“PHỞ”-
VIETNAMESE NOODLE
“Phở” is the national dish in Vietnam, which can be
served all day, not specifically for breakfast or lunch. That came to the
attention of people in the world as a classic food of Vietnamese people, which
must be tried once you visit there.
So what is “Phở” originally?
Pho was originated from North Vietnam in the beginning of
the twentieth century, when French colonials brought the beef to this country.
The familiar image of this dish is the ceramic bowl with the hot steam from the
soup and “Phở” noodle topped with tender slices of beef or chicken. “Phở” is
the perfect comfort food-warm and healthy green herbs and particular spices in “Phở”.
There has not been any record about the “Phở”, but it has
been spreading the word from the elderly, thus leading to the variety of tailor
recipes throughout the years. It cannot be expected to have a similar taste from
two bowls of Pho at two different restaurants.
Initially, I would like to tell you the story of the name
“Phở”. Exactly, where did it come from? That could be actually from the French
soup “pot au feu” or the French beef stew during the time the country was
colonized by France, according to the general theory. Then, due to varied
resources from the nature, the Vietnamese did create and try out what they had
to adapt the French soup for their appropriate dish which tasted stronger.
Hence, they still used the French word “Feu” to name the dish but with a
Vietnamese accent “Phở”. In Vietnamese language, there are many words based on
other languages, mostly on French language because of the French colony’s
impact.
Anyhow, it is popular with the name “noodle soup”,
something of a misnomer. I preferred the
name “Vietnamese noodle” in international way or original Vietnamese name “Phở”.
You can combine both names to make it clearer when ordering it in the
restaurant because it is not simply a type of soup as a side dish. “Phở” is a
noodle dish or even the main course, itself.
In a minute of surfing the internet, you can find a lot
of recipes of this dish as simply made with beef or chicken, special rice
noodle and various spices of herbs from the top. Certainly, it might not really
capture the rich and the sense of what it has had. The essence of cooking
process is not at the tender beef slices, but at the liquid soup and the chewy
rice noodle. The delicious taste can only be achieved by simmering bones in
water with low heat for at least three hours, at which the natural and pure
sweet will come from marrow bones of a cow. More than that, the appetizing
aroma of “Phở” is the sprigs of fresh basil, mint, and unmissable “cilantro”. Bean sprouts, chilies and
fresh squirts of lime also are added for a burst of flavor.
At the very least, we have dissimilar tastes from
different regions along the length of Vietnam, respectively, between the
Northern part and the Southern part. Variation also depends on what type of pho
is being prepared. I cannot count how many times I have eaten Pho since I was
born, but I think I will get different taste when I have it again. So techniques in cooking vary from chef to
chef, or from time to time.
“Phở” is the food but also is the soul of Vietnamese
people. It reflects the heritage and the way of life. In some articles, it has
been mentioned as a “street” food, signifying serving outside on the street rather
than serving it inside the restaurant as in this modern life. Nevertheless,
there are still many outside-serving food places on the street in Vietnam, with
an affordable price and really good quality. How great it is when having a hot
bowl of “Phở” when sitting outside in the cold weather. It just makes you feel
warm and refreshing inside.
Today, wherever you are in the world, in Asia, America,
or Europe, or Australia, it is for sure that you can find the restaurant that
serves Pho as well. Or it is modernized much more by “Phở” takeaway in the
United Kingdom, I have never imagined before.
Adapted from:
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