Pho is a Vietnamese beef and noodle soup from North Vietnam. The soup includes noodles made from rice and is often served with basil, lime, bean sprouts and peppers that are added to the soup by the customer (as well as any condiments desired). There are many varieties with different ingredients.
Phở is served in a bowl with white rice noodles in clear beef broth, with thin cuts of beef (steak, fatty flank, lean flank, brisket). Variations featuring tendon, tripe, meatballs, chicken leg, chicken breast, or other chicken organs. 'With the lot' (made with chicken broth and all or most of the shop's chicken and cattle offerings, including chicken hearts and livers and beef tripe and tendons) is known as 'Phở đặc biệt' (specialty phở). There are also various vegetarian varieties of phở. Pho garnished with ngau pin, boiled ox penis, is a specialty served at Pho Hien in Los Angeles. Pho bac is a Hanoi style pho "made with wider, slitherier rice noodles, that was the original version of the dish before is was jazzed up with tripe, brisket, tendon and rare flank steak by Saigon plasure seekers 70 years ago.
The broth is generally made by simmering beef (and sometimes chicken) bones, oxtails, flank steak, charred onion, and spices, taking several hours to prepare. Seasonings include Saigon cinnamon, star anise, charred ginger, and cloves.
The dish is garnished with ingredients such as green onions, white onions, coriander leaves (cilantro), ngò gai (culantro, or long ...