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Pho – a daily yet special food of Vietnam

No matter what time of the day , a steaming bowl of pho noodle soup is never hard to find in Vietnam. Just like pad thai in Thailand, pho is Vietnam’s unofficial national dish, exported with pride all over the world. Saigon free day tours will tell you something about pho.

pho

In Vietnam, pho is mostly a breakfast food: the heady soup awakes your senses and prepares you for the day. It’s rumoured that pho existed for the first time in Nam Dinh province. The serect pho noodle soup recipe was passed from one generation to another. After a long time, that recipe has been spread everywhere. However, it was modified and cannot keep the original taste.

pho

Northern Vietnamese-style pho

Northern pho tends to use wider rice noodles, which is thin and soft. The focus of the Northern pho is on the taste of its clear and simple broth. Hanoi people’ custom is to add a little gluatmate into the soup. The special things about Northern pho is its special flavor from grilled ginger and its smell from cooked beef. From those things above, we can see how carefull Northern people are. They usually eat pho with chicken meat or a simple minced rare beef. Northern pho uses a lot of green onion. And it uses rice vinegar, fish sauce and chilli sauce for seasoning.

pho

 

Southern Vietnamese-style pho

pho

The first difference between Northern and Southern pho is the soup. Southern soup is sweeter and bolder because of sugar. Specially, “Saigonese” cook soup from chicken stock and dried squid. It’s the reason why Southern pho soup has matte color and fat taste. Like other food in Saigon, Southern pho is customized and added some more ingredients. People can use small clear noodle instead of wider one. In addition, in the south, pho’s toppings are meetballs, which is made from many parts of beef such as slice rare beef, bone marrow, tendon, brisket and tatty flank.  Moreover, they serve pho with lime, hoisin sauce, chilli sauce and fresh sliced chillies.

pho

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