Often considered the national dish of Vietnam, pho features long, flat rice noodles in a heavily flavored broth with either beef or chicken. Mint, basil and bean sprouts are also added. You can find this soup on the menu at virtually every Vietnamese restaurant in the U.S.
Making pho is easy if you have an Asian market nearby. The rice noodles, shaped like linguine, are usually sold dried, though fresh pho noodles are better if you can get your hands on them. The broth is flavored with a complex mixture of spices including star anise, ginger, cloves and cinnamon. Oxtail is the traditional base for the broth. Beef pho often contains thinly sliced pieces of meat that are raw when placed in the bowl. They cook when the hot broth is poured over them.