Chicken pho ranked 61st on the “100 Best Rated Dishes with Chicken” list, based on more than one million user ratings, over 666,000 of them verified.
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A bowl of chicken pho at a Hanoi eatery is topped with generous amounts of chopped scallions. Photo by Tung Dinh |
Pho is a noodle soup made with bone broth, rice noodles, herbs, and sliced meat. According to the food guide, the dish originated in the early 20th century in Nam Dinh Province and Hanoi during the French colonial period, blending local ingredients with foreign culinary techniques.
The name “pho” may trace back to the French beef stew pot au feu, since both dishes rely on charred onions and ginger to flavor the broth. Alternatively, it may derive from the Chinese word fen, meaning flat rice noodles.
The chicken variation uses a mix of cuts, including breast and dark meat, skin, and fat.
Its broth is lighter and clearer than that of beef pho.
It is flavored with ginger, fish sauce, and shallots, and the soup is finished with fresh herbs and other garnishes. Chicken pho is believed to have first appeared in the 1930s, when beef was unavailable in Vietnamese markets on Mondays and Fridays.
Chicken pho also ranks 15th in TasteAtlas list of Asia’s 66 best meat soups.
Topping the chicken dishes ranking is Paraguay’s vori-vori, a soup made with corn flour and cheese dumplings. It is followed by China’s guotie, pan-fried dumplings, and South Korea’s fried chicken.
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