Beef Pho

AI Gourmet Analysis

Overview

Beef Pho (Phở bò) is one of the representative rice noodle dishes of the Socialist Republic of Vietnam, boasting worldwide recognition and popularity. While Pho is widely enjoyed throughout the country, including in southern cities such as Ho Chi Minh City, it has recently become easily accessible in international locations such as airports and major cities. This article provides an overview of the beef Pho served at Tan Son Nhat International Airport in Ho Chi Minh City.

Historical Background and Regionality

There are various theories regarding the origins of Pho, but it is believed to have emerged in northern Vietnam in the early 20th century. During the French colonial period, a culture of beef consumption took root and blended with existing rice noodle dishes (such as Banh Canh), resulting in the development of Pho. Over time, Pho spread to the south due to migration, immigration, war, and other historical factors, giving rise to regional diversity in soup flavoring and types of herbs used. The southern style is characterized by a sweetened broth, the generous use of herbs, and an abundance of accompaniments such as bean sprouts, lime, and chili.

Components

Soup

The soup is made by simmering beef bones, tendon, and aromatic vegetables (such as onion and ginger) for long hours, creating a clear and rich umami taste. Spices such as star anise, cinnamon, clove, and cardamom are used. The southern style tends to emphasize a slightly sweeter profile.

Rice Noodles (Banh Pho)

The flat rice noodles specially made for Pho have both good absorption and a pleasant texture, making them an excellent match for the soup. There is also a custom of adjusting the firmness of the noodles to personal preference when ordering.

Beef

Beef is the star of Pho and can come as thinly sliced raw meat, stewed beef, or a combination of both. In most cases, the steaming hot soup at the table cooks the meat just before eating. The difference in cuts (such as brisket, shank, or tendon) brings variety in texture and flavor.

Herbs and Accompaniments

The herbs and accompaniments served with Pho are diverse, including basil, mint, coriander, bean sprouts, lime, and green chili. Diners can freely add these to tailor the taste to their liking, and this customizability is one of Pho's great attractions.

Food Culture and Social Significance

Pho is considered a national dish in Vietnam and is eaten at any time of day, including breakfast, lunch, or a late-night meal. Dedicated shops are scattered nationwide, and it is also served in airports, shopping malls, and more, enjoying high popularity among both locals and tourists. In 2022, Pho was selected as one of CNN's "World's 50 Best Soups," reflecting its high international acclaim. Gathering around a bowl of Pho often creates connections that transcend generations and nationalities.

Nutrition and Sustainability

Beef Pho is relatively low in fat, easy to digest, and is being reevaluated in light of rising health consciousness. It draws attention for its nutritional balance, as it allows for the generous intake of herbs and vegetables. In recent years, Pho has also been gaining popularity overseas as a gluten-free food.

Serving at Ho Chi Minh City Tan Son Nhat International Airport

At Tan Son Nhat International Airport, the gateway to the international city of Ho Chi Minh, authentic Pho can be enjoyed while experiencing local flavor. The ability to casually savor genuine taste during a long journey makes it a valuable cultural experience for travelers. The airport balances considerations of hygiene and serving speed, while still maintaining the traditional aroma and abundance of accompaniments, condensing the culinary appeal unique to Vietnam.