Vietnamese
A fresh, light cuisine: fragrant pho soup, rice noodles, fresh herbs and fish sauce.
Vietnamese cuisine stands out for its lightness and freshness: lots of herbs (mint, cilantro, basil), rice noodles, and minimal fat. Pho bo — beef and rice noodle soup — is one of the biggest symbols of Vietnamese food: the rich broth simmers for hours but is served with a pile of fresh herbs and lime added right before eating. Fish sauce, nuoc mam, is the flavor backbone of nearly every dish, providing that signature umami note. Unlike many neighboring cuisines, Vietnamese food relies less on oil and frying and more on broths, steam, and fresh ingredients. Here are recognizable Vietnamese recipes.
Frequently asked questions
How long does pho broth need to simmer?
The classic broth simmers for several hours with beef bones and spices like star anise, cinnamon, and cloves — that long simmer is what gives it a rich, clear flavor.
What herbs go into pho?
Usually mint, Thai basil, cilantro, bean sprouts, and lime — added right before serving to keep them fresh and crisp.
How is pho different from other noodle soups?
Pho uses flat rice noodles and a clear, spiced broth, and the way it's served — with a mound of fresh herbs added by the diner themselves — is a signature trait of Vietnamese cuisine.