The Many Faces of Vietnamese Pho

By Cuong Huynh  |   Submitted On July 02, 2009

When it comes to Vietnamese cuisine, the staple rice noodle dish called pho usually comes to mind. Pho is the popular noodle delicacy that originated from Vietnam, which follows specific recipes and methods to prepare, cook and serve. While there are right ways and wrong ways to prepare authentic pho, its proliferation around the world has resulted in non-traditional variations concocted by numerous creative chefs

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In essence, pho consists of rice noodles, with beef or chicken meat slices immersed in a rich and tasty beef or chicken broth. The spices and garnishes are also important to every pho bowl, adding an extra exotic taste that makes every bowl practically an adventure. The common spices needed include ginger, onion, star anise, cinnamon sticks, coriander pods, cardamom, and more.

One of the secrets in pho's rich flavor is bone marrow and the other organs of beef and chicken that are usually mixed into the dish. The marrow, for one, gives the dish a savory taste that lingers and just keeps you asking for more. Without these elements, what you have may taste good, but it's definitely not pho.

As Vietnamese traveled around the world in search for greener pastures, they brought with them great recipes of the classic beef soup noodle. Not long after they settled in new areas, their cultural specialty became widely accepted and warmly received, and soon enough, the dish has become quite a marvel to most countries around the world.

Since its spread all over the world, several variations of pho preparation and flavor have come into existence. To fit the needs of different clientele, there are vegetarian variations, seafood variations, and many more. But the original version is still the beef- or chicken-based dish; beef pho is called pho bo, while the chicken variation is called pho ga.

There is no reason for vegetarians to miss out on this hearty noodle dish. For non-meat eaters there is vegetarian pho or "pho chay." Vegetarian pho comes in two types: semi-vegetarian pho whose broth is made from chicken or beef but has only vegetable garnishes, and pure vegetarian pho whose broth and ingredients are all vegetable-based. It is possible to recreate the unmistakable flavor in vegetarian pho, and vegans can enjoy a complete experience but in healthy vegan fashion.

Seafood pho is now available in many restaurants, with ingredients such as shrimp, crab, and other seafood, and with broth made from shrimp meat. Many coastal regions in Vietnam have created seafood pho as well.

Most variations depend on preparation style or availability of ingredients. If rice noodles for pho (called banh pho) are unavailable, egg noodles has been known to substitute. However, banh pho noodles are very much preferred because of the special texture and firmness.

Despite the popularity and acceptance enjoyed by these different variations, the traditional beef pho and chicken pho still have the largest demand by diners, because they offer the original taste that is loved by generations before and generations to come.

C.T. Huynh, Publisher, http://www.lovingpho.com

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