A Fresh and Fragrant Vietnamese Fare

The beauty of Pho is all within the broth: a combination of savory fish sauce, a squeeze of lime juice, and that pleasant aroma of fresh spices such as cinnamon and star anise. A beautiful bowl of rice noodles and boiled beef, with herbs and chilies to accompany the light, salty, and citrusy broth. The steam rising up to your nose, getting a good whiff, and feeling as if all the troubles you’ve had before-hand are now gone. I apologize, this section might be dramatically biased, but Pho is that go-to meal to always put my mind and body at ease. It is no wonder why this dish remains to be iconic.

Fish sauce, or nuoc mam, is the essence of Vietnamese cooking. It features in almost every dish in lieu of salt to season their fragrant cuisine.The sauce is made by fermenting anchovies and sea salt together in barrels up to 14 months, and it is a condiment that is essential as soy sauce. Some fish sauce is made for dipping, while others are made for seasoning – whichever way it is used, the delicious saltiness with a hint of sweetness is versatile enough to enhance any dish.