{"id":3296,"date":"2023-08-12T13:02:15","date_gmt":"2023-08-12T11:02:15","guid":{"rendered":"https:\/\/breakfast-world.com\/?p=3296"},"modified":"2023-09-23T11:18:35","modified_gmt":"2023-09-23T09:18:35","slug":"v-wie-vietnam-pho-bo","status":"publish","type":"post","link":"https:\/\/breakfast-world.com\/en\/v-wie-vietnam-pho-bo","title":{"rendered":"V for Vietnam (Pho Bo)"},"content":{"rendered":"

I eat the best pho (noodle soup) of my life in Hanoi in early 2008 during my trip through Vietnam. <\/p>\n\n\nJump to Recipe<\/a>\n\n\n

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Vietnam 2008<\/figcaption><\/figure>\n<\/div>\n\n\n

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In early February it was unusually cold for Vietnamese standards. Temperatures hovered just above freezing. There were no (working) heaters in the hotel. The employees stood at the breakfast buffet with gloves and woolly hats and served the guests steaming pho. The soup tasted so good and warmed me from the inside, so that I was well prepared for the upcoming visit to my godchild and his family in Soc Son, about 45 km north of Hanoi. <\/p>\n\n\n\n

Vietnamese cuisine<\/h2>\n\n\n\n

On the occasion of the Vietnamese New Year (TET<\/a>), the family served numerous delicacies, which we ate together - typical for the country - sitting on the floor with lots of rice schnapps and green tea. <\/p>\n\n\n

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Dining like a king with my godchild's family in Soc Son, North Vietnam 2008<\/figcaption><\/figure>\n<\/div>\n\n
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Vietnamese New Year feast in Soc Son, North Vietnam 2008<\/figcaption><\/figure>\n<\/div>\n\n\n

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As you can see from the pictures, Vietnamese cuisine is incredibly diverse. The generous use of fresh herbs such as mint, coriander, lemongrass, etc. gives the dishes their unique flavor that sets them apart from many other Asian cuisines. Fruit and vegetables, of course fresh from the market, are often on the menu.<\/p>\n\n\n\n

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Market in Hoi An, Vietnam 2008<\/figcaption><\/figure>\n<\/div>\n\n\n

In case meat is served, it is usually chicken or beef. In general, Vietnamese food contains little fat is and there is barely fried food. Consequently, Vietnamese cuisine is very healthy. <\/p>\n\n\n\n

My personal favorite are summer rolls. Summer rolls consist of shrimp, pork, lettuce, fresh herbs, and rice noodles wrapped in rice paper sheets into a roll. A dip constisting of fish sauce and lime juice is served with it. In the north of Vietnam they are called NEM CU\u1ed0N while in the south they are called G\u1eceI CU\u1ed0N. <\/p>\n\n\n

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Delicious summer rolls in Saigon, Vietnam 2008<\/figcaption><\/figure>\n<\/div>\n\n\n

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Breakfast<\/h2>\n\n\n\n

Congee<\/strong><\/h3>\n\n\n\n

Many Vietnamese eat rice soup (congee) for breakfast. It is very gentle on the stomach, filling and therefore an ideal start to the day. You can also find a delicious recipe for congee on my blog here<\/a>. <\/p>\n\n\n\n

Banh Mi<\/strong><\/h3>\n\n\n\n

Until 1956 Vietnam was part of Indochina and occupied by the French. That's why you can find freshly baked baguettes everywhere in Vietnam. In contrast to French baguette, in Vietnam a little rice flour is added to the dough. <\/p>\n\n\n\n

Banh Mi is a richly topped baguette (e.g. with grilled pork, pie, sausage, salad and herbs). In Vietnam, it is usually freshly prepared at many mobile street-foos stalls at breakfast time. <\/p>\n\n\n\n

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Pho <\/h2>\n\n\n\n

Pho is definitely the most famous national dish in Vietnam. It is known and loved all over the world. In Vietnam, pho is usually eaten for breakfast, but also throughout the day. <\/p>\n\n\n\n

Pho is actually a simple noodle soup made from beef or chicken broth. However, the unique broth makes the difference. It is packed with delicious flavors and makes pho to a real taste explosion.<\/p>\n\n\n

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Vietnamese noodle soup in Saigon, Vietnam 2008<\/figcaption><\/figure>\n<\/div>\n\n\n

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What variants are there?<\/strong><\/h3>\n\n\n\n

There are differences between the pho being served in northern Vietnam and the one being served in southern Vietnam. <\/p>\n\n\n\n

The Pho Bo from the north is very strong. It is prepared with beef (Bo), spices and herbs. The focus here is on the strong and intense meat flavor of the broth. Less spices, herbs and sugar are used than in the south. In addition, the broth in the south is usually prepared with chicken (Ga) instead of beef (bo). <\/p>\n\n\n\n

How to make Pho <\/strong><\/h3>\n\n\n\n

The key to an authentic and flavorful pho is the broth. The broth must simmer for at least three hours so that the flavors can develop fully. You really have to take a lot of time preparing the broth. It is best to prepare the broth the day before. At the next day it will taste even better. Furthermore, the actual preparation of the soup (cooking pasta, cutting meat, washing herbs) will be very easy. <\/p>\n\n\n

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Pho Bo<\/figcaption><\/figure>\n<\/div>\n\n\n

Have fun cooking and enjoying!<\/p>\n\n\n

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Pho Bo<\/h2>\n
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