PPho Bo soup (Vietnamese phở bò) is served everywhere, and surprisingly for our tourist, the Vietnamese love to eat it for breakfast. It’s somehow not customary to make borscht in our country in the morning, but in Vietnam morning Pho is in the order of things. So, if you plan to stay at a hotel on a breakfast basis, be prepared to eat some parody of Pho Bo, which is served in many hotels.
What is pho soup?
Most often, hotel kitchens use fish or meat balls and cubed broth, decorating it with hot spices and fish sauce. So taste the real Pho Bo can be in street cafes. As elsewhere and everywhere, cafes where locals eat are preferred, but you can boo.
Traditionally, Pho is prepared on the basis of meat broth (often beef, but sometimes chicken - not a classic), carefully boiled from the bones for several (up to 12) hours. White rice noodles, thin slices of beef, herbs, spices, fish sauce and bean sprouts are added to the broth.
Such a dish, as in the photo above, is served for several people, and everyone can add the ingredients they need if they wish.
In general, such a serving of Pho Bo is different in that the soup is easy to “collect” according to your own taste, having received a plate of fragrant broth, you can throw all sorts of things there.
Just be careful not to get carried away with hot spices. Pho doesn't have to be spicy. I advise you not to refuse fish sauce, it really complements the taste of Pho Bo soup.
I was surprised to learn that for some, the only fact that can shake the determination to try the Vietnamese soup is the specific smell of fish sauce, which for them is tantamount to the smell of stale fish.
Of course, the sauce can be omitted, although then Pho Bo, in my opinion, will not be a real, colorful Vietnamese dish. Although different regions of the country add different sauces and ingredients, so it's up to you to choose.
North and South: What's the difference?
In fact, it may not exist. It all depends on the place and the particular institution. But still, something distinctive can be distinguished quite simply.
South Vietnamese broth is less meaty and more "grassy" and features bean sprouts, fresh chili peppers and a variety of fresh herbs.
northern pho cooked with lots of green onions, and garnishes typically include cilantro, garlic, chili sauce, and youtiao.
Why did I personally like Soup Pho?
Everyone understands that describing the taste of any dish is a rather difficult task. No matter how hard you try, you will still not be satisfied with your description, so I will write a little differently.
The soup is simply awesome, as are some of my other favorite Asian soups. For the first time for myself, I noted that the soup is really interesting, but no more. But each time I liked it more and more. I also recommend to evaluate and describe the taste to you personally ..
Yes, in my opinion it is preferable to serve Pho in a saucepan on the fire so that the broth constantly boils slowly. For Vietnam, with its warm, humid climate, this is a plus. It turns out such a kind of triple "disinfection" of the dish with the help of hot spices, strong salty fish sauce and boiling broth.
Such a soup will not cause intestinal disorders and it will be pleasant to remember it on long winter evenings, just like Thai tom yum :))
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