Pho — phở
Cuisine: Vietnamese · Origin: Vietnam
Pho is Vietnam's most celebrated noodle soup, consisting of a deeply fragrant broth infused with star anise, cinnamon, coriander, and charred ginger and onion, served over soft rice noodles and tender beef or chicken. Originating in northern Vietnam during the early 20th century, pho has become a global symbol of Vietnamese cuisine. The dish is traditionally served in a large bowl with fresh herbs like basil, cilantro, and mint on the side, allowing diners to customize their experience. Accompaniments typically include lime wedges, jalapeños, and hoisin or sriracha sauce. Each region and family maintains distinct broth recipes, with Hanoi's version favoring a clearer, more delicate broth, while southern Vietnamese pho tends toward sweeter broths with more herbs. The meditative act of sipping pho—balancing noodles, broth, and fresh herbs—reflects Vietnamese dining philosophy and has made it a comfort food beloved worldwide.
Standard serving: ~450 kcal (1 bowl (600g), estimate)
Pho's iconic aromatic broth can simmer for 12-24 hours, with some family recipes passed down through generations and guarded as closely as any culinary secret. The dish only became widely popular in Vietnam during the mid-20th century, despite its now-iconic status.
Photo by Hermann Luyken (CC0), source.
越南河粉 — phở
料理：Vietnamese · 起源地：Vietnam
Pho is Vietnam's most celebrated noodle soup, consisting of a deeply fragrant broth infused with star anise, cinnamon, coriander, and charred ginger and onion, served over soft rice noodles and tender beef or chicken. Originating in northern Vietnam during the early 20th century, pho has become a global symbol of Vietnamese cuisine. The dish is traditionally served in a large bowl with fresh herbs like basil, cilantro, and mint on the side, allowing diners to customize their experience. Accompaniments typically include lime wedges, jalapeños, and hoisin or sriracha sauce. Each region and family maintains distinct broth recipes, with Hanoi's version favoring a clearer, more delicate broth, while southern Vietnamese pho tends toward sweeter broths with more herbs. The meditative act of sipping pho—balancing noodles, broth, and fresh herbs—reflects Vietnamese dining philosophy and has made it a comfort food beloved worldwide.
標準份量：約 450 kcal（1碗（600公克），估計值）
越南河粉標誌性的香氣高湯需要燉煮12到24小時，有些家傳食譜世代相傳，守護得就像任何烹飪祕密一樣嚴密。儘管現在享有盛名，但這道菜在越南真正廣為流行是在20世紀中葉才開始的。
圖片來源：Hermann Luyken（CC0）— 來源