Beef pho (phở bò) originated in northern Vietnam in the early 20th century, blending French colonial beef broth techniques with traditional Vietnamese herbs. It became a national comfort food, symbolizing hospitality and is traditionally eaten for breakfast or dinner across Vietnam.

Northern pho uses a clear, lightly spiced broth with fewer herbs, while southern pho adds more aromatics, sweeter notes, and a garnish of bean sprouts, basil, and lime. Leighton Pho’s recipe leans toward the richer southern style with a concentrated broth.

Pho is served in a large bowl of hot broth with rice noodles, thinly sliced raw beef, and a side plate of fresh herbs (Thai basil, cilantro), bean sprouts, lime wedges, and sliced chilies. Diners customize each bite with these accompaniments.

Pho is a staple for everyday meals but is especially popular for family gatherings, late‑night meals after celebrations, and as a comforting dish during festivals like Tet (Lunar New Year).

Leighton Pho’s method uses a 24‑hour ultra‑concentrated bone broth and a three‑stage seasoning process, delivering a broth that is both intensely flavorful and balanced—something many home recipes lack due to diluted broths.

Traditional pho includes beef bones, brisket, char‑grilled onion and ginger, star anise, cloves, cinnamon, fish sauce, and rock sugar. Acceptable substitutes are beef chuck for brisket, regular beef stock for concentrate, and granulated sugar for rock sugar.

Common errors include adding the salt and sugar at the end (which prevents flavor integration), skipping the char‑grilling step (resulting in a pale broth), and over‑reducing the broth which makes it overly salty and thick.

Leighton Pho’s three‑stage method allows each seasoning to meld with the broth over time, creating depth and harmony. Adding everything at the end would give a flat, one‑dimensional flavor profile.

Yes. Prepare the bone broth concentrate and store it in the freezer. The finished broth can be refrigerated for up to 3 days or frozen for 2 months. Reheat gently and adjust seasoning before serving.

The YouTube channel Leighton Pho specializes in in‑depth Vietnamese street‑food tutorials, focusing on authentic techniques, ingredient science, and restaurant‑quality recipes that home cooks can replicate.

Leighton Pho emphasizes ultra‑concentrated broths, the blend method, and rigorous three‑stage seasoning, whereas many other channels rely on quick, diluted stock recipes. His engineering background brings a systematic, data‑driven perspective to traditional dishes.