Pho Bo

Vietnam's most iconic dish — a deeply aromatic beef noodle soup with star anise, cinnamon and charred ginger, topped with fresh herbs and lime.

Pho is Vietnam's most iconic dish yet it is surprisingly young — emerging only in the early 20th century in the Red River Delta. The dish shows clear French influence: the technique of making a rich bone broth was introduced during French colonisation, and the word pho itself may derive from the French feu in pot-au-feu. Vietnamese historians trace pho to street vendors of Nam Dinh province around 1900. When Vietnam was partitioned in 1954 and millions of northerners moved south, they brought pho with them. Southern pho evolved differently — sweeter broth, more herbs, bean sprouts and hoisin on the side. The charring of ginger and onion directly over flame before adding to the broth is the technique that gives pho its distinctive smoky depth.

The broth must be simmered for a minimum of 6 hours — 12 is better. Char the onion and ginger directly over flame before adding. The broth should be crystal clear, not cloudy.