Phở or pho
(pronounced variously as /fʌ/, /fə/, /fər/, or /foʊ/;Vietnamese: [fəː˧˩˧] ( listen)) is a Vietnamese noodle soup consisting of broth, rice noodles called bánh phở, a few herbs, and meat, primarily made with either beef or chicken. Pho is a popular street food in Vietnam and the specialty of a number of restaurant chains around the world. Vietnamese people usually consume it at any time of day. Pho originated in the early 20th century in northern Vietnam, and was popularized throughout the rest of the world by refugees after the Vietnam War. Because pho's origins are poorly documented, there is significant disagreement over the cultural influences that led to its development in Vietnam, as well as the etymology of the word itself. The Hanoi and Saigon styles of pho differ by noodle width, sweetness of broth, and choice of herbs. A related noodle soup, bún bò Huế, is associated with Huế in central Vietnam. Ingredients
DIRECTIONS
|
PHỞ
Phở is just one of many, many, MANY noodle soups in Vietnam. From a strictly linguistic standpoint, phở refers to the rice noodles, not the soup itself. But it's become synonymous with the staple soup served with various meat parts (usually beef or chicken), bean sprouts, lime wedges, the essential greens (basil, mint, cilantro, and onions), and whatever chili sauce and fish sauce you need to doctor up the broth to your liking. It's cheap, tasty, and especially popular for breakfast in Hanoi. We visited a popular phở joint that usually sells out by noon. The northern-style phở in Hanoi is typically defined by a clear broth whereas the southern-style broth tends to be slightly sweeter, murkier from added sauces, and popping with more herbs and other garnishes. |