Phô

What is Phô?

Phô is probably the most famous soup in Vietnamese cuisine and a real treat. This aromatic rice noodle soup comes in two classic varieties: Phô Bo with tender beef and Phô Ga with succulent chicken. Each bowl is an explosion of flavour, rounded off with fresh herbs, spices and a rich broth. Did you know Vietnamese people traditionally eat Phô for breakfast? The day starts in the street food stalls with steaming bowls of soup shared with friends and family. As the locals refuel on conversation and laughter, the soup connects people and moments alike.  

Differences between north and south

Phô is not the same everywhere in Vietnam. In the south, especially in Saigon and the Mekong Delta, the broth tends to be sweeter and more strongly flavoured, while the northern Phô impresses with its clarity and simplicity. The rice noodles also differ: in the north they are wider and flatter, while in the south they are thin and delicate – quite a variety for a soup.

Our favourite recipe for Phô

For an authentic Phô, we recommend our Tinkalu soup bowls, which are perfect for the many ingredients used in Phô. Whether it's crunchy sprouts, fresh herbs or a squeeze of lime, there's a bowl for every ingredient, making your Phô a truly special treat. Bring a piece of Vietnam into your kitchen – enjoy your soup! 

Ingredients for the broth: 

1.5 kg beef bones
500 g brisket of beef
1 onion
1 piece of ginger (10 cm) sliced
1 cinnamon stick
6 star anise
4 cloves
2 tablespoons fish sauce
1 tablespoon sugar
salt to taste
4 litres of water

Ingredients for the soup: 

200 g rice noodles
300 g fillet of beef cut into very thin slices
1 onion thinly sliced
2 spring onions cut into rings
2 limes quartered fresh herbs (Thai basil, coriander, mint)
mung bean sprouts
2 red chillies, sliced into rings
Hoisin sauce and Sriracha sauce (optional, for serving) 

Preparation: 

Briefly blanch the beef bones and brisket in boiling water to remove any impurities. Then rinse the bones and meat under cold water. Toast the onion and ginger in a dry pan until lightly charred, to give the broth a smoky flavour. Place the beef bones, brisket, toasted onion and toasted ginger in a large stockpot. Add the cinnamon stick, star anise and cloves. Add water and bring to the boil. Then reduce the heat and simmer for about 4-6 hours. Skim off the foam regularly during cooking. 
After the cooking time, strain the broth through a fine sieve. Remove the brisket and cut into thin slices. Add the fish sauce, sugar and salt to taste to the broth. Wash and sort the herbs and arrange on a plate together with the lime wedges and chili rings.
Cook the rice noodles according to the instructions on the packet, then rinse and drain.
Place a portion of cooked rice noodles in a soup bowl. Place some slices of cooked brisket and raw fillet of beef on the noodles and add the mung bean sprouts. Sprinkle with thinly sliced onion and spring onions. Pour the hot broth over the ingredients in the bowl to lightly cook the raw fillet of beef.
Pluck the herbs onto the soup as you eat it. Add lime juice, chilli rings, hoisin sauce and Sriracha to taste. 

If you want to try the best Phô in Saigon, you should definitely visit Phô Trinh in Thao Dien or Phô Hoa Pasteur: traditional restaurants with all the delicacies of Vietnam.