Perhaps the most iconic Vietnamese dish in the West, phở (pronounced 'fuh') - with it's deeply rich spiced broths, silky noodles and smattering of fresh, textural toppings - has become a ubiquitous, cross-cultural comfort food in recent years. 

Its origins are murky and disputed, but phở most likely evolved into its familiar current form, in or around Hanoi, in the early 20th-century while Vietnam was still under French Colonial rule, not unlike another now-staple of the cuisine, the handheld sandwich, bánh mì.

One theory holds that while the occupying French utilized cattle for steaks and other cuts important to their own national cuisine, the leftover bones and scraps could be salvaged by local Vietnamese butchers for resale. Chinese style noodle soups were already a popular street hawker item at the time, so over the years there developed a method for creating stocks and broths that would extract every ounce of flavour and nutrients out of the bones while featuring signature blends of both native and imported spices. 

Today, join Mai Duong for an immersive lesson on how to prepare this heartwarming delicacy from scratch at home. Mai will demonstrate the full process, start to finish, including the roasting of bones, assembly of herbs and spices, some kitchen 'hacks' for slicing the beef, the proper soaking of rice noodles and of course the final assembly and presentation for serving. Since this nurturing bone broth needs many hours of simmering to develop a depth of flavour, there will be a prepared batch ready for everyone share at the end of class. Guests will get to prepare a their own bowl to enjoy, followed by chè, a refreshing Vietnamese cold dessert. Everyone will go home with a spice bundle and all the recipes to make their own  phở from scratch at home. 
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Additional goodies made by Mai — available for purchase at the class

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Mai Duong is a wellness advocate, community builder, and passionate educator with a love for healthy, flavourful cuisine. Born in Vietnam and now based in Toronto, she blends traditional recipes with wholesome, modern twists to create dishes that are both delicious and nourishing. As a cancer thriver and Juice Plus+ affiliate, she empowers women 40+ through fun food experiences and gatherings. She designs interactive, nourishing cooking classes and workshops that celebrate fresh ingredients, bold flavours, and gut-friendly cooking — from fresh Vietnamese rolls and bánh mì to kimchi, kombucha, sourdough, and cacao ceremonies. Mai inspires participants to explore global flavours, master practical techniques, and reconnect with the joy of mindful, healthy cooking. @oh_mai_goodness1

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Every week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops. @thedepanneur