Fo (Fo Bo)

Fo is a Vietnamese soup with rice noodles. It added beef (soup fo bo ) or chicken (soup fo ga), sometimes pieces of fried fish or fish balls (soup fo ka). The soup is served with basil, mint, lime, bean sprouts mung or other spices. Fo soup is the young dish. The colonialists introduced Vietnamese chefs with meat broth in the early twentieth century. Then Vietnamese chefs added chilli, fish sauce, spices and rice noodles. From the North Vietnamese dish spread throughout the country. However, this soup is considered from Hanoi.


  • rice noodles or other noodles 12
  • beef (cut in cubes) 1 lb.
  • beef bone 1 lb.
  • water 1 liter
  • onions 2 pcs.
  • ginger root (grated peeled) 1 pcs.
  • green onion 1 pcs.
  • cilantro 1 bunch
  • salt 1 tbsp.
  • spices (cinnamon, star anise, black cardamom, coriander seeds, fennel and clove, basil, mint, lime, bean sprouts mung or other spices) optional


  1. Put bones beef in boiling water and cook on medium heat for two hours.
  2. In restaurants, beef bones boiled over medium heat for days prior to use. Furthermore, during cooking add dry plants, which absorb all the excess fat and odors. Therefore, a good broth is clear and has only a taste of the meat and the smell of spices.
  3. Add salt, grated ginger, spices and fried onions. When the broth is ready add beef.
  4. Add rice noodles to boiling water and cook until the average degree of readiness.
  5. Put in a bowl noodles, be​ef, finely chopped green onions and cilantro. Pour broth to cover all ingredients.
  6. Enjoy your meal!!!