With so many food trends circulating the blogosphere, it’s hard to keep up, let alone narrow down which ones are actually good and not just a bunch of overhyped mumbo jumbo. Enter: Pho. Pronounced like the word “uh” rather than “oh,” Pho has been making great strides in terms of gaining popularity in the food world. Starting out as a quintessential dish for families in Vietnam, the original version of the dish has been around for centuries.

Although all soups are great, especially in the winter, or on a cold rainy day when you just crave that warm feeling in your belly, pho has most of those other soups beat for its efficiency in the summer as well. While it does have that hot broth that can get you through a thousand winters, this broth is also very very light. It isn’t oily, like in most chicken noodle soups, or pureed, like in tomato; it’s just heavy enough so that it doesn’t feel like you’re eating seasoned water, but light enough to tide your hunger over in the summer if you’re not really bothered by its temperature. But who are we kidding? With its amazing flavour, how can one say no to that in any weather, even if the temperature does kind of bother them?