History of Pho

What is Phở?
Phở or Pho (pronounced “fə”̃ How to pronounce Pho listen) in the U.S. is a Vietnamese beef and noodle soup served hot. The noodles in Pho are made from harvested rice. It is served with fresh basil, lime, bean sprouts and peppers which are added to the soup by the customer. Pho is served in a bowl of clear beef broth with thinly cut slices of beef. Variations of Pho include well-done flank, rare steak, chunky flank, golden brisket, tendon, beef tripe, charbroiled meat, tofu, meatball, chicken and shrimp.

We’re famous for our secret Pho broth which is a 12 hour cooking process. It is made with fresh brisket and flank, beef bones, vegetables, and secret herbs which has been perfected long ago and passed down for generations.

The History of Phở and its Origins
Phở originated in Northern Vietnam in the early 1900s and was sold by vendors. Phở is known as a Vietnamese dish, but has French and Chinese influences. There are several variations of Phở depending on the region the recipes are derived from. It is geographically divided into 3 regions: northern, central, and southern regions.

Phở has become popular in the United States, particularly on the East and West Coast from Vietnamese refugees who have settled in North America since the late 1970s.