Hanoi Style Beef Pho (Phở Bò Chín)

NORTHERN VIETNAMESE STYLE PHO/ HANOI STYLE PHO

* 570 Cal, Gluten Free, Nut Free, Dairy Free, Soy Free   

* Ingredients: Rice noodles, Well-done Brisket, Green scallions, White onions, Cilantro, T-ZO Designated savory beef broth

* Condiments: Garlic Vinegar, Shriracha sauce

* HISTORY OF PHO:

The origin of Pho

Pho is believed to be shaped in the late 19th century. There are two different opinions about where pho first appeared in Vietnam i.e. Nam Dinh or Hanoi, where this dish became popular. On the origins of the dish, there was a view that phở originated from a Cantonese dish called “ngau yuk phan”. It was also suggested that pho is derived from “buffalo meat soup” (using vermicelli) of Vietnam, then being transformed into “beef soup” using “banh cuon” (steamed rolled rice pancake). Another theory is that pho is derived from the French beef pot-au-feu (French pronounced like “pɔ.to.fø”) combined with spices and herbs in Vietnamese cuisine.

And although there are many theories about the deep roots of pho, one thing is certain: Phở originates in North Vietnam. This dish migrated to the Central and the South in the mid-1950s, after the defeat of France in Indochina and Vietnam was divided into two regions. The northern Vietnamese migrated to the South in 1954 carrying pho in and pho began being difference between regions.

Development of Pho to become the most popular dish of Vietnamese Cuisine

Today, pho has different processing methods and flavours. In Vietnam, there are different names to distinguish them: Pho Bac (Northern Pho), Pho Hue (Central Pho) and Pho Saigon (Southern Pho). Normally, the northern pho is characterised by savory taste and the south is sweet and rich in vegetables. Noodle strip in the south is smaller than in the north.

Previously, there was only beef noodle soup with well-done beef slices, later there were also with medium beef slice. Going further, there are experiments with duck meat, but not much success. 

From the mid-1960s to the early 1990s of the 20th century, for the most reason, the subsidised food system in Hanoi and many northern provinces, appeared "unmanned noodle "(no-meat noodle) in state-owned trading outlets. In the 1990s, pho was richer and Hanoians often ate noodles with “quẩy” (long golden-brown deep fried strip of dough). In Hanoi, pho is a special dish of Hanoi people and eaten as a breakfast, lunch or dinner. Phở noodle soup is made from slow cooked broth of beef bones. Meat for noodle can be well-done beef, rare and stirred-fried beef etc. Noodle strips must be thin flat, soft and flexible, the spices of pho are fresh herbs, spring onions, black pepper, garlic vinegar, lemon slices.