Pho Sot Vang - bo / Ga

Phở Bò Sốt Vang is a unique and flavourful variation of the traditional Vietnamese beef noodle soup, phở. This dish is particularly notable for its rich, aromatic broth traditionally infused with red wine, which sets it apart from the more common phở bò clear noodle soup.

 

History and Origins

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Phở Bò Sốt Vang traces its origins back to the French colonial period in Vietnam. During this time, local chefs began incorporating red wine, a staple of French cuisine, into their cooking. This fusion resulted in a beautifully fragrant dish that combines the heartiness of slow-cooked beef with the depth of red wine and aromatic Vietnamese spices.

 

What Makes It Special?

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Unlike traditional phở, which typically has a lighter, clearer broth, Phở Bò Sốt Vang features a thicker, more robust broth. The beef, often a mix of brisket and shank, is slowly simmered with Vietnamese herbs and a splash of red wine. This process imparts a depth of flavour that is both savory and subtly tangy. The broth is further enhanced with classic Vietnamese spices such as star anise, cinnamon, and ginger. This dish is a must-try for phở enthusiasts looking to explore different variations of this beloved noodle soup.

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Variants

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Phở Gà Sốt Vang is a delightful twist on Phở Bò Sốt Vang, in that it offers chicken braised in red wine and ginger instead of beef. The red wine and ginger marinated chicken adds a unique depth to the broth, making it richer and more robust soup compared to the traditional phở gà. 

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Where to Try Pho Ga Sot Vang

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Phở Gà Sốt Vang is an uncommon dish, even in Vietnam, and as such is the reason why we are showcasing this dish at Madame Nhu. You won't find this dish in any restaurants in Australia. You can enjoy this hearty dish only at Madame Nhu Campbell St, Surry Hills branch.

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Written by: Madame Nhu​