PHO – Vietnamese noodle soup…
Vietnamese is kinda like the “soup” people!!! That’s true when we live in tropical weather in S.E Asia…So, soup is the best choice and really easy to eat..No matter what time of day or night, a steaming bowl of pho noodle soup is never hard to find in Vietnam. Just like pad thai in Thailand, pho is Vietnam’s unofficial national dish, exported with pride all over the worldPho consists of flat rice noodles in a light, meat-based broth. The dish is usually accompanied by basil, lime, chili, and other extras on the side so that eaters can season the soup to their own taste. The balanced tastes of sweet, salty, spicy, and citrus are highly contagious; pho usually becomes an instant favorite Forman visitors.
History:
Despite its popularity, opinions differ about the origins of pho soup. Culinary experts generally agreed that the rice noodles were brought by Cantonese immigrants from Guandong province in Southern China.Some say the soup itself was influenced by the French during their colonization of Vietnam, however, locals dispute this theory. The Vietnamese claim that pho originated in the Nam Dinh province just southwest of Hanoi and then spread to other parts of the country. Especially back in 1954 when Vietnam was derided into 02 states with 17th Parallel becoming DMZ… More than 01 million North Vietnamese capitalist people moved to the South then they introduced Pho to southern Vietnamese people…. Most of them settled down in Saigon capital city of the South during the Vietnam war. Hence, many Pho soup restaurants opened here. Again, The fall of Saigon in 1975 then many southern Vietnamese fled the country to be refugee known as Vietnamese boat people. then they luckily survived and immigrated to the west such as France, Canada, America, Western European Country… Then they spread their food and their own culture to the WorldThe second theory is better as Vietnamese is not familiar with beef but chicken and pork and Our farmers tried to save cows/ buffalos to plough their rice fields. The French came to break the rule as they needed food then cows were sent to slaughter houses… to take the best part of beef…. the remains that Vietnamese low class take back then cook their tasty broth from beef bones and its marrows..
The best pho outfits focus on creating a clear but flavorful broth. It’s harder than it looks: pho cooks rely on a well-made soup stock and a cleverly formulated spice mix that primarily uses anise and cinnamon, with touches of cardamom, fennel, and cloves. Roasted onions and sliced ginger add a final, herbal top note to the soup Next come the noodles: freshly-made flat rice-flour strands that constitute the real bulk of the dish. The noodles play off the small amounts of meat – thin slices of beef, or springy meatballs – which are cooked separately from the broth and included at the last minute.
There are 02 different Pho in Vietnam
Northern Pho: Pho Bac
1 Broth is unsweetened – noodle is more flat
2. No bean sprouts
3. No Soya brown sauce – hoisin sauce
4. No bowl of fresh vegetables
Southern Pho : Pho Nam
1. Broth is more sweeten taste
2. Lots of bean sprouts
3. Hoisin sauce/ spicy sate to come along
4. Chinese bread
5. Finally, the fresh vegetable garnishes complete the ensemble, usually composed of Thai basil, green onions, cilantro, and bean sprouts.
Other variations on pho you might encounter include:
- Pho cay: spicy beef noodle soup
- Pho bo vien: pho with beef meatballs
- Pho tai: noodle soup with thin slices of rare beef fillet
- Pho hai san: pho noodle soup with added seafood
- Pho sach bo: traditional-style pho with added beef tripe
The ultimate pho dish – not for the faint of heart – is known as “specialty pho” (pho dac biet) and contains every type of meat available in the restaurant including chicken hearts, liver, beef tripe, and tendons.
Notice: We serve Pho with hot tea drink in the North and Ice tea drink from the South… Their combo never go with Coke or soda water.
HAVE A NICE MEAL!!
