Garden and Kitchen

Pho is a traditional Vietnamese soup made with a rich, flavorful broth, rice noodles, fresh herbs, and meat—typically beef or chicken. Or, if you’re as hungry as I am, you might ask for both. Whether you’re dining out or preparing it at home, pho is a dish that never fails to deliver comfort, satisfaction, and a symphony of flavors.

When you’re enjoying pho at a restaurant, you’ll notice the freshness of the accompanying ingredients, often served on a side plate. This includes bean sprouts, Thai basil, cilantro, lime or lemon wedges, and sliced jalapeños. These garnishes are not just decorative; they offer an opportunity to customize your bowl to your liking. A squeeze of lime brightens the broth with a burst of citrus, while the herbs add freshness and complexity. The bean sprouts bring a satisfying crunch, and the jalapeños add a spicy kick for those who like a bit of heat.

Of course, I wouldn’t recommend eating the lime or lemon wedge whole—but the juice it adds makes a noticeable difference. It elevates the broth’s depth and introduces a layer of brightness that balances the savory richness.

What makes pho so special is the broth. This isn’t just any broth; it’s one that’s been simmered for hours—sometimes even a full day. Traditionally, beef bones are slow-cooked with charred onions, ginger, and an aromatic mix of spices like star anise, cloves, cinnamon, cardamom, and coriander seeds. This slow, deliberate cooking process extracts the collagen and flavor from the bones, resulting in a broth that’s not only deeply savory but also aromatic and slightly sweet.

The noodles are equally important. Pho uses flat rice noodles, known as bánh phở, which are soft and slippery, providing a delightful contrast to the tender meat and the crisp garnishes. When combined in the bowl, everything works together—the noodles soak up the broth’s flavor, the herbs offer bursts of freshness, and the meat adds substance.

Speaking of meat, pho can be customized in numerous ways. Some prefer rare beef slices (tái), brisket (chắn), tendon (gân), or even tripe (sách). Others go for chicken (phở gà) for a lighter version. You can also order combinations, getting the best of both worlds if you can’t choose between beef and chicken—because when you’re truly hungry, who wants to choose?

Beyond its ingredients, pho is an experience. It’s warming, soothing, and deeply satisfying—perfect for cold weather, a hangover cure, or just when you need a hearty, soul-reviving meal. Each spoonful delivers a different nuance: a hint of spice, a burst of citrus, a rich umami note from the beef. And because you can tailor it to your liking, every bowl of pho can be a unique creation.

There’s something beautifully meditative about eating pho. You start by tasting the clear broth, appreciating the complexity achieved through hours of cooking. Then, as you add your preferred garnishes—herbs, sprouts, lime juice, chili—you’re building layers of flavor. The customization makes it feel personal, like the bowl was made just for you.

In Vietnamese culture, pho is more than just food. It’s a tradition, often enjoyed as breakfast but just as welcome for lunch or dinner. It’s a dish that brings people together, one that’s passed down through generations, evolving but always rooted in the same essential components.

So, the next time you find yourself with a steaming bowl of pho in front of you, take a moment to appreciate all the elements that went into it. The time, care, and culture that simmered into that broth. The fresh herbs waiting to be stirred in. The noodles ready to soak up every last drop of flavor. It’s not just soup—it’s an edible story, told in layers of taste, aroma, and texture.

Whether you’re trying pho for the first time or it’s your go-to comfort food, one thing is certain: pho isn’t just meant to be eaten. It’s meant to be savored, customized, and enjoyed with gratitude.

Pho: one bowl, infinite possibilities.