Pho: Difference between revisions
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===Broth=== |
===Broth=== |
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The broth for beef pho is generally made by simmering beef bones, [[oxtail]]s, flank steak, charred onion, charred ginger and spices. For a more intense flavor, the bones may still have beef on them. Chicken bones also work and produce a similar broth. Seasonings can include [[Saigon cinnamon]] or other kinds of cinnamon as alternatives (may use stick or powder), [[star anise]], roasted [[ginger]], roasted [[onion]], [[black cardamom]], [[coriander]] seed, [[fennel]] seed, and [[clove]]. The broth takes several hours to make.<ref name="pho-mytran" |
The broth for beef pho is generally made by simmering beef bones, [[oxtail]]s, flank steak, charred onion, charred ginger and spices. For a more intense flavor, the bones may still have beef on them. Chicken bones also work and produce a similar broth. Seasonings can include [[Saigon cinnamon]] or other kinds of cinnamon as alternatives (may use stick or powder), [[star anise]], roasted [[ginger]], roasted [[onion]], [[black cardamom]], [[coriander]] seed, [[fennel]] seed, and [[clove]]. The broth takes several hours to make.<ref name="pho-mytran" /> For chicken pho, only the meat and bones of the chicken are used in place of beef and beef bone. The remaining spices remain the same, but the charred ginger can be omitted, since its function in beef pho is to get rid of the "cow's smell".<ref name=phokinh/> |
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The spices, often wrapped in [[cheesecloth]] or soaking bag to prevent them from floating all over the pot, usually contain: clove, star anise, coriander seed, fennel, cinnamon, black cardamom, ginger and onion. |
The spices, often wrapped in [[cheesecloth]] or soaking bag to prevent them from floating all over the pot, usually contain: clove, star anise, coriander seed, fennel, cinnamon, black cardamom, ginger and onion. |
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Revision as of 20:51, 9 May 2013
 "Saigon-style" pho | |
| Type | Noodle soup |
|---|---|
| Place of origin | Vietnam |
| Region or state | Hanoi, Nam Dinh |
| Main ingredients | Noodles, dumplings (rice flour), beef or chicken |
| Variations | Beef pho, Chicken pho, phở tái (Pho topped with sliced raw beef) |
| varies by recipe kcal | |
Phở (/fʌ/; Vietnamese pronunciation: [fəː˧˩˧]) is a Vietnamese dish consisting of broth, noodles, dumplings, a few herbs, and sometimes meat.[1] It is a popular street dish,[2] and the specialty of several restaurant chains. The two main varieties are chicken pho and beef pho. There is also Saigon-style pho (sweetened) and Hanoi-style pho (no sugar). The word "pho" may be derived from French pot-au-feu (beef stew).[3]
History
Pho originated in the early 20th century in northern Vietnam,[4] apparently southeast of Hanoi in Nam Định province, then a substantial textile market. At first, it was sold by vendors from large boxes.[5] Pho restaurants opened in Hanoi in the 1920s.[5][6][7] The word "pho" may be derived from French pot-au-feu (beef stew).[3][8]
Nguyen Tung, an anthropologist based in Paris who has researched Vietnamese food, suggests that the word "pho" is derived from the Cantonese pronunciation of 粉 (rice noodles).[9] Tung suggests that pho derived from the Cantonese pronunciation of "fun" (noodle), and thus the source of pho may be the Chinese refugees who flowed into Vietnam in the late 19th century bringing with them a number of dishes which later were adopted by the Vietnamese: hu tieu, hoanh thanh, lap xuong, xa xiu, xi dau, pha lau, lau, ta pin lu, etc. Tung cited Georges Dumoutier, an earlier writer, to show that pho did not exist in 1907.
The variations in meat, broth and additional garnishes, such as lime, bean sprouts, [ngò gai] Error: {{Lang}}: text has italic markup (help) (culantro), [húng quế] Error: {{Lang}}: text has italic markup (help) (Thai/Asian basil), and [tương] Error: {{Lang}}: text has italic markup (help) (bean sauce/hoisin sauce) appear to be innovations introduced in the south.[4] Pho did not become popular in South Vietnam until 1954. [10]
Possibly the earliest reference to pho in English was in the book Recipes of All Nations, edited by Countess Morphy in 1935. In the book, pho is described as "an Annamese soup held in high esteem ... made with beef, a veal bone, onions, a bayleaf, salt, and pepper, and a small teaspoon of nuoc-mam."[11]
With the Vietnam war and the victory of the North Vietnamese, pho was brought to many countries by Vietnamese refugees fleeing Vietnam from the 1970s onwards. It is especially popular in large cities with substantial Vietnamese populations and enclaves such as Paris, major cities in Canada,[12] the United States, and Australia. Pho is listed at number 28 on "World's 50 most delicious foods" compiled by CNN Go in 2011. Pho is listed as the number 1 Vietnamese food in Vancouver according to the Vancouver Sun newspaper.[13]
Ingredients and preparation
Pho is served in a bowl with a specific cut of white rice noodles in clear beef broth, with slim cuts of beef (steak, fatty flank, lean flank, brisket). Variations feature tendon, tripe, or meatballs in southern Vietnam. Chicken pho is made using the same spices as beef, but the broth is made using only chicken bones and meat, as well as some internal organs of the chicken, such as the heart, the undeveloped eggs and the gizzard.[14][15]
Broth
The broth for beef pho is generally made by simmering beef bones, oxtails, flank steak, charred onion, charred ginger and spices. For a more intense flavor, the bones may still have beef on them. Chicken bones also work and produce a similar broth. Seasonings can include Saigon cinnamon or other kinds of cinnamon as alternatives (may use stick or powder), star anise, roasted ginger, roasted onion, black cardamom, coriander seed, fennel seed, and clove. The broth takes several hours to make.[15] For chicken pho, only the meat and bones of the chicken are used in place of beef and beef bone. The remaining spices remain the same, but the charred ginger can be omitted, since its function in beef pho is to get rid of the "cow's smell".[16]
The spices, often wrapped in cheesecloth or soaking bag to prevent them from floating all over the pot, usually contain: clove, star anise, coriander seed, fennel, cinnamon, black cardamom, ginger and onion.
Careful cooks often roast ginger and onion over an open fire for about a minute before adding them to the stock, to bring out their full flavor. They also skim off all the impurities that float to the top while cooking; this is the key to a clear broth. Salt, or preferably nước mắm (fish sauce) is added toward the end.
Garnishes
Vietnamese dishes are meals typically served with lots of greens, herbs, vegetables, and various other accompaniments, such as dipping sauces, hot and spicy pastes, and a squeeze of lime or lemon juice; it may also be served with hoisin sauce. The dish is garnished with ingredients such as green onions, white onions, Thai basil (not to be confused with sweet basil), fresh Thai chili peppers, lemon or lime wedges, bean sprouts and coriander or culantro. Fish sauce, hoisin sauce and chili sauce may be added to taste as accompaniments.[15]
Several ingredients not generally served with pho may be ordered by request. Extra-fatty broth (nước béo) can be ordered and comes with scallions to sweeten it. A popular side dish ordered upon request is hành dấm, or vinegared white onions.
Regional variants
The several regional variants of pho in Vietnam, particularly divided between northern (Hanoi, are called [phở bắc] Error: {{Lang}}: text has italic markup (help) or "northern pho"), and southern pho (Saigon, called phở Sài Gòn). Northern pho tends to use somewhat wider noodles and much more green onion, and garnishes offered generally include only vinegar, fish sauce and chili sauce. On the other hand, southern Vietnamese pho broth is slightly sweeter and has bean sprouts and a greater variety of fresh herbs. The variations in meat, broth, and additional garnishes such as lime, bean sprouts, ngò gai (Eryngium foetidum), húng quế (Thai/Asian basil), and tương đen (bean sauce/hoisin sauce), tương ớt (hot chili garlic sauce, e.g., Rooster Sauce) appear to be innovations made by or introduced to the south,[4] also called Pho SaiGon ("Saigon Style" Pho).[17]
International variants include pho made using tofu and vegetable broth for vegetarians, and a larger variety of vegetables, such as carrots and broccoli.
In recent years, several chains have commercialized the soup, most notably Pho 24 in Vietnam and Pho Mi 99 in Canada.[18] The word "pho" was added to the Shorter Oxford English Dictionary in 2007.[19]
Gallery
-
Pho alla Saigon -
Pho served both rare and well-done beef brisket
See also
- Vietnamese cuisine
- Bánh mì
- Bún chả
- Bún bò Huế
- Vietnamese noodles
- List of Vietnamese culinary specialities
- List of Vietnamese dishes
References
- ^ CNN Go.World's 50 most delicious foods. 21 July 2011. Retrieved 2012-09-09.
- ^ Thanh Nien staff (3 February 2012). "Vietnamese street food a gourmet's delight". Thanh Nien News. Retrieved 15 October 2012.
A visit to Vietnam would never be complete, Lister said, without the taste of food on the street, including phở - beef noodle soup,...
- ^ a b "pho". Oxford Dictionaries. April 2010. Oxford University Press. (accessed July 13, 2012). "a type of Vietnamese soup, typically made from beef stock and spices to which noodles and thinly sliced beef or chicken are added. Origin: Vietnamese, perhaps from French feu (in pot-au-feu)"
"pho", The American Heritage Dictionary, "A soup of Vietnamese origin typically consisting of rice noodles, onions, herbs, seasonings, and thinly sliced beef or chicken in a clear broth." - ^ a b c Nguyen, Andrea Q. "History of Pho Noodle Soup". San Jose Mercury News, reprinted at Viet World Kitchen. Retrieved 2011-10-22.
{{cite web}}: Italic or bold markup not allowed in:|publisher=(help) - ^ a b Sami Scripter, Sheng Yang -Cooking from the Heart: The Hmong Kitchen in America 2009 - Page 25 "Phở is made with small ...linguine-shaped rice noodles labeled bánh phở."
T. H. Yellowdawn,Fermented Foods: Naturally Enzymatic Therapy, 2008, p. 181. "Black pepper and Chilli pepper create the better taste to Phở for anyone likes a hot stuff, that give a diaphoresis for a ..."
Camilla Gibb, The Beauty of Humanity Movement 2011. p. 4. "The history of Vietnam lies in this bowl, for it is in Hanoi, the Vietnamese heart, that phở was born, a combination of the rice noodles that predominated after a thousand years of Chinese occupation and the taste for ..."
Neal Koblitz, Random Curves: Journeys of a Mathematician, 2008 p. 187. "..the Vietnamese breakfast, a type of chicken-noodle soup called phở."
Nguyễn Công Luận, Nationalist in the Viet Nam Wars: Memoirs of a Victim Turned Soldier, 2012. "Many of them went to downtown Kontum at night to have a cup of coffee or in the morning to eat a large bowl of phở (Vietnamese noodle soup). It was those early American servicemen who built the best understanding between the Americans ..."
Lucy Nguyen-Hong-Nhiem, A Dragon Child: Reflections Of A Daughter Of Annam In America, 2004, p. 37. "We hated this dish because of its plain taste, especially after a Sunday roaming around town eating our favorite Vietnamese foods such as phở (beef noodle soup) or bánh xèo (crepes, some call these happy pancakes). - ^ To Van Nga (8 July 2011). "Rice with a difference". Thanh Nien News. Retrieved 15 October 2012.
Noodles in the form of the vermicelli-like bún, the northern favorite phở, or perhaps some hủ tiếu or mì make a welcome change from plain rice.
- ^ "Why is Pho Top Dish"[dead link], Saigon Times Weekly, No. 10. December 2004, reprinted at Pho 24 website.
- ^ Bloom, Dan, "What's that Pho? - French loan words in Vietnam hark back to the colonial days" Taipei Times, May 29, 2010.
- ^ Vu, Duc Vuong (31 December 2010). "Flavor of Vietnam". Saigon-GPDaily. Retrieved 4 April 2013.
- ^ A Bowl of Pho, SFGATE, November 1997
- ^ Morphy, Marcelle (countess) (1948), Recipes of all nations, New York: Wm. H. Wise & Co., p. 802 Cite error: The named reference "morphy" was defined multiple times with different content (see the help page).
- ^ "For Fantastic Pho, The Proof is in the Soup, Georgia Straight. April 2008.
- ^ "Best Vietnamese 2012". Vancouver, 1 may 2012.
- ^ Johnathon Gold Pho Town; Noodle stories from South El Monte Dec. 12-18 2008 LA Weekly
- ^ a b c Diana My Tran (2003). The Vietnamese Cookbook. Capital Lifestyles (illustrated ed.). Capital Books. pp. 53–54. ISBN 1-931868-38-7. Retrieved 2011-10-22.
- ^ "What is the famous Vietnamese Pho'". Pho Kinh Dong, 2012.
- ^ Dana Craig, Out Review: Pho Saigon, timesdispatch, July 26, 2012
- ^ "Foreign “big sharks” eyeing Vietnamese famous brands (part 1)", Vietnam Net Bridge, April 23, 2012
- ^ Schuman, Kate, "Oxford's short dictionary adds hundreds of new words, including 'carbon footprint'", U-T San Diego, September 19, 2007.