Deconstructing a Pho

One sip in and you're already mentally unraveling the broth- tracing every spicy, sweet, herbal twist as it hits your senses. Five minutes and I’ll show you why it's comfort in a bowl.

When you have the first sip of the pho broth, you are loaded with questions- What’s making it slightly spicy? What gives the fragrance? Where’s the sweetness coming from? And before you know it, you’re mentally dismantling the bowl. Only later do you realize: a pho is meant to be deconstructed- a noodle soup that hands you freedom, because every permutation and combination tastes divine. Let me show you why pho is arguably one of life’s top comfort dishes.

You wouldn’t go to Vietnam and not try their traditional Pho, found everywhere. Pho, pronounced “fuh” (not “foh”) is a traditional beef soup with noodles, but to our vegan friends out there, fear not- Vietnam boasts exceptional pho chay options too! During our time in Hanoi, we observed locals slurp pho morning, noon, and night for all three meals! And trust me, a warm bowl of Pho is truly the most comforting meal- a hug in food form.

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Vegans, ask for pho chay- it’s even served in Buddhist temples. I promise you, one taste and you will be having pho for breakfast, lunch and dinner. It’s conveniently customizable-choose your add-ins to make it your own. Absolutely versatile dish! The best pho in Vietnam often comes from small family run-street stalls where recipes are passed down generations- so every broth may taste different but they are all divine! You will be greeted by the aroma of all the spices, filling you with good spirits. Cozy vibes guaranteed.

Since we’re vegetarian, we may not have tasted ‘the best’ broth for beefy reasons, but I can say: if the broth is done right- rich, fragrant, soul-speeding- any minor issues with noodles or garnish slip-ups will be forgiven. But if the broth fails? That’s offensive.

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What makes a pho, pho

It’s only while writing this post that I realized pho isn’t a complicated dish. On paper, it’s just 3 parts: the broth (the soul), noodles (the oomph) and the protein (beef, chicken or tofu to add depth). But each bowl holds a universe. While pho is national-level popularity, there are regional differences in the tastes between the North and South. While the Southern pho includes sugar in the broth, Northern pho tastes saltier with the added MSG. But both broths taste magical. The broth is slow-cooked for hours so all the spices (ginger, star anise, cinnamon sticks, and cloves) can bond in the pot, making it richly flavorful. Each restaurant/ stall may have their unique approach for broth preparation, so each bowl is a surprise. Its a culinary experience that one must have.

The next main ingredient in the dish is the rice noodle- Banh pho. The magic of eating this dish in Vietnam? Freshly made rice noodles that are soft, chewy, and mouth-melting- a whole world apart from instant noodles.

What elevates the pho are the fresh herbs (common to the North- the Thai basil, cilantro and mint). The best pho comes with toppings: bean sprouts, culantro leaves, chili slices and lemon wedges on the side. Toss them in, squeeze the lime, drop in the chili, give the bowl a good mix- and you’re set to have the best meal of the day. The pho vendors in Southern Vietnam also provide condiments like hoisin or sriracha or hot chili sauce, but I’m a Northern purist- I like to see the broth shine on its own.

The crunch from the bean sprouts. Fragrance from the herbs. Textures that spark a flavor carnival inside your mouth. Truly a sensory delight!

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Deconstructed Deliciousness

The pho arrives on the table with toppings on the side- waiting for your creative assembly. Like edible LEGO. Every single combo tastes stellar. Explore them all. SERIOUSLY.

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How to Pho like a Pro

Wondering how to have this dish?

1. Inhale deeply: Let that aroma smack you awake- followed by the instant drool. You’re all set to dig in!

2. Prep your toppings: Herbs, lime, sprouts- mix gently. Make sure to squeeze the entire lemon wedge and to roughly cut the herbs for full flavor.

Note: Some people prefer tasting the broth before adding the toppings- you do you.

1. Broth salute: Sip a spoon to respect the foundation. Before you know it, you’re going for round two of broth- it’s okay, give in to the temptation.

2. Noodle strategy: Grab noodles, top with broth, slurp! Note that the noodle and broth like to stay together. So you either eat the noodles and broth in tandem or create mini pho bites in your mouth. The combo delivers a vibrant sensory experience. So you help them do their job.

3. Spice optional: chili adds heat; add it as you like.

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My Verdict

Street pho in Vietnam? Comfort incarnate and surprisingly doable at home. But nothing beats the steaming bowl in Vietnam- where tables buzz like a mini gathering, laced with fragrance and chatter. No Vietnam trip soon? No excuse- there are Vietnamese food joints almost everywhere serving pho- Google your way to a bowl.

I hope you’re craving a bowl now. Go have your own pho-tastic adventure!

The End. Now I’m off to make my pho bowl: time to practice what I preach! 🍜

Let’s eat pho together.