Pho is a traditional Vietnamese dish that has gained international popularity. Though this hearty, flavorful soup is commonly enjoyed for breakfast in Vietnam, it has become a favorite dish at lunch and dinner in many Asian restaurants in the U.S. Though recipes vary widely, the following guide covers the common methods and ingredients.

A Vietnamese Restaurant’s Guide to Pho

Ingredients

A typical pho recipe calls for a broth made from beef bones, onions, ginger, cloves, star anise, fish sauce, yellow rock sugar, and salt. While most bowls contain beef as the meat, there are variations containing chicken and tofu, with bases of chicken stock and vegetable broth, respectively. Though garnishes vary depending on the chef’s whims, common toppings include mung bean sprouts, basil leaves, cilantro, green onions, and lime wedges.

Crafting the Perfect Bowl of Pho

The biggest difference between pho prepared at home and restaurant pho is the amount time the broth simmers. Home chefs usually prepare it in a few hours, while commercial kitchens may simmer their broth for a minimum of 12 hours and up to two days. Slow-cooking in this manner draws as much flavor as possible from the bones.

When the broth is ready, each bowl is constructed individually. Rice noodles go in the bottom, where they are topped with thinly sliced raw beef. The chef then ladles on the steaming hot broth, which cooks the meat perfectly in the time it takes to get the bowl from kitchen to table. The dish is served with toppings and sauces like hoisin or sriracha to suit the diner’s taste.

While many people attempt to make pho at home, it’s challenging to achieve the same quality provided by restaurants that specialize in Vietnamese cuisine. The best restaurant to enjoy this dish in Rochester, NY, is Mamasan’s, open for lunch and dinner six days a week. This eatery serves a variety of authentic Vietnamese and Thai dishes with many vegetarian options. Call (507) 526-3033 to order takeout or view their menu online.