Introduction
What to expect
A comforting Vietnamese chicken noodle soup with aromatic spices and fresh herbs.
The story
Behind the recipe
Pho originated in Northern Vietnam in the early 20th century, with residents of Nam Dinh credited as its first creators. Its exact origins are debated, but it is believed to have been influenced by French and Chinese culinary traditions. The French introduced beef consumption and the use of beef bones for broth, similar to French consommé, while Chinese culinary traditions contributed rice noodles and spices. The modern form of pho emerged between 1900 and 1907 in Nam Dinh Province. After the Vietnam War, refugees popularized pho worldwide, and in 2017 Vietnam designated December 12 as "Day of Pho."
Method
Instructions
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1
Char onion and ginger over an open flame or under a broiler until blackened.
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2
Rinse chicken, place in a large pot, and cover with cold water.
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3
Bring to a boil, skim impurities, then add charred onion, ginger, and spices.
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4
Simmer gently for 1.5 hours until the chicken is very tender.
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5
Remove chicken, cool, shred the meat, and discard the skin and bones.
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6
Strain broth and season with fish sauce and rock sugar.
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7
Cook rice noodles according to package directions and divide among bowls.
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8
Top with shredded chicken, broth, herbs, bean sprouts, and lime wedges.
Adaptations