Pho (or phở) is a Vietnamese staple that’s gained popularity worldwide. You’ve probably seen this essential Vietnamese recipe on restaurant menus, and you may wonder if it’s possible to learn how to make pho at home. Although you won’t need to buy any specialty ingredients to make our pho recipe, making the broth from scratch is a time commitment. It needs to simmer for several hours to gain its deep, aromatic character. But it’s 100% worth it when you take that first sip!

A steaming bowl of Vietnamese pho can be enjoyed anytime, no matter the season. In Vietnam, it is commonly eaten for breakfast, lunch or dinner and isn’t necessarily reserved for festive or ceremonial occasions. However, since it takes so long to make, most families have a dedicated recipe that’s passed down between generations. It’s also a popular street food because the rest of the soup is prepared quickly once the broth is ready.

Depending on where you sit down to enjoy a bowl of pho in Vietnam, you might see it served with a wide range of toppings. In northern Hanoi, a bowl of pho will have a translucent broth, thicker rice noodles and minimal toppings. While in southern Ho Chi Minh City, you’ll find a sweeter broth accompanied by an endless flow of fresh herbs and sauces. And in the U.S., you can find both northern and southern-style Vietnamese pho, as well as surprising fusions like pho made with a birria broth.

What is pho?

Pho (pronounced “fuh”) is a Vietnamese noodle soup made with an aromatic beef broth, rice noodles and various cuts of sliced meat. It’s finished with fresh herb garnishes, sauces and a squeeze of lime. Pho’s signature flavor comes from warming spices, including cinnamon, cardamom and star anise, which lend an earthy, aromatic taste. Two of the most popular versions are beef (pho bò) and chicken (pho gà), but pho can be made with pork, seafood or vegetarian ingredients, though they are less common and sometimes controversial.

The origin story of pho—and why it has become so popular in Vietnam—is the result of cultural fusion between French colonizers and local Vietnamese tastes. Local ingredients were used during efforts to re-create pot au feu (French beef stew), creating this unique Vietnamese culinary icon. The beloved soup has a special place in Vietnamese culture, and it can be found at street food stalls and restaurants and in cookbooks. It’s considered the country’s national dish, and its warming, comforting taste has won over the hearts and stomachs of people from all corners of the globe.

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