Phở

A bowl of "Pho" in Australia

Phở is a traditional dish of Vietnam, also can be considered as one of the most feature dishes for food in Vietnam. The main components of the Phở are noodles and broth along with thin slice of beef or chicken. Also accompanying condiments such as soy sauce, pepper, lemon juice, fish sauce, chili, ... The spices are added, depending on the user's taste. Noodle dishes typically used for breakfast, or dinner. In the southern provinces of Vietnam, pho is garnished with ingredients such as herbs, and bean sprouts, cilantro leaves, basil, coriander which is the characteristic leaves of Phở. Phở noodle soup is not only beef noodle soup, but also chicken noodle soup, pork noodle soup, even shrimp noddle soup. However, beef noodle soup and chicken noodle soup are most famous and be recommended by majority of people. Broth is generally made ​​of stewed beef bones and meat for the beef noodle soup or chicken and spices including cinnamon, ginger, cardamom, cloves, coriander, ... "Rice noodle", which is traditionally made ​​from rice flour, coated with a thin sheet and cut into fibers. A bowl of hot "Pho" is always more delicious, however, to get the best out of "Pho", it is depending on experience of the cook along with some secretly traditional and unique recipes.

There are three most famous "Pho" in Vietnam which come from different regions. They are Pho in Hanoi, up North of Vietnam, Pho in Nam Dinh, a province that is Southeast from Hanoi, and Pho in Saigon, South of Vietnam. These are considered the best places to enjoy in Vietnam. At first look, it would be hard to recognise the exact location that bowl of Pho comes from. However, when it comes to the taste, you will definitely realise the difference from each bowl of Pho.

In Hanoi, Pho is a special dish of Hanoi people from ever since. Pho is used exclusively for breakfast or light lunch and dinner, and it does not come with other dishes. Pho broth made ​​from the bones of cattle. Meat is beef, or chicken which can be used for Pho. Rice noodles has to be long, thin and soft, and the spices are onion, vinegar, chilli, peppers, slices of lemon.

Pho Nam Dinh is a popular dish of Nam Dinh,also have common features of other regions such as noodles, broth, beef or chicken, and spices. However, there is something special that you cannot be mistaken from other Pho from other regions. Pho Nam Dinh's rice noodles is especially delicious and soft microfiber, unlike other rice noodles from other regions. Sliced ​​beef pounded thin, dipped and recovered in time to retains softness, freshness and nutrition of meat ... And if it comes to broth, it is often a secret from noodle makers who often hid the secret ingredients of his noodle preparation and transmission to future generations of the family only.

People migrated North to South in 1954 after the Geneva Accords bring pho noodle soup and began variants. Pho in the South often comes with hoisin sauce, chilli sauce and lime, fresh chilli, coriander, basil, bean sprouts (boiling water or eat raw eggs), sliced ​​onions (can be soaked with vinegar), which are the required vegetables, usually set aside in a plate or basket included in each bowl of pho. Broth is usually not put MSG (monosodium glutamate) as in Hanoi and slightly opaque in color, unlike soup in Hanoi, sometimes it's sweeter, oilier and cooked with chicken bones, added dried squid grilled onions and grilled ginger.