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When speaking of Vietnamese cuisine, one cannot overlook “phở” – the national dish that has captivated hearts worldwide. More than just a meal, phở embodies a rich tapestry of history, culture, and culinary artistry, harmonized in a steaming, aromatic bowl of broth. What makes phở truly special? Silk Path invites you to discover its secrets!
A timeless heritage flavor
“Phở” first emerged in Northern Vietnam in the early 20th century, originating in Hanoi as a simple breakfast for workers. Over time, it has evolved into one of Vietnam’s most iconic dishes, beloved by locals and international visitors. In a recent Michelin Guide announcement, 13 “phở” eateries in Vietnam were recognized in the Bib Gourmand category, celebrating their outstanding quality at an affordable price.
Each region in Vietnam has added its twist to “phở”, adapting it to local tastes while preserving its unique essence. Exploring the country and savoring different styles of beef “phở” has become a trending topic among travel bloggers and vloggers visiting Vietnam.
The distinct flavors of “phở” across Vietnam
Hanoi & Northern areas
The flavor of beef “phở” varies across regions, with meticulous adjustments to every detail. Hanoi’s “phở” is known for its clear, delicate broth, simmered from beef bones and infused with cinnamon, star anise, cardamom, and roasted ginger to create a light yet naturally sweet taste. In contrast, Nam Định-style “phở” is richer and fattier, thanks to a broth simmered from marrow bones, sometimes enhanced with oxtail for added depth. The beef in Nam Định “phở” is prepared in various ways – rare, well-done, or even seared – offering a diverse texture and taste.
In the North, “phở” is traditionally enjoyed with lime, garlic vinegar, fried dough sticks (quẩy), and poached eggs.
Bac Ha & Northwestern Vietnam
“Phở” from Vietnam’s Northwest highlands takes on a completely different character, deeply infused with the flavors of the mountains. Bắc Hà and Sa Pa “phở” stand out with their slightly pinkish-brown noodles, made from locally grown red rice. This variety of rice, cultivated in harsh, mountainous conditions, is too firm for steaming but perfect for crafting thick, chewy noodles. In addition to beef, highland communities often use buffalo meat for its firm, juicy texture or free-range chicken for a heartier flavor. Handmade and naturally fragrant, these thick rice noodles blend seamlessly with the hearty broth, creating a bold and satisfying dish.
Unique Saigon Style
A major turning point for “phở” occurred in the 1950s when northern migrants introduced it to the South. In Saigon, “phở” quickly adapted, gaining widespread popularity in Biên Hòa, Đồng Nai, and other southern provinces. Southern-style “phở” developed a distinct sweetness, derived from both rock sugar and beef bones. Over time, it became just as prominent as Hanoi’s version, contributing to Vietnam’s diverse culinary landscape.
Each region also has its way of enhancing “phở” with fresh herbs. In the North, aside from scallions in the bowl, “phở” is typically enjoyed without additional greens. In Central Vietnam, basil, Vietnamese coriander, and bean sprouts are common additions. The South, on the other hand, incorporates a variety of herbs such as Thai basil, sawtooth coriander, and lime, creating a more vibrant and robust flavor profile. Fresh chili is an essential ingredient in Central and Southern “phở”, adding a signature spicy kick. These herbs and condiments not only enhance the dish’s freshness but also elevate its overall taste, making each bowl of “phở” a complete and satisfying experience.
“Phở” in Hoi An
If Hanoi and Saigon “phở” are about refined flavors, Hội An’s “phở” offers a rustic and unique take. The noodles in Hội An “phở” are sun-dried, giving them a chewy, springy texture distinct from traditional fresh rice noodles. The broth is milder, without the aroma of cinnamon or star anise, making it more suited to local palates. Hội An’s “phở” toppings include not only beef but also thinly sliced veal, beef sausage, pickled papaya, roasted peanuts, bean sprouts, and basil, offering a completely different yet intriguing experience for visitors.
The hue of Hue
In the Imperial City, “bún bò Huế” often takes the spotlight, but few realize that “phở” is also a cherished local favorite. Unlike the rich and spicy flavors of “bún bò”, “phở” is more delicate, featuring a clear broth with a subtle hint of fish sauce. The dish is typically enjoyed with thinly sliced beef, beef sausage, and fresh herbs. Interestingly, “phở” Huế is most commonly found at night, making it a comforting late-night dish. The sight of “phở” stalls glowing along the Southern bank of the Perfume River as the city lights up creates a unique charm to Hue City.
“Phở” culture in Vietnam
Not just a dish, “phở” is a cultural icon of Vietnam. It graces breakfast tables across the country, is served on special occasions, and even plays a role in significant gatherings. Internationally, “phở” serves as a culinary ambassador, introducing the world to Vietnamese flavors and traditions.
For many Hanoians, especially older generations, the image of “phở” vendors roaming the streets evokes deep nostalgia. These vendors carried their entire kitchen on a shoulder pole – another holding a steaming pot of broth, the other carrying bowls and ingredients – as they navigated the city’s alleys. The distant call of “Phở đây!” (“Phở” is here!) became an unforgettable sound of Hanoi’s old streets. Sitting by the roadside, savoring a hot bowl of “phở” amidst the age-old city, captures the timeless charm of Vietnam’s street food culture.
Today, “phở” continues to evolve, adapting to modern tastes with creative variations. Stir-fried “phở” combines chewy rice noodles with vegetables and beef for a rich, savory dish. “Phở trộn” (mixed “phở”) offers a delightful blend of noodles, special sauces, and assorted toppings. “Phở cuốn” (“phở” rolls) provides a fresh, convenient way to enjoy “phở” flavors, wrapping soft rice noodles around seasoned beef and fresh greens. Crispy fried “phở” delivers an entirely new texture, while vegetarian “phở” replaces meat with mushrooms and vegetables, retaining its signature depth of flavor. Despite these innovations, all these variations stay true to the essence of Vietnamese “phở”.
Beyond its flavors, “phở” carries an emotional connection, especially as part of Vietnam’s vibrant street food culture. For many, the mention of “phở” evokes heartwarming memories – cool mornings spent huddled over a steaming bowl, savoring its rich aroma. This much-loved national dish becomes a bridge between past and present, bringing the taste of home closer to every Vietnamese heart.
No matter where you enjoy “phở” – Hanoi, Saigon, or anywhere else worldwide – its rich and diverse flavors always deliver a sense of familiarity while offering something new to explore. Visit Silk Path this spring to indulge in an unparalleled Vietnamese culinary experience and create cherished moments with family and friends.
