Phở is one of the very popular and traditional Vietnamese noodle dishes. It is served as a bowl of finest white rice noodles in beef/chicken broth along with thin cuts of beef such as eye round steak, flank, brisket, tendon, meatball, etc... The dish is topped with red onions, cilantro, and green onions. Phở is also served with a dish of fresh bean sprout, green chili pepper, limes, ngo gai “saw leaf herb” and basil which allows customers to balance the soup flavor as they like. And Yes!!! Phở can be served for breakfast, lunch, or dinner.
The origin of Phở
Phở was born in Northern Vietnam during the mid-1880s. The dish was heavily influenced by both Chinese and French cooking. Rice noodle and spices were imported from China; the French popularized the eating of red meat. In fact, it is believed that "phở" is derived from "pot au feu" a French soup. Vietnamese cooks blended the Chinese, French and native influences to make a dish that is uniquely Vietnamese.
Regional Phở Variations
The origins of pho as a Northern dish that spread South explains the key differences between the Northern and Southern variations. Northern style pho tends to be simpler and is made with less ingredients. There are fewer cuts of meat and small slices of ginger are laid on top of the soup. The pho is served without bean sprouts or herbs. Instead, it is accompanied by green chilies and lime only. Southern style pho is a complex dish made from a dozen ingredients. Bean sprouts, fresh basil and saw herb are typically served with each bowl. As with the Northern style pho, green chilies and lime are used as condiments.
Phở is one of the very popular and traditional Vietnamese noodle dishes. It is served as a bowl of finest white rice noodles in beef/chicken broth along with thin cuts of beef such as eye round steak, flank, brisket, tendon, meatball, etc... The dish is topped with red onions, cilantro, and green onions. Phở is also served with a dish of fresh bean sprout, green chili pepper, limes, ngo gai “saw leaf herb” and basil which allows customers to balance the soup flavor as they like. And Yes!!! Phở can be served for breakfast, lunch, or dinner.
Phở was born in Northern Vietnam during the mid-1880s. The dish was heavily influenced by both Chinese and French cooking. Rice noodle and spices were imported from China; the French popularized the eating of red meat. In fact, it is believed that "phở" is derived from "pot au feu" a French soup. Vietnamese cooks blended the Chinese, French and native influences to make a dish that is uniquely Vietnamese.
