Hanoi Pho

Pho is a traditional Vietnamese dish, also considered one of the typical dishes for Vietnamese cuisine . The main ingredient of pho is noodles and broth (or soups in the Southern way ) with thinly sliced beef or chicken . Also accompanying condiments such as soy sauce, pepper , lemon juice , fish sauce , chili ... These spices are added to taste of each user. Pho is often used as a breakfast breakfast or at night, but in big cities this dish is enjoyed throughout the day. Southern provinces of Vietnamand some other regions are sold together noodle basil disks as onions , prices and green coriander , basil , where coriander is characteristic of pho leaves; However, in Hanoi there is no plate of this raw vegetable. Pho is usually beef noodle soup or chicken noodle soup, but sometimes there are other variations such as pork noodle soup, shrimp noodle soup and frog noodle soup, though not very successful. [first]

Water used for pot of pho is often used in water to be made from beef bone (if the housewife is not experienced to eliminate the smell of cow's bones, it can be replaced with pork bones), peanuts , with many spices including cinnamon , Anise , grilled ginger , cardamom , cloves , smelling seeds , dried onion. Meat used for noodle dish is beef (with all kinds of corn meat, encrusted, buckets are re-cooked or fully cooked) or chicken (old chicken chicken boiled, torn meat for rich meat). Traditional "noodles" are traditionally made from rice flour, coated into thin sheets and cut into fibers. Pho is always enjoyed when it's hot. To get delicious pho bowls depends very much on the trader's experience and know-how , which is especially important for the pot of water.!
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Origin:
Pho is often thought to have been born and shaped in the early 20th century. On the first place in Vietnam, there are two different views: Nam Dinh [2] and Hanoi , this is also the place Make this dish famous.

Regarding the origin of the dish, there is a view that pho originates from a Cantonese dish called "cool rice" (Vietnamese Chinese sound is "khưu humiliation"). [3]

Another hypothesis is that pho comes from the French pot-au-feu method of cooking beef stew (read like " cheese pot ") combined with spices and herbs in Vietnamese cuisine. Male.

There is also the idea that pho originates from the "buffalo dish" (using vermicelli ) of Vietnam, after being transformed into a dish "scrambled" using a roll . [4]

The birth age of pho is not officially recorded. Vietnamese dictionaries such as Vietnamese - Bo - La Dictionary of Alexandre de Rhodes published in 1651 do not have the word "pho". The same is the Dictionary of Huynh Tinh Cua (1895), the Genibrel Dictionary (1898). The noodle noodle was officially published for the first time in the Vietnamese Dictionary of dictionaries (1930), initiated by the Tri Tri Tien Association : " The food is made with diced bread cooked with beef ". This reinforces the argument that pho can only be produced between 1900 and 1907. [5]

In 1939, chicken noodle soup appeared, because there were two days a week: Monday and Friday without beef. It is unclear why this incident is occurring, but perhaps an indispensable cause because cattle slaughter is always restricted during feudal times, because cattle and buffalos are still the main pulling force for Vietnam's rice agriculture. Many beef noodle shop owners are bound to close on two days without beef during the week, but they do not prevent the development of chicken noodle soup. Since 1939, two lines of beef noodle soup and chicken noodles dominate together with Vietnamese diners.