Pho Bo
A clear, deeply savoury beef broth scented with star anise and charred ginger, poured over rice noodles and paper-thin beef.
Origin & history
Pho emerged in northern Vietnam in the early twentieth century, blending French pot-au-feu technique with Vietnamese rice noodles and aromatics. Hanoi's pho is restrained: clear broth, few herbs, no bean sprouts on the side. The southern version, popularised after 1954, is sweeter, with a wider plate of herbs and hoisin.
Ingredients
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Broth
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