SOME DESCRIPTION ABOUT VIETNAM'S Noodles.
The main ingredients of pho are banh pho and broth (or broth as it is called in the South) along with thinly sliced beef or chicken. In addition, there are also condiments such as: soy sauce, pepper, lemon, fish sauce, chili... These seasonings are added depending on the taste of the user. Pho is usually used to make breakfast in the morning or dinner at night; but in big cities, this dish can be enjoyed all day. In the southern provinces of Vietnam and some other regions, pho is presented with a plate of herbs such as onion, prize and the leaves of coriander, basil, in which coriander is the typical leaf of pho; however, in Hanoi normally there will not be this plate of raw vegetables. Pho is usually beef pho or chicken noodle soup, but sometimes there are other variations such as pho with wine sauce, dry pho, fried pho, etc.
The broth for the pho is usually a clear broth that is simmered from beef bones (or pork bones), accompanied by a variety of spices including cinnamon, anise, grilled ginger, cardamom, sage, cloves, coriander seeds, dried onions. grilled... Meat used for pho is beef (with all kinds of corn, encrusted, bucket made rare or fully cooked) or chicken (old boiled chicken, torn meat for rich sweet meat). "Banh Pho" is traditionally made from rice flour, coated in thin sheets and then cut into fibers. Pho is always enjoyed while still hot. Accordingly, to have a delicious and flavorful bowl of pho, this also depends a lot on the skill of the cook, the most important of which is the pot of broth.
SOME DESCRIPTION ABOUT VIETNAM'S Noodles.
The main ingredients of pho are banh pho and broth (or broth as it is called in the South) along with thinly sliced beef or chicken. In addition, there are also condiments such as: soy sauce, pepper, lemon, fish sauce, chili... These seasonings are added depending on the taste of the user. Pho is usually used to make breakfast in the morning or dinner at night; but in big cities, this dish can be enjoyed all day. In the southern provinces of Vietnam and some other regions, pho is presented with a plate of herbs such as onion, prize and the leaves of coriander, basil, in which coriander is the typical leaf of pho; however, in Hanoi normally there will not be this plate of raw vegetables. Pho is usually beef pho or chicken noodle soup, but sometimes there are other variations such as pho with wine sauce, dry pho, fried pho, etc.
The broth for the pho is usually a clear broth that is simmered from beef bones (or pork bones), accompanied by a variety of spices including cinnamon, anise, grilled ginger, cardamom, sage, cloves, coriander seeds, dried onions. grilled... Meat used for pho is beef (with all kinds of corn, encrusted, bucket made rare or fully cooked) or chicken (old boiled chicken, torn meat for rich sweet meat). "Banh Pho" is traditionally made from rice flour, coated in thin sheets and then cut into fibers. Pho is always enjoyed while still hot. Accordingly, to have a delicious and flavorful bowl of pho, this also depends a lot on the skill of the cook, the most important of which is the pot of broth.