How Many Asian Countries Qualify For The World Cup Authentic Vietnamese Pho Noodles – A Symbol of Culture and History Abound

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Authentic Vietnamese Pho Noodles – A Symbol of Culture and History Abound

Everyone needs to eat. It is a simple fact and has made many entrepreneurs successful in restaurant businesses. There are Vietnamese restaurants all over the country. Although this sophisticated cuisine remains largely unknown to the public. The most popular dish is Pho and it is the secret of success in this most popular, challenging, colorful, savory and time-honoured dish.

Vietnamese cuisine, in general, reflects the influence of the country’s many cultures and history. China ruled Vietnam for over 1000 years until 900 AD, but the Vietnamese kept their culinary culture rather than assimilating the Chinese style, resulting in a very different cuisine. Mongol invasions of Vietnam during the thirteenth century also left a lasting impression on variations of Vietnamese dishes. Then the French arrived, gaining control of the country in 1887 and incorporating Vietnam into the French empire (1887-1954). The Japanese would occupy Vietnam during the Second World War.

The connections with Vietnam’s Southeast Asian neighbors are Laos, Cambodia, and Thailand and all including Vietnam had been under Indian, Indonesian, Dutch and Portuguese cultural influence. Vietnamese food remains original and different from others with its unique characteristics such as using fish sauce (nuoc mam), or always having fresh herbs and vegetables to put in a soup or as a side dish.

Pho, also known as Pho Hanoi or Pho Bac, is one of the most popular northern specialty dishes. Pho is made with beef, chicken or seafood, but I prefer beef. I will share a recipe below. Pho is a typical comfort food that most people order when they go to Vietnamese restaurants. Pho is actually a street vendor food in Vietnam and can be eaten at breakfast, lunch, dinner, and anywhere in between with many different sizes. Fortified, hearty noodle soup is an early morning wake-up call, with multiple textures of hot broth, fresh ingredients, tender beef slices, chewy rice noodles, and crunchy bean sprouts. These items show the uniqueness all in one bowl.

Beef Pho (can do with chicken too) is made with the spicy beef stock, poured over fresh rice noodles and paper thin slices of raw beef in a bowl. It is terribly fragrant and lightly spicy with cinnamon, star anise, fresh ginger, fennel, and nutmeg. A side dish full of fresh basil, cilantro (a long, saw-leaved herb), fresh mung bean sprouts, onions, chilies, lime juice, is put together with all the other Pho ingredients at the table when it comes’ n eating time. These go on top and are added when serving as an accompaniment and garnish the soup as desired.

Better yet, this is a soup made to order, put together as you like and eaten quickly with both hands. Let the eating begin, with chopsticks in one hand and a soup spoon in the other. The long noodles are lifted out releasing the steam, and it’s okay to slurp, a natural reaction to eating this hot soup. The slurping helps cool the noodles enough to make them swallowable. Along with the noodles, the pieces of meat or seafood are removed from the broth and dipped into the Hoisin and Sriracha sauce. This sauce is served alongside in a small dipping bowl.

Homemade pho is the best, but it takes a lot of time to prepare with a lot of ingredients. All the time and energy invested will result in a whole lot of deliciousness. Pho cooking techniques can vary from chef to chef. It seems that the authentic recipes are never written down but taught within the family and to the children by letting them help in the family kitchen, and this is how I learned. Giving a recipe is a very personal sign of friendship and respect in Vietnamese culture, and I hope you enjoy trying it one day. This is my recipe. Makes 4-6 servings.

Beef Fudge:

To make spicy beef stock: Start with 3 pounds of plank and/or other beef bones and flank steak. I prefer to clean them first, then put them in a large stockpot, cover with water and bring to a boil over high heat. Once it reaches a bowl, drain the water away and cook the stock by covering it Cover the bones with 10-14 cups of fresh water, add a little salt, and bring the list of ingredients below to a boil again.

One large piece of fresh ginger root: sliced ​​and ground

One medium onion

One tablespoon of salt

All five star anises

Two cinnamon sticks

Four whole cloves

Two whole nutmegs

One piece of rock sugar or 1 tablespoon of sugar

Two teaspoons of fennel seeds

Add the crushed fresh ginger, onion, anise, cinnamon sticks, nutmegs, cloves, sugar to the pot. Place the fennel seeds in a tea ball and add to the stock.

When the soup comes to a boil a second time, reduce the heat to low and simmer for about 2-3 hours, skimming occasionally. Then strain, and you have a good flavoring stock to use.

1 pound Vietnamese flat rice noodles (your choice of fresh or dry)

1 pound beef, preferably round rib eye or beef that you cut into paper thin slices

Accompaniments:

Lime wedges

Fresh mung bean sprouts

A sprig of coriander (cilantro)

Thai basil leaves (not to be confused with sweet basil)

Fresh chopped chives or scallions

Cilantro

Fish sauce (nuoc mam)

Hot fresh chilies, thinly sliced

Hoisin sauce

Chili Sauce or Sriracha

To Serve:

Bring the Beef Stock to a boil while preparing the rice noodles.

To cook the rice noodles: In a large bowl, cover the rice noodles with water and soak until pliable about 30 minutes. Drain. Place a large handful of noodles (enough for one meal in each bowl) in a strainer and dip in the boiling water, swirling noodles with chopsticks for about 20 seconds until noodles are tender but firm (never overcook the noodles). Shake the noodles dry and put them in a soup bowl. Place slices of raw beef on top of the noodles and ladle the boiling beef broth over the noodles and beef slices. Top with chopped scallions and cilantro.

Serve hot with accompaniments.

Pho has made most Vietnamese restaurants very successful, and you can find it on their menu as a chef’s specialty. This signature soup has attracted many cultures to try to enjoy one of the different foods offered in Asian countries and around the world.

Pho, not just for dinner anymore!

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