Pho bo (Beef Noodle Soup) is the signature dish of Vietnamese cuisine. It is often eaten for breakfast, purchased from sidewalk vendors on the way to work or school. Pho bo is also a common home-cooked meal, and it is a fun dish to prepare for a group. It is also a popular street food in Vietnam. It is originated in the early 20th century in northern Vietnam,apparently southeast of Hanoi in Nam Định Province, then a substantial textile market. The traditional home of pho is reputed to be the villages of Vân Cù and Dao Cù (or Giao Cù) in Đông Xuân commune

Broth ingredients

  • 3 cans beef broth (low-salt suggested)
  • 2 carrots, julienne
  • 4 slices fresh ginger, chopped
  •  1 cinnamon stick
  • 1 star anise
  • 2 whole cloves
  • 2 cloves garlic
  • 2 teaspoons black peppercorns
  • 3 Tablespoons fish sauce
  • Accompaniments ingredients
  • ½ pound roast beef (may be purchased from a deli), sliced into very thin bite-sized strips
  • 1 onion, thinly sliced
  • 2 cups fresh bean sprouts
  • ¼ cup chopped cilantro
  • 1 bunch fresh basil, coarsely chopped
  • 1 bunch fresh basil, coarsely chopped
  • 1 bunch fresh basil, coarsely chopped2 limes, cut into wedges
  • 1 package rice noodles, cooked

Procedure for preparation Pho Bo:

  1. For broth, pouring contents from three cans of broth into a large saucepan. Then, add carrots, star anise, ginger, cinnamon, cloves, garlic and peppercorns.
  2. Simmer covered for 20 minutes.
  3. Add fish sauce and simmer about 5 more minutes.
  4. Strain by pouring through a colander.
  5. To serve, arrange the following on a platter: beef, onion, bean sprouts, cilantro, basil, chilies, lime wedges, and noodles.
  6. Ladle the broth into bowls, and serve.
  7. Each person chooses items from the platter to add to his or her bowl of broth.





Nuoc cham is a most popular condement, it is a dipping sauce like a ketchup. It is usually diners dip everything from spring rolls to meatballs into it and present for every meal. Actually, the ingredients in nuoc cham are generally the same, but the proportions vary based on personal tastes and regions in Vietnam. There, a few spoonful over a bowl of plain rice can be considered an authentic Vietnamese peasant meal.


  • 1 teaspoon crushed red pepper flakes
  • 1 Tablespoon distilled white vinegar
  • ½ cup nuoc mam (fish sauce), available at Asian markets
  • ½ cup fresh lime juice
  • 4 cloves garlic, minced
  • ½ cup sugar

Procedure for preparation of Nuoc Cham:

  1. Firstly in a small bowl, red pepper flakes will soaked in the vinegar for 10–15 minutes.
  2. In a second bowl, combine the fish sauce, garlic, lime juice and sugar.
  3. Stir in 1½ cups boiling water and the pepper-vinegar mixture. Stir until the sugar is dissolved and allow it to cool.
  4. This dipping sauce can be serve at room temperature.*Store in a jar in the refrigerator for up to 30 days.





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