“One can dissect pho into three major essential elements,” says Franklin. “The beef broth which forms the basic foundation of the dish, the rice noodles which constitute the body and the green herbs and garnishes that gives the dish its unique taste and individual character.”
In truth, the broth is a masterpiece of complexity that’s similar to a French beef consommé. “It’s generally made by simmering beef bones, brisket, flank steak, charred onion, and spices, taking a full day or even overnight to prepare properly,” explains Franklin.
This comparison is not without basis as Vietnam is at the crossroads of various cultural influences. As such, a bowl of pho is more than just a culinary creation; it is the expression of multiple aspects of the Vietnamese identity.
“Due to the millennium of Chinese rule and nearly a century of French colonialism, Vietnamese language, art, culture and cuisine have been profoundly influenced by China and France,” says Franklin.
When it comes to pho, the chef believes that it started out as noodles in chicken or pork broth but the well-loved beefy version only came about after French colonisation when the meat was introduced into local diets.
Then, there’s the fact that it’s enjoyed with chopsticks – a consequence of Chinese rule – and one that’s resulted in Vietnam being the only Southeast Asian country to use chopsticks as daily utensils.
“Some suggest that the word phở is based on the Cantonese pronunciation of the character “fan” for rice,” says Franklin. “Others contends that phở was borrowed from the French word “feu” as in “pot-au-feu”, a classic French dinner with boiled beef and vegetables.”
How To Make The Perfect Beef Pho
Cantonese, French or indigenous, there’s no denying that the broth is the soul of the bowl.
Most Vietnamese beef pho recipes call for braising bones, herbs and spices for long hours.
“The stock is then flavoured using the high grade fish sauce such as those from Phu Quoc Island in Vietnam, known for producing some of the best fish sauce in the world,” says Franklin. “The result is a clean and flavorful soup broth with a hint of spice.”
Such ingredients aren’t the easiest to source outside Vietnam, and while the chef is now based in Ho Chi Minh, it’s something he’s had to deal with as he was based in Hong Kong as he founded and run Chôm Chôm Private Kitchen as well as Viet Kitchen before moving to Vietnam.
“I have to work with local producers in Vietnam to bring in specific ingredients such as Vietnamese fish sauce and fresh herbs that are not available in Hong Kong,” he explains.
“Like any great dish, a great bowl of pho is all about balance and harmony of the essential elements.”