Pho is a very familiar dish of Vietnamese people and even it is one of the specialties that many foreign visitors feel excited to enjoy. It is famous for that, but for those who often write about food, it feels a bit difficult to make a presentation of Vietnamese pho. For this reason, we will make our theory a specific article, which is considered as a sample for Vietnamese pho in particular and the dishes of our nation in general
The explanation of Vietnamese Phở dish is as follows:
of Vietnam cuisine on the world map, perhaps it will not be too exaggerated to
say that it is Pho. Pho – a short name but contains a lot of the essence of Vietnamese
cuisine, and then just enjoy it once, people will keep remembering the rich,
Vietnamese dishes in Vietnam by foreign tourists (Image: Internet)
long time, maybe no one knows exactly when this dish has been available ever
since. However, only today, Pho has been present everywhere, from small
roadside eateries to big and luxurious restaurants and hotels. However, in
order to enjoy the most authentic Vietnamese Pho, Nam Dinh and especially
Hanoi, where the old streets, in Pho rows, have been passed down the secret of
cooking, has been promoted and promoted. generations.
technique and patience (Image: Internet)
along the North to the South, and have also been reading through many secrets
of processing Pho. It is undeniable that serving a true Vietnamese true Pho is
incredibly feat, sometimes it takes 8-10 hours to complete. A good Pho first of
all must have a soft, chewy noodles, soft feeling, not friable. Next we have to
mention the broth – the ingredient that is said to be the most quintessential
and the most elaborate. The water is stewed from cow bone, grilled ginger,
grilled onion, grilled onion, grilled star anise, grilled cardamom, pungent
paste, cinnamon stick and spices are carefully and carefully tasted. The broth
will even be simmered for 8 – 10 hours and must be filtered through to get
clear, odorless beef. In contrast, it is very rich and has a very unique
flavor. It is not complicated to hear how to cook, but actually to cook a pot
of broth like that requires extremely skilled and experienced.
sometimes it is so sophisticated that it has been likened to “the art of
using Pho”. First arrange Pho noodles first, then the beef or tendons,
encrusted, dandruff … next to the layer of finely chopped scallion, then use
the broth. When eating, must pick up more coriander, then add a little garlic
soaked, vinegar, black soy sauce, chili and squeezed more pieces of lemon,
that’s really Pho. Lacking a little taste or material is hard to get a round
bowl of Pho.
brand, Pho in our country is also sold at very different prices. There are simple
Pho restaurants with only 20,000 – 25,000 VND / bowl, but there are also places
that count 50,000 – 60,000 VND / bowl, even some up to over 100,000 VND / bowl.
Tourists come to Vietnam often jokingly say that, when coming to Vietnam
without eating Pho, it is considered as just arriving and not yet seeing the
essence of cuisine here.
recognized as one of the most attractive dishes in the world by Chefs, experts
as well as foreign magazines and TV stations, worthy of the position of
“soul” in culinary. Vietnam, bearing the Vietnamese name, is clearly
defined on the world cuisine map.
scent of rice fields, loving the scent of salty sea scent, appreciating the
aroma of rice, and having enjoyed Pho, I feel more in love his country. Pho is
just like the soul of each of us, there is simple but still extremely delicate.
I always hope that the secrets of cooking Pho will always be respected, handed
down, preserved and promoted properly so that Pho will always be forever and
forever. At the same time, Pho as well as many other Vietnamese dishes will
become more and more popular, promoted more as one of the beauty of our
country’s culinary culture.