Pho Hanoi

Pho is a traditional dish of Vietnam, also can be considered as one of the most typical dishes for food Vietnam. The main components of the pho noodles and broth (or broth way to call South) with beef or chicken, sliced thin. Also accompanying condiments such as soy sauce, pepper, lemon juice, fish sauce, chili, ... These spices are added to taste of each user. Noodle dishes normally used for breakfast, or dinner. In the southern provinces of Vietnam, pho is furnished with additional module called herbs, onions, price and coriander leaves, basil, coriander which is characteristic of pho leaves. Usually beef noodle soup pho, but also chicken noodle soup, pho pork, shrimp pho ...

Water use is generally made of the bone tunnel, beef noodle soup for beef or chicken and spices including cinnamon, anise, ginger, cardamom, cloves, coriander, ... "rice noodle" traditionally made from rice flour, coated with a thin sheet and cut into strands. Pho new hot food always delicious, however, to get the delicious noodle bowl depending on experience and know-how of professional cooking traditions.

Some hypothesis that pho appear first in Nam Dinh, Hanoi, but where do the rustic dishes became popular as it is today; some other theories recognized as a featured noodle cuisine Ha Thanh, a history of the Vietnamese-French kiss the early 20th century [citation needed]. There is also the theory that the original Pho is a Cantonese cuisine called "ox humiliation chalk" [1].

Pho originated from North Vietnam invaded central and southern mid-1950s, after the defeat of the French in Indochina and Vietnam was divided into two parts. The Vietnam migrated north to south in 1954 to bring pho noodle soup and began to have differences [2]. From this point, the conflicting opinions about the origin of noodles has appeared. Some of them made the point that pho derived from the processing method of the French stew (pot-au-feu, read as "po bowl"). The presence of the French in Vietnam may reinforce this argument, but the spicy noodles and cilantro originated from Asia, especially Vietnam, has rejected them.

The arrival of foreign political asylum to those in the post-Vietnam War Vietnam noodle made known in many parts of the world, especially the Western countries. There have been many pho restaurants in the United States, France, Australia and Canada. Vietnam Those ineligible for political asylum also brought noodles to the Soviet bloc countries, including Russia, Poland and the Czech Republic.

Today, pho has processing methods and different flavors. In Vietnam, there are names to distinguish them is: Pho Bac (in the North), York (in Central) and Pho Saigon (in the south). Usually noodle north characterized by a salty taste is sweet and also southern vegetables. Noodles in the south than in the north small.

Previously, only nine full beef noodle "nine-corn-encrusted-bucket", and later, customers accept the re noodle, chicken noodle soup. Going further, the restaurant has experimented with both meat duck, but not very successfully. Also some cuisine from traditional materials such as pho noodle book, noodle appeared in the 1970s as fried noodles, the 1980 is fried noodle ...

Recipes broth [edit | edit source]
Noodle soup, broth processing operations, also known as soups, is the most important step. Traditional pho broth is to be security from bovine tibia with some spices. Bones must be washed, shaved meat off the bone sticking to the pot with boiling water. Bone broth for the first time to go to pour water from contaminated odor of cow bones, the broth was later used as soups. Grilled onions and ginger has also been added. Module is enabled large fire to boil water, the water was boiling, it must reduce the fire and began Skim. Once you have picked out the foam, add a little cold water and wait for the water to boil to continue to Skim ... Just do so repeatedly until the water in the foam residue and no more. Then, for a little spice in and adjust the flame so that the pot of boiling water just to keep water from getting muddy and sweeteners from bones have enough time to melt into the broth. Delicious taste of water used mainly spices decision. However, the formula for each type of water used for each brand noodle is kept quite secret. Even so, may find spices include cardamom, ginger, star anise, cloves, coriander seeds, cinnamon stick, dried onion, peeled shrimp, cucumber and local tradition, indispensable ox tail.

Originally, to increase the sweetness of the country is rich in amino acids noodle soup, traditionally, without glutamate (MSG), the ancients used dried prawns and cucumber field [3]. Cooking broth today have differentiated local, like many northern used seasoning (especially in the subsidy, including pho "unmanned" no meat), also southern parts of cooking bone chicken broth and add the dried ink.

Culture pho [edit | edit source]

A bowl of beef noodle re in Australia
The noodle shop Vietnam remains habits are rarely brought menus to customers that will have to choose what kind of noodle (eg beef noodle soup, chicken noodle soup ...). Pho is placed in a bowl. Typically, these dining tables are numbered in service, which is available on chopsticks, spoons and the accompanying pho spices such as soy sauce, lemon juice, fish sauce, chili ...

The designer Yanko Design has designed a special noodle bowl and convenience, with separate compartment for additives with [4].

Alternative [edit | edit source]

A bowl of chicken noodle soup Saigon

Pho with beef
Aside from the traditional processing chan pho broth, today we also produce other types of pho noodle rolled, pan-fried noodles, fried noodles, satay beef noodle [5], and pho .... in the food processing industry as pho noodle, vegetarian pho, pho industry [6], ...

In Hanoi prevailing noodle with quẩy while Saigon quẩy only eat porridge. The Gia Lai has dried noodle soup, also known as "two bowls of pho" with small and chewy noodles as fibers My Tho noodles and cup broth to separate [7].

And some business people today eat abuse called "noodle" to call a dish is not entirely due noodle processing raw materials and other spices and other forms as well.

Particularly, some shops sell Kobe beef noodle soup with 850 thousand to fix prices in Hanoi [8] or bowl Anqi Tiato restaurant in California with type A 5 Kobe Beef Wagyu most expensive, rare blue lobster, white alba truffles fineness, foie gras broth cooked with fat and the starting price of $ 5,000 for the charity Help a children's hospital. [9] [10] [11]

Pho in Hanoi [edit | edit source]
Writers Thach Lam wrote in Hanoi hash six streets:

"Pho is something special gift of Hanoi, Hanoi is not only new, but it was only in Hanoi for new delicious". Pho noodle soup is delicious, "classic", cooked with beef, "in broth and sweet, but not crushed plastic bread, meat and grease bucket, not chewy crisp, lemon pepper with onion and for all", "fresh herbs, north pepper, lemon drops sharply cereal, add a few points to belostomatid, slight as a suspect. " In the 1940s, noodle was very popular in Hanoi: "That's all day dining gift of all classes of people, especially civil servants and workers'. People eat noodle breakfast, lunch and eat pho noodle evening .... "

Street noodle shop in Hanoi
In Hanoi, pho is a special dish of Hanoi people did not know was there ever since. Pho is used exclusively as a gift or light lunch and dinner, do not eat the other dishes. Pho broth made from the bones of cattle water security: local bone, bone and bone tube fenders. Meat for beef noodle soup may be, or chicken. To thin and chewy noodles soft noodle seasoning of the scallions, pepper, vinegar peppers, lemon state.

From the mid 1960s to the 1990s before the 20th century, for various reasons is sewn administration subsidized food, food, Hanoi and the northern provinces appeared "pho unmanned "(no meat noodle) in the state-run trade stores. Also from the subsidy, in Hanoi, people have a habit of adding more seasoning in the broth. Along with the innovation from the 90s, has enriched noodles and noodle Hanoi often with small pieces quẩy (from 60s to mid-80s, but due to the difficult stage quẩy lost about 1995 quẩy returned)

The effect of pho in Hanoi has handed down three life like in Phu Xuan Pho Hang Da which is the original village of Phu Gia, Phu Thuong, Tay Ho, Hanoi; pho "North-South" in Hai Ba Trung Street; chicken noodle soup "Nam Ngu"; noodle "Dragon"; pho "Number 10 Ly Quoc Su" ... In addition to the customary fixed pho restaurant in Hanoi also has a "noodle burden". It's the pizza stroll. On their double basket, one hand-made containers have enough material to processing and noodle soup bowls, plates, chopsticks, spoons; the other is the pot of water on a stove set. Before 1980, the burden of pho so went across the line and alleys of Hanoi with the familiar cry of the culinary culture of Ha Thanh night. Today, when social development, food much more, "noodle burden" appear less and less.

Beef Nam Dinh [edit | edit source]
Beef Nam Dinh is a popular dish of Nam Dinh Nam Dinh pho also common features of other regions such as pho noodles are included, noodle, beef or chicken, and some spices together with but bring something else which can hardly comprehensive mistaken. Nam Dinh noodles are special kinds of delicious and soft microfiber, unlike other regions of the fiber bread. Sliced beef was crushed, and picked embedded in the appropriate time period should eat soft but still retain freshness and nutrition of meat ... And if it comes to water, it tends to be "traditional" ones noodle makers often hidden secrets of his noodle prepared and transmitted to the next generation of the family only.

Traditional Pho Nam Dinh mainly derived from Chinese Village Communications Cu [12] and since they have in the village of Van Cu, Dong Son (Nam Truc). Then passed to the next village but has been processed, no longer bore intact as before and add some additives [12]. In the 50s, the Nam Dinh brought pho Hanoi and sold by trolley [12]. Since the mid-60s to 90s before the 20th century, for various reasons is sewn administration subsidized food, food, Pho Nam Dinh absent in other locations, but from the 90s back here, Pho Nam Dinh recover and grow stronger [12]. Currently, the villagers of the village of Van Cu, Cu Communications and neighboring villages everywhere from north to south open the noodle shop to earn a livelihood and keep a person Vietnamese delicacies.