Updated 08-20-14. In Vietnamese pho, you are likely to find chopped cilantro blanched by the broth in your bowl. Many pho recipes that you will find either in Asian cookbooks or on the Internet also recommend using cilantro, chopping it finely and sprinkling it on the noodle-and-meat assembly before the broth is ladled over it. It is very unusually to find pho bowls in restaurants or recipes that skip on cilantro. It’s always there, giving us the flavor that we sometime take for granted.
Given all that, what is cilantro and just how important is its inclusion in Vietnamese pho?
Cilantro and bean sprouts are common ingredients in Pho, a Vietnamese noodle soup. Cilantro, also known as coriander, is a herb with a fresh, citrusy flavor that complements the rich, savory broth of Pho. It is often added to the soup just before serving as a garnish, providing a burst of fresh flavor and aroma.
What Is Cilantro (rau ngò)?
Cilantro actually refers to the leaves of the coriander plant. When you encounter the terms “fresh coriander” or “coriander leaves,” these terms actually refer to cilantro. It can also be called Chinese parsley or Indian parsley. Among the Vietnamese, cilantro is called ngo.
The coriander plant, which botanists call Coriandrum sativum, belongs to the parsley family. In fact, cilantro is often mistaken for Italian parsley, and these two plants are indeed related. The coriander plant is an annual-growing herb, and the plant can grow up to 20 inches in height. The shape of the leaves vary; the leaves at the base of the plant appear lobed while the ones near the top and on the flowering stems are slender and lacy. Coriander can bear white or pale pink flowers, and coriander seeds are also widely used in cooking.
It should be noted that although cilantro and coriander seeds both come from the same plant, they are not interchangeable when it comes to using them for cooking. Cilantro leaves can be very pungent, and some find it bitter to the taste. In fact, a lot of people, particularly Europeans, are not able to stand the smell of cilantro because it is akin to that of crushed bedbugs. Coriander seeds, on the other hand, are pleasant to the nose and have a warm, citrusy flavor. For North Americans, cilantro reminds many diners of Mexican foods, particularly the popular Mexican salsa for dipping.
The Role of Cilantro in Pho
There are two major influences in Asian cuisine, and they are those of India and China. China’s influence has strongly marked Viet cuisine (Vietnam was under Chinese rule for a thousand years,) and among the Chinese cooking principles adopted by the Vietnamese is the principle of balance. This principle states that all the five tastes – salty, sour, spicy, sweet and bitter – should be present and existing in perfect harmony with each other in every dish.
Cilantro is known for its somewhat bitter taste. Some people have even gone to the extent to describe the taste of cilantro as soapy and have made a point of avoiding eating it. But it can nonetheless be said that cilantro provides the bitter element in a bowl ofpho. For me and many Viet, cilantro gives a very nice, pleasant fragrance. The one thing about cilantro is that it is best eaten fresh. When it is cooked or when it is left exposed for a long time, it loses its flavor. Thus, when preparing a bowl of pho, chopped cilantro is usually the last ingredient to be put in the bowl assembly, sprinkled over the noodles and the meat. The hot broth is then poured over it, and the bowl is served immediately.
INSTANT PHO in 5 MINUTES
FAQ
Is pho supposed to have cilantro?
Does Vietnamese food have cilantro?
What herbs are in pho?
Does pho have basil or cilantro?
Can you add cilantro to Pho?
Adding cilantro to pho is simple; just chop it up and scatter it on top as a garnish. For a milder flavor, you can also add a few whole sprigs of cilantro to the broth. Mint is another herb often used in pho, and it pairs particularly well with beef or chicken broth.
Can you use culantro in Pho?
Culantro is a type of herb that’s similar to cilantro, but it has a more pungent, slightly bitter flavor. It’s often used in Vietnamese cooking and is a great way to add some extra depth and complexity to your pho. To use culantro in your pho, chop it up and sprinkle it over the top of the soup as a garnish.
What is Vietnamese pho?
Vietnamese Pho is the perfect soup with flavorful broth, rice noodles, delicious steak, bean sprouts, and simple but amazing seasonings! A delicious bowl of Beef Pho is available at your favorite Vietnamese restaurants.
What kind of broth do you use for Pho?
Use beef broth for beef pho or vegetable broth for vegetarian pho. Yellow onion and fresh ginger. Spices: ground coriander, cloves, fish sauce, hoisin sauce, soy sauce, red chili paste, cinnamon, salt and pepper. Noodles: I use an 8 oz. package of dried rice vermicelli noodles, but you can use any kind of THIN rice noodles.