The History of Vietnamese Traditional Culinary (Phở). 🇻🇳
Pho is a Vietnamese soup consisting of broth, rice noodles (bánh phở), herbs, and meat (usually beef) (phở bò), sometimes chicken (phở gà). Pho is a popular food in Vietnam where it is served in households, street stalls and restaurants countrywide. Pho is considered Vietnam's national dish.
Pho originated in the early 20th century in northern Vietnam, and was popularized throughout the world by refugees after the Vietnam War. Because Pho's origins are poorly documented, there is disagreement over the cultural influences that led to its development in Vietnam, as well as the etymology of the name. The Hanoi (northern) and Saigon (southern) styles of pho differ by noodle width, sweetness of broth, and choice of herbs.
Pho likely evolved from similar noodle dishes. For example, villagers in Vân Cù say they ate pho long before the French colonial period. The modern form emerged between 1900 and 1907 in northern Vietnam, southeast of Hanoi in Nam Định Province, then a substantial textile market. The traditional home of pho is reputed to be the villages of Vân Cù and Dao Cù (or Giao Cù) in Đông Xuân commune, Nam Trực District, Nam Định Province.
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 20th century. These include improved availability of beef due to French demand, which in turn produced beef bones that were purchased by Chinese workers to make into a dish similar to pho called ngưu nhục phấn. 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.
Pho was originally sold at dawn and dusk by itinerant street vendors, who shouldered mobile kitchens on carrying poles (gánh phở). From the pole hung two wooden cabinets, one housing a cauldron over a wood fire, the other storing noodles, spices, cookware, and space to prepare a bowl of pho. The heavy gánh was always shouldered by men. They kept their heads warm with distinctive, disheveled felt hats called mũ phở.
Hanoi's first two fixed pho stands were a Vietnamese-owned Cát Tường on Cầu Gỗ Street and a Chinese-owned stand in front of Bờ Hồ tram stop. They were joined in 1918 by two more on Quạt Row and Đồng Row. Around 1925, a Vân Cù villager named Vạn opened the first "Nam Định style" pho stand in Hanoi. Gánh phở declined in number around 1936–1946 in favor of stationary eateries.
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.
Phở tái, served with rare beef, had been introduced by 1930. Chicken pho appeared in 1939, possibly because beef was not sold at the markets on Mondays and Fridays at the time.
With the partition of Vietnam in 1954, over a million people fled North Vietnam for South Vietnam. Pho, previously unpopular in the South, suddenly became popular. No longer confined to northern culinary traditions, variations in meat and broth appeared, and additional garnishes, such as lime, mung bean sprouts (giá đỗ), culantro (ngò gai), cinnamon basil (húng quế), Hoisin sauce (tương đen), and hot chili sauce (tương ớt) became standard fare. Phở tái also began to rival fully cooked phở chín in popularity. Migrants from the North similarly popularized bánh mì sandwiches.
Meanwhile, in North Vietnam, private pho restaurants were nationalized (mậu dịch quốc doanh) and began serving pho noodles made from old rice. Street vendors were forced to use noodles made of imported potato flour. Officially banned as capitalism, these vendors prized portability, carrying their wares on gánh and setting out plastic stools for customers.
During the so-called "subsidy period" following the Vietnam War, state-owned pho eateries served a meatless variety of the dish known as "pilotless pho" (phở không người lái), in reference to the U.S. Air Force's unmanned reconnaissance drones. The broth consisted of boiled water with MSG added for taste, as there were often shortages on various foodstuffs like meat and rice during that period. Bread or cold rice was often served as a side dish, leading to the present-day practice of dipping quẩy in pho.
Pho eateries were privatized as part of Đổi Mới. Many street vendors must still maintain a light footprint to evade police enforcing the street tidiness rules that replaced the ban on private ownership.
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同時也有1部Youtube影片,追蹤數超過58萬的網紅Helen's Recipes (Vietnamese Food),也在其Youtube影片中提到,Hello, it’s Helen here. Today I will cook a vegan meal with familiar delicacies for Vietnamese people, yet using ingredients that are new to the Vietn...
dishes similar to pho 在 CheckCheckCin Facebook 的最佳解答
【清香撲鼻】呷一口牛肉清湯
#你心目中最好吃的Pho是哪一間
#你又喜歡甚麼配菜
#星期四食材
湯粉上的香料盛宴
近年越式牛肉湯粉店大行其道,清甜的牛骨湯配上香滑的河粉,柔軟的牛肉片,還有爽口的芽菜及洋蔥,絕對是一碗暖入心的comfort food!不說不知,看似簡單的清湯,原來內有玄機,除了牛肉還會加入不同的香料同煮,如肉桂條、草果、八角、洋蔥及芫茜頭等,所以每次吃完都有種暖和的感覺,就是因為牛肉及香料的溫性屬性。除此以外,上菜時會也同時供應九層塔、辣椒、芫茜,以及越式香草如刺芹,都是性味辛溫的香料。因此別以為清湯湯粉應人人合適,其實本身有偏熱症狀,又或是陰虛火旺人士就忍一忍口了。
九層塔 — 又稱金不換或泰式羅勒。性溫味辛,可疏風解表、化濕和胃、行氣活血。適合感冒頭痛、滯食及消化不良人士食用。
芫茜 — 又名胡菜、香菜,性溫味辛,具發汗透疹、消食下氣之功效,適合患風寒感冒人士適量食用,亦適合食慾不振、胃呆腹脹者食用。
辣椒 — 性熱味辛,可溫中散寒,亦有開胃之效。因受寒而引起的感冒、女性虛寒型痛經及胃寒型胃痛、食慾不振皆適宜。
洋蔥 — 性溫,具祛風發汗、行氣化痰、降血壓、降血脂功效,特別適合風寒感冒患者食用。
刺芹 — 又稱為「鵝蒂」或「假芫茜」,因味道如芫茜相似而得名,多用於泰越菜色中。刺芹性味辛溫,有疏風除熱、利氣健胃的功效,對於食滯腹脹、腸胃炎腹瀉都有緩解之效。
Spice filled pho noodle soup
In recent years, the Vietnamese beef pho restaurants have gotten popular. The sweet beef bone soup, smooth pho noodles, tender beef slices, refreshing sprouts and onions is a warm combination of comfort food. In fact, this simple soup has many mysteries in it. In addition to beef, it is made with different spices such as cinnamon sticks, cardamom, star anise, onion and cilantro root. If you will feel warm after eating pho, it is due to the warm-natured beef and spices. Basil, chili pepper, cilantro, Vietnamese herbs such as parsley are served along with pho, and they are warm in nature and spicy in taste. Therefore, do not think that soup and pho are suitable for everyone. In fact, it is not suitable for those with heat-related symptoms or yin deficiency with excessive fire.
Basil- warm in nature and spicy in taste. It can dispel wind and promote perspiration, dispel dampness and nourish stomach, promote qi and blood circulation. It is suitable for those with cold/flu headache and indigestion.
Cilantro- warm in nature and spicy in taste. It can promote sweating, relieve rashes, and aid digestion. Suitable for those with cold-wind flus, as well as those with poor appetite and abdominal bloating.
Chili pepper- hot in nature and spicy in taste, can warm the body, dispel cold and stimulate appetite. It is suitable for those with cold/flu from catching cold, cold-related menstrual pain, stomach pain due to cold in stomach, and poor appetite.
Onion- warm in nature, can dispel wind and promote perspiration, promote qi circulation and relieve phlegm, lower blood pressure and blood Iipids. It is especially suitable for those with cold-wind flu.
Parsley- also known as the “fake cilantro” because the taste is similar to cilantro, and is mostly used in Thai and Vietnamese dishes. Parsley is warm in nature and spicy in taste. It can dispel wind, clear heat, strengthen qi and stomach. It can alleviate food stagnation, stomach flu and diarrhea.
#男 #女 #我畏冷 #陽虛 #胃脹 #感冒 #頭痛 #腸胃炎 #腹瀉
dishes similar to pho 在 Vkeong Food Blog Facebook 的最讚貼文
Besides the standard pho, spring rolls and banh mi, Ăn Viet also offers some of the more unique Vietnamese dishes like bun cha and cha ca. For me, that’s the defining factor that sets them apart from the other Vietnamese restaurants in KL.
Their Bun Cha (Hanoi Style Grilled Pork with Vermicelli) and Cha Ca (Vietnamese Style Fish with Turmeric & Dill) tasted very similar to what we had in Hanoi so I would highly recommend them.
Lastly, do not leave without having a cup of coffee, it's prepared the traditional Vietnamese way for a 'kao kao' flavor. My personal favorite would be the Viet-ffogato, extra smooth and creamy with the addition of coconut cream.
#anviet #sunwaypyramid #vietnamesefood #nonhalal #nothalal #buncha #chaca #coffee
dishes similar to pho 在 Helen's Recipes (Vietnamese Food) Youtube 的最佳解答
Hello, it’s Helen here.
Today I will cook a vegan meal with familiar delicacies for Vietnamese people, yet using ingredients that are new to the Vietnamese. These are the products of dry beans imported directly from the US which are chickpeas and red lentils. These are non-GMO products with pure natural cultivation technology, in which they do not use plant preservatives, chemical fertilizers and other growth stimulating methods.
These dried beans are rich in nutrition and good to eat for vegans, diet and postpartum women as well. Chickpeas are used as raw material for many dishes like soups, salads, braised dishes, bean curd and many other dishes. Red lentils can be used for soup, sticky rice, porridge, sweet soups or stews because the beans are easily smashed when cooked, which is quite similar to Vietnamese mung beans. Please notice that when cooking these beans, we should not add salt or vinegar to the cooking water, because this will lengthen the cooking time. Chickpeas must be soaked first, therefore they will be cooked faster. Cooking instructions are noted very carefully on the package so please read through before using.
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Best ever Pho Recipe | Phở: https://youtu.be/EpRBxau3ou0
Original Bun Bo | Bún Bò Huế: https://youtu.be/4222YFNqDP8
Vietnamese Baguette | Bí Kiếp Bánh Mì Gia Truyền: https://youtu.be/Dz9r3vNRxPA
Cooking with Grandma | Vào Bếp cùng Ngoại: https://youtu.be/UkZL4Dkjqpg
All Vietnamese desserts | Các món tráng miệng https://bit.ly/3rAMEvn
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