A hot steaming bowl of Pho

The traditional Vietnamese dish, Pho, is the most well known of all Vietnamese foods. This dish is a perfect compliment to a dark rainy day.


The delicious broth of beef soup infused with star anise and paired with herbs is a flavorful hearty combination. Thin rice noodles and beef slices create a great contextual contrast. The soft noodles and slight crunch of bean sprouts with tender pieces of beef infuse a wonderful combination of textures.

Pho has been made for centuries, a great dish for the rainy jungles of Vietnam. The Vietnamese made this dish as one of many variations of ways to prepare noodles. It is believed that when the French colonized the country, servants were pressed to make something that suited the French palette. The birth of Pho is said to be from the French beef stew dish, pot-au-feu.

Others believe it lays with Chinese influence, since China ruled Vietnam and greatly influenced not only cooking, but other aspects of life as well. Vietnam's traditional dress is strikingly similar to that of the Chinese traditional silk dress. It is also said that China is the influence of the use of rice noodles.

There are regional differences in Pho and the way people eat it. The three specific regions are Northern (Hanoi), Central (Hue), and Southern (Ho Chi Min City/Saigon). The differences are mostly seasonings and the addition of vegetables or sauces. One region may be bolder in spices and flavor while others may prefer a sweeter side.

It is not a simple dish to make, so it's much easier to go out for Pho. My mom occasionally makes it herself, but you will find that most American-Vietnamese families just go out for it now. A great place in the Valley is Pho #1. It's on Reseda Boulevard and Sherman Way, a few miles from CSUN. Another great thing about it is that it is cheap, about $5 for a big bowl of noodles, soup, and beef, and is really filling.