Introducing “ Pho Vietnam ”
Pho is a traditional dish of Vietnam, can also be considered as one of the most typical dishes for Vietnamese cuisine. The main ingredients of pho are rice noodle soup and broth (or broth as it is called in the South) along with thinly sliced beef or chicken. In addition, there are also spices such as: soy sauce, pepper, lemon, fish sauce, chili, …
These spices are added depending on the taste of each user. Pho is usually used as a breakfast dish, or for dinner. In the southern provinces of Vietnam, pho is presented with additional ingredients called herbs such as onions, bean sprouts and the leaves of coriander and basil, in which coriander is the typical leaf of pho. Pho is usually beef noodle soup, but also chicken noodle soup, pork noodle soup, shrimp noodle soup, etc.
The broth is generally made by stewing beef bones, the meat used for pho is beef or chicken and spices include cinnamon, anise, ginger, cardamom, cloves, coriander seeds, etc. “Banh pho”, according to tradition. Traditional, made from rice flour, coated into thin sheets and then cut into fibers. Pho always has to be eaten hot to be delicious, however, to get good bowls of pho depends on the experience and traditional secret of the pho cooking profession.
Origins and differences
Some theories suggest that pho first appeared in Nam Dinh, but Hanoi is the place that made this rustic dish become as famous as it is today; Some other theories see pho as a culinary feature of Ha Thanh. Pho originated in northern Vietnam, entering the central and southern regions in the mid-1950s, after the French defeat in Indochina and Vietnam was divided into two regions. The Vietnamese in the north immigrated to the south in 1954 with pho and pho has begun to have differences. Nowadays, pho has different cooking methods and flavors.
In Vietnam, there are names to distinguish them: Pho Bac (in the North), Pho Hue (in the Central region) and Pho Saigon (in the South). Normally, the northern pho is characterized by salty taste while the south is sweet. Pho in the South is smaller than in the North.
In the past, only cooked beef noodle soup with full “ripe-corn-encrusted” bucket, later, diners accepted both rare pho and chicken noodle soup. Going further, there are restaurants that experiment with both duck and geese meat, but with little success. In addition, there are a number of dishes made from traditional noodle ingredients such as pho rolls, the type of pho that appeared in the 1970s was fried pho, in the 1980s was fried pho…
Pho in Hanoi
The most famous Pho is still Pho Hanoi. I don’t know when, pho has become an extremely attractive dish every time I come to Hanoi. With a unique taste that cannot be found anywhere else, Hanoi pho has been deeply imprinted in the human subconscious, by default it is the most delicious dish. If you want to eat pho, you have to go to Hanoi. In the 1940s, pho was very famous in Hanoi.
Pho is a dish that can be eaten at any time you want: morning, noon, afternoon, and evening. A special feature, pho is not served with or served with anything else. A bowl of pho includes: broth, noodle soup, seasonings such as pepper, scallions, lemon slices, chili… The broth of pho can be made from beef bones: lump bone, tubular bone and clavicle. Pho must be chewy and soft. Green onions, chili, and pepper add to the flavor of a bowl of pho. Depending on the cooking secret, each place has a different taste of pho.
