Pho bo is a Vietnamese beef broth soup: flat rice noodles (banh pho) in a clear beef bone broth spiced with charred ginger and onion, star anise, cinnamon, cloves, and cardamom, topped with thinly sliced raw beef (pho tai) that cooks in the boiling broth poured over it.
Northern vs Southern style
| Feature | Ha Noi | Sai Gon |
|---|---|---|
| Broth | clearer, less sweet, simpler | sweeter, more aromatics, darker |
| Noodles | wider, softer | thinner, firmer |
| Garnish plate | bean sprouts, lime, chilli | large herb plate with hoisin + sriracha |
| Additions | minimal | more customised |
Bone broth technique
Blanch beef bones first (boil 10 minutes, rinse) to remove blood and impurities. Then simmer 4–6 hours at barely a bubble. Boiling creates a cloudy broth; a clear pho requires patience and temperature control.