Pho is a traditional dish of Vietnam, also can be considered as one of the most typical dishes for food Vietnam. The main components of the “Pho” is broth with beef or chicken, sliced thin. Also accompanying condiments such as soy sauce, pepper, lemon juice, fish sauce, chili, etc. These spices are added to taste of each user. Noodle dishes normally used for breakfast, or dinner. In the southern provinces of Vietnam, pho is furnished with additional module called herbs, onions, price and coriander leaves, basil, coriander which is characteristic of pho leaves. Usually beef noodle soup, but also chicken noodle soup, pho pork, shrimp.

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“Banh Pho”

Water use is generally made of the bone tunnel, beef noodle soup for beef or chicken and spices including cinnamon, anise, ginger, cardamom, cloves, coriander, … “rice noodle” traditionally made from rice flour, coated with a thin sheet and cut into strands. Pho new hot food always delicious, however, to get the delicious noodle bowl depending on experience and know-how of professional cooking traditions

Today, Pho has processing methods and different flavors. In Vietnam, there are names to distinguish them is: Pho Bac (in the North), and Pho Saigon (in the south). Usually characterized by noodle north south, the salty taste was sweet.

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Pho with beef

Noodle soup, broth processing stages, called broth, is the most important step. Traditional pho broth is to be security from bovine tibia with some spices. Bones must be washed, shaved meat off the bone sticking to the pot with boiling water. Bone broth for the first time to go to pour water from contaminated odor of cow bones, the broth was later used as soups. Grilled onions and ginger has also been added. Module is enabled large fire to boil water, the water was boiling, it must reduce the fire and began Skim. Once you have picked out the foam, add a little cold water and wait for the water to boil to continue to Skim … Just do so repeatedly until the water in the foam residue and no more. Then, for a little spice in and adjust the flame so that the pot of boiling water just to keep water from getting muddy and sweeteners from bones have enough time to melt into the broth. Delicious taste of water used mainly spices decision. However, the formula for each type of water used for each brand noodle is kept quite secret. Even so, may find spices include cardamom, ginger, star anise, cloves, coriander seeds, cinnamon stick, dried onion, peeled shrimp, cucumber and local tradition, indispensable ox tail.

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Pho with chicken

The noodle shop Vietnam remains habits are rarely brought menus to customers that will have to choose what kind of noodle (eg beef noodle soup, chicken noodle soup …). Pho is placed in a bowl. Typically, these dining tables are numbered in service, which is available on chopsticks, spoons and the accompanying pho spices such as soy sauce, lemon juice, fish sauce, chili. One hundred percent of foreign tourists want to try “Pho” of Vietnam. Moreover, they like it very much.

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