Tradition Pho Broth

Parboil bones: Boil beef bones briefly (5–10 mins), then discard water. Rinse bones to remove impurities. This ensures a clear broth. Simmer: Refill pot with clean water, add bones. Bring to a boil, then reduce to a low simmer (ideally for 6–10 hours). Char aromatics: Grill or broil onions and ginger until blackened. Add to simmering pot for depth and aroma. Toast and add spices: Dry-toast spices in a pan until fragrant. Tie in cheesecloth or add directly, then strain later. Season: Add fish sauce, rock sugar, and salt to taste. Skim foam and fat regularly for clarity.

Southern Adaption

After 1954, when Vietnam was divided, many northerners fled south, bringing pho to Saigon (Ho Chi Minh City). Southern pho (pho Nam) evolved to be: Sweeter and more aromatic. Served with a variety of fresh herbs (Thai basil, bean sprouts, lime, chili) More customizable

Pho go Global

Post-1975, after the Vietnam War, many Vietnamese moved abroad and brought pho with them. It became popular in the United States, Australia, France, and Canada, growing into a beloved global dish. Today, pho is a worldwide favorite — from street food stalls to high-end restaurants.

Modern & Versatile Pho

Today, pho exists in many forms: Beef (pho bo) and chicken (pho ga) Instant pho, vegetarian versions, and fusion takes Served in street stalls, upscale restaurants, and international chains Vietnamese pho is more than just a delicious noodle soup — it’s a dish rich in history and culture.

Harvest 2000 Pho Base delivers a rich, savory broth layered with deep, aromatic flavors — the true essence of authentic pho.
From the first sip, it's comfort in a bowl: silky-smooth, soul-warming, and perfectly balanced.
Just add rice noodles and your choice of beef or chicken, then top with onion, cilantro, green onion, lime, and chili for a restaurant-quality pho experience at home.