Pho is a traditional Vietnamese dish, also considered one of the typical dishes for Vietnamese cuisine. The main ingredient of pho is noodles and broth (or soups in the Southern way) with thinly sliced beef or chicken. Also included are 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 for breakfast in the morning or at night, but in big cities this food is enjoyed throughout the day. The southern provinces of Vietnam and some other regions of pho are displayed with a plate of herbs such as onions, leaves and coriander leaves, basil, in which coriander is the typical type of pho; however, in Hanoi there is no plate of this raw vegetable. Pho is usually beef noodle soup or chicken noodle soup, but sometimes there are other variations such as pork noodle soup, shrimp noodle soup and frog noodle soup, though not very successful.
Water used for pot of pho is often used in water to be made from beef bone (if the housewife is not experienced to eliminate the smell of cow's bones, it can be replaced with pork bones), peanuts, with many spices including cinnamon, Anise, grilled ginger, cardamom, cloves, smelling seeds, dried onion. Meat used for noodle dish is beef or chicken. Traditional "noodles" are made from rice flour, coated into thin sheets and cut into fibers, in order to get delicious pho bowls, cooking experience is really important because if the soup is not well - cooked, pho will tastelessly.
Origin of Pho
Pho is often thought to have been born in the early 20th century in Vietnam, and there are two different places: Nam Dinh and Hanoi, so there are two types of Pho from the beginning.
Regarding the origin of the dish, it is believed that Pho originated from a food in Quảng Đông - China named Ngưu Nhục Phấn. Another hypothesis stated that Pho was quite familiar to a French meal called Pot-au-feu cause the way this food pronounced is Pô Tô Phơ.
The birth age of Pho is not officially recorded. Vietnamese dictionaries such as from Alexandre de Rhodes published in 1651 does not have the word "pho". The same is the Dictionary of Huỳnh Tịnh Của (1895), and the Genibrel's Dictionary (1898). The word Pho was published for the first time in the Vietnamese Dictionary (1930) by Khai Trí Tiến Đức Association. Therefore, this proved that Pho maybe between 1900 and 1907.
In 1939, because each week, there were two days Monday and Friday, people did not have beef chicken noodle soup appeared. It is unclear why this incident is occurring, but perhaps an indispensable reason for the slaughter of cattle and buffaloes is always limited since cattle and buffaloes are still the main pulling force for Vietnam's rice agriculture. Many beef noodle shop owners are bound to close on two days without beef during the week, but they do not prevent the development of chicken Pho soup Consequently, since 1939, two types of Pho have been co-operated with each other in not only in Vietnamese hearts but also foreigner' hearts.
In Hanoi, pho is a special dish of Hanoi people who have never known it. Pho is used exclusively as a morning or lunch and dinner gift, not with other dishes. The broth of pho is made from the juice of beef bones: bone, bone and bone. Meat for pho can be beef, or chicken. Pho must be thin and tough, spices of noodles are green onion, pepper, chili vinegar, sliced lemon slices.
Vietnamese in the North migrated to the South in 1954 after the Geneva agreement carrying pho and since then, there had been differences. In the South, especially in Saigon, beef in pho is usually sold in 5 types: ripe, re-encrusted, dandruff, tendon depending on the guests' preferences, an the soup may contain a cup of fat water (fat of beef bone) or don’t if you want. Pho in the South often has to be sold with sweet sauce (black soy sauce), red chili sauce and lemon, fresh chili, coriander, basil, price (boiling water or raw food), thinly sliced onions (maybe pickled with vinegar), these are the must-have vegetables, usually left in a plate or basket, guests who like something they can choose. Later, many shops also added to that dish: coriander (coriander), Lang basil, long green onion, other herbs .... Noodles (broth) are usually not allowed to drop monosodium glutamate (main noodles) like in Hanoi and are slightly opaque, not as in North Pho, sometimes sweeter, fatter and cooked with chicken bone, add dried squid or Grilled onions and grilled ginger.
Pho Average Price
Many of you have already known that there are a variety of price in Pho, some places sell with 35k - 45k. Other places can go up to 70k. From my experience, only one place that can sell to that much, which is Phở Tàu Bay, or in English is Airplane Pho, located in District 10, on Lý Thái Tổ street. Really famous!!! I suggest everyone should try it at least once in your life.
That’s all for Vietnamese Pho, those are my findings and experiences about Pho. Hope you guys all enjoy. Thank you!!