Phở (pronounced fuh – or if you would like to pronounce it correctly in Vietnamese, you may watch this youtube video) is a delicious Vietnamese noodle soup bowl consisting of broth, rice noodles, meat (primarily beef or chicken), topped off with white onions, green onions and cilantro, and usually served with garnishes such as bean sprouts, Thai basil, lime/lemon wedges and slices of jalapeño.
At Phở ABC, our broths are made by simmering meats, bones, and various spices and seasonings for over eight (8) hours. Our spices include cassia (cinnamon) bark, star anise, ginger, shallots, black cardamom, coriander seed, fennel seed, and clove. We serve our beef phở with seven (7) different kind of beef, eye of round steak (rare steak), flank, fat brisket, well-done brisket, tendon, tripe, and beef ball. (If you would like to know more about the different kind of beef, please feel free to scroll down this page to learn more!) As for our chicken phở, we serve it with both white meat chicken and dark meat chicken but you can always request for full white meat or full dark meat chicken phở.
Each phở restaurant served phở differently, and each restaurant has their own recipe of phở, so if you happen to come across any unusual phở that’s extremely good, please let us know as we’re a phở enthusiast just like you are!
The History of Phở
Phở is a new food that exists only within a century or so ago, and no one knows exactly when or where it came from. By approximation, most experts agreed that it originated from the late 19th century to the early 20th century, and that it came from the Nam Dinh Province (about 60 miles northeast of Hanoi) in North Vietnam. It is believed that generations of phở master came from Nam Dinh Province.