When it comes to noodles in Vietnam, Phở is the undisputed king of the Land.

From Hanoi in the North to the Delta in the South, phở is ubiquitous and with good reason; it is utterly delicious. At first glance phở may seem like a simple dish of beef broth, rice noodles and herbs, but don’t be fooled. Complex, alluring and fragrant, when it comes to aromatics, phở’s beef broth is legion. The ingredient list for phở is intimidatingly long, but with the exception of a couple of items, most of the aromatics are quite common. Some phở recipes require over 25 ingredients just for the broth alone, so in comparison my recipe is quite accessible.

There are a couple of things to keep in mind when making beef phở:

1. This isn’t a dish for the impatient; the broth takes time, a lot of time.
2. The correct type of noodle is vital, this being a wide, flat rice noodle. Use fresh if possible, if not use the best dried noodles you can find.
3. A good selection of herbs is essential
4. Phở must be served piping hot, there is no waiting on ceremony with phở – dig in the moment it is ready!

If you are interested in reading more about phở and my travels in Vietnam, please click here

For more delicious Vietnamese recipes from The Muddled Pantry, please click here

For more great noodle recipes from The Muddled Pantry, please click here

Click here for the recipe