TRADITIONAL FOOD

" PHO "

Team
Vu Thi Bich
Hong
Dam Quang H0a
Le Quynh
Thuong
Nguyen Hoang
Phở is a Vietnamese soup dish consisting of
broth, rice noodles , herbs, and meat (usually beef
, sometimes chicken).Phở is a popular food in
Vietnam where it is served in households, street
stalls and restaurants countrywide. Nam Định
people were the first to create Vietnamese
traditional phở. Phở is considered Vietnam's
national dish.

Phở originated in the early 20th century in Northern Vietnam, and was popularized throughout the world
by refugees after the Vietnam War. Because phở's origins are poorly documented,[8][9] there is
disagreement over the cultural influences that led to its development in Vietnam, as well as the
etymology of the name. The Hanoi (northern) and Saigon (southern) styles of pho differ by noodle
width, sweetness of broth, and choice of herbs and sauce.
The main ingredient of pho is pho and broth with beef or thinly
sliced chicken. The most suitable beef to cook pho is meat, bones
from our breeds (internal beef, golden beef). Also accompanied by
spices such as soy sauce, pepper, lemon, fish sauce, chili, so on.
These spices are added depending on the taste of the user. Normal
pho is used to make breakfast in the morning or night stomach
lining; But in big cities, this dish can be enjoyed all day. In the
southern provinces of Vietnam and some other regions, pho is
displayed with herbs such as onions, prices and coriander leaves,
basil, in which coriander is a typical leaf of pho; However, in Hanoi,
there will be no dishes of raw vegetables. Pho is usually beef noodle
soup or chicken noodle soup, but sometimes there are other variants,
especially pho sauce, dried pho, stir -fried noodles, sour noodles,
duck noodles in Cao Bang, and roast meat in mountainous provinces
North.
The broth for pho is usually the broth from the bones of
beef (or pig bones), accompanied by many spices
including cinnamon, anise, grilled ginger, cardamom,
poodate, clove, smell, dry onions Grilled. The meat used
for pho is beef (with all kinds of corn, encrusted, bucket is
made, or completely cooked) or chicken (old chicken
boiled old, tear meat for sweet meat). Traditional "noodles"
are made from rice flour, coated into thin sheets and cut
into fibers. Pho is always enjoyed while still hot.
Accordingly, to have a bowl of delicious and bold pho, this
also depends a lot on the skills of the cook, the most
important of which is the pot of broth.
 HISTOR
Y
Phở likely evolved from similar noodle dishes. For
example, villagers in Vân Cù say they ate phở long
before the French colonial period. The modern form
emerged between 1900 and 1907 in northern Vietnam,
southeast of Hanoi in Nam Định Province, then a
substantial textile market. The traditional home of phở
is reputed to be the villages of Vân Cù and Dao Cù (or
Giao Cù) in Đông Xuân commune, Nam Trực District,
Nam Định Province.
 Nutritional value

Pho is a combination dish of taste. In

the bowl of pho contains 18-20 types
of animal and natural foods. The
most special thing in pho is that
those ingredients are used almost in
the original state and self -
harmonious to create a very unique,
delicious, easy -to -digest flavor.
Variations
PHỞ BÁT ĐÁ
A recent appearance is a stone bowl noodle.
Originated from traditional pho but in order to
retain the delicious taste, the heat to the last piece
of the pho, the noodle shops have used thick stone
bowls (often with metal belts to avoid cracking) to
store water. Pho noodles, boil when bringing out to
customers. Raw materials for processing stone
noodles are separate and alive. When eating, diners
will "incarnate" into a chef , let go of the
ingredients itself in the hot bowl of water. The taste
and maturity of meat, vegetables, and ingredients
will be decided by the person itself.
T h a nk
yo u!