Pho

So it makes sense that it’s considered Vietnam’s national dish. 

While the exact origins are a bit hazy — likely influenced by Chinese, French, and other Southeast Asian culinary traditions — modern pho is believed to have originated in northern Vietnam and spread throughout the country and the world, especially after the mid-20th-century partition. 

Pho combines soft rice noodles with a deeply flavorful broth and meat, most commonly beef, though chicken versions (pho ga) are also popular. Traditional beef pho can include a variety of cuts: thinly sliced rare steak, brisket, flank, meatballs, tendon, tripe — or a combination of several for a richer experience. 

But as satisfying as the meat and noodles are, the real heart of pho is the broth. Classic beef broth is made by simmering beef bones and cuts of meat for hours along with aromatics and spices like star anise, cloves, cinnamon, ginger, and onion. The result is a complex, comforting base that makes every bowl deeply satisfying.  

Along with the basics of a bowl of pho — broth, noodles, meat — it will also usually come with vegetables and herbs, many of which are served on the side so diners can customize their bowl to taste. These often include thinly-sliced onions, cilantro, mung sprouts, hoisin sauce, chili peppers and/or chili sauce, Thai basil and lime. 

From thinly sliced meats to fragrant spices, you’ll find everything you need to make pho at home at Uwajimaya.