A Vietnamese soup consisting of broth, rice noodles, herbs, and meat (typically beef or chicken). It's considered Vietnam's national dish and is traditionally eaten for breakfast.
Likely derived from French 'pot-au-feu' (pot on fire), adapted during French colonial period. Some scholars suggest it comes from Chinese 'fen' (noodles), reflecting Vietnam's complex culinary history.
Pho broth requires 12-24 hours of simmering bones with char-grilled onions and ginger, creating a deeply complex flavor that's impossible to rush! The dish became a symbol of Vietnamese resilience - street vendors carried portable kitchens during wartime, keeping the tradition alive even in the most difficult circumstances.
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