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Pho
Phở or pho (UK: /fɜː/, US: /fʌ/ ⓘ FUH, Canada: /fɔː/ FAW; Vietnamese: [fəː˧˩˧] ⓘ) is a Vietnamese soup dish consisting of broth, rice noodles (bánh phở), herbs, and meat – usually beef (phở bò), and sometimes chicken (phở gà). Phở is a popular food in Vietnam where it is served in households, street-stalls, and restaurants nationwide. Residents of the city of Nam Định were the first to create Vietnamese traditional phở. It is considered Vietnam's national dish.[citation needed]
Phở is a relatively recent addition to the country's cuisine, first appearing in written records in the early 20th century in Northern Vietnam. After the Vietnam War, refugees popularized it throughout the world. Due to limited historical documentation, the origins of phở remain debated. Influences from both French and Chinese culinary traditions are believed to have contributed to its development in Vietnam, as well as to the etymology of its name. The Hanoi (northern) and Saigon (southern) styles of pho differ by noodle width, sweetness of broth, and choice of herbs and sauce.
In 2017, Vietnam made December 12 the "Day of Pho".
Phở originated in Northern Vietnam in the early 20th century. It either evolved independently from, or shares a similar origin with, beef noodle soups found in neighboring countries, where dishes such as kuay teow reua of Thailand or ngau naam ho fun (牛腩河粉) and niu pahu (牛扒呼) of Guangdong and Yunnan provinces of China, are common. While the rice noodles and the spices used in the broth of phở have a connection with Chinese culinary traditions, beef consumption was not widespread among the Vietnamese because they traditionally used water buffaloes for farming. The demand for beef only appeared under French colonial rule, leading some to attribute phở’s origins to French, Chinese, or a combination of both influences. However, its exact origins remain a topic of debate.
During French colonial rule (1887–1954), the French introduced pot-au-feu, a slow-cooked beef stew, and the use of beef bones for broth mirrors French consommé techniques. However dishes with a similar preparation to phở using water buffalo meat, such as xáo trâu have long been staples to the rural cuisine. Villagers in Vân Cù say they ate phở long before the French colonial period. The modern form emerged between 1900 and 1907 in northern Vietnam, southeast of Hanoi in Nam Định Province, then a substantial textile market. The traditional home of phở is reputed to be the villages of Vân Cù and Dao Cù (or Giao Cù) in Đông Xuân commune, Nam Trực District, Nam Định Province.
Cultural historian and researcher Trịnh Quang Dũng believes that the popularization and origins of modern pho stemmed from the intersection of several historical and cultural factors in the early 20th century. These include improved availability of beef due to French demand, which in turn produced beef bones that were purchased by Chinese workers to make into a beef noodle similar to phở called ngưu nhục phấn (牛肉粉 or 牛腩粉) or ngau juk fun. The Yunnan-style herbal beef soup is called niupahu (牛扒呼) or ngau paa fu in Cantonese. The demand for this dish was initially the greatest with workers from the provinces of Yunnan and Guangdong, who had an affinity for the dish due to its similarities to that of their homeland, which eventually popularized and familiarized this dish with the general population.
Phở was originally sold as a snack at dawn and dusk by street vendors, who shouldered mobile kitchens on carrying poles (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 phở. The heavy gánh was always shouldered by men. They kept their heads warm with distinctive felt hats called mũ phở.
Hanoi's first two fixed phở 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. Around 1925, a Vân Cù villager named Vạn opened the first "Nam Định style" pho stand in Hanoi. Peddler phở gánh declined in number around 1936–1946 in favor of stationary eateries.
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Pho
Phở or pho (UK: /fɜː/, US: /fʌ/ ⓘ FUH, Canada: /fɔː/ FAW; Vietnamese: [fəː˧˩˧] ⓘ) is a Vietnamese soup dish consisting of broth, rice noodles (bánh phở), herbs, and meat – usually beef (phở bò), and sometimes chicken (phở gà). Phở is a popular food in Vietnam where it is served in households, street-stalls, and restaurants nationwide. Residents of the city of Nam Định were the first to create Vietnamese traditional phở. It is considered Vietnam's national dish.[citation needed]
Phở is a relatively recent addition to the country's cuisine, first appearing in written records in the early 20th century in Northern Vietnam. After the Vietnam War, refugees popularized it throughout the world. Due to limited historical documentation, the origins of phở remain debated. Influences from both French and Chinese culinary traditions are believed to have contributed to its development in Vietnam, as well as to the etymology of its name. The Hanoi (northern) and Saigon (southern) styles of pho differ by noodle width, sweetness of broth, and choice of herbs and sauce.
In 2017, Vietnam made December 12 the "Day of Pho".
Phở originated in Northern Vietnam in the early 20th century. It either evolved independently from, or shares a similar origin with, beef noodle soups found in neighboring countries, where dishes such as kuay teow reua of Thailand or ngau naam ho fun (牛腩河粉) and niu pahu (牛扒呼) of Guangdong and Yunnan provinces of China, are common. While the rice noodles and the spices used in the broth of phở have a connection with Chinese culinary traditions, beef consumption was not widespread among the Vietnamese because they traditionally used water buffaloes for farming. The demand for beef only appeared under French colonial rule, leading some to attribute phở’s origins to French, Chinese, or a combination of both influences. However, its exact origins remain a topic of debate.
During French colonial rule (1887–1954), the French introduced pot-au-feu, a slow-cooked beef stew, and the use of beef bones for broth mirrors French consommé techniques. However dishes with a similar preparation to phở using water buffalo meat, such as xáo trâu have long been staples to the rural cuisine. Villagers in Vân Cù say they ate phở long before the French colonial period. The modern form emerged between 1900 and 1907 in northern Vietnam, southeast of Hanoi in Nam Định Province, then a substantial textile market. The traditional home of phở is reputed to be the villages of Vân Cù and Dao Cù (or Giao Cù) in Đông Xuân commune, Nam Trực District, Nam Định Province.
Cultural historian and researcher Trịnh Quang Dũng believes that the popularization and origins of modern pho stemmed from the intersection of several historical and cultural factors in the early 20th century. These include improved availability of beef due to French demand, which in turn produced beef bones that were purchased by Chinese workers to make into a beef noodle similar to phở called ngưu nhục phấn (牛肉粉 or 牛腩粉) or ngau juk fun. The Yunnan-style herbal beef soup is called niupahu (牛扒呼) or ngau paa fu in Cantonese. The demand for this dish was initially the greatest with workers from the provinces of Yunnan and Guangdong, who had an affinity for the dish due to its similarities to that of their homeland, which eventually popularized and familiarized this dish with the general population.
Phở was originally sold as a snack at dawn and dusk by street vendors, who shouldered mobile kitchens on carrying poles (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 phở. The heavy gánh was always shouldered by men. They kept their heads warm with distinctive felt hats called mũ phở.
Hanoi's first two fixed phở 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. Around 1925, a Vân Cù villager named Vạn opened the first "Nam Định style" pho stand in Hanoi. Peddler phở gánh declined in number around 1936–1946 in favor of stationary eateries.