Phở Bò
Asia — Vietnam
Vietnam's most important beef dish and one of the world's great soup traditions. Broth built from marrow-rich bones and collagen-rich connective tissues, served with rice noodles and fresh herbs.
Cuts in this tradition
Cultural context
Consumed at all hours, particularly breakfast and late night. Phở shops are a defining feature of Vietnamese urban life. Northern (Hanoi) and southern (Saigon) versions differ in broth style and toppings. Tripe and tendon are standard mixed-cut options.
Preparation
Marrow bones charred and simmered with charred onion and ginger, star anise, cassia, cloves, and fish sauce for many hours. Served with rice noodles, sliced beef, tripe, tendon, fresh herbs, lime, and chili.