According to CNN, broth is simmered for hours with cinnamon, star anise and other warm spices to create a wonderfully aromatic base for this rice noodle soup.

It also quoted Andrea Nguyen, author of “The Pho Cookbook”, as saying that Phở is among Vietnam’s most recognized culinary exports, but the soup is a relatively new food.

The author shared that while today’s Phở restaurants serve a wide range of flavors, beef is the original. By 1930, she explained, the soup was served with slices of raw beef cooked gently in the broth.

“Beef Phở remains the most beloved version in Vietnam, with options that include the original raw beef, a mix of raw and cooked beef, brisket and tendon”, Andrea Nguyen concluded.

Rounding off the list of top 20 best soups selected by CNN were Banga of Nigeria, Borscht of Ukraine, Bouillabaisse of France, Caldo verde of Portugal, Chorba frik of Algeria, Libya and Tunisia, Chupe de camarones of Peru, Gazpacho of Spain, Groundnut soup of West Africa, Gumbo of the US, Harira of Morocco, Kharcho of Georgia, Lanzhou beef noodle soup of China, Mohinga of Myanmar, Moqueca de camarão of Brazil, Soto ayam of Indonesia, Tom yum goong of Thailand, Tonkotsu ramen of Japan, and Yayla çorbasi of Turkey. 

Earlier, The Nation, an English-language daily of Thailand, also named Vietnamese Phở among the Top 4 most healthy and yummy dishes in ASEAN while international food magazine TasteAtlas ranked the dish 34th out of 100 most popular dishes in the world.

Vietnamese Phở spreads culinary culture across Europe

VOV.VN - As part of the 2025 European Phở Week, the Vietnamese Embassies in Germany and Bulgaria simultaneously organized events to promote Phở (Vietnamese noodle soup) on December 12, coinciding with the annual “Phở Day”.