Pho is a Vietnamese noodle soup consisting of broth, linguine-shaped rice noodles called bánh phở, a few herbs, and meat (usually beef or chicken). It is a popular street food in Vietnam and around the world.
History
The exact origins of pho are unknown, but it is believed to have originated in northern Vietnam (Nam Dinh Province and Hanoi Capital) in the early 20th century. The dish is thought to have been inspired by the French beef stew pot-au-feu, which was introduced to Vietnam by the French colonial government.
Pho quickly became popular in northern Vietnam, and by the mid-20th century, it had spread to all parts of the country. Pho is now one of the most popular dishes in Vietnam, and it is also enjoyed by people all over the world.
Main ingredient
– The main ingredient in pho is the broth. The broth is made by simmering beef bones or chicken bones with spices such as star anise, cinnamon, cloves, and ginger for several hours. This gives the broth a rich and complex flavor.
– Another ingredient in pho is flat rice noodles. They are long and thin and cooked separately from the broth. This helps to keep the noodles from becoming too soft or mushy.
– Pho is also known for its fresh and flavorful herbs. The most common herbs used in pho are basil, mint, and cilantro. These herbs add a bright and refreshing flavor to the dish.
– Finally, pho is typically served with a variety of condiments, such as hoisin sauce, sriracha sauce, lime wedges, and basil leaves. Eaters can customize their pho to their liking by adding more or less of the condiments.
Types of pho meat
– Eye-round steak (phở tái):
Ribeye or tenderloin can be used for this type of pho meat. These tender, thin slices of beef offer a clean, beefy flavor. Due to it being thinly sliced, this type of beef will come out well done.
– Brisket (gàu):
Brisket comes from the cow’s chest. This meat is basically alternating layers of fat and meat. We prefer to get brisket from the point or deckle of the cow. Those briskets are fattier and full of flavor.
– Tendon (gân):
The tendon pho meat, or liver, comes from the thick strong tendon that runs down the back of the shank. It offers lots of texture with a neutral flavor.
– Flank (nạm):
Flank meat comes from the underside of cows, near the hind legs. This type of beef can be tough, but it is full of beefy flavor. When it comes in pho, however, it is thinly sliced, so it won’t be as chewy. Rough flank has more sinews, tendons, and cartilage – very tough to eat, but when it is sliced very thinly and boiled before serving, it is actually soft and a bit chewy but not “tough”.
– Meatball (bò viên):
A beef meatball, or bo vien, is made from the shank. The meatballs have tendons and cartilage mixed in as well.
Recommend some places to enjoy
Pho can be found at many Vietnamese restaurants around the world. It is also a popular street food in Vietnam and can be found at many small restaurants and stalls.
Here are some references to Pho restaurants:
– Phở Vuông: No. 44 Ngo Thi Nham, Hai Ba Trung District, Hanoi
– Phở Thìn: No. 13 Lo Duc, Hai Ba Trung District, Hanoi
– Phở 24: No. 45 Huynh Thuc Khang, Dong Da District, Hanoi
If you are looking for a delicious and authentic Vietnamese dish, Pho is a great option. It is a flavorful and satisfying dish that is sure to please everyone.
Get an opportunity to enjoy Vietnamese wonderful cuisine through Vietnam E-Visa!