Regarding Vietnamese cuisine, one certainly cannot help but talk about ‘phở’. Long regarded as a vital part of the country’s culinary culture, the origin of the name ‘phở’ is unknown. Some say it has roots in Cantonese, some believe ‘phở’ to be from ‘feu’ (a French word for ‘fire’). In any case, phở has become simultaneously an international delicacy, and an everyday indulgence of Vietnamese locals. Below are the 4 must-try variations of this beloved dish:
1. Beef Phở
Beef Phở is normally a pathway to the perfect breakfast or lunch. It is not to be enjoyed with other dishes (though Asian bagel twists play the role of an essential companion). Phở’s broth is made from a selection of beef bones: lump bone, tubular bone, and clavicle. The beef used in phở must be the finest, and taken from different parts of the cow. Whether you have it rare, medium rare, or cooked, your beef shall always be thinly sliced, flavorful, and tender. The rice noodle found in phở must be made fresh to retain the delightful chewiness and ever-so-slight sweetness. Always treat your bowl of phở as a “stage” for personal creation: add garlic and chilli vinegar, freshly ground black pepper, fresh lime juice, herbs, or fish sauce to taste. Every skilled phở-eater will know exactly how they like their bowl. And then? Dig in!
2. Chicken Phở
Fresh rice noodles, lustrous chicken broth, lime leaves, fresh onions, thinly sliced, lean, and juicily flavourful chicken are the key components. Like beef phở, chicken phở is served with a variety of condiments including soy sauce or fish sauce (or both, if you are bold), fresh black pepper, lime juice, and fresh chilli. Chicken phở is known to be gentle on the palate and highly nutritious – a wholesome meal for when you feel under the weather.
3. Stir-fried Beef Phở
Without a doubt, thick bone in steaks are better. Often the meatiest, beefiest, most flavorful parts of the meat are right next to the bone. The thickness of the steak allows you to get a good medium rare/whatever finish you want on the inside while still getting the deeply browned thick crust of your dreams on the outside. The thickness of the steak makes it more forgiving: it’s basically impossible to overcook a 2″ steak without great effort and forgetfulness.
4. Stir-fried Chicken Phở
Following the same path, Stir-fried Chicken Phở is present in every street food vendor and every night restaurant in Vietnam. It is a fast, rich fiery, and easy-to-fall-in-love-with dish. The signature twist is the chewy yet crispy rice noodles, making every bite a little adventure of flavours and texture.
How to truly enjoy Vietnamese Phở?
To indulge in phở the right way, take time with the brothy phở, and go all in when it comes to stir-fried phở. When broth is present, let yourself slowly explore the subtle sweetness from the bones, the rich notes from beef fat, and the wondrous aroma from the five spices. It takes half a day to make a true bowl of phở, so do not rush.