Pho
Pho is a Vietnamese soup built around rice noodles in a savory broth, commonly served with beef or chicken, fresh herbs, and other garnishes.
Phở broth: The savory liquid base of pho, traditionally made by simmering bones, aromatics, and spices. Its long simmer and fragrant spices give pho its characteristic depth.
Phở bò: Vietnamese beef pho, served with beef broth and one or more cuts of beef. It is the best-known family of pho styles.
Nam Định: A city and province in northern Vietnam with a long association with pho. The region is frequently linked to pho’s early history.
Street food: Prepared food sold by vendors in public spaces, often for immediate consumption. Pho has long been served from street stalls as well as restaurants.
Vietnamese food culture: The shared practices, meanings, and traditions surrounding food in Vietnam. Pho is both an everyday meal and a widely recognized emblem of Vietnamese food.
Rice vermicelli: Thin rice noodles used in many Asian dishes, including some regional forms of pho. Noodle thickness and shape vary among pho styles.
Phở gà: Vietnamese chicken pho, made with chicken broth and chicken meat. It offers a poultry-based alternative to beef pho.
Hanoi: The capital of Vietnam, known for its northern culinary traditions. Hanoi became a major center for pho and its distinctive local style.
Vietnamese herbs: Fresh aromatic leaves and stems used in Vietnamese cooking, including mint, cilantro, and basil. Herbs served alongside pho let diners adjust aroma and freshness.
Breakfast: The first meal of the day, eaten after waking. Pho is commonly eaten in the morning in Vietnam.