Pho is not something I rush.

I start with a homemade beef broth, simmered for hours and rested overnight for a deep, clean flavor. (You can find my full broth method here.)

The next day, the broth is brought back to life with charred onion, ginger, and spices. The smell alone feels like home.

In Vietnam, pho is an everyday meal, something we eat any time of day. For me, it also carries memory.

I remember my father telling me that pho was inspired by the French pot-au-feu, later becoming a part of Vietnamese daily life. At the end of the meal, he would add rice to the last of the broth so nothing was wasted.

This is my way of making pho at home, simple, patient, and full of meaning.