What is Pho?

[Bob]

I know its a broth with noodles (i think anyway!), but what are the specifics as far as ingredients? Thank you in advance for any enlightenment!

[Wendy8869]

And also what is the "etiquette" for eating it? I tried some for the first time a little while back and was totally confused with all of the plates they brought out. TIA!

[Peter]

There is no etiguette in eating it. It's a street food. You take off your shoes and put your feet up high (just kidding). You put in as much or as little as the accompanying stuff into the broth. Let it swirl around a little. Then slurp the noodles and broth using chopsticks and spoon.

[GooGLeR]

I think the website below will be of some help.

Link: http://noodlepie.typepad.com/blog/pho...

[Camille G]

what an awesome blog. thanks for the link!

[Erik M.]

Here's another website for you.

Erik M.

Link: http://www.hewnandhammered.com/pho/

[Nghe]

For all the Pho "experts" in this forum 8-))), do you know what the difference is between Pho Bac (northern Vietnam style) and the more common Southern style?

Nghe

[Pork Butt]

Northern pho has a lighter broth with less star anise and cinnamon. The use of fresh herbs such as basil, saw, and ram rau isn't as prevalent.

[folklaur70]

Pho Bo is usually an oxtail broth, with rice noodles, some herbs (basil, mint, etc) and frozen, thinly sliced beef that cooks in the soup (sort of "shabu-shabu" style)

Pho Ga is the chicken variety with a lighter poultry broth and white meat chicken that is already cooked.

Really easy to make at home, no real set rules. I like to put thinly sliced spinach in mine...it melts in the broth and makes you feel healthy!

[LN]

Pho is made with beef bones ( not necessarily ox tail) usually a lot of joints.( Sucking out the marrow when it’s done is a great homecooked advantage.) Tougher cuts of meat(brisket & tendons) are stewed in the broth too. There are usually a few spices such at star anise & cinnamon, but it ranges depending on regions. Depending on restaurant (I live in CA so I’m lucky.) They will give you an option of what extra meats you can have on top. As a first timer, you should order the “xe lua” (literal translation “train car” or train size) to get a taste of everything. There will fatty pieces, tendons, tripe, brisket, flank steak & also thinly slice steak that goes in raw and cooks with the hot broth, but eat it rare.

When served there is always usually raw bean sprouts, herbs (Asian basil or saw-leaf), lemon wedges, slice jalapeno. On the table there is usually Siracha( the rooster chili sauce in a clear bottle) and plum sauce.

First I like to bury a big handful of bean sprouts underneath my noodles, then rip up a handful of herbs & toss them in. Squirt a about tablespoon of Siracha(or throw in jalapenos) and plum sauce, mix it all together and eat. (Some folks like lemon/lime in it, but I usually don’t.) Chopsticks in your right hand, spoon in your left. Scoop some broth, pull up some noodles & eat (place your noodle in your spoon with broth if it’s too messy for you).

Tips:
- Taste the broth plain, that’s how I decide if it’s going to be good
- take off your eye glasses or they’ll steam up
- tie back your hair if it’s longer
- don’t wear your nicest shirts, you’ll probably splatter
- you should never have to pay over $7 for a big bowl of pho, if you do, you’re being ganked (here in CA it’s about $4-6 only)
- always order an “café sua da” (trans: coffee, milk, ice….Vietnamese ice coffee) with your pho & let it drip while you’re eating (mix up the coffee really well with the condensed milk on the bottom of the cup and pour into the glass of ice, great stuff!)
- coconut juice with young coconut pieces is also very refreshing
- If you drop your chopsticks, there’s usually a whole mess of them sitting on the table
- Don’t be afraid to go into the “divey” looking places, sometimes you’ll find the best broth there……look at the crowd for other Asian customers

Chow!