The first thing you need to know about pho is that it doesn’t tend to rhyme with “know”. Most Vietnamese will pronounce it “fuh”. This Vietnamese noodle soup is a warming dish, perfect for winter. Heaped with aromatic shreds of meat and delicate green onion, what is typically a gentle broth becomes a richly layered, garlicky dish with hints of smokiness and caramelization, and is laced with slippery rice noodles. Locals further customize their pho with liberal doses of lime, pickled chilies, and hot sauce made in-house, and use sticks of fried dough (quay) to soak up the aromatic broth. The most popular version, made with meat (pho bo) is a relatively recent addition to the rich culinary landscape, but a wildly popular one. At the onset it sounds like an easy dish to cook, doesn’t it? Will you believe us if we told you that the soup is actually made by simmering bones and meat along with a few aromatics for around six hours? Phew! The dish originated in the northern city of Hanoi, but these days the whole of Vietnam runs on pho, usually eating it for breakfast, or as a late-night snack. Who has soup for breakfast? Apparently, once you have tasted a good pho, you will crave it for every meal.
Check out our YouTube Channel
Also, Check out the below articles
