According to the media outlet, the broth is simmered for hours with cinnamon, star anise, and other warm spices in order to create a wonderfully aromatic base for this rice noodle soup.

It noted that Phở is among the nation’s most recognised culinary exports, although the soup is a relatively new food, wrote Andrea Nguyen, author of “The Phở Cookbook”.

And while today’s Phở restaurants typically serve a wide range of flavours, beef is the original. By 1930, the soup was served with slices of raw beef cooked gently in the broth, CNN wrote.

The website shared that today, phở bò remains the most beloved version enjoyed by local people, with options including the original raw beef, a mix of raw and cooked beef, brisket and tendon.

CNN’s list also feature other delicacies such as Banga of Nigeria, Borscht of Ukraine, Bouillabaisse of France, Caldo verde of Portugal, Chorba frik of Algeria, Libya and Tunisia, Chupe de camarones of Peru, Gazpacho of Spain, Groundnut soup of West Africa, Gumbo of the United States, and Harira of Morocco.

Soup is one of the world’s oldest and most universal foods, said Janet Clarkson, author of the book “Soup: A Global History”. “Each time you deliver a pot of hearty soup (with perhaps a side of bread) to a friend with the sniffles, you’re in fact carrying on an age-old tradition,” Clarkson said.

Source: VOV