Traditionally, pho is prepared by simmering a broth made with beef bones, ginger, onions, and other spices over low heat for several hours. Rice noodles, known as “banh pho,” are then added, as well as herbs like cilantro or basil. Finally, thinly sliced beef or chicken is incorporated and cooked in the hot broth.
Some people like to top it with bean sprouts, vegetables, chili pepper, or lime.
While most commonly eaten during the colder months, many restaurants serve this Vietnamese soup year round. Pho differs throughout Vietnam and in other parts of the world, depending on the broth’s flavor, noodle size, and ingredients added to the finished product.