Setgdrh

Article

May 19, 2022

Pho is the main ingredient to create pho dishes. In addition to other ingredients such as pho broth, meat, spices... the pho cake determines the quality of a bowl of pho. Particularly in Chu Luc Ngan village, Bac Giang province, dry noodle soup is also known as Chu noodle.

Some standards

Pho also needs to have some basic standards to be able to create a good bowl of pho: In terms of form: Pho has a rectangular cross-section, about 1.5 mm thick, 3–4 mm wide, square side, more than 20 cm long. About color: the cake is milky white, the outside is smooth without pitting In terms of taste: when eaten, it has a fleshy, sweet taste like rice. Has toughness and flexibility Food safety: do not use chemical ingredients to soak rice, mix in flour or spray on the surface to enhance the above properties, use only natural methods. Avoid confusion between rice noodles and rice noodles. In China, noodle soup is more transparent than noodle soup, and the moisture content of the water in the noodle is also less, so the toughness of the noodle is somewhat higher. Restaurants serving Pho abroad, due to production reasons, as well as lack of knowledge about this dish and type of food, still often use banh hu tieu to use in making a bowl of pho, and more than one Half of the diners were people who grew up overseas, so they couldn't tell the difference.

Methods of making pho noodles in Vietnam

Handmade

Rice treatment: wash, remove sand, grass seeds and other foreign ingredients. Soak the rice for a period of more than 4 hours. Then take it out to dry. Grind the soaked rice with a finely ground stone mortar with water to make a water powder solution Steamed cake: the dough is diluted, evenly coated on the fabric of the steamer, cooked with steam. Cooked cakes are air-dried, or left naturally, on a surface coated with non-stick oil The cake is cut by a rolling pin, a hand-cranked 2-axis type

Manufactured with equipment

In order to reduce manual labor, increase productivity, and increase output, factories, companies, and local kilns specializing in the production of pho, noodle, and rice paper... have equipped processing lines. handle automatic or semi-automatic processes. In addition to being proactive in producing pho noodles for their own brands, large pho shops tend to equip a mini noodle maker with compact, highly automated features, with a dry powder formula. Stable, safe, easy to store, unique taste.

See More

Noodle Soup

Comment

Reference