Phở Hà Nội
Hanoi Old Quarter Culinary Cultural Heritage

Introduction to Vietnamese Pho (Phở bò)
Pho bò (Vietnamese beef pho) is one of the most iconic and beloved dishes of Vietnamese cuisine. With its delicate broth made from simmered beef bones, flavored with spices like cinnamon, star anise, and cardamom, and the natural sweetness from the meat and bones, pho is more than just a popular breakfast—it’s a cultural symbol of Vietnamese food loved around the world.
Each region in Vietnam has its own variation of pho, but they all share the same fundamental components: a clear, flavorful broth, soft rice noodles (bánh phở), and tender beef. When served with fresh herbs, lime, chili, and hoisin or chili sauce, pho becomes a perfectly balanced and irresistible dish.
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Ingredients for 4–6 servings
**Broth:
- * Beef bones (e.g., oxtail, knuckle, marrow bones): 1.5–2 kg
- * Beef (brisket, flank, sirloin, or eye round): 500–700 g
- * Ginger: 1 large piece (charred)
- * Onion: 1 large (charred)
- * Pho spices (either pre-packed or homemade):
- * Cinnamon stick: 1
- * Star anise: 2–3
- * Cardamom pods: 1
- * Cloves: a few
- * Salt, sugar (preferably rock sugar), fish sauce (Vietnamese preferred)
### To Serve:
- * Rice noodles (fresh or dried pho noodles)
- * Green onions, cilantro, Thai basil, bean sprouts
- * Lime, fresh chili peppers
- * Hoisin sauce, chili sauce
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## **How to Make Traditional Pho bò**
### **Step 1: Prepare the Bones and Meat**
* Wash the beef bones thoroughly and blanch them in boiling water for a few minutes to remove impurities, then rinse them under cold water.
* Place the bones in a large pot, cover with water, and bring to a boil. Reduce the heat and simmer for at least 3 hours to extract the broth.
* During this time, briefly blanch the beef (brisket, flank, etc.) in boiling water, remove it, let it cool, and slice it thinly against the grain.
### **Step 2: Char the Aromatics**
* Char the ginger and onion directly on a gas burner or in an oven until the outer skin is blackened. Then, crush them slightly.
* Toast the spices (cinnamon, star anise, cardamom, and cloves) in a dry pan until fragrant.
* Place the ginger, onion, and toasted spices in a spice pouch or cheesecloth and add them to the pot with the simmering beef bones.
### **Step 3: Season the Broth**
* Add salt, sugar, and fish sauce to taste. The broth should be balanced—slightly salty and slightly sweet.
* Let it simmer for an additional 1–2 hours to deepen the flavor and clarity.
### **Step 4: Assemble the Pho**
* Quickly blanch the rice noodles in boiling water and place them in individual bowls.
* Arrange the thinly sliced beef on top of the noodles, and pour the hot broth over it.
* Garnish with fresh herbs (green onions, cilantro, basil), bean sprouts, lime wedges, and chili slices.
* Serve with hoisin sauce and chili sauce on the side for added flavor.
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## **Tips for Vietnamese Expats Abroad:**
* If you can’t find all the spices, look for **pre-packaged pho spice mixes** at Asian supermarkets.
* You can use dried pho noodles if fresh ones are hard to find. Simply soak and then briefly cook them.
* Beef bones can be sourced from butcher shops, but try to find marrow bones for a richer, fuller broth.



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