Ubiquitous Phở

It’s a ubiquitous belly filler!

Yes, this amazing noodle soup is eaten any time of day…including breakfast. From what I can tell, Phở is an open tent kind of soup with many permutations. However, it does appear to have a few parameters.

Adding additional sauces (soy, oyster) is a no go. Bean sprouts are nowhere to be found. We learned that the most authentic shops choose either chicken or beef stock as a specialty and do not offer both. As you eat, each bite is constructed in the spoon. Metal spoons are far superior because you can easily cut the long noodles.

While I love the big hearty beef stock, my favorite has been a more delicate chicken base with anise and cinnamon.

Phở for breakfast has been a bit of a paradigm shift. We’ve learned it’s a great start to the day!

There are other variations, or at least noodle soups we ran into. Bun Cha with BBQ pork – Bourdain’s favorite. My Quang, a southern take and the favorite of our driver Hien. And Bun Bo Hue (a Viet Kimchee Soup)