|Pho (Phở) is a traditional Vietnamese noodle soup dish. Pho (Phở) is served as a bowl of 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 (heart, liver, etc.) are also available.
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, cloves, and sometimes black cardamom pods.
The noodles, called bánh phở in Vietnamese, are traditionally cut from wide sheets of fresh rice noodles similar to Chinese Shahe fen, although dried noodles (also called "rice sticks") may also be used.
The dish is garnished with ingredients such as green onions, white onions, coriander leaves, ngò gai ("saw leaf herb"), mint, Thai basil, lemon or lime, bean sprouts, and chile peppers. The last four items are usually provided on a separate plate, which allows customers to adjust the soup's flavor as they like. Some sauces such as hoisin sauce, fish sauce, and the Thai hot sauce, Sriracha, are popular additions as well. The herb ngò ôm (Limnophila aromatica) is sometimes also added.