Pho is a traditional Vietnamese dish originating from Van Cu, Nam Dinh. Pho is considered one of the typical dishes of Vietnamese cuisine.The main ingredients of pho are rice noodles and broth along with thinly sliced beef or chicken. The most suitable beef for cooking pho is meat and bones from domestic cattle breeds (domestic cattle, yellow cattle). Also included are spices such as soy sauce, pepper, lemon, fish sauce, chili, etc. These spices are added depending on the user's taste. Pho is usually used as a breakfast dish in the morning or as a snack at night; but in big cities, this dish can be enjoyed all day long.
In the southern provinces of Vietnam and some other regions, pho is served with a plate of herbs such as onions, bean sprouts, and coriander and basil leaves, in which coriander is the typical leaf of pho; However, in Hanoi, this plate of raw vegetables is usually not available. Pho is usually beef or chicken pho, but sometimes there are other variations, especially pho with wine sauce, dry pho, stir-fried pho, sour pho, duck pho in Cao Bang, and roasted meat pho in mountainous provinces. North.
The broth for a pot of pho is usually a clear broth simmered from beef bones (or pork bones), accompanied by many spices including cinnamon, anise, grilled ginger, cardamom, wormwood, cloves, coriander seeds, and dried onions. grill. The meat used for pho is beef ( with all kinds of meat, braised, undercooked, or fully cooked) or chicken ( boiled old chicken, shredded for sweet and rich meat). "Pho cake" is traditionally made from rice flour, coated into thin sheets, and then cut into strips. Pho is always enjoyed while still hot. Accordingly, to have a delicious and flavorful bowl of pho depends a lot on the skill of the cook, the most important of which is the pot of broth.
