Phở, the soul of Vietnamese cuisine

In Vietnam, phở is eaten for breakfast, lunch and dinner — at any hour. It is the national dish, the one that gathers families around a big steaming bowl. At Danh Pham Cuisine, it is the recipe we are proudest of.

Everything starts with the broth. A real phở broth is not made in thirty minutes: the bones simmer for hours with charred onion, ginger, star anise, cinnamon and cardamom. That patience is what gives phở its depth — a clear broth, yet rich in flavour, that no industrial cube can imitate.

Then comes the assembly: soft rice noodles, slices of beef or chicken, thinly sliced onions and fresh coriander. The bowl arrives piping hot, and that is where the magic happens.

How do you enjoy it like in Vietnam? First, taste the broth on its own, before adding anything: it is the cook's signature. Then add the garnishes to your liking — bean sprouts, Thai basil, a squeeze of lime, a little chili if you like heat. Chopsticks in one hand for the noodles, spoon in the other for the broth. And don't be afraid to make noise: in Vietnam, slurping your noodles is a compliment to the chef!

You will find our beef phở and chicken phở in our online store and at our stall at the Drummondville public market. For busy evenings, we also sell our ready-to-use phở broth: just add noodles and garnish. Enjoy — or as they say over there, chúc ngon miệng!