Pho is now a famous Vietnamese export around the world, so one might expect this noodle soup has a long and strong tradition in its country of origin. In fact, it only came to prominence in Vietnam about a century ago. Ingredients in the soup are simple: noodles, meat (chicken or beef), and garnishes (green onion, thai basil, lime and chilis). But what really sets pho apart is its broth, made by simmering bones and tendons with charred onion and ginger, spices and seasonings, ideally for hours on end to get the flavour just right. Hanoians consume the stuff like it’s going out of style.
