Introducing Vietnamese Pho
Each country and ethnic group has a different culinary culture. People know about Japanese sushi, Korean kimchi and international friends know about Vietnamese Pho. Pho is not only a national dish but also a Vietnamese culinary culture in the international arena.
There is no exact record of the origin of pho. Many people believe that pho took shape in the early 20th century. There are other views that say that pho originated from a Cantonese dish or that the origin of pho is the French method of preparing stewed beef. Although it is not clear where exactly pho originated, in the 40s of the 20th century, pho was very famous in Nam Dinh, Hanoi.
Introducing Vietnamese Pho Ingredients
Pho has many different flavors depending on the hands of the processor. But the main ingredients of pho include noodle soup and broth. Noodles in the form of noodles, usually made from rice. Fragrant broth from grilled ginger, cinnamon, anise and cardamom combines with sweetness from simmered pork bones, thinly sliced beef or chicken in a bowl of pho along with herbs.
Broth is the factor that determines the deliciousness of a bowl of pho, so the preparation and processing of the broth needs to be done carefully. From choosing the most delicious bones to simmering bones, seasoning and seasoning. The sweetness of the broth must come from the bones to be delicious. The broth must also have a clear aroma and color. These requirements require experienced cooks. In addition, when eating pho, people often eat it with herbs and add a sour taste from lemon. All blend together to make a delicious bowl of pho in the right tune without deviating one bit.
Through the many stages of pho’s development and the creativity of chefs from generation to generation, pho has more varieties in proportion to its processing. However, there are three main pho dishes: noodle soup, stir-fried pho and pan-fried pho. Pho is the most popular type. Pho water includes beef noodle soup, chicken noodle soup, and pho tim liver. Such a difference is due to the broth and the accompanying meat.
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Among them, the most famous is beef noodle soup. The pho is presented in a porcelain bowl of just the right size. When eating pho, you must use both chopsticks and a spoon to enjoy the full flavor of a bowl of pho. Eating pho must be eaten hot and not served with any other dishes or drinks because its taste is already very full and perfect.
Pho has become a delicate feature in the national warm culture. Four seasons spring, summer, autumn and winter, all day, morning, afternoon, evening, whenever we want, we can enjoy pho. In all parts of the beloved country, every restaurant serves pho. There are pho shops that have become famous from year to year, there are places that have become craft villages. Pho is an indispensable part of the soul of every Vietnamese child, so that when away from home, abroad, people still yearn to eat a true bowl of Vietnamese Pho.
Friends from all over the world come to Vietnam, everyone once tried pho and enjoyed its taste. Even so, there are many people who have waded through because of that, they are associated with the country and people of Vietnam. If you ask a foreigner what they know about Vietnam, there will certainly be no answer other than pho. Pho has also become the subject of many monumental works of authors such as Thach Lam, Vu Bang… Along with the love of their homeland, day by day, people always try to preserve the unique cuisine of their country. .
Many generations have passed, but pho remains forever under the skillful hands of the chef. The steaming bowl of pho in the cold weather of the humid tropical country has quietly engraved in the hearts of Vietnamese people the national pride.
