Good “Pho” You

Pho, or beef noodle soup, is a famous Vietnamese cuisine that is made of white rice noodles, beef broth, and a variation of beef flanks, steaks, and briskets. Green chilies and limes are frequently used as condiments. But this recipe can be made with different types of condiments such as onion, egg noodles, or seafood. From a first glimpse, I hesitated to try this modern dish because it consisted of ingredients that were unusual to our everyday meal. I became so curious with the soup and what excitement it had to offer. Surprisingly, ever since that day, this became one of my favorite comfort food. My pho dish wouldn’t be complete without bean sprouts and hoisin sauce to give it more zest.

Pho originated in Northern Vietnam during the 1880s. The soup was influenced by Chinese (where rice noodles were imported) and French (popularized red meat) cooking. The combination of the two cultures ignited the Vietnamese to create their own personal dish. It was also said that the term “pho” was derived from the French soup “pot au feu.” Pho became widely known for its variations of preparing the dish. In the North, it is traditionally prepared in a rather simpler mixture with fewer ingredients. The Southern style, however, is an intricate adaptation because it offers more ingredients and evolved to what is commonly served today.

This international craze has brought such significance to the Vietnamese culture. For instance, pho is commonly eaten with chopsticks and a spoon. The noodles are picked up with chopsticks and placed onto the spoon. The noodles are then dipped into the soup and are topped off with meat. This is typical technique in which Vietnamese consume their pho. This simple dish is usually eaten during any time of the day: breakfast, lunch, or dinner. Unlike American restaurants, pho restaurants try to keep their cultural values into practice by not bringing the customer’s bill to the table because it signifies rude actions. In most cases, every table has hot sauce, hoisin sauce, and other utensils that would accommodate how you would like your pho prepared. That’s what I love about trying new cuisines because eating in the restaurants offer a broad appreciation for their cultural differences.