Add a little lime juice, some vinegar, chili peppers and fish sauce, and you’ll understand why almost tourists would love to try this simple happiness while they travel through the country. When you order a bowl of Pho Bo, the cook ladles boiling broth, made from stewed meat, bones, dried shrimp, ginger and fish sauce, into a bowl containing thin rice noodles, strips of boiled beef or chicken, sliced onions and green onions. Hanoians, however, refer to pho as “Hanoi-Soup” and insist that phi found outside of the capital is but a poor imitation of the real Vietnamese cuisine. Often identified as the quintessential Vietnamese food, pho is served throughout Vietnam. Today, any time of day or night, you’ll find Hanoians seated at sidewalk stalls or in plain, open-fronted restaurants enjoying simple yet delicious meal. In the early decades of the 20th century, the best pho bo (noodle soup) in Hanoi was served by mobile street vendors, who carried a charcoal burner, a pot of soup and serving bowls strung from bamboo shoulder poles. What is Pho Bo? A clear broth poured over rice noodles and beef or chicken, is as much as ritual of Hanoi life as are early morning exercises. WHAT IS PHO NOODLE SOUP? The national dish of Vietnam Hunched on an ankle-high plastic stool, the old man is joined by other diners: office workers stopping for a quick breakfast school kids bundled up against the January chill two old friends who’ve worked up an appetite over an early morning game of badminton. Pho Bo says a hand a hand-lettered sign hanging nearby, where a woman stands over a huge cauldron, warming her hands. Dressed in padded velvet jackets and black trousers, they raise their arms in unison, watched by an old man who sits at a sidewalk stall, eating a bowl of steaming beef soup. Is not yet light and a group of women is doing tai chi beside Hanoi’s Hoan Kiem Lake, their cheeks red from the cold. No matter when you make your way for traveling to Vietnam, whether its winter or summer, there is always a melted mouth for what is called Pho Bo, a Vietnamese noodle soup. Most of the restaurants listed below open at 10 a.m., and stay open all day.Pho Bo: The authentic Vietnamese Beef Noodle We’ve gone into the dining rooms of multiple Montréal pho restaurants, and delved into special flavours for you. The Vietnam War and the exodus of Vietnamese refugees all over the world spread pho’s worldwide popularity. It is thought that pho originated in the city of Hanoi in Northern Vietnam, but is widely available throughout the country nowadays. The French influence increased the demand for beef, which in turn increased its availability. Before the French colonization, Vietnamese cuisine featured pork and poultry as its main protein sources. Pho’s origin dates back to around 1900, which is relatively recent within Vietnam’s long and rich culinary tradition. This European touch on taste buds extends to the pronunciation as well-’pho’ rhymes with ‘feu’, French for ‘fire.’ Pho has been thought to derive from pot-au-feu, the typical French beef stew. The much-loved bowl of pho that you enjoy on a cold day comes from the crossroads of Vietnamese and French cuisine.
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