by Betty Mayes

Created on: April 13, 2009   Last Updated: July 30, 2009

Pho? I know it sounds a little odd. However, sometimes, trying new things can be quite the treat. Expand your culinary palette and give this Vietnamese/Chinese/French dish a whirl. Pho, even though it sounds scary, many people find quite tasty. Pho is a dish of thinly sliced meat combined with rice noodle soup. Pho is usually served in a clear beef broth. The meat incorporated is usually beef steak, flank, or brisket. There are variations with other meats and even vegetarian. Here are the Pho basics:

1. Prepare the broth-Simmer beef or chicken bones. Add in cuts of beef, spices(ginger,cloves,saigon cinnamon,star anise)and charred onions. You will have to simmer to broth for several hours. Slice the beef into thin strips before serving. Chicken, chicken organs, tripe, seafood, or meatballs may also be used in place of the beef.

2. Use fresh noodles-It is traditional to use fresh cut rice noodles. The noodles are traditionally cut from wide sheets of newly prepared mix. However, fresh cut rice noodles are more expensive than dry noodles. They also spoil faster than dry noodles. The fresh noodles are usually chewier than dry. The dry noodles are usually softer than the fresh. Whichever you prefer.

3. Garnishes-Several garnishes are usually served on a separate plate. These garnishes may include green onions, cilantro, bean sprouts, white onion, lemon/lime wedges, fresh Thai chili peppers, and fresh Thai basil. A sauce may also be served with this Asian dish.

4. Sauces-Sauces may be made from Chinese black vinegar, hoisen sauce, hot sauce, or even fish sauce. Other garnishes include hanh tran and hanh giam. These are brought to the table only upon request by the consumer. These are believed to cut the fattiness and pungent aroma of the dish.

Pho's origins date back a century ago to Northern Vietnam. Pho was sold in boxes streetside by vendors. In Hanoi, it was believed to be the first Pho restaurant. French and Chinese influenced this delectable dish later. The charred onion and Saigon cinnamon were thought to be contributed by the French and Chinese. Pho became popular in South Vietnam in the 1950's. South Vietnam added their own variations to Pho. There are also seafood variations of Pho. Some variations of Pho may also tend to be sweeter than others. They typically use thinner noodles than North Vietnam originated.

Pho can be eaten for any meal. Many countries eat a variety of foods at a varitety of times. Chopsticks are generally used, but most restaurant will offer spoons. No matter which variation you have, it will sure to be a delight to the diverse palette. This may be the one time you tried something a little new and unusual.

http://en.wikipedia.org/wiki/Pho

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