How to Cook the Perfect Northern-Style Pho
Jay Nguyen
11/1/20253 min read
Why Northern-style pho, you ask? Well, for one, I, the chef, come from Hanoi—the North of Vietnam, where the art of pho was born and perfected. I grew up eating and cooking true Hanoi pho, so this dish is more than just food; it’s my heritage, my childhood, and my ultimate love language.
You’ll be thrilled to know that at Em Mai - Vietnamese Kitchen, you can savor the authentic taste of northern pho, the kind that’s a rare find in Australia. Most pho here is cooked by southern chefs (bless them), which means you’re more likely to stumble upon southern-style bowls. But I’m here to instroduce the elegant simplicity of Hanoi Pho. So, what is the differences?
MINIMALIST VS. MAXIMALIST
Northern-Style Pho:
Minimalism is key! You’ll find simple garnishes like green onions, thinly sliced white onions, and black pepper. No overwhelming extras. The broth? Oh, it’s a masterpiece of clarity, lightness, and elegance, letting the natural flavors of the bones shine. (Mind you, I use only chicken bones—not beef bones—because Australian beef bones have a strong flavor that can overwhelm the broth.) Its beauty lies in its simplicity, balance, and ability to comfort and delight with every spoonful.Southern-Style Pho:
The broth is rich, bold, and heavy on spices and sweetness. The toppings? Oh, there’s a full-blown herb garden on your plate: Thai basil, cilantro, sawtooth coriander, bean sprouts, lime, and more. Add a dollop of hoisin, a splash of sriracha, and a pinch of chili, and you’ve got a flavor explosion.
WHY I SHARE THE "SECRET INGREDIENTS" HERE?
Well, there is no the so-called secret ingredients. You can find tons of YouTube videos on how to cook pho, but what makes it special? Love, time, and experience. After years of cooking, I’ve distilled the process into a few key steps below:
Step 1: The Broth—Where the Magic Begins:
Northern-style pho is all about keeping it simple and clean. Here’s how you do it:
Bones, Bones, Bones
Start with chicken bones because they create a cleaner, lighter broth. Rinse them well with salt and blanch them to remove any... ahem... funky bits. For 10 liters of broth, I use three chicken frames, 1 kg of chicken necks, and some chicken legs.Spices that Smell Like Home
Toast some like a handful of star anise, cinnamon, cloves, cardamom, and coriander seeds until your kitchen smells like heaven. Skipping this step is like skipping dessert—it’s just wrong.Onions, Ginger, Carrot—Charred, Not Burnt
Char a couple of onions, carrots, sometime a corn and a big chunk of ginger until they’re blackened and fragrant. This adds a smoky depth that makes your broth sing.Boil and Simmer, Don’t Rush
Throw everything into a pot: bones, spices, veggies, and water. Bring it to a boil, then skim off all the murky stuff floating on top—clear broth is the goal here! Lower the heat and let it simmer for at least five hours. Patience, my friend, is the key to pho greatness.
Step 2: The Noodles—Slurp-Worthy Goodness
Northern pho uses flat rice noodles that are soft but still have a bite. Cook them just right—nobody likes mushy noodles. Pro tip: rinse them in cold water after boiling to stop the cooking process and keep them springy.
Step 3: The Beef—Tender is the Word
Thinly slice raw beef (sirloin works great) and let the hot broth cook it to perfection in the bowl. This is where northern pho flexes its simplicity—no meatballs, no frills, just quality beef.
Step 4: Garnish with Restraint
Unlike southern-style pho, northern pho doesn’t go wild with herbs. A sprinkle of chopped green onions, corriander and a dash of black pepper is all you need. Lime wedges and chili on the side? Optional but recommended for a little zing.
Pho isn’t just a meal—it’s an experience. Slurp your noodles, sip your broth, and enjoy the balance of flavors dancing on your palate.
Final Thoughts: Pho-tastic!
Cooking northern-style pho is a labor of love, but trust me, it’s worth every minute. Whether you’re trying to impress dinner guests or just treating yourself, this bowl of goodness is guaranteed to warm your soul and make your taste buds do a happy dance.
So, roll up your sleeves, grab your chopsticks, and get ready to pho like a pro!
Because life is too short for bad soup.