Dish · vietnamese
Pho
Rice noodles in a clear beef broth simmered with star anise and charred onion and ginger, topped with thin-sliced beef, herbs, and lime, assembled at the table to taste.
Where it comes from
Pho developed in northern Vietnam around the turn of the 20th century, likely influenced by French pot-au-feu and Chinese noodle soups, and spread south and worldwide after refugees left Vietnam.
What cooks argue about
Cooks argue over charring the onion and ginger before simmering, which deepens the broth's color and smoke, versus adding them raw, which keeps the broth cleaner but less complex.
Versions
Nobody has published a pho here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
beef brisket
ginger
onion