Vietnamese Pho is one of the popular most dishes of Vietnamese cuisine that truly reflects the culture. This traditional dish is widely consumed all over Vietnam for breakfast, lunch, and on weekends as well. It is a soulful soup that contains rice noodles floating in the beef marrow bones and meat broth. This base has led to a variety of flavors that has become extensively famous all over the world.
The Vietnamese Pho As A Street Food
Even though the dish sounds like a hearty meal that is consumed by families of home cooks, it is more popular as a street food dish. Pho is made by slow cooking the broth for nearly about two hours. There are two different styles of cooking the Vietnamese Pho – the Saigon style and the Hanoi style.
The Derivation Of The Name Vietnamese Pho
The name derived from phấn which stood for a plate of boiled beef and sliced rice cake. In French, Pho is called pot-au-feu, which stands for beef stew.
Origins Of Delicious Vietnamese Pho
The Pho dates back to the early 20th century in the Dinh Province outside of Hanoi, in the villages of Vân Cù and Dao Cù, Đông Xuân commune. This beef noodle soup was a traditional delicacy in the villages until later when it got popularized during the French Colonial period. It became a street food when vendors balanced pots of the Vietnamese Pho in portable cabinets at the end of the stout sticks, also known as gánh phở. These were sold early morning and evening by men wearing felt hats popularly known as mũ phở. The first non-portable pho shops that opened were in Hanoi, which was owned by a Vietnamese family and Chinese family. The competition started rising in 1925 when sitting down establishments came up, and the stick-carrying street vendors were all phased out by the 1930s.
Popularity Of Pho In Vietnam
Pho was a favorite in the northern side of Vietnam, but it was hardly that well known in the south until 1954. It was then with the partition of Vietnam, millions of people headed south and brought along with them the secrets of this traditional recipe. Southern Vietnam incorporates this classic recipe with its flavors like lime wedges, cinnamon basil, and hoisin sauce.
Homemade Delicious Vietnamese Pho Recipe
The Northern Hanoi style pho uses wider rice noodles with added green onion and less of garnishes. A dash of either fish sauce, vinegar, and chili is added to complete the flavor. The Southern Saigon style uses lots of garnishes and extra spices. It tends to be on the sweeter side and contains more herbs.
It’s A Package Of Great Flavor
The traditional recipe brings out the broth flavor from the beef meat from the flank steak and marrow bones. Ginger and charred onions and unique flavorings along with rice noodles are what make this soup a hearty meal. If you want to add some extra flavor to your Pho, you can experiment with chili slices, lime wedges, bean sprouts, hoisin sauce, coriander seed, sriracha, fish sauce, clove, and cilantro.