pho [ /fə/ or /fʌ/ ] , rhymes with huh?noun: the best damn Vietnamese noodle dish in the galaxy.
If you've never had pho in a cafeteria-like setting with servers who actually speak Vietnamese, and where the cafe sua da (Vietnamese iced coffee made with sweetened condensed milk) comes in individual filters for you with a big glass of ice on the side, then you've never had pho. OK, sure, there are some pretty cool pho cafes and Vietnamese restaurants that serve this culinary delight, but unless you've gone to a no frills cafe, it just isn't the same.
I ain't talkin' bout no Korean pho (no offense to my Korean friends) where you can eat it at all hours of the day. True pho is like chicken soup for the soul...except that it's made with beef and lightly toasted spices including cloves, star anise, and sometimes Saigon cinnamon (I prefer to leave it out). The broth should be clear, not cloudy--an indicator of inferior quality. Another indicator of true pho are the accoutrements: Thai basil, mung bean sprouts, limes, saw leaf lettuce, mint, onions, Sriracha hot sauce, hoison sauce. I personally don't add hoison. And go easy on the hot sauce--it'll definitely sneak up on you.
So next time you have pho, ask yourself, "Is this really pho? Do the servers speak Vietnamese? Are the appropriate accoutrements present? Am I sweating uncontrollably?"
Pho that makes you sweat is H-O-T. Take a blind date to have pho, see what happens, maybe videotape it, and email me.
Wish you could have a bowl,
Foodsnob
4 comments:
i miss good, H-O-T, pho. ... which is slightly ironic since i am now geographically closer to getting some real pho from real vietnam. so close... yet so far....
i don't think you understand how passionately i love pho. pho and i are involved in a relationship, and it's pretty serious.
question: if you could teach me how to make proper pho, i'd be forever indebted to you. thing is, i think going to those cafeteria-style viet restaurants with all the silverware/chopsticks/sauces on table is half the fun...
btw, best hangover cure ever: crispy fried viet spring rolls, large bowl pho, orange gatorade, and two advil. you'll be golden.
(also: i'm not offended. we koreans can cook many things and imitate many asian flavors, but that doesn't mean we should)
hmm...i think i'll try that hangover recipe this weekend...not to say that i expect to get drunk or anything (for a good cause.) crispy spring rolls wrapped in lettuce and dipped in "nuoc mam" is my fav. love it. i'll give the orange gatorade a shot.
Your recipe for the broth sounds great! I also add onion and ginger. I usually wrap them in aluminum foil and toss them in the oven for 15 min or so before putting them in the broth. They do make a big difference.
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