Vietnamese Pho is considered a 'symphony of flavors'

Pho has won the hearts of many diners around the world and is likened to a "symphony of flavors" by an Indian culinary site.

Slurrp (India) food website introduces pho as more than just a dish, it also reflects the rich heritage and flavors of Vietnamese cuisine. The history of pho can be traced back to the early 20th century in the northern provinces with Hanoi being the first place where this dish appeared.

Pho was born from the borrowing of cooking techniques and ingredients, combined with local culinary culture. Vietnamese chefs in the 20th century transformed the French pot-au-feu and a Chinese noodle soup into pho. Therefore, pho is a synthesis of diverse flavors while reflecting the cultural breath of the times.

Rare beef pho at Pho Duong Tau restaurant in Hanoi . Photo: Quynh Mai.

From the early days, Pho was a popular street food for the working class. Pho was sold on street vendors. The vendor carried two baskets, one end containing broth, the other end containing noodles, meat and herbs. Pho gradually became popular and appeared in many places from the 1950s. Gradually, the street food of the past became the pride of Vietnamese cuisine to international friends.

Slurrp commented that pho has a great significance in Vietnamese culture. It is not only a dish but also a symbol of family, community and tradition. Some families often gather around steaming bowls of pho on special occasions such as Lunar New Year, weddings and death anniversaries.

Pho also plays a role in religious ceremonies. In many Vietnamese families, during ancestor worship ceremonies, there is a custom of offering a bowl of pho to the altar, showing respect and honoring family traditions.

In addition, pho is also a dish that shows the hospitality of Vietnamese people. When welcoming guests to their home, the host can serve them homemade pho as a warm and generous gesture.

The culinary site also likens pho to a "symphony of flavors." The distinctive flavor of this dish comes from the meticulous combination of ingredients. The soul of pho lies in the broth, traditionally cooked by simmering beef or chicken bones for several hours. This slow cooking process allows the broth to absorb the spices, creating a rich and aromatic flavor. Another characteristic of pho broth is that it is infused with aromatic spices such as star anise, cinnamon, cloves, coriander seeds and cardamom.

Pho noodles are an indispensable ingredient of the Pho dish. Pho noodles are made from rice flour and have a soft, slightly chewy texture. Pho noodles are usually blanched in boiling water before being put into the bowl. The meat used for Pho is beef for beef pho, while chicken pho uses shredded chicken.

A perfect bowl of pho cannot be without green onions and some herbs sprinkled on top. Diners can eat pho with bean sprouts, lime, fresh chili, or chili garlic vinegar.

Indian food website suggests diners eat pho by adding herbs and spices to the bowl first. Then you can add bean sprouts, chili and lemon juice. Adding these spices is not mandatory, depending on each person's taste. However, the side dishes help the bowl of pho to be more flavorful. The chewy noodles, soft meat, and fragrant broth blend together to create a harmonious symphony of flavors. A delicious bowl of pho has rich broth, herbs and fresh meat. After each chopstick of pho, you should take a sip of broth so that the flavor lingers in your mouth, food website Slurrp instructs.

When it comes to Vietnamese pho, there are not only beef pho but also many variations, each with its own unique characteristics. Northern pho originated in Hanoi, known for its simple flavor, light, clear broth, lighter and less sweet than other variations. Northern pho focuses on natural flavors, so the quality of fresh beef is the highlight.

Meanwhile, Pho Nam is usually sweeter and richer. The broth is darker due to the addition of grilled shallots and many other spices. Pho Nam is often served with bean sprouts, raw vegetables, sliced ​​onions, garlic and soy sauce.

In addition to beef pho, there is also chicken pho, the broth uses chicken stock with a rich, aromatic flavor. The chicken is boiled until tender and the broth is infused with ginger and a flavoring agent. Chicken pho has a lighter flavor and a milder smell than beef pho.

Another variation of pho is vegetarian pho, suitable for diners on a diet. Vegetarian pho has a broth extracted from vegetables. The dish is a combination of many types of mushrooms, tofu and vegetables.

In coastal regions, pho is sometimes prepared with seafood, giving it a unique twist on the traditional version. Shrimp, fish, squid or some other seafood is added to the broth, bringing a rich, salty taste from the ocean. Each regional variation of pho reflects the traditions and culture of that region, showing the diversity of Vietnamese cuisine.

Vnexpress.net