What is Pho Tai? What makes it so appreciated?

Pho Tai is a classic Vietnamese dish that has become increasingly popular in recent years. Often referred to as “Vietnam’s national dish,” Pho Tai is a beef-based noodle soup that comes with an array of aromatic herbs and spices. If you’re an explorer of good cuisine, chances are you’ve heard of it; it’s a mouth-watering bowl of soup, made with thinly sliced beef and served in a fragrant broth that’s been simmered for hours.

The rich and savory broth is thus infused with flavor from beef, garlic, onions, and cilantro, and is usually accompanied by a side of bean sprouts, basil leaves, lime wedges, and hoisin sauce, for the perfect balance of sweet and sour. It’s an incredibly filling soup and one of the most popular dishes in Southeast Asia.

Pho tai is a type of pho (pronounced “fuh”), which is a traditional Vietnamese noodle soup. The word “pho” actually refers to the noodles themselves, while the meat and other ingredients are added on top or alongside the noodles. It’s particularity is that it includes rare or half-done beef, that is cooked by the broth when served.

It’s one the most successful soups in the world, not because it’s “just great a soup”, but rather because it’s a complete eating experience: the experience of the making of it, the creativity, the culture, the serving, the experience of the tastes and flavors, and even the different versions, which allowed it to become a dish that can be enjoyed by people from all walks of life.

Also, when made the traditional way (as most versions), is gluten and dairy free.

• The making of Pho Tai soup is a fantastic and rewarding experience that allows you to appreciate the slow-cooking process and the intricate balance of flavors and aromas that go into this beloved Vietnamese dish.
• The creativity comes in the form of the different variations of the dish, with each one offering a unique twist on the classic recipe.
• The culture of Pho Tai is deeply rooted in Vietnamese history, and it’s a dish that has been enjoyed by generations of people.
• The serving of Pho Tai is also an experience in itself, with the soup being served with a variety of herbs and spices that allow diners to customize their meal to their liking.
• Finally, the experience of the tastes and flavors of Pho Tai is what truly sets it apart. The combination of the savory broth, tender beef, and fragrant herbs and spices is simply irresistible, making it a dish that people come back to time and time again.

What are the ingredients in Pho Tai?

The main ingredient in phở tái is thin slices of raw beef (tái means “rare” or “medium-rare” in Vietnamese). These slices are placed on top of the rice noodles before hot broth is poured over them. As the broth comes into contact with the raw meat, it cooks it through, perfectly, every time.

The broth itself is made by simmering beef bones for several hours along with onions, ginger, star anise pods, cinnamon sticks, cardamom pods, cloves and fish sauce.

This results in a richly flavored soup that’s both savory and slightly sweet.

Be aware that there are many ways to make this dish, and these days there is little time to simmer a broth for hours. Most use beef bouillon cubes or even bouillon cubes phở and add sodium glutamate (a flavour enhancer that is very popular in Asian cuisine in general). To the taste, this is of course very flattering, and the use of the cubes is very convenient. However, for me, making a phở with bouillon cubes no longer makes any sense or pleasure, since all the special flavor of this dish comes from the long cooking of the bones, meat, onions and spices… and the know-how of the person who makes it.

What Makes Pho Tai so Special?

As we know, Pho Tai is one of the most beloved dishes in Vietnamese cuisine, and for good reason.
This delicious bowl of soup has a unique flavor that’s hard to replicate with any other dish.
So, what makes Pho Tai so special? Here are some reasons why this dish stands out from others:

The Broth: One of the key elements that sets pho tai apart is the broth. This is the soup base for pho, made by simmering beef bones along with spices like star anise, cinnamon, cloves, and cardamom pods for hours on end, it results in a richly flavored liquid that’s both savory and slightly sweet.

Thinly Sliced Beef: Another hallmark of pho tai is its thinly sliced raw beef (tái means “rare” or “medium-rare”). As hot broth is poured over them; they cook through perfectly every time while retaining their natural tenderness.

Rice Noodles: phở tái calls for thin rice noodles which have neutral flavour profile allowing all other ingredients to shine through.

Aromatics: Herbs such as Thai basil leaves, cilantro, sawtooth herb etc.. add aroma as well as freshness to balance out the richness.

Customizable garnishes: From bean sprouts, lime wedges, hoisin sauce/sriracha sauce there are endless possibilities when it comes to customizing your bowl according to your taste preferences.

Phở tái also provides various health benefits due its nutrient-dense components such as protein from meat slices/noodles and minerals from bone broth ; herbs used can also be helpful for digestion & immunity boosting purposes.

The way it’s served. The dish is typically served with a plate of fresh herbs and vegetables, such as bean sprouts, basil, and lime wedges. Diners can then add these ingredients to their soup as they see fit, giving them the freedom to customize their meal to their liking.

The Cultural component: It’s not just about the flavors and nutrients — phở tái holds a special place in Vietnamese Culture too. It has been widely consumed since early twentieth century during French colonial times till date making it a comfort food not only for Vietnamese but also people around the world. It’s a dish that is loved by people of all ages — and it’s easy to see why.

All this makes Pho Tai is a unique and special dish, that has won over hearts and taste buds of millions worldwide. It’s delicious, nutritious, customizable and steeped in history & culture. If you haven’t tried it yet, what are you waiting for? (I assure you that this bowl will leave you craving more!)

You Have 3 Different Ways of Experiencing This Dish:

1 – Making it at Home;
2 – Going to a Restaurant;
3 – As Street Food.

I’ll give you some tips for each:

Tips for making Pho Tai at home:

1. Start with a good quality beef broth as the base of your soup. You can either make it from scratch or use store-bought broth.
2. Add aromatics like onion, ginger, and star anise to give your broth flavor and depth.
3. For the perfect Pho Tai, use high-quality beef cuts such as sirloin or flank steak that have been thinly sliced against the grain.
4. Cook your noodles separately, according to package instructions, and rinse them under cold water before adding them to your soup bowl.
5. Serve Pho Tai with traditional toppings like bean sprouts, basil leaves, lime wedges, hoisin sauce and Sriracha hot sauce on the side so everyone can customize their own bowl of soup according to their preferences.
6. Don’t be afraid to experiment with different spices and herbs in your Pho Tai recipe until you find the perfect balance of flavors that suits your taste buds!

If you’re interested, see our article with tips and trick on how to make it at home, or go directly to this Recipe.

Tips to enjoy Pho Tai at a Restaurant:

Whether you are a pho addict, pho aficionado, pho fan, or pho connoisseur, you’ll love the experience of a Vietnamese restaurant. You can expect a gastronomic experience full of flavor and pho culture.

1. Choose a reputable restaurant: Look for a restaurant that specializes in pho and has good reviews. This will ensure that you get a high-quality dish.
   
2. Customize your broth: When eating Pho Tai at a restaurant, don’t be afraid to customize the broth to your liking. Most places will offer a variety of sauces and condiments on the table, such as hoisin sauce, fish sauce, and chili sauce, so you can adjust the flavors to your preference.
   
3. Freshen up with herbs: One of the best things about Pho Tai is the fresh herbs that often accompany it. Typically, you’ll be given a plate of bean sprouts, Thai basil, lime wedges, and jalapeños. Add these to taste, and don’t forget to give the basil a quick tear or crush to release its flavor before adding it to your soup.
   
4. Take advantage of the side condiments: In addition to the typical herbs, many restaurants will also offer various additional condiments on the side, such as diced green onions, cilantro, and sometimes even pickled onions or garlic. Use these to further enhance the flavors of your Pho Tai.
   
5. Learn the proper technique: Traditionally, Pho Tai is eaten with chopsticks in one hand and a soup spoon in the other. Use the chopsticks to pick up the noodles and meat, and the spoon to sip the broth. If you’re not comfortable using chopsticks, you can also use a fork and a spoon.
   
6. Slurp away: Don’t be afraid to slurp your noodles! Not only does it help cool down the hot noodles, but it’s also a cultural norm when enjoying a bowl of Pho. Plus, it helps you get all of the flavors mixed together in your mouth for a more enjoyable experience.
   
7. Pace yourself: Pho Tai can be quite filling, so it’s important to pace yourself while eating. Start by sipping the broth and enjoying the noodles and meat before adding more toppings to your bowl. Remember that you can always ask for more noodles, broth, or meat if you need it. Enjoy your Pho Tai slowly, and don’t hesitate to ask your server for any help or suggestions on how to best enjoy your meal.
   
8. Enjoy with a cold drink: Pho Tai can be quite spicy, so it’s best to pair it with a cold drink, such as iced tea or a cold beer.

Tips to enjoy Pho Tai as Street Food.

Are you a fan of street food? If you are a foodie, an ethnic food lover, or even a culinary explorer, then the street food ambiance is for you. Here are some helpful tips to make it easy to find and enjoy the best Pho Tai street food.

1. Choose a reputable vendor. For that, check out the local food rating sites. Online sites like Yelp can tell you the best places to find Pho Tai street food around. Reading reviews can help you make a smart choice and avoid disappointment.

2. Scope out the neighborhood. Street vendors tend to set up shop in the same spot day after day. Look around to see if you spot any Pho Tai street vendors.

3. Look for the freshest ingredients. When you buy Pho Tai from a street vendor, make sure to take a look at the ingredients. The noodles should be cooked al dente and the beef should be tender and cooked through.

4. Ask for extra toppings. Street vendors often let you customize your meal by adding in extra ingredients like lemongrass, chili, and lime juice. Ask your vendor to add your favorite extras for an extra zing of flavor.

5. Have a side order. Street stalls often have a range of side orders, from spring rolls to dumplings. These can make a great accompaniment to your meal.

6. Eat like a local. Eating Pho Tai like a local is an experience in itself. Sit on a small plastic stool, savor the flavors, and enjoy the hustle-bustle of the street. You can also strike up a conversation with the locals and learn about their culture.

7. Pair it with a cold beverage. Pho Tai is a hearty dish, and it goes well with a cold beverage. You can pair it with a chilled beer, a refreshing coconut water, or a sweet iced coffee.

General Key points resumed, of what is Pho Tai:

Main Ingredients:
– Rice noodles
– Beef (usually sirloin or tenderloin)
– Broth (made from beef bones, ginger, onion, cinnamon, star anise, cloves, cilantro roots, and fish sauce)

Preparation in a nut-shell:
1. Simmer the beef bones for several hours to make the broth.
2. Cook the rice noodles separately and add them to the broth.
3. Slice the beef thinly and add it to the broth to cook.
4. Serve the soup hot with various toppings.

Variations:
– Pho Tai (with rare beef)
– Pho Tai Nam (with rare beef and well-done flank)
– Saigon-style Pho (sweeter and adorned with various toppings)
– Hanoi-style Pho (cooked with flat rice noodles and smaller beef slices)

Most Used Toppings:
– Bean sprouts
– Fresh herbs (cilantro, mint, and basil)
– Thinly sliced onions
– Lime wedges
– Jalapenos

Health Benefits:
– Pho Tai is low in calories and high in protein.
– The broth is rich in collagen, which is good for skin, hair, and nails.
– The spices used in the broth have anti-inflammatory properties.

Where did Pho Tai come from?

The Success of Pho Tai: From Humble Origins to Global Sensation!

The origin of the soup phở remains rather unclear. No one knows for sure who gave it its name or who created it. And yet, the phở has become a symbol of Vietnamese cuisine, and has even been elevated to the rank of an exceptional culinary heritage, under the aegis of the European community and chef Didier Corlou, during a series of conferences held in 2002 to learn more about this dish.

We know that it started as a simple soup composed of a clear broth made of marrow bones and beef, beef strips, onion, spices, nuoc mam and flat rice pasta accompanied by aromatic herbs that was eaten for breakfast!
The first traces of the phở would be located around 1925 at Hà Nội where the archives mention its existence.

However, the phở, as currently known in Hà Nội (capital of Vietnam), probably originated from the city of Nam Dinh, about a hundred kilometers from the capital, in the Red River Delta, according to Mr. Nguyễn Đình Rao of Unesco. This city, about thirty kilometers from the sea, had at the beginning of the 20th century a tradition of noodle soup with fish, crab or shellfish. The presence of the many Frenchmen would have made this soup evolve with the use of beef, very little cooked by the Vietnamese at that time. Indeed, the Vietnamese considered beef as an essential part of cattle and therefore rarely had the opportunity to taste its meat.

As early as 1945, the chicken phở appeared in the capital. As it entered Southern Vietnam, the original beef version evolved to include more and more meat varieties, mung bean sprouts (soybean sprouts), other aromatic herbs (such as Thai basil), raw onion rings marinated in vinegar, and Hoisin and Sriracha sauces, more in keeping with the culinary opulence and taste of Southerners. This popular dish, never served for celebrations or special occasions, can now be enjoyed at breakfast, lunch or dinner.

If the phở is known to originate from Hà Nội, it’s certain that the first known phở sellers are mostly from the village of Vân Cù, in the province of Nam Dinh. Indeed, one of the first phở stands was opened around 1925 in the capital city by a cook from this village in Hàng Hành street. He was followed by many other villagers from Vân Cù who migrated to Hanoi to escape poverty and to open stands / gargotes of phở.

According to the Association of the inhabitants of Vân Cù in Hà Nội, five hundred people from Vân Cù would have sold soup phở far from their village and 80% of the owners of stalls or restaurants of phở in Hà Nội would be from this village. From the tradition of noodle soup to seafood, the cooks of Vân Cù would have improved this dish with beef by settling in the capital.

According to another hypothesis, it could have originated in Nam Dinh, which have been a large colonial textile center with a strong presence of French employers and Vietnamese employees: a cook of the city would have invented the phở inspired by the pot-au-feu (hence the unconfirmed legend of the name phở which would have taken its source) by accommodating the taste of the French with beef and the taste of the Vietnamese with a broth and rice pasta. There is no certainty on this subject, as the stew is so far from our dish.

Another less known hypothesis: Would there have been a Chinese influence? The consonance of “fun” or “fen” (close enough to the word phở) to designate in Cantonese flat and wide rice noodles, as well as the slight similarity of the ingredients, would be a possibility. Indeed the “Cantonese beef chow fun” (also in soup version) is traditionally made with slices of beef, “hor fun” or “fen”, ginger, onions, chopped chives, which unlike phở, came back in a soy sauce and oyster sauce. The spices of the pho broth are very close to those used in some beef broths in the south of Canton.

All over the world, wherever there are Vietnamese restaurants, this dish is a must on the menu. Especially in North America where there is a large Vietnamese population of immigrant origin, the soup phở is almost a culinary institution. Thousands of restaurants specialize in phở and offer several variations: beef and/or beef balls, chicken, tripe, and even pork. In France in the big cities, especially in Paris, there is also a wide choice of places to enjoy this popular dish.

In conclusion, according to M. Nguyễn Đình Rao of Unesco: “The phở combines cultural interference with local ingredients […] and this combination has resulted in a universal soup. “Thus, whatever the origin of phở, all these mixes and assimilated culinary influences from abroad or within the nation itself (from North to South) will have enabled the Vietnamese to improve a simple soup kitchen into a typical dish, today unquestionably a symbol of Vietnam.

FAQ‘s

REFERENCES:
https://www.healthline.com/nutrition/pho-soup