Part 6/10:

After navigating through the village, the search for pho comes to fruition at a small shop known for serving authentic versions of the dish. It becomes clear that Vanu still has threads of its gastronomical heritage intertwined in its community.

In Vanu, pho is synonymous with beef, specifically "phở bò," and follows a simple yet meticulous preparation process. The making of pho involves grilling beef bones to release rich flavors, which are then simmered with sea salt, fish sauce, onions, ginger, and the secret to enhancing umami: dried peanut worms. This method results in broth that is served with flat rice noodles, fresh herbs, and thin slices of raw beef, which cook in the hot soup.