When you’re run down, sick, or just in need of some comfort, few things taste better than Vietnamese pho. It’s one of those meals you might have delivered to your house with increasing frequency as ...

Pho noodle soup has been around for over 100 years. It’s iconic to people who identify with it as Vietnam’s national food and it has inspired cooks, poets and even political insurgents. While most ...

Using kitchen shears, remove the skin and fat from the chicken and discard. Break down the chicken: remove the legs, and cut the breasts from the breastbones. Set aside the breast meat. Bring a large ...

One of my best friends — let’s call her Lilly — is always trying to get me to go out for noodles. In the middle of July she’ll text, “Hey! Let’s hang out. I could really go for some soba...” In the ...

This post originally appeared in Genius Recipes from Food52. If pho is largely defined by its meaty origins—an otherworldly broth sprung from unwanted bones and off-cuts—then how on earth do you make ...

This pho is ready in under 45 minutes, during which you’ll doctor a store-bought broth. Swanson brand is less fussed up than other broths and easy to manipulate. Stocked at many supermarkets, Annie ...

Pho has become a widely popular type of soup among broth lovers across the world. The Vietnamese bone broth encompasses noodles, meats and various types of vegetables and herbs to collectively provide ...

Erika Adams is the former deputy editor of Eater’s Northeast region, where she covered Boston, Philly, D.C. and New York. Based in Boston, she has spent years covering the local restaurant industry.