Yesterday (30/4) was the national public holiday in Vietnam, it was a very meaningful day to all the people of the country. It has been four years I was not at home on the day, however, there was still something for me to recall.
So I decided to make this traditional food which has been called the signature of Vietnamese cuisine and the name of which has been added into the modern English dictionary. It may not necessary to mention too much about the introduction of this dish as many may guess it correctly: yes, it is Pho Bo. "Pho" in Vietnamese means a kind of noodle and "Bo" means beef.
There are many variations made to this national dish when a person goes all the way from the North to the South of Vietnam. However, according to some famous writers who wrote about Pho bo in particular, the origin of Pho Bo was believed to be in Hanoi, the only place that a person can enjoy the real authentic flavour and taste of Pho bo. And the real Pho bo must be served with "pre-cooked beef", while other varieties may served with raw beef.
The most important component to this famous food is the broth. One should gather all the necessary ingredients to bring all the flavours into the broth. Once all the ingredients are in one’s hands, this does not guaranteer that one can make a good broth. The procedure, the time of cooking, the point of perfection for each step are all important factors, not mentioning other secrets that an experienced cook or a skillful housewife may apply into the broth.
The Pho Bo I made yesterday was a kind of convenience. Since I lacked the two most important ingredients: the first one is beef bone and the other one which I only know its scientific name is Sipuncula or Sipunculida. So I used a concentrated broth cube which I had bought earlier in Vietnam and brought them over to Singapore. Other main ingredients are cinnamon stick, star anise, ginger, shallot, coriander seeds or roots, and black cardamom.
This time, I executed this bowl of "rare" Pho bo according to the style of a very popular brand name for Pho in Hanoi, which is "Pho Thin", named according to an owner of a beef noodle stall who could prepare a bowl of Pho bo that satisfied so many people. Next time, being able to have all the ingredients in my hand, I will remember to include the recipe for this national dish of my country.
Joseph Wright on Fri, 11th Jun 2010 1:14 am
I really love to eat lots of different kinds of soup specially vegetable based soups.`”,
Madelyn Cox on Mon, 2nd Aug 2010 1:29 am
i love all sorts of soup but my most favorite soup is none other chicken or beef soup.”`~
Bethany Bennett on Tue, 28th Sep 2010 11:42 am
i alway love the taste of chicken soup as well as oyster soup,:”
Depression Treatment on Thu, 14th Oct 2010 2:45 am
chicken soup and beef soup are my favorite, can’t get enough of that tangy taste”~:
Wall Heater : on Mon, 25th Oct 2010 3:03 pm
chicken soup and beef soup is always the best tasting soup in my honest opinion. i love the taste of both~,.
Water Container on Thu, 23rd Dec 2010 3:09 am
oh well, i always love the taste of chicken soup and other soups, i am a soup addict you know “.
Gina Tan on Tue, 18th Jan 2011 7:10 pm
I cooked this Vietnamese beef noodle last week. The taste is incredible good and exotic. As per instruction I seared the rib first and throw every thing ( rib, garlic, ginger, star anise, cinnamon stick ,clove, onions etc) into the pressure cooker and cooked it for 1.5 hrs. The soup turned out amazing well. On top of the recipe I added some shredded carrot and shredded pungent Bombay onion. Believe me or not, the spiciness of onion is good accompaniment with the pepper mint and coriander leaves. Luckily my husband bought me a <a href=" http://www.bakingfrenzy.com/benriner-mandoline-slicer-p-354.html"> Benriner madolines </a> as Xmas gift, or else I have to spend hours in the humble kitchen to prepare the meal.
Thanks for sharing the recipes.
Thanh Nguyen on Sat, 21st May 2011 1:28 am
I read that Pho is originally from Nam Dinh before it made its move to Hanoi. Can you confirm this fact?
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