic flavor. Another defining feature of pho broth is the infusion of fragrant spices such as star anise, cinnamon, cloves, coriander seeds, and cardamom.
The rice noodles are an essential component of pho. Made from rice flour, the noodles are soft with a slightly chewy texture. They are usually blanched in boiling water before being added to the bowl. For beef pho, various cuts of beef are used; for chicken pho, the meat is shredded.
A complete bowl of pho is topped with green onions and various herbs. Diners may enhance their pho with bean sprouts, lime, fresh chili, or chili-garlic vinegar.
Slurrp suggests that diners start by adding herbs to the bowl, then follow with bean sprouts, chili, and a squeeze of lime. These additions are optional and based on personal preference, but they help enhance the aroma of the dish. The chewy noodles, tender meat, and fragrant broth come together in a harmonious symphony of flavors. A delicious bowl of pho features rich broth, fresh herbs, and quality meat. After each bite of noodles, it’s recommended to take a sip of broth to let the flavor linger on the palate, Slurrp advises.
When talking about Vietnamese pho, it’s not only about beef pho—there are many variations, each with unique characteristics. Northern-style pho, originating from Hanoi, is known for its simple taste, clear and light broth, and less sweetness compared to other variations. Northern pho focuses on natural flavors, with fresh, high-quality beef being the highlight.
In contrast, Southern-style pho tends to be sweeter and more flavorful. The broth is darker, enhanced with grilled shallots and more spices. It is often served with bean sprouts, fresh herbs, sliced onions, garlic, and soy sauce.
Besides beef pho, there is also chicken pho, which uses chicken broth with a savory aroma. The chicken is boiled until tender, and the broth is infused with ginger and aromatic spices. Chicken pho has a lighter and more delicate flavor than beef pho.
Another variation is vegetarian pho, suitable for those on a plant-based diet. The broth is extracted from vegetables, and the dish includes a mix of mushrooms, tofu, and vegetables.
In coastal regions, pho is sometimes prepared with seafood, offering a unique twist on the traditional version. Shrimp, fish, squid, or other seafood are added to the broth, giving it a savory, ocean-inspired flavor. Each regional variation of pho reflects the local traditions and culture, showcasing the diversity of Vietnamese cuisine.
