This article is about the Vietnamese soup. For other uses, see. Phở or pho ; Vietnamese: is a consisting of , called phở, a few herbs, and , primarily made with either beef phở bò or chicken phở gà. Pho is a popular in and the specialty of a number of restaurant chains around the world. Pho originated in the early 20th century in northern Vietnam, and was popularized throughout the rest of the world by refugees after the. Because pho's origins are poorly documented, there is significant disagreement over the cultural influences that led to its development in Vietnam, as well as the of the word itself. The and styles of pho differ by noodle width, sweetness of broth, and choice of herbs. A related noodle soup, , which is a spicy beef noodle soup, is associated with in central Vietnam. Phở Type Course Main course Place of origin Region or state , Created by Unknown Invented 1900—1907 Serving temperature Main ingredients and or Variations Chicken pho phở gà , phở tái pho topped with sliced rare beef Pho likely evolved from similar dishes; for example, villagers in Vân Cù say they ate pho long before the French colonial period. The modern form of the dish emerged between 1900 and 1907 in northern Vietnam, southeast of Hanoi in , then a substantial textile market. The traditional home of pho is reputed to be the villages of Vân Cù and Dao Cù or Giao Cù in , , Nam Định Province. Cultural historian and researcher Trịnh Quang Dũng believes that the popularization and origins of the modern pho stemmed from the intersection of several historical and cultural factors in the early 20th century. These include the higher availability of beef due to French demand, which in turn produced beef bones that were purchased by Chinese workers to make into a dish similar to pho called ngưu nhục phấn. The demand for this dish was initially the greatest with workers sourced from the provinces of and , who found affinity to the dish due to its similarities to that of their homeland, which eventually popularized and familiarized this dish with the general population. Pho was originally sold at dawn and dusk by roaming street vendors, who shouldered mobile kitchens on gánh phở. From the pole hung two wooden cabinets, one housing a cauldron over a wood fire, the other storing noodles, spices, cookware, and space to prepare a bowl of pho. The heavy gánh was always shouldered by men. They kept their heads warm with distinctive, disheveled felt hats called mũ phở. Hanoi's first two fixed pho stands were a Vietnamese-owned Cát Tường on Cầu Gỗ Street and a Chinese-owned stand in front of Bờ Hồ tram stop. They were joined in 1918 by two more on Quạt Row and Đồng Row. Gánh phở declined in number around 1936—1946 in favor of stationary eateries. Development In the late 1920s, various vendors experimented with , , , and even extract cà cuống. Phở tái, served with rare beef, had been introduced by 1930. Chicken pho appeared in 1939, possibly because beef was not sold at the markets on Mondays and Fridays at the time. Southern-style pho served with basil and beansprouts With the in 1954, over a million people fled for. Pho, previously unpopular in the South, suddenly took off. No longer confined to northern culinary traditions, variations in meat and broth appeared, and additional garnishes, such as lime, , ngò gai , húng quế , tương đen , and hot tương ớt became standard fare. Phở tái also began to rival fully cooked phở chín in popularity. Migrants from the North similarly popularized sandwiches. Meanwhile, in North Vietnam, private pho restaurants were nationalized mậu dịch quốc doanh and began serving pho noodles made from old rice. Street vendors were forced to use noodles made of imported. Officially banned as capitalism, these vendors prized portability, carrying their wares on gánh and setting out plastic stools for customers. The broth consisted of boiled water with added for taste, as there were often shortages on various foodstuffs like meat and rice during that period. Bread or cold rice was often served as a side dish, leading to the present-day practice of dipping in pho. Pho eateries were privatized as part of. However, many street vendors must still maintain a light footprint to evade police enforcing the street tidiness rules that replaced the ban on private ownership. Globalization A pho and restaurant in Paris In the aftermath of the , brought pho to many countries. Restaurants specializing in pho appeared in numerous Asian enclaves and , such as in Paris and in major cities in the United States, Canada and Australia. In 1980, the first of hundreds of pho restaurants opened in the , California. In the United States, pho began to enter the mainstream during the 1990s, as improved. At that time Vietnamese restaurants began opening quickly in Texas and California, spreading rapidly along the Gulf and West Coasts, as well as the East Coast and the rest of the country. Pho can now be found in cafeterias at many college and corporate campuses, especially on the. The in Mexico celebrated Pho Day on April 3, 2016, with holding a similar commemoration the following day. Pho has been adopted by other Southeast Asian cuisines, including. Pho Vietnamese name phở Reviews of 19th and 20th century Indochinese literature have found that pho entered the mainstream sometime in the 1910s. Georges Dumoutier's extensive 1907 account of Vietnamese cuisine omits any mention of pho, while Nguyễn Công Hoan recalls its sale by street vendors in 1913. A dish consisting of small slices of rice cake boiled with beef. As author Nguyễn Dư notes, both questions are significant to Vietnamese identity. From French French pot-au-feu French settlers commonly ate beef, whereas Vietnamese traditionally ate pork and chicken and used cattle as. Accordingly, Western sources generally maintain that phở is derived from pot-au-feu in both name and substance. However, several scholars dispute this etymology on the basis of the stark differences between the two dishes. Food historian Erica J. But this is an apparent coincidence, as and are native Vietnamese words. From Cantonese Hue and Eugèn Gouin 1957 both define phở by itself as an abbreviation of lục phở. Some scholars argue that pho the dish evolved from xáo trâu, a Vietnamese dish common in Hanoi at the turn of the century. Originally eaten by commoners near the , it consisted of stir-fried strips of meat served in broth atop. Around 1908—1909, the shipping industry brought an influx of laborers. Vietnamese and Chinese cooks set up gánh to serve them xáo trâu but later switched to inexpensive scraps of beef set aside by butchers who sold to the French. Variations feature slow-cooked , , or in southern Vietnam. Chicken pho is made using the same spices as beef, but the broth is made using only chicken bones and meat, as well as some internal organs of the chicken, such as the heart, the undeveloped eggs and the gizzard. Noodles Bags of bánh phở tươi at an American grocery store The medium-width dried rice noodle that is usually used is called bánh phở, but some versions may be made with fresh rice noodles called bánh phở tươi in Vietnamese or. These noodles are labeled on packaging as bánh phở tươi fresh pho noodles in Vietnamese, fresh in Chinese, Vietnamese rice noodle in Korean, and เส้นเล็ก thin kuy teav in Thai. Broth Pho served with beef The broth for beef pho is generally made by simmering beef bones, , flank steak, charred onion, charred ginger and spices. For a more intense flavor, the bones may still have beef on them. Chicken bones also work and produce a similar broth. Seasonings can include or other kinds of cinnamon as alternatives may use usually in stick form, sometimes in powder form in pho restaurant franchises overseas , , roasted , roasted , , seed, seed, and. The broth takes several hours to make. For chicken pho, only the meat and bones of the chicken are used in place of beef and beef bone. The remaining spices remain the same, but the charred ginger can be omitted, since its function in beef pho is to subdue the quite strong smell of beef. A typical pho spice packet, sold at many Asian food markets, containing a soaking bag plus various necessary dry spices. The exact amount differs with each bag. The spices, often wrapped in or a soaking bag to prevent them from floating all over the pot, usually contain cloves, star anise, coriander seed, fennel, cinnamon, black cardamom, ginger, and onion. Careful cooks often roast ginger and onion over an open fire for about a minute before adding them to the stock, to bring out their full flavor. They also skim off all the impurities that float to the top while cooking; this is the key to a clear broth. Nước mắm is added toward the end. Garnishes Typical garnishes for phở Sài Gòn, clockwise from top left are: onions, chili peppers, , lime, bean sprouts, and. Vietnamese dishes are typically served with lots of greens, herbs, vegetables, and various other accompaniments, such as dipping sauces, hot and spicy pastes such as , and a squeeze of lime or lemon juice; it may also be served with. The dish is garnished with ingredients such as , white , not to be confused with , fresh Thai , or wedges, , and or. Several ingredients not generally served with pho may be ordered by request. Extra-fatty broth nước béo can be ordered and comes with scallions to sweeten it. A popular side dish ordered upon request is hành dấm, or vinegared white onions. Northern pho tends to use somewhat wider noodles and much more , and garnishes offered generally include only vinegar, fish sauce and chili sauce. On the other hand, southern Vietnamese pho broth is slightly sweeter and has bean sprouts and a greater variety of fresh herbs. Pho may be served with either pho noodles or noodles hủ tiếu. International variants include pho made using tofu and vegetable broth for vegetarians phở chay , and a larger variety of vegetables, such as carrots and broccoli. Some restaurants offer a pho , with prizes for finishing as much as 10 pounds 4. In some parts of the United States, fresh bánh phở is not widely available. Dried noodles called bánh phở khô are often used instead. Some restaurants may serve bánh phở tươi fresh pho noodles upon request. Before , famous pho shops in included Phở Công Lý, Phở Tàu Bay, Phở Tàu Thủy, and Phở Bà Dậu. Pasteur Street phố phở Pasteur was a street famous for its beef pho, while Hien Vuong Street phố phở Hiền Vương was known for its chicken pho. At , American soldiers dined as agents planned the just upstairs. Nowadays in Ho Chi Minh City, well known restaurants include: and , which U. President visited in 2000. One of the largest in Vietnam is , a subsidiary of , with 60 locations in Vietnam and 20 abroad. The largest pho chain in the United States is , which operates over 70 locations in seven countries. A similar restaurant named serves in the and areas in the United States. Proceeds benefited , , and. Ho Chi Minh Communist Youth Union. Retrieved July 16, 2018. However, the word is commonly simplified to pho in English-language text. Retrieved 23 August 2013. Origin: Vietnamese, perhaps from French feu in pot-au-feu. Retrieved 13 July 2012. A soup of Vietnamese origin typically consisting of rice noodles, onions, herbs, seasonings, and thinly sliced beef or chicken in a clear broth. Retrieved 23 August 2013. Retrieved 23 August 2013. Cooking from the Heart: The Hmong Kitchen in America. Retrieved 15 October 2012. A visit to Vietnam would never be complete, Lister said, without the taste of food on the street, including phở - beef noodle soup,... San Jose Mercury News, reprinted at Viet World Kitchen. Oakland, California: University of California Press. Văn Chương Việt in Vietnamese. Retrieved May 16, 2013. Retrieved 19 May 2013. Chim Việt Cành Nam in Vietnamese. Retrieved 18 May 2013. Mobile phở was always sold by men, probably because the stockpot was too heavy for a woman to shoulder. Tạp chí Nghiên cứu và Phát triển in Vietnamese. Báo Khoa Học Phổ Thông in Vietnamese. Ho Chi Minh City Union of Science and Technology Associations. Retrieved 22 May 2013. Báo Khoa Học Phổ Thông in Vietnamese. Ho Chi Minh City Union of Science and Technology Associations. Retrieved 21 May 2013. Đời Nay Publishing House. Ho Chi Minh Communist Youth Union. Retrieved April 3, 2018. The Beauty of Humanity Movement: A Novel. The history of Vietnam lies in this bowl, for it is in Hanoi, the Vietnamese heart, that phở was born, a combination of the rice noodles that predominated after a thousand years of Chinese occupation and the taste for... Translated by Lynn M. The soup that was presented to replace it was made of rotten rice noodles, a little bit of tough meat, and a tasteless broth. Contemporary French and Francophone Studies. Retrieved December 26, 2014. BBC Vietnamese in Vietnamese. Retrieved May 16, 2013. Vietnam United Youth League. Retrieved 19 May 2013. Báo Khoa Học Phổ Thông in Vietnamese. Ho Chi Minh City Union of Science and Technology Associations. Retrieved 22 May 2013. Retrieved 27 May 2013. Retrieved December 26, 2014. Báo điện tử Sài Gòn Tiếp Thị in Vietnamese. Archived from on 19 December 2013. Retrieved 26 May 2013. Retrieved July 16, 2018. This character was introduced in Unicode 8. Nhật dụng thường đàm. Nhớ và ghi về Hà Nội. Translated into the English:. Translated by Quang Hung. Archived from on 7 April 2013. Retrieved 4 April 2013. PHO is the name of an Annamese soup held in high esteem. It is made from a kind of brine exuding from decaying fish, and in former days six years were required before it had reached full maturity. But in modern times the preparation has been put on the market, and can be made by chemical processes in a very short time. Hanoi: Nhà xuất bản Lao động. Tản Đà gọi nhục phấn là phục phơ. Chữ phấn chuyển qua phơ trước khi thành phở. Phơ của nhục phơ chứ không phải feu của pot-au-feu mới là tiền thân của phở. Nguồn gốc của nó là món canh thịt trâu xáo hành răm ăn với bún. Bà con ta thường gọi là xáo trâu rất phổ biến ở các chợ nông thôn và các xóm bình dân ở Hà Nội. Networks of Chinese and Vietnamese who cooked or butchered meat for the French most likely diverted beef remnants to street soup vendors …. The American Heritage Dictionary of the English Language 5 ed. Retrieved July 16, 2018. A soup of Vietnamese origin typically consisting of rice noodles, onions, herbs, seasonings, and thinly sliced beef or chicken in a clear broth. Capital Lifestyles illustrated ed. The New Food Lover's Companion: More Than 6,700 A-to-Z Entries Describe Foods, Cooking Techniques, Herbs, Spices, Desserts, Wines, and the Ingredients for Pleasurable Dining. Medium-wide noodles known as rice fettuccine, ban pho, ho fun, haw fun, gway tio, kway teow, kui teow, lai fen and sen lek are considered an all-purpose noodle. Retrieved July 15, 2018. Retrieved 2 January 2015. Retrieved 12 November 2015. Retrieved December 26, 2014. New York Times Company. Retrieved 15 August 2013. Upstairs above Pho Binh, the Tet offensive was planned and ordered to begin. Retrieved 15 August 2013. The New York Times. The New York Times Company. Retrieved 27 May 2013. Retrieved 27 May 2013. Archived from on 7 July 2013. Retrieved 27 May 2013. Retrieved March 30, 2015. Archived from on June 24, 2011. Retrieved March 30, 2015. Retrieved 26 May 2013. Retrieved 12 November 2015.
