When talking about Vietnamese food, perhaps pho is the name that always comes to mind first. Pho is a prevalent dish in Vietnam and is praised by many people. Although it is not a rare dish, the taste of pho always brings a warm and delicious feeling to any diners. This is really the perfect dish for the taste and sense of all Vietnamese people.
- Pho - A unique traditional dish
- Origins and differences
- Pho culture
- Pho in Hanoi
- Nam Dinh Pho
- Pho Saigon
Pho is a traditional dish of Vietnam, can also be considered as one of the most typical dishes for Vietnamese cuisine. The main ingredients of pho are rice noodle soup and broth (or "nước lèo," as it is called in the South) along with thinly sliced beef or chicken. In addition, there are also spices such as soy sauce, pepper, lemon, fish sauce, chili, etc... These spices are added depending on each user's taste. Pho is usually used as a breakfast dish or for dinner. In the southern provinces of Vietnam, pho is presented with additional ingredients called herbs such as onions, bean sprouts, coriander, and basil leaves. Coriander is the typical leaf of pho. Pho is usually beef noodle soup, chicken noodle soup, pork noodle soup, shrimp noodle soup, etc.
The broth is generally made by stewing beef bones, the meat used for pho is beef or chicken, and spices include cinnamon, anise, ginger, cardamom, cloves, coriander seeds, etc. "Banh pho," according to tradition. Traditional, made from rice flour, coated into thin sheets, and then cut into fibers. Pho always has to be eaten hot to be delicious. However, to get good bowls of pho depends on the experience and traditional secret of the pho cooking profession.