Pho 5 Lua - pho
Pho 5 lua is in the middle of Lincolnwood and takes you by surprise in a mall like area that has a Panda Express nearby. Enjoying the surprise I turned in with no plans to eat Vietnamese that day but always wanting to enjoy one of my favorite cuisines.
Pho is a soup I became somewhat obsessed with while I was studying Traditional Chinese Medicine in San Diego at graduate school. I actually pulled into a place that just looked good and the menu was completely in Vietnamese so I just pointed and ordered. I LOVED it. And then it took a while to find out the name of what I had eaten. When I found out about it and found my spots I ate it..A LOT. It rarely disappoints me as long as there is not too much (or any) MSG in the soup.
Pho most commonly refers to pho bo, or beef pho. NOTE: Pho refers to many soup types. Pho nam, which originates in Southern Vietnam, and pho bac, which is from Northern Vietnam and considered to be the original pho. Typically, pho bo is made by simmering beef bones with some cardinal spices like star anise, cardamom, coriander, clove and cinnamon. These aromatics layer on top of the savory notes of the beef, which is typically simmered for over 12-24 hours.
According to Cuong Hyunh, creator of lovingpho.com, it is believed that pho originates in the Nam Dinh and Hanoi regions of North Vietnam after the French colonization of the country in the late 1880s. It is believed that the word "pho" comes from the French word "feu," meaning fire, and could possibly be a Vietnamese take on the French dish pot au feu. Pho bac, the original pho, is made by boiling beef bones for several days and has a heavy emphasis on the delicate and simple broth. The broth is accompanied only by rice noodles and and thinly sliced beef. After the second world war, many people from North Vietnam moved to South Vietnam to escape the communist rule of the North. This led to the creation of pho nam. Pho nam is usually made with a broth that is seasoned with many spices and heavily garnished with fresh herbs such as bean sprouts, basil, and cilantro. Pho nam became popular in southern Vietnam and is still commonly sold by street vendors due to its convenience. After the fall of Saigon at the end of the Vietnamese conflict, many people of the South fled to various parts of the world, allowing the spread pho along with other Vietnamese dishes.
This pho was nothing mind blowing but also does the essential job of pho to me, which is to remind one of home. While I am sure these feelings must run very deep for anyone from Vietnamese ancestry, somehow this soup is so tasty and nourishing that it seems to evoke that cozy, balanced feeling we all want from home.
TCM Insights into Pho
Warming Nature: Pho is typically served hot with warming spices like cinnamon, star anise, ginger, and clove—all of which support digestion and activate yang energy.
Qi and Blood Tonification: Long-simmered bone broth (often beef-based) is rich and nourishing, believed in TCM to strengthen Kidney essence, Blood, and Qi, especially when consumed regularly.
Digestive Support: The warm temperature and aromatic herbs help dispel cold from the digestive tract and strengthen the Spleen/Stomach functions.
Yang Boosting: Pho made with beef is more yang in nature—warming and strengthening—suitable for those who feel cold easily or have fatigue.
Spices as Medicine:
Ginger warms the middle burner and helps with nausea or cold digestion.
Star anise and cinnamon promote circulation and relieve cold.
Clove supports Kidney Yang and digestion.
Balancing Cooling Add-ons: Fresh herbs like Thai basil, cilantro, lime, and bean sprouts add a cooling or neutral balance to the warming broth, helping to regulate internal temperature.
Individualization Matters: In TCM, someone with excess heat, inflammation, or red face might be advised to skip spicy sriracha or reduce red meat in pho, while someone cold-prone would benefit from extra ginger or meat broth.
Hydration and Moisture: The broth provides fluid that can help nourish Yin and moisten the Lungs when not overly salty or greasy.
Post-Illness Recovery: Pho is often used as a gentle, restorative meal—especially for recovery from colds or flu—due to its light but nourishing nature.
