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Vietnamese soup dish

This article is about the Vietnamese soup dish. For other uses, see PHO (disambiguation).

Phở
Pho-Beef-Noodles-2008.jpg

Pho with sliced rare beefiness and well-washed beef brisket
Type Noodle soup
Course Main course
Place of origin Vietnam
Region or state Hanoi or Nam Định
Invented 1900–1907[1]
Serving temperature Hot
Main ingredients Rice noodles and beef or chicken
  • Cookbook: Phở
  • Media: Phở

Phở or pho [2] (, , Canada: ;[3] Vietnamese: [fəː˧˩˧] ( listen )) is a Vietnamese soup dish consisting of broth, rice noodles ( bánh phở ), herbs, and meat (usually beef ( phở bò ), sometimes chicken ( phở gà )).[iv] [five] Pho is a pop food in Vietnam[vi] where it is served in households, street stalls and restaurants countrywide. Pho is considered Vietnam's national dish.[7]

Pho originated in the early on 20th century in northern Vietnam, and was popularized throughout the world past refugees after the Vietnam War. Considering pho's origins are poorly documented,[8] [9] there is disagreement over the cultural influences that led to its development in Vietnam, likewise as the etymology of the name.[10] The Hanoi (northern) and Saigon (southern) styles of pho differ by noodle width, sweetness of broth, and pick of herbs.

History [edit]

Pho likely evolved from similar noodle dishes. For example, villagers in Vân Cù say they ate pho long before the French colonial period.[11] The modern grade emerged between 1900 and 1907 in northern Vietnam,[1] [8] southeast of Hanoi in Nam Định Province, and so a substantial cloth market. The traditional abode of pho is reputed to exist the villages of Vân Cù and Dao Cù (or Giao Cù ) in Đông Xuân commune, Nam Trực District, Nam Định Province.[11] [12]

Cultural historian and researcher Trịnh Quang Dũng believes that the popularization and origins of modern pho stemmed from the intersection of several historical and cultural factors in the early on 20th century.[thirteen] These include improved availability of beef due to French demand, which in turn produced beefiness bones that were purchased by Chinese workers to make into a dish similar to pho chosen ngưu nhục phấn .[xiii] [xiv] The demand for this dish was initially the greatest with workers from the provinces of Yunnan and Guangdong, who had an affinity for the dish due to its similarities to that of their homeland, which eventually popularized and familiarized this dish with the general population.[fourteen]

Pho was originally sold at dawn and sunset past itinerant street vendors, who shouldered mobile kitchens on carrying poles ( gánh phở ).[fifteen] From the pole hung 2 wooden cabinets, ane housing a cauldron over a wood burn down, the other storing noodles, spices, cookware, and infinite to fix a bowl of pho. The heavy gánh was e'er shouldered by men.[xvi] They kept their heads warm with distinctive felt hats called mũ phở .[17]

Hanoi'south kickoff two fixed pho stands were a Vietnamese-endemic Cát Tường on Cầu Gỗ Street and a Chinese-owned stand in front of Bờ Hồ tram terminate. They were joined in 1918 by two more than on Quạt Row and Đồng Row.[18] Around 1925, a Vân Cù villager named Vạn opened the first "Nam Định style" pho stand in Hanoi.[19] Gánh phở declined in number effectually 1936–1946 in favor of stationary eateries.[17]

Development [edit]

In the late 1920s, various vendors experimented with húng lìu , sesame oil, tofu, and even Lethocerus indicus extract ( cà cuống ). This " phở cải lương " failed to enter the mainstream.[18] [20]

Phở tái , served with rare beef, had been introduced past 1930. Chicken pho appeared in 1939, mayhap because beef was non sold at the markets on Mondays and Fridays at the time.[18]

Southern-style pho served with basil and Mung bean sprouts

With the partition of Vietnam in 1954, over a million people fled North Vietnam for S Vietnam. Pho, previously unpopular in the S, suddenly became popular.[12] No longer confined to northern culinary traditions, variations in meat and broth appeared, and boosted garnishes, such every bit lime, mung bean sprouts ( giá đỗ ), culantro ( ngò gai ), cinnamon basil ( húng quế ), Hoisin sauce ( tương đen ), and hot Sriracha sauce ( tương ớt ) became standard fare.[8] [12] [xviii] Phở tái also began to rival fully cooked phở chín in popularity. Migrants from the North similarly popularized bánh mì sandwiches.[21]

Meanwhile, in North Vietnam, private pho restaurants were nationalized ( mậu dịch quốc doanh )[22] and began serving pho noodles made from one-time rice. Street vendors were forced to utilize noodles made of imported potato flour.[23] [24] Officially banned as capitalism, these vendors prized portability, carrying their wares on gánh and setting out plastic stools for customers.[25]

Northern-manner pho served with quẩy (fried dough)

During the so-called "subsidy period" post-obit the Vietnam War, state-endemic pho eateries served a meatless variety of the dish known every bit "pilotless pho" ( phở không người lái ),[26] in reference to the U.S. Air Forcefulness's unmanned reconnaissance drones. The broth consisted of boiled water with MSG added for taste, equally there were often shortages on various foodstuffs similar meat and rice during that menstruation.[27] Staff of life or cold rice was ofttimes served as a side dish, leading to the present-day do of dipping quẩy in pho.[28]

Pho eateries were privatized as function of Đổi Mới. Many street vendors must even so maintain a calorie-free footprint to evade police enforcing the street tidiness rules that replaced the ban on private ownership.[25]

Globalization [edit]

In the aftermath of the Vietnam War, Vietnamese refugees brought pho to many countries. Restaurants specializing in pho appeared in numerous Asian enclaves and Little Saigons, such equally in Paris and in major cities in the Usa, Canada and Australia.[29] [30] In 1980, the starting time of hundreds of pho restaurants opened in the Little Saigon in Orange County, California.[31]

In the U.s., pho began to enter the mainstream during the 1990s, as relations between the U.South. and Vietnam improved.[30] At that time Vietnamese restaurants began opening quickly in Texas and California, spreading rapidly along the Gulf and West Coasts, as well as the Eastward Declension and the residuum of the country. During the 2000s, pho restaurants in the United States generated US$500 million in annual revenue, according to an unofficial estimate.[32] Pho can now be institute in cafeterias at many college and corporate campuses, especially on the W Coast.[xxx]

The word "pho" was added to the Shorter Oxford English language Dictionary in 2007.[33] Pho is listed at number 28 on "World'south 50 most succulent foods" compiled by CNN Go in 2011.[34] The Vietnamese Embassy in Mexico celebrated Pho Day on April 3, 2016, with Osaka Prefecture property a similar commemoration the post-obit day.[35] Pho has been adopted past other Southeast Asian cuisines, including Lao and Hmong cuisine.[v] It sometimes appears as "Phô" on menus in Australia.

Etymology and origins [edit]

Pho
Vietnamese proper name
Vietnamese alphabet phở
Chữ Nôm 𬖾 (𬖾)[36]

Reviews of 19th and 20th century Vietnamese literature accept found that pho entered the mainstream sometime in the 1910s. Phạm Đình Hổ's 1827 Hán-Nôm dictionary Nhật dụng thường đàm includes an entry for rice noodles (Chinese: 玉酥餅 ; Vietnamese: ngọc tô bính) with the definition 羅𩛄普𤙭 (Vietnamese: là bánh phở bò; "is beefiness pho noodle"), borrowing a grapheme ordinarily pronounced "phổ" or "phơ" to refer to pho.[37] Georges Dumoutier's extensive 1907 account of Vietnamese cuisine omits any mention of pho,[x] while Nguyễn Công Hoan recalls its sale past street vendors in 1913.[38] A 1931 dictionary is the first to define phở as a soup: "from the give-and-take phấn . A dish consisting of small slices of rice cake boiled with beef."[ten] [17] [39]

Possibly the earliest English-language reference to pho was in the book Recipes of All Nations, edited by Countess Morphy in 1935: In the volume, pho is described equally "an Annamese soup held in loftier esteem ... made with beefiness, a veal os, onions, a bayleaf, salt, and pepper, and a modest teaspoon of nuoc-mam ."[40]

There are 2 prevailing theories on the origin of the word phở and, by extension, the dish itself. Every bit author Nguyễn Dư notes, both questions are significant to Vietnamese identity.[15]

From French [edit]

French settlers normally ate beef, whereas Vietnamese traditionally ate pork and chicken and used cattle equally beasts of burden.[22] [41] Gustave Hue (1937) equates cháo phở to the French beef stew pot-au-feu (literally, "pot on the fire").[10] Appropriately, Western sources generally maintain that phở is derived from pot-au-feu in both name and substance.[3] [x] [42] However, several scholars dispute this etymology on the basis of the stark differences between the two dishes.[ten] [nineteen] [43] Another proffer of a separate origin is that pho in French has long been pronounced [fo] rather than [fø]: in Jean Tardieu's Lettre de Hanoï à Roger Martin Du Gard (1928), a soup vendor cries "Pho-ô!" in the street.[24]

Many Hanoians explain that the word phở derives from French soldiers' ordering " feu " (burn down) from gánh phở , referring to both the steam rising from a basin of pho and the wood fire seen glowing from a gánh phở in the evening.[17]

Food historian Erica J. Peters argues that the French have embraced pho in a mode that overlooks its origins as a local improvisation, reinforcing "an thought that the French brought modern ingenuity to a traditionalist Vietnam".[24]

From Cantonese [edit]

Hue and Eugèn Gouin (1957) both define phở by itself every bit an abbreviation of lục phở . Elucidating on the 1931 dictionary, Gouin and Lê Ngọc Trụ (1970) both give lục phở every bit a abuse of ngưu nhục phấn (Chinese: 牛肉粉 ; Cantonese Yale: ngau4 yuk6 fan2; "cow meat noodles"), which was normally sold by Chinese immigrants in Hanoi.[x] ([ɲ] is an allophone of /l/ in some northern dialects of Vietnamese.)

Some scholars argue that pho (the dish) evolved from xáo trâu , a Vietnamese dish common in Hanoi at the turn of the century. Originally eaten past commoners near the Blood-red River, it consisted of stir-fried strips of h2o buffalo meat served in goop atop rice vermicelli.[44] Effectually 1908–1909, the aircraft industry brought an influx of laborers. Vietnamese and Chinese cooks set up gánh to serve them xáo trâu but later switched to cheap scraps of beefiness[10] [11] set up aside past butchers who sold to the French.[45] Chinese vendors advertised this xáo bò by crying out, "Beefiness and noodles!" (Cantonese Yale: ngàuh yuhk fán; Vietnamese: ngưu nhục phấn).[19] Somewhen the street cry became "Meat and noodles!" (Chinese: 肉粉 ; Cantonese Yale: yuhk fán; Vietnamese: nhục phấn), with the concluding syllable elongated.[12] [17] Nguyễn Ngọc Bích suggests that the final "n" was somewhen dropped considering of the similar-sounding phẩn (traditional Chinese: 糞 ; simplified Chinese: 粪 ; "excrement").[nine] [46] The French writer Jean Marquet refers to the dish as " Yoc feu !" in his 1919 novel Du hamlet-à-la cité.[45] This is likely what the Vietnamese poet Tản Đà calls " nhục-phở " in " Đánh bạc " ("Gambling"), written around 1915–1917.[15] [43]

Phở uses a common Chinese Rice noodle called (Chinese: 河粉 ; Cantonese Yale: ho4 fen3; "Ho Fun") which is believed to have originated in Shahe, Guangdong, China.[47] [ round reference ] The Cantonese as well employ the word (Chinese: 河 ; Cantonese Yale: ho4 ho4*ii; "(Sha)he noodles") also equally (Chinese: 牛肉粉 ; Cantonese Yale: ngau4 yuk6 fan2; "cow meat noodles") to describe Phở. The 2 words share close approximation and could be a cognate of 1 some other when because varying regional and dialectical pronunciation differences.

Ingredients and grooming [edit]

Pho is served in a bowl with a specific cutting of flat rice noodles in clear beefiness broth, with thin cuts of beef (steak, fatty flank, lean flank, brisket). Variations feature slow-cooked tendon, tripe, or meatballs in southern Vietnam. Chicken pho is made using the aforementioned spices as beef, but the broth is fabricated using chicken bones and meat, likewise as some internal organs of the chicken, such as the middle, the undeveloped eggs, and the gizzard.[48] [49]

When eating at phở stalls in Vietnam, customers are generally asked which parts of the beef they would similar and how they want information technology done.

Beefiness parts including:

  • Tái băm: Rare beef patty, beef is minced by a chopping pocketknife right before serving
  • Tái: Medium Rare Meat
  • Tái sống: Rare meat
  • Tái chín: Mixture of medium rare meat and pre-cooked well-done meat, the default serving in near pho restaurants
  • Tái lăn: Meat is sauteed before adding to the soup
  • Tái nạm: Mix of medium rare meat with flank
  • Nạm: Flank cutting
  • Nạm gầu: Brisket
  • Gân: Tendons
  • Sách: Beef tripe
  • Tiết: Boiled beef claret
  • Bò viên: Beefiness ball
  • Trứng tái: Poached chicken egg (served in a separated basin)

For chicken phở, options might include:

  • Gà đùi: Chicken thigh
  • Gà lườn: Chicken chest
  • Lòng gà: Chicken innards
  • Trứng non: Immature chicken eggs

Noodles [edit]

Bags of bánh phở tươi at an American grocery store

The thick stale rice noodle that is commonly used is called bánh phở , but some versions may be made with freshly made rice noodles called bánh phở tươi in Vietnamese or kuay tiao.[50] [51] These noodles are labeled on packaging every bit bánh phở tươi (fresh pho noodles) in Vietnamese, 新鲜潮洲粿條 (fresh Chaozhou kuy teav) in Chinese, 월남 쌀 국수 (Vietnamese rice noodle) in Korean, and ก๋วยเตี๋ยวเส้นเล็ก (thin kuy teav) in Thai.[52] The pho noodle are ordinarily medium-width, however, people from different region of Vietnam will prefer dissimilar widths.

Broth [edit]

The soup 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 take beef on them. Chicken bones also work and produce a similar broth. Seasonings tin include Saigon cinnamon or other kinds of cinnamon as alternatives (may utilize normally in stick class, sometimes in powder grade in pho eating place franchises overseas), star anise, roasted ginger, roasted onion, black cardamom, coriander seed, fennel seed, and clove.[53] The broth takes several hours to make.[49] For chicken pho, only the meat and bones of the chicken are used in place of beefiness and beef os. The remaining spices remain the same, merely the charred ginger can be omitted, since its function in beef pho is to subdue the quite potent olfactory property of beef.

A typical pho spice package, sold at many Asian nutrient markets, containing a soaking pocketbook plus various necessary dry spices. The exact amount differs with each purse.

The spices, often wrapped in cheesecloth or a soaking bag to prevent them from floating all over the pot, usually incorporate cloves, star anise, coriander seed, fennel, cinnamon, blackness cardamom, ginger, and onion.

Careful cooks frequently roast ginger and onion over an open up burn for about a minute before adding them to the stock, to bring out their total flavor. They besides skim off all the impurities that float to the top while cooking; this is the key to a clear goop. Nước mắm (fish sauce) is added toward the end.

Garnishes [edit]

Typical garnishes for phở Sài Gòn , clockwise from pinnacle left are: onions, chili peppers, culantro, lime, edible bean sprouts, and Thai basil.

Vietnamese dishes are typically served with many greens, herbs, vegetables, and various other accompaniments, such as dipping sauces, hot and spicy pastes such as Sriracha, 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, edible bean sprouts, and cilantro (coriander leaves) or culantro. Fish sauce, hoisin sauce, chili oil and hot chili sauce (such as Sriracha sauce) may be added to gustation equally accompaniments.[49] [54]

Several ingredients non mostly served with pho may be ordered by request. Extra-fatty broth (nước béo) can exist ordered and comes with scallions to sweeten it. A popular side dish ordered upon asking is hành dấm, or vinegared white onions.

Styles of pho [edit]

Regional variants [edit]

Craven pho at a typical street stall in Hanoi. The lack of side garnishes is typical of northern Vietnamese-manner cooking.

The several regional variants of pho in Vietnam, especially divided between "Northern pho" ( phở Bắc ) and "southern pho" or "Saigon pho" ( phở Sài Gòn ). Northern uses fat stock, fair-skinned whole green onion, and garnishes offered generally include only diced greenish onion and cilantro, pickled garlic, chili sauce and quẩy. On the other hand, southern Vietnamese pho broth is a clearer stock and is consumed with bean sprouts, fresh sliced chili, hoisin sauce and a greater diversity of fresh herbs. Pho may be served with either pho noodles or kuy teav noodles ( hủ tiếu ).[55] The variations in meat, broth, and additional garnishes such as lime, edible bean sprouts, ngò gai (culantro), húng quế (Thai basil), and tương đen (hoisin sauce), tương ớt (chili sauce) appear to be innovations fabricated by or introduced to the South.[8] Another style of northern phở is Phở Nam Định from Nam Định city which uses more fish sauce in the broth and wider noodles.[56] Other provincial variations be where pho is served with delicacy meats other than beef or craven such as duck, buffalo, goat or veal.

Other phở dishes [edit]

Phở has many variants including many dishes begetting the name "phở", many are not soup-based:

  • Hanoi specialties:
    • Phở sốt vang: Wine-sauced pho, with beef stewed in cherry-red wine.
    • Phở xào: sauteed pho noodles with beef and vegetables.
    • Phở áp chảo: like to phở xào only stir-fried with more oil and gets more burned.
    • Phở cuốn: phở ingredients rolled up and eaten every bit a gỏi cuốn.
    • Phở trộn (mixed Pho): pho noodles and fresh herbs and dressings, served as a salad.
  • Other provinces:
    • Phở chua: pregnant sour phở is a delicacy from Lạng Sơn urban center.[57]
    • Phở khô Gia Lai: an unrelated soup dish from Gia Lai.
    • Phở sắn: a tapioca noodle dish from Quế Sơn District, Quảng Nam. It is closer to mì Quảng.
    • Phở sa tế: pho noodles with chili and peanut sauce, came from Teochew immigrants in southern Vietnam.
    • Phở vịt: duck pho, a specialty of Cao Blindside province.
    • Phở gan cháy: meaning grilled liver pho, a specialty constitute in Bắc Ninh urban center.
    • Phở chiên trứng : This means a variant that pho is deep-fried with eggs
    • Phở chiên phồng : This variant is the same every bit the previous merely without eggs and looks like pillows

Vietnamese beef soup can as well refer to bún bò Huế , which is a spicy beef noodle soup, is associated with Huế in key Vietnam.

Notable restaurants [edit]

Tables at pho restaurants abroad are set with a variety of condiments, including Sriracha sauce, and eating utensils.

Famous pho shops in Hanoi are Phở Gia Truyền, Phở Thìn, Phở Lý Quốc Sư.

Famous pho shops in Saigon included Phở Bắc Hải , Phở Công Lý , Phở Tàu Bay , Phở Tàu Thủy , and Phở Bà Dậu . Pasteur Street ( phố phở Pasteur ) was a street famous for its beef pho, while Hien Vuong Street ( phố phở Hiền Vương ) was known for its chicken pho.[58] At Phở Bình, American soldiers dined as Việt Cộng agents planned the Tết Offensive simply upstairs.[59] [60] Nowadays in Ho Chi Minh City, well known restaurants include: Phở Hùng, Phở Hòa Pasteur[61] and Phở 2000, which U.S. President Bill Clinton visited in 2000.[thirty] [41]

1 of the largest pho chains in Vietnam is Pho 24, a subsidiary of Highlands Java, with 60 locations in Vietnam and twenty abroad.[62]

Overseas [edit]

The largest pho concatenation in the United States is Phở Hòa, which operates over seventy locations in seven countries.[30] [63] [64] A similar restaurant named Pho 75 serves in the Washington, D.C. and Philadelphia, Pennsylvania areas in the U.s.a..[65] Numbers in the eating place name are "lucky" numbers for the owners: culturally lucky numbers or to mark a engagement in Vietnam or their personal history.[66]

Many pho restaurants in the United States and Canada offer oversized helpings with names such as "firetruck pho" ( phở xe lửa ), "plane pho" ( phở tàu bay ), or "California pho" ( phở Ca Li ).[15] [17] [28] Some restaurants take offered a pho eating challenge, with prizes for finishing as much every bit x pounds (4.5 kg) of pho in ane sitting,[67] or take auctioned special versions costing $v,000.[68] [69]

Come across also [edit]

  • Bánh mì
  • List of soups
  • List of Vietnamese culinary specialities
  • List of Vietnamese dishes
  • Vietnamese cuisine

References [edit]

  1. ^ a b Trịnh Quang Dũng (December viii, 2017). "Phở Việt - Kỳ 1: Khởi nguồn của phở". Tuổi Trẻ (in Vietnamese). Ho Chi Minh Communist Youth Union. Retrieved July 16, 2018.
  2. ^ The Vietnamese spelling is phở  – ending with an O with horn and claw in a higher place. However, the give-and-take is commonly simplified to pho in English-language text.
  3. ^ a b

    "pho, n.". Oxford English Dictionary (3rd ed.). Oxford University Printing. March 2006.

    "pho (British & Globe English)". Oxford Dictionaries. Oxford University Press. Retrieved 23 August 2013. a type of Vietnamese soup, typically fabricated from beef stock and spices to which noodles and thinly sliced beefiness or chicken are added. Origin: Vietnamese, perhaps from French feu (in pot-au-feu)

    "pho (American English)". Oxford Dictionaries. Oxford Academy Press. Retrieved thirteen July 2012.

    "pho". The American Heritage Dictionary of the English Language (five ed.). Houghton Mifflin Harcourt Publishing Company. 2011. A soup of Vietnamese origin typically consisting of rice noodles, onions, herbs, seasonings, and thinly sliced beef or craven in a clear broth.

    "pho". Random House Lexicon. Random Firm. 2013. Retrieved 23 August 2013.

    "pho". Collins English Dictionary. HarperCollins. Retrieved 23 August 2013.

    Barber, Katherine, ed. (2005). "Pho". Canadian Oxford Lexicon (2nd ed.). Oxford University Printing Canada. ISBN9780191735219.

  4. ^ Ha, Michelle (2017-06-thirty). "Pho: A Tale of Survival (Part ane of 2)". The RushOrder Blog. Archived from the original on 2017-08-fifteen. Retrieved 2017-08-xv .
  5. ^ a b Scripter, Sami; Yang, Sheng (2009). Cooking from the Heart: The Hmong Kitchen in America. University of Minnesota Printing. p. 25. ISBN978-1452914510. Phở is made with pocket-sized (i/16-inch-broad) linguine-shaped rice noodles labeled 'bánh phở'.
  6. ^ Thanh Nien staff (3 Feb 2012). "Vietnamese street food a gourmet'due south please". Thanh Nien News . Retrieved 15 October 2012. A visit to Vietnam would never exist complete, Lister said, without the taste of food on the street, including phở - beef noodle soup,...
  7. ^ History of Pho, the National Dish of the Vietnamese
  8. ^ a b c d Nguyen, Andrea Q. "History of Pho Noodle Soup". San Jose Mercury News. Archived from the original on 2012-09-11. Retrieved 2011-ten-22 – via Viet World Kitchen.
  9. ^ a b Greeley, Alexandra (Winter 2002). "Phở: The Vietnamese Addiction". Gastronomica. Oakland, California: University of California Press. 2 (1): 80–83. doi:ten.1525/gfc.2002.two.ane.80. ISSN 1529-3262.
  10. ^ a b c d e f g h Vương Trung Hiếu (July 17, 2012). "Nguồn Gốc Của Phở" [The Origins of Phở]. Văn Chương Việt (in Vietnamese). Retrieved May 16, 2013.
  11. ^ a b c Nguyễn Ngọc Tiến (2 Baronial 2011). "Phở Hà Nội" [Hanoi Pho]. Hànộimới (in Vietnamese). Communist Party Committee of Hanoi. Retrieved 19 May 2013.
  12. ^ a b c d An Chi (2010-06-15). "Lai lịch của món phở và tên gọi của nó" [Origin of the phở dish and its name]. An Ninh Thế Giới (in Vietnamese). Vietnam Ministry of Public Security. Retrieved 2013-05-eighteen .
  13. ^ a b Trịnh Quang Dũng (2011), "100 năm Phở Việt", Văn Hóa Học , retrieved 2016-07-xvi
  14. ^ a b Nguyen, Andrea (2016), "The History of Pho", Lucky Peach, archived from the original on 2016-07-19, retrieved 2016-07-16
  15. ^ a b c d Nguyễn Dư (February 2001). "Phở, phởn, phịa ..." [Pho, euphoria, innovation...]. Chim Việt Cành Nam (in Vietnamese). Retrieved eighteen May 2013.
  16. ^ Vu Hong Lien (2016). Rice and Baguette: A History of Nutrient in Vietnam. London: Reaktion Books. p. 147. ISBN9781780237046 – via Google Books. Mobile phở was e'er sold by men, probably considering the stockpot was too heavy for a woman to shoulder.
  17. ^ a b c d e f Bùi Minh Đức (2009). "Tô phở Bắc và đọi bún bò Huế trên bình diện văn hóa đối chiếu" ['Phở' of the N and Beef Noodle of Huế as Compared Nether a Cultural View]. Tạp chí Nghiên cứu và Phát triển (in Vietnamese). 1 (72). ISSN 1859-0152.
  18. ^ a b c d Trịnh Quang Dũng (15 January 2010). "Phở muôn màu muôn vẻ" [Pho has 10 thousand colors and 10 k styles]. Báo Khoa Học Phổ Thông (in Vietnamese). Ho Chi Minh City Marriage of Scientific discipline and Technology Associations. Retrieved 22 May 2013.
  19. ^ a b c Trịnh Quang Dũng (viii January 2010). "Khởi nguồn của phở" [Origins of pho]. Báo Khoa Học Phổ Thông (in Vietnamese). Ho Chi Minh Urban center Union of Science and Engineering Associations. Retrieved 21 May 2013.
  20. ^ Thạch Lam (1943). "Phụ thêm vào phở" [Calculation to pho]. Hà Nội băm sáu phố phường [Hanoi: 36 streets and districts] (in Vietnamese). Đời Nay Publishing House – via Wikisource.
  21. ^ Lê Văn Nghĩa (June xi, 2017). "Chuyện xưa – chuyện nay: Bánh mì Sài Gòn trong thơ" [Then and now: Saigon sandwiches in poetry]. Tuổi Trẻ (in Vietnamese). Ho Chi Minh Communist Youth Marriage. Retrieved April three, 2018.
  22. ^ a b Gibb, Camilla (2011). The Beauty of Humanity Movement: A Novel . p. iv. The history of Vietnam lies in this basin, for it is in Hanoi, the Vietnamese heart, that phở was born, a combination of the rice noodles that predominated after a g years of Chinese occupation and the taste for ...
  23. ^ Xuan Phuong; Mazingarbe, Danièle (2004) [2001]. Myers, Jonathan E. (ed.). Ao Dai: My War, My Country, My Vietnam. Translated by Lynn M. Bensimon. Groovy Neck, New York: Emquad International. pp. 169–170. ISBN0-9718406-2-8. The soup that was presented to replace it was made of rotten rice noodles, a little fleck of tough meat, and a tasteless broth. … As for the small street peddlers, they no longer had the right to sell pho, simply instead, a vile soup in which there were noodles made of potato flour.
  24. ^ a b c Peters, Erica J. (2010). "Defusing Phở: Soup Stories and Ethnic Erasures, 1919–2009". Gimmicky French and Francophone Studies. 14 (two): 159–167. doi:x.1080/17409291003644255. S2CID 191343325.
  25. ^ a b Renton, Alex (May 16, 2004). "Skilful morning, Vietnam". The Observer. Guardian Media Grouping. Retrieved December 26, 2014.
  26. ^ Hoàng Linh (March five, 2009). "Tản mạn về Phở" [Ramblings about Phở]. BBC Vietnamese (in Vietnamese). Retrieved May 16, 2013.
  27. ^ Thanh Thảo (19 August 2012). "Từ bát phở 'không người lái'" [From a bowl of pho, 'no pilot']. Thanh Nien (in Vietnamese). Vietnam United Youth League. Retrieved nineteen May 2013.
  28. ^ a b Trịnh Quang Dũng (22 January 2010). "Phở theo thời cuộc" [Pho in the present twenty-four hours]. Báo Khoa Học Phổ Thông (in Vietnamese). Ho Chi Minh Metropolis Union of Science and Technology Associations. Retrieved 22 May 2013.
  29. ^ "For Fantastic Pho, The Proof is in the Soup, Georgia Straight. Apr 2008.
  30. ^ a b c d east Loh, Laura (xiii May 2002). "The Next Indigenous Dish of the 24-hour interval: Vietnamese Pho". Los Angeles Times . Retrieved 27 May 2013.
  31. ^ Nguyen, Katherine (May 1, 2003). "Vietnamese Noodle Soup 'Pho' Scores Cantankerous-Cultural Hit, Like Tacos, Sushi". Orange County Register. Santa Ana, California: Freedom Communications. ProQuest 464233345.
  32. ^ Ngữ Yên (three Nov 2005). "Phở Sài Gòn". Báo điện tử Sài Gòn Tiếp Thị (in Vietnamese). SGTT Media. Archived from the original on nineteen December 2013. Retrieved 26 May 2013.
  33. ^ Schuman, Kate, "Oxford'due south short dictionary adds hundreds of new words, including 'carbon footprint'", U-T San Diego, September xix, 2007.
  34. ^ CNN Go.World's l virtually delicious foods Archived 2011-x-08 at the Wayback Automobile. 21 July 2011. Retrieved 2012-09-09.
  35. ^ Nhi Linh (April iv, 2016). "Apr 4 Pho Day in Japan". Vietnam Economic Times . Retrieved July 16, 2018.
  36. ^ Trần Văn Kiệm, Giúp đọc Nôm và Hán Việt [Help reading Nom and Sino-Vietnamese], 2004, "Entry phở". This character was introduced in Unicode viii.0. Its Ideographic Clarification Sequence is ⿰米頗. 頗 is an abbreviated form. [1]
  37. ^ Phạm Đình Hổ (1827). "玉酥餅" [rice noodle]. Nhật dụng thường đàm.
  38. ^ Nguyễn Công Hoan (2004). Nhớ và ghi về Hà Nội. Youth Publishing House. p. 94.
  39. ^ Vũ Đức Vượng (14 November 2005). "Phở: tấm danh thiếp của người Việt". VietNamNet (in Vietnamese). Vietnam Ministry of Data and Communications. Translated into the English: "Pho: Common "name card" of Vietnamese". Sài Gòn Giải Phóng. Translated past Quang Hung. Communist Party Committee of Ho Chi Minh City. fourteen November 2005. Archived from the original on vii April 2013. Retrieved four Apr 2013. {{cite news}}: CS1 maint: others (link)
  40. ^ Morphy, Marcelle (countess) (1935). "Dishes from many lands". Recipes of All Nations. New York: Wm. H. Wise & Co. p. 802. hdl:2027/coo.31924003591769. PHO is the name of an Annamese soup held in high esteem. It is fabricated with beef, a veal bone, onions, a bayleaf, table salt, and pepper, and a pocket-size teaspoon of nuoc-human [sic], a typically Annamese condiment which is used in practically all their dishes. It is made from a kind of brine exuding from decomposable fish, and in former days six years were required before it had reached full maturity. But in modern times the preparation has been put on the market, and can be made past chemical processes in a very brusk fourth dimension.
  41. ^ a b Apple, Raymond Walter, Jr. (13 August 2003). "Asian Journey; Looking Up an Old Honey On the Streets of Vietnam". The New York Times.
  42. ^ Flower, Dan, "What'southward that Pho? - French loan words in Vietnam hark dorsum to the colonial days" Taipei Times, May 29, 2010.
  43. ^ a b Nguyễn Dư (2006). Khơi Lại Dòng Xưa: Nghiên cứu - biên khảo văn hóa dân gian Việt Nam [Dredging up the past: Researching Vietnamese folk civilization] (in Vietnamese). Hanoi: Nhà xuất bản Lao động. p. 110. Tản Đà gọi nhục phấn là phục phơ. Chữ phấn chuyển qua phơ trước khi thành phở. Phơ của nhục phơ (chứ không phải feu của pot-au-feu) mới là tiền thân của phở.
  44. ^ Siêu Hải (2000). Trăm Năm Truyện Thăng Long – Hà Nội (in Vietnamese). Youth Publishing House. pp. 373–375. Nguồn gốc của nó là món canh thịt trâu xáo hành răm ăn với bún. Bà con ta thường gọi là xáo trâu rất phổ biến ở các chợ nông thôn và các xóm bình dân ở Hà Nội.
  45. ^ a b Peters, Erica J. (16 October 2011). Appetites and Aspirations in Vietnam: Food and Drinkable in the Long Nineteenth Century. Rowman Altamira. p. 204. ISBN978-0759120754. Networks of Chinese and Vietnamese who cooked or butchered meat for the French near probable diverted beefiness remnants to street soup vendors …. By 1919, Jean Marquet reports hearing 'Yoc Pheu!' called out on the streets of Hanoi by Vietnamese selling beef soup …. Du village à la cité, Marquet's novel about Vietnamese urbanization and radicalism, …. may be the earliest employ of the word in impress, and the earliest effort to label phở a uniquely Vietnamese dish.
  46. ^ "pho". The American Heritage Dictionary of the English Linguistic communication (5 ed.). Houghton Mifflin Harcourt Publishing Company. 2018. Retrieved July 16, 2018. A soup of Vietnamese origin typically consisting of rice noodles, onions, herbs, seasonings, and thinly sliced beef or chicken in a clear broth.
  47. ^ Shahe fen
  48. ^ Johnathon Gold Pho Boondocks; Noodle stories from South El Monte Dec. 12-eighteen 2008 LA Weekly
  49. ^ a b c Diana My Tran (2003). The Vietnamese Cookbook. Capital Lifestyles (illustrated ed.). Capital Books. pp. 53–54. ISBN1-931868-38-7 . Retrieved 2011-10-22 .
  50. ^ Herbst, Sharon Tyler; Herbst, Ron (2007). The New Nutrient Lover's Companion: More Than vi,700 A-to-Z Entries Describe Foods, Cooking Techniques, Herbs, Spices, Desserts, Wines, and the Ingredients for Pleasurable Dining. Barron's snippet. ISBN978-0-7641-3577-4. Medium-wide noodles (known as rice fettuccine, ban pho, ho fun, haw fun, gway tio, kway teow, kui teow, lai fen and sen lek) are considered an all-purpose noodle. They're used in a wide variety of dishes (stir-frys, soups and salads) and every bit an accessory to meat dishes.
  51. ^ Pailin'due south Kitchen. How to Brand Fresh Rice Noodles "Ho Fun" ก๋วยเตี๋ยวเส้นใหญ่ - Hot Thai Kitchen! . Retrieved 2018-07-15 .
  52. ^ "Our Noodles". Sincere Orient. Retrieved July 15, 2018.
  53. ^ Jessica Randhawa (November 30, 2018). Pho Recipe - How to make Vietnamese Noodle Soup. The Forked Spoon. Retrieved 2019-11-21 .
  54. ^ Gross, Matt (6 March 2014). "The Annoying Food Snob's Guide to Eating Pho With Sriracha". Bon Appétit. Condé Nast. Retrieved ii January 2015.
  55. ^ "Vietnamese Noodles 101: Banh Pho Flat Rice Noodles - Viet World Kitchen". Viet Globe Kitchen . Retrieved 12 November 2015.
  56. ^ "Khác biệt phở bò Hà Nội và Nam Định". vnexpress.net (in Vietnamese). Retrieved 1 December 2021.
  57. ^ Vũ Thế Long (18 September 2009). "Phát hiện mới về phở (Bài 2): 'Giải phẫu' một bát phở bò" [New discoveries well-nigh pho (2nd article): 'Dissecting' a bowl of beef pho]. Báo Thể thao & Văn hóa (in Vietnamese). Vietnam News Agency. Retrieved 26 May 2013.
  58. ^ Phan Nghị. "Phở Saigon xưa và nay" (in Vietnamese).
  59. ^ Abt, Samuel (7 February 2008). "Restaurant in Vietnam remembers role in Tet offensive". International Herald Tribune. New York Times Visitor. Retrieved 15 Baronial 2013. Upstairs higher up Pho Binh, the Tet offensive was planned and ordered to begin.
  60. ^ Cain, Geoffrey (four November 2010). "Ho Chi Minh City'south Clandestine Noodle Shop". Time. Fourth dimension Inc. Archived from the original on Nov 7, 2010. Retrieved 15 August 2013.
  61. ^ Gross, Matt (v May 2013). "Learning to Love 'the People'south Food'". The New York Times. p. TR8. At luncheon, for example, I'd often order pho at the renowned Pho Hoa Pasteur.
  62. ^ Nguyen, Lan Anh (xiv February 2011). "Starting From Scratch". Forbes Asia . Retrieved 27 May 2013.
  63. ^ Hsu, Tiffany (21 March 2008). "Cooking up a growth plan". Los Angeles Times . Retrieved 27 May 2013.
  64. ^ "Company Information". Phở Hòa. 3 July 2012. Archived from the original on 29 May 2013. Retrieved 27 May 2013.
  65. ^ Killham, Nina (September 17, 1989), "Than Van Thien: Soupmaker, Pho 75", Washington Mail service .
  66. ^ Zimmer, Erin (10 Baronial 2018). "Why Practise Phở Eatery Names Normally Involve Numbers?". Serious Eats . Retrieved 16 Oct 2021.
  67. ^ Brewer, John (Baronial iv, 2010). "Fooled past pho: Big white guy idea he was up to downing a ten-pound bowl of Vietnamese soup, but ...". St. Paul Pioneer Press. St. Paul, Minnesota: MediaNews Group. ProQuest 734897510.
  68. ^ Shatkin, Elina (May 11, 2011). "World'south Most Expensive Pho Goes on Sale Block". LA Weekly. Vox Media Grouping. Retrieved March 30, 2015.
  69. ^ William-Ross, Lindsay (May 18, 2011). "Is There Such a Matter in L.A. as a $5,000 Bowl of Pho?". LAist. Gothamist. Retrieved March 30, 2015.

External links [edit]

  • Warwicker, Michelle; Taylor, Anna-Louise (2013-09-27). "What is Vietnamese pho?". BBC Food.

vidrineocapturpon.blogspot.com

Source: https://en.wikipedia.org/wiki/Pho

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