May 19, 2022
Pho is a traditional Vietnamese dish, originating from Hanoi and Nam Dinh, and is considered one of the typical dishes for Vietnamese cuisine. The main ingredients of pho are pho noodles and broth (or broth as the South calls them) along with thinly sliced beef or chicken. The most suitable beef to cook pho is meat and bones from beef breeds (domestic beef, yellow beef). In addition, condiments such as: soy sauce, pepper, lemon, fish sauce, chili... These spices are added depending on the taste of the user. Pho is usually used to make breakfast in the morning or dinner at night; But in big cities, this dish can be enjoyed all day. In the southern provinces of Vietnam and some other regions, pho is presented with a plate of herbs such as onions, bean sprouts and the leaves of coriander and basil, in which coriander is the typical leaf of pho; However, in Hanoi normally there will not be this plate of raw vegetables. Pho is usually beef noodle soup or chicken noodle soup, but sometimes there are other variations such as pho with wine sauce, dry noodle soup, fried pho, sour pho, duck noodle soup in Cao Bang, roasted meat pho in the northern mountainous provinces, etc. .. The broth for pho is usually a clear broth made from beef bones (or pork bones), accompanied by a variety of spices including cinnamon, anise, roasted ginger, cardamom, sage, cloves, coriander seeds, and dried onions. Grilled... Meat used for pho is beef (with all kinds of corn, encrusted, bucket is made rare or fully cooked) or chicken (old chicken is boiled, torn meat for rich sweet meat). "Banh Pho" is traditionally made from rice flour, coated in thin sheets and then cut into fibers. Pho is always enjoyed while still hot. Accordingly, to have a delicious and flavorful bowl of pho, this also depends a lot on the skill of the cook, the most important of which is the broth.