Pho Bo

Pho Bo (Phở bò)

Pho Bo is a variety of the traditional pho soup, consisting mainly of rice noodles and thinly sliced beef, originating in Northern Vietnam. Over time, it has become a national symbol.

History and Origin

Pho Bo appeared in early 20th-century Hanoi. Its hearty, spiced beef broth and tender rice noodles soon made it a staple breakfast. Today, Pho Bo is sold both by street vendors and in restaurants all around the world.

How It’s Made

Traditional Pho Bo broth is simmered for hours from beef bones with spices such as star anise, cinnamon, cloves, ginger, and coriander. In a bowl, rice noodles, thinly sliced beef (usually sirloin, brisket, or flank), green onions, cilantro, and sometimes shallots are added. Fresh herbs (basil, mint, cilantro), bean sprouts, lime, chili, and various sauces (fish, hoisin, chili sauce) are served on the side.

Varieties

• Pho Bo Tai – with raw beef slices cooked in hot broth.
• Pho Bo with beef meatballs.
• Regional differences in spices and presentation.

How To Eat

Pho Bo is always served hot. Diners add fresh herbs, lime, and their preferred sauces and chilis. Noodles and meat are picked with chopsticks; broth with a spoon.

Cultural Importance

Pho Bo symbolizes the richness and diversity of Vietnamese cuisine and culture. It’s a comfort food, celebrated by Vietnamese people and recommended for every visitor.

Fun Facts

• In 2011, CNN listed Pho among the world’s 50 tastiest foods.
• Many Vietnamese people eat Pho Bo for breakfast.
• The name “pho” may derive from the French "pot-au-feu" (meat stew).