Pho is more than just a noodle soup for many Vietnamese people. It is the national dish of Vietnam that can be found everywhere from street stalls to fancy restaurants. The history of pho reflects the history and culture of Vietnam and its traditions.
Phở stalls line the sidewalks from dawn till dusk, serving steaming bowls of broth, soft rice noodles, sliced meat, and fresh herbs and chives. Pho is believed to have originated in Nam Dinh province, but Hanoi is its spiritual home. It was in Hanoi that Pho became popular, thanks to its historical and cultural influences. Some of the famous Pho shops in Hanoi are located in Bat Dan and Ly Quoc Su streets, as well as Pho Thin, Pho Suong, Pho Vui, and Pho Tu Lun.
Pho was born at the end of the 19th century, when the French colonized Vietnam. It was a simple dish of water buffalo meat slices and rice vermicelli in broth. Pho bo or buffalo meat Pho was later followed by Pho ga, which is chicken with round rice noodles.
Star anise is the key herb in Pho, but the onions or shallots that are grilled with their skins on also give Pho its distinctive aroma. Fresh ginger adds a touch of spice to the broth. Cinnamon and cardamom are optional, depending on the region and preference. The most important thing is to make the perfect stock by simmering the right mix of beef for a long time (8-14 hours). The broth should be clear and this requires careful attention.
It is common to see people lining up for a bowl of Pho in Hanoi. Many visitors to the city are amazed by this sight. Pho is regarded as a national dish for the Vietnamese. It is a symbol of the culture and everyday life of the Vietnamese people.
