Pho, the national soup of Vietnam, is a relatively young dish that emerged in Northern Vietnam in the late 19th century. It is a fusion of Vietnamese rice noodles and French influence, as the French colonial presence increased the demand for beef (which was previously not a common meat in Vietnam). The name 'Pho' is thought by some linguists to be derived from the French word 'feu' (fire), as in 'pot-au-feu,' a traditional French beef stew. A proper Pho broth takes hours to prepare, involving charred ginger and onions, and a delicate balance of spices including star anise, cinnamon, cloves, and cardamom. After the partition of Vietnam in 1954, many Northerners fled south, bringing Pho with them and adding the Southern flourishes like bean sprouts, basil, and hoisin sauce.