Pho

Vietnamese phở noodle soup with sliced rare beef and well done beef brisket.

Phở (IPA: [fɤ̂] in Vietnamese; in English, written pho and typically Template:Pron-en) is a traditional Vietnamese rice-noodle soup dish.

Ingredients and preparation

Phở is served as a bowl of white rice noodles in clear beef broth, with thin cuts of beef (steak, fatty flank, lean flank, brisket). Variations featuring tendon, tripe, meatballs, chicken leg, chicken breast, or other chicken organs (heart, liver, tongue, etc.) are also available. 'With the lot' (made with chicken broth and all or most of the shop's chicken and cattle offering, including chicken hearts and livers and beef tripe and tendons) is generally rendered 'tai pin lu' and, in Anglophonic countries, often left translated. Blood jelly is sometimes included in tai pin lu and other varieties.

Broth

The broth is generally made by simmering beef (and sometimes chicken) bones, oxtails, flank steak, charred onion, and spices, taking several hours to prepare. Seasonings include Saigon cinnamon, star anise, charred ginger, cloves, and sometimes black cardamom pods .

Noodles

The noodles, called bánh phở in Vietnamese, are traditionally cut from wide sheets of fresh rice noodles similar to Chinese Shahe fen, although dried noodles (also called "rice sticks") may also be used.

Garnishes

The dish is garnished with ingredients such as green onions, white onions, coriander leaves (cilantro), ngò gai (culantro, or long coriander), Thai basil, lemon or lime wedges, and bean sprouts. The last five items are usually provided on a separate plate, which allows customers to adjust the soup's flavor as they like. Some sauces such as hoisin sauce, fish sauce, and the Thai hot sauce Sriracha, are popular additions as well. The herb ngò ôm (Limnophila aromatica) is sometimes added as well.

For the phở connoisseur, other garnishes which may be ordered on the side include hành trần (the white "bulb" portion of scallions, blanched in boiling broth) and hành giấm (sliced white onions with a dash of vinegar). These are only brought to the table when specifically requested, as opposed to the general platter of greens and lime wedges. The diner typically squeezes a few drops of lime juice onto the vinegared onion slices before eating them. The hành trần and hành giấm, when eaten with the beef slices, are believed to cut the fattiness and balance the strong beef aroma that some find overpowering.

Origins and regional differences

Phở originated in northern Vietnam and spread to southern and central Vietnam in the mid-1950s, after the defeat of the French and the eventual partitioning of the country. It is likely that phở came into being around 1910-1912, early enough in the new century. The communist government of North Vietnam forcibly closed many private phở businesses in the 1950s, opening government-run eateries in their place. Northern Vietnamese fleeing communist rule for South Vietnam introduced phở to their southern counterparts. Unlike in Hanoi in North Vietnam, the phở business flourished in South Vietnam, especially Saigon.

There are conflicting beliefs as to how phở came to be. Some believe it originated from French methods used in bouillon or consommé cooking. Oxen were valued work animals and were rarely eaten, but the arrival of the French had probably prompted servants to prepare a dish that suited the French palate. It is even said that phở, or at least the etymological derivation of that name for the dish, came from the French beef stew dish pot-au-feu, with phở being a Vietnamization of the word feu. The broth for pot-au-feu, as it is for phở, is prepared with a bouquet garni containing spices such as cloves and black pepper. Another word for phở, used in Vietnam while Chinese was still the national written language, is hà phấn (河粉; Cantonese: ho4 fan2); the Chinese characters are the equivalent of the Chinese he fen, which comes from Shahe fen (沙河粉), the original name for the rice noodles originating in the town of Shahe, Guangdong.

Others believe that phở possible origins more likely lie in China. China had ruled over Vietnam for over a millennium and greatly influenced Vietnamese culture, including cuisine. Cooking ingredients used in phở, such as spices also seen in Chinese cooking (see five-spice powder and red cooking), as well as the use of rice noodles, are all Chinese influences.

With the arrival of anti-communist Vietnamese exiles and refugees (that is, hailing from South Vietnam) in the post-Vietnam War period, phở was also gradually introduced to Western countries, especially to France and the United States.There are also many phở restaurants in Australia and Canada, as these countries also received many Vietnamese refugees and immigrants. Vietnamese immigrants also brought phở noodles to the former Soviet bloc countries, including Russia, Poland and the Czech Republic.

There are several regional variants of phở in Vietnam, particularly divided between northern (Hanoi, called phở bắc or "northern phở"; or phở Hà Nội), central (Huế), and southern (Ho Chi Minh City/Saigon). One regional phở may be sweeter, and another variation may emphasize a bolder and spicier flavor. "Northern phở" tends to use somewhat wider noodles and green onions.^{photo 1photo 2} On the other hand, southern Vietnamese generally use thinner noodlesTemplate:Http://ninecooks.typepad.com/perfectpantry/2007/01/banh pho.html (approximately the width of pad Thai or linguine noodles), and add bean sprouts and a greater variety of fresh herbs to their phở instead.

Naming conventions for restaurants

A What the Phở restaurant. The name of the restaurant is also a pun, if Phở is pronounced correctly.

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A Phở King restaurant

A popular naming convention for phở restaurants in some localities seems to be placing a number in the name (e.g. Phở 24, whose name refers to the use of 24 ingredients, and the 24 hours required to prepare the broth). There are four differing stories as to how this practice came about:

• The restaurant was opened in the year indicated in the name.
• The owner of the restaurant was a restaurateur in Vietnam before immigrating, and their restaurant was located on that street number.
• Much in the same way that one would see multiple burger restaurants with a number after them (e.g., John's #2), the number is simply present to prevent duplication in naming.
• According to the owner of a phở restaurant in Maryland, the number is one that is considered "lucky" by the owner.

Additionally, some restaurant names are unintentional (or in some cases, intentional) forms of word play on phở and fuck, as in "Phở Kim Long", "What the Phở?" and even "Phở King".

Cultural practices

Phở can be eaten for breakfast, lunch or dinner. Vietnamese phở restaurants usually retain the cultural practice of not delivering the bill to a customer's table, since it is considered rude - in the Vietnamese culture, it is seen as a way of trying to rush the customer out the door.

Most tables usually have a numbering system and have chopsticks, spoons and condiment dispensers. Hot sauce and hoisin sauce are also available for those that like to dip their meat in them.

Styles of phở

A chicken-based phở (phở gà) with basil leaves, hoisin sauce, and Sriracha hot sauce, before mixing.

The most common variety of phở is a beef phở, called phở bò. Some Vietnamese restaurants have begun catering to non-Vietnamese customers by opening in other areas. Other cultures, such as the Korean culture, have also adapted Pho and provide a larger amount of onions as a side that is usually mixed with Sriracha sauce and Hoisin Sauce. Adapting to local tastes and diets, some Vietnamese restaurants in the United States have also started making chicken-based phở, called phở gà, or phở without visible pieces of meat (called phở rau), or even vegetarian phở (called phở chay) Phở rau (rau literally meaning "leafy greens," but implying vegetables) may use a meat-based broth, while phở chay (literally "Buddhist vegetarian phở") features a broth that is not made from meat. The time it takes to make the non meat-based broth is much shorter and less tedious however has a different and lighter broth taste. ^recipe, in addition to the traditional beef noodle soup. Seafood-based phở is also commonly available. Another variation of phở involves using egg noodles instead of rice noodles, which was based in Northern Vietnam. There are also Korean, Thai, and Lao variants of phở available. Lao phở (feu) is usually topped with fried garlic.

Phở tái lăn (phở with medium-cooked beef)

Another style of phở which is rare even among Vietnamese is phở tái lăn, served with beef only; the herbs added may vary. Thin slices of beef are char-fried in a wok; the chef puts some oil into the wok and tilts it so that the oil will catch fire and the beef will be fried inside-out (normally when stir-fried, the meat does not have direct contact with fire but with the wok instead). In some aspects, this style of phở is better even for Vietnamese and more suitable for the taste of foreigners who are not accustomed to eating medium-rare beef (raw beef slices are lightly cooked in the hot broth in each individual's bowl).

See also

• Beef noodle soup
• Vietnamese cuisine
• Rice noodles
• Shahe fen

External links

• Lam, Andrew. "Pho," All Things Considered, National Public Radio, September 2, 1999 Surprising locations to find pho
• Norris, Michele. "From Pho to Fast Food, an Immigrant's Tale," All Things Considered, National Public Radio, February 6, 2007 Biography of Bich Minh Nguyen
• Prakash, Snigdha. "Pho Sells," Morning Edition, National Public Radio, June 3, 2002. Campbell soup markets pho
• Sullivan, Michael. "Vietnamese Pho Chain Takes on U.S. Competition," Morning Edition, National Public Radio, March 20, 2007. Introduction of chain restaurant in the USA