Vietnamese Pho is labeled as “popular,” yet you may not be aware of it. Do not forget to enjoy Pho when travel to Vietnam. Let’s find out what it makes so appealing.
What is Pho?
Pho is a traditional Vietnamese dish that is also one of the most representative of Vietnamese cuisine. It is typically served for breakfast or dinner.
History of Pho
According to culinary culture historians, it was born at the end of the nineteenth century and the beginning of the twentieth century. There are numerous ideas concerning its origins, including some believing it is a version of the Chinese dish Niu nutmeg (China) and others believing it is a variation of the French beef stew Potaufeu.
However, given the character of the two dishes stated above, it is difficult to say that it is their successor. People are increasingly accepting the third hypothesis, that it is a version of buffalo shuffle, a traditional Vietnamese food that was once provided to commoners.
The word “pho” first appeared in the Khai Tri Tien Duc dictionary in 1930, yet it only took less than 100 years for it to appear in the world’s largest search engine – Google.
Pho
Other imprints have appeared in the middle of the two hooks, such as the term pho appearing in the prestigious Oxford English dictionary in September 2007. The word first appeared in the famous American dictionary system – Merriam Webster – on May 19, 2014. On May 26, 2016, the renowned French dictionary Le Petit Larousse updated the word pho…
Newspapers and food websites have also discussed and voted for pho numerous times, with many lovely and heartfelt sentiments. The UK’s Love Food website just produced a list of “must-try” dishes in April 2021. On that list, Japan has Ramen, China has Peking duck, France has Bourguinon beef stew, Korea has Bibimbap, and Vietnam has pho.
In Vietnamese cuisine, pho is an essential dish. It may be found everywhere in Vietnam, from the home to the street, from the old curbside noodle stalls to today’s opulent huge pho eateries.
According to historian Duong Trung Quoc, pho is the closest and friendliest Vietnamese ambassador abroad: “Pho is familiar in many parts of the world.” We travel the world and meet numerous restaurants having this soup on their menu; the owner may be Vietnamese or a foreigner, but the name cannot be changed, therefore we believe it is one of the most close and friendly Vietnamese ambassadors overseas with everyone.
People will remember the dish for the rest of their lives. The word pho has no equivalent in any language, and it appears in every dictionary. Set aside December 12 for pho, pho enthusiasts, and pho manufacturers in Vietnam.
The main ingredients in a bowl of Pho
The basic components are rice noodle soup and broth (or broth as it is known in the South), as well as thinly sliced meat. Previously, only beef pho with a full “ripe-corn-encrusted” bucket was cooked; however, patrons gradually accepted both rare pho, chicken pho, pig noodle soup, shrimp noodle soup… Further on, there is a restaurant. I tried duck meat and Siamese duck meat (geese), but it’s not really great.
- Traditionally, “Banh Pho” is produced from rice flour covered in thin sheets and cut into threads.
- Broth (broth) is generally made by stewing (Northern people call it stewing) beef bones, dried squid, spring rolls, white shrimp, dried ginseng, oxtail, coriander seeds (smells),… Each noodle shop’s broth recipe is considered a closely guarded secret.
- There are additional seasonings such as soy sauce, pepper, lemon, fish sauce, chili, and so on. These spices are added according to the preferences of each person. In the southern areas of Vietnam, this soup is served with herbs such as onions, bean sprouts, and coriander leaves, with coriander being the typical leaf of pho.
Note when eating Pho
Pho must always be eaten hot to be great; yet, getting good bowls of pho is dependent on experience and traditional pho cooking secrets. In Hanoi, pho is commonly served with quail (known as “pork congee” in the South), whereas Saigon residents exclusively consume “fried rice cake” with porridge.
Nowadays, pho comes in a variety of flavors and processing ways. There are names for them in Vietnam: Pho Bac (in the north), Pho Hue (in the center), and Pho Saigon (in the south). Northern pho is typically salty, but southern pho is sweet and rich in veggies. The pho in the south is smaller than the pho in the north.
Top 3 Favorite Pho in Vietnam
Traditional Pho
Traditional pho is the most popular of the excellent Vietnamese pho meals. It is popular not only among Vietnamese but also among international visitors. A real bowl is made of rice noodles, broth, and toppings, primarily beef prepared in a number of ways such as rare, bucket, encrusted, beef balls, and so on.
Traditional Pho
It is essentially a pot of soup simmered from beef bones, swine bones, cinnamon, cardamom, anise, cloves, chicken, and other ingredients to create a distinct and seductive flavor. An excellent broth should have a natural sweetness, clear water, and a small amount of appealing fat.
Spring roll – Phở Cuốn
Among Hanoi’s specialties is pho roll, a wonderful dish that has helped to make the capital’s cuisine famous. Pho cuon is distinguished from traditional pho by the absence of broth, the use of large pho noodles rolled with beef and veggies, and the consumption of the same traditional dipping sauce. This is a lovely, nutritious dinner that will please all diners.
The attractiveness of spring roll is determined by the competence of the individual who rolls them. The noodle roll must be evenly hand-rolled so that the green veggies and fillings within can be seen. Typical pho roll fillings include beef, pork rolls, carrots, fried spring rolls, shrimp, and so on, making the noodle rolls colorful and appealing.
Spring roll – Phở Cuốn
The dipping sauce, in addition to the noodles and raw vegetables with various fillings, is what distinguishes this delectable Vietnamese noodle soup. Hanoians frequently produce eye-catching dipping sauces from fish sauce, vinegar, lemon, sugar, chili, and other ingredients to create a sweet and sour sauce, white garlic, and red chili.
Dry Pho
Dry pho is another delectable Vietnamese pho that should not be overlooked. When visiting Gia Lai, you will have the opportunity to try this delicacy. Dry pho is a variation on traditional pho, however it differs greatly from sour or fried pho.
The dish is named dry pho because when visitors order it, they are served a bowl of dry pho (no broth) with beef placed over pure white noodles. When eating, you will love the fresh green vegetables and the hot and sweet soup, which is rich in Highland flavor.
Dry Pho
When you eat a bowl of Gia Lai dry noodle soup, you will completely appreciate the rich sweet and salty flavor of beef and chicken, as well as the addition of hot bone broth. any of these ingredients combine just enough to produce a tasty, healthful dinner that will attract any tourists who have the opportunity to visit Gia Lai.
Each delectable Vietnamese noodle dish has its unique flavor, preparation, and delight, yet they are all filled with the spirit of Vietnamese cuisine. That is why Vietnamese pho has become a popular meal, not only among Vietnamese but also among foreigners.
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