Vietnamese Chicken Noodle Soup: Phở
2/28/10 • Categorized as All FeaturesI was first introduced to Phở by an ex-boyfriend who swore by its ability to cure a cold (or a hangover). Sure, I initially scoffed at this cure-all soup, but eventually I had to give it a try.
It’s deceptively simple. One big bowl, filled with clear, brown broth. Inside the broth floats rice noodles that are white, verging on translucent. I swirl them around with my chopstick, lifting the stringy, sweet morsels into my mouth. In the middle sits a divine little island of chicken. I pluck a piece from the top and soak it in the broth. The white meat chicken falls apart on my tongue.
The steam from the broth wafts up from the bowl, enticing my senses. The broth is made by simmering the bones of beef or chicken. Read: not vegetarian friendly. It takes hours to melt all the flavor of the meat into the golden broth. Several spices are also added to the mix, giving the soup a delicious complexity: cinnamon, star anise, roasted ginger, black cardamom, coriander seed, fennel seed, and clove. As a tea lover, I have used variations of these spices many times. I believe that the same curative properties I associate with tea also manifest themselves in this savory broth.
For an unfamiliar American, there are some things to know before eating Phở . I’ve struggled with the pronunciation, calling it “pho” (as in faux, or foe). But to appear knowledgeable when ordering, pronounce it like “fuh” as in “fu n” or “fu dge.”
You also want to know how to eat it. One forkful in front of the other, right? Well, not exactly. When you’re served Phở, you’ll also receive a plateful of garnish. Don’t fore-go these! When your soup comes out it will be boiling hot. From your garnish plate, grab a handful of bean sprouts and toss them in. Then take a few big mint leaves and throw those in. Squeeze in one lime wedge. Also add in 1-2 slices of jalapeno if you like it spicy (which I do).
We covered the garnish plate, but don’t dig in just yet. At your table you’ll notice two condiments – one red, one brown. The red is called “sriracha,” a pepper paste that also has a vinegary flavor. I bought a bottle for my pho take out and now I use it on everything. But be careful about over using it – things will get very hot, very quickly. The brown sauce, which I believe is referred to as duck sauce, has a salty, sweet taste. I usually only use a dab of this because it’s so flavorful.
The freshness of the garnish, accompanied by the savory, spiced broth is the perfect get-well combination. It’s great for recovery – whether it’s a hangover, the common cold, or just a case of the Mundays. So the next time you pass that local Vietnamese diner, don’t be afraid – walk in and ask for chicken Phở !
Here are a few great Vietnamese restaurants to try in the DC/VA area:
- Saigon’s Citi: 4711 North Chambliss Street, Alexandria
- Pho Today: 11211 Lee Highway, Fairfax
- Taste of Vietnam: 46005 Regal Plaza, Sterling
- TenPenh: 1001 Pennsylvania Avenue Northwest, Washington, DC
Alyssa is an MFA student at GMU in Virginia. She is a fan of bar cuisine and live music.
Photo credits: Matt Hildebrandt
Your first experience eating Pho is quite similar to mine when I scoffed at the idea of the the soup being a cure all for all sicknesses. The soup did not look very appetizing but the various flavors were a pleasant surprise. I luckily went to the Pho restaurant with Vietnamese people so I was able to get the pronunciation correct the first time that I ordered though, I made the mistake of putting slightly too much sriracha. Either way, my first experience eating Pho was a pleasurable one.
I have never tried the Chicken Pho before, even though I eat at Vietnamese restaurants very often. I usually get the Beef Pho, which consist of slices of beef, flank, brisket, tendon, and tripe. The Beef Pho is one of my favorite’s dishes to order when I eat at a Vietnamese restaurant. I usually have a craving for this noodle soup on a cold windy day. My other favorites are the Vietnamese style pork chops and spring rolls.