Vietnamese Pho NoodlesPho Noodle for the Pho Lovers
Pho Nam Dinh: Pho Hanoi by the Multigenerational Co Family from Town of Nam Dinh, Part 2
This is part 2 of the story of pho Hanoi and how the Co family pho dynasty keeps its pho through 5 generations. We meet one of the two remaining members of the second generation, who demonstrates traditional pho techniques at festivals and visits his descendants’ pho shops to pass on his experience and encouragement.
Vietnamese Pho Soup Noodle in Noodle Face Off Against Other Asian Noodles
Here’s the ultimate noodle face-off between pho and other Asian noodles. Ratings are based on deliciousness of pho, degree of difficulty to make pho, degree of difficulty to serve pho, number of ingredients required for pho, and pho popularity among non-Asians. You may think we have our own bias on a pho blog like this, but the numbers (and results) make a lot of sense.
Corinne Trang on Vietnamese Pho, Noodles Every Day, and Life
Corinne Trang is a prolific cookbook author and Asian cuisines and culinary expert. Her latest book, Noodles Every Day, is my kind of book. I love anything slurpable, pho or otherwise. So now that her new book is out, I am excited to have an opportunity for a Q&A with Corinne Trang. I got her to do a noodle face-off between pho and other noodles, and talk about finding one’s roots, writing books, teaching others, making food and living life.
A Conversation With Viet Culinary Author and Teacher Andrea Nguyen
Andrea Nguyen is a celebrated food writer and teacher with a unique ability to interpret traditional Asian cooking styles for modern cooks. Andrea’s first book, Into the Vietnamese Kitchen, received three prestigious James Beard and IACP cookbook award nominations. Her new cookbook, Asian Dumplings, hits the shelves on August 25th, 2009. I was happy and honored that Andrea Nguyen agreed to an interview. Read about my interview with Andrea, what makes her tick, plus her views on the state of Vietnamese pho.
Top Pho Bo and Pho Ga Recipes You Must Try Yourself
Here are Lovingpho.com’s top pho recipe picks. As we all know, it’s all in the pho broth, so you can just skip everything and go straight to read about how to make the broth. While older recipes have stood the test of time, the newer ones have something valid to offer, employing more modern techniques. And as I’ve said before, once you’ve got the broth, the rest will just fall into place.
Diana My Tran and Her Recipes – Exotic Vietnam Meets the Fast-Paced West
Diana My Tran is not a professional chef, but she has become a favorite author in Vietnamese cooking. She succeeds in simplifying the many exotic and sometime complex recipes for her readers, at the same time maintaining authenticity of Viet cuisine, pho included.
Are There Secrets to Making the Perfect Pho at Home?
People in Vietnam do not actually make pho at home. Home-made pho is the unique product of Viet immigrants arriving at foreign shores after 1975. It’s not a surprise that most pho techniques concentrate on the creation of good broth. That is because coming up with a good broth for pho is the first, and toughest, step towards making the perfect pho. Once you have a great broth, the rest should just fall into place.
An Interview with Chef Didier Corlou on Vietnamese Pho and Cuisine
Chef Didier Corlou is one of the culinary authorities on Vietnamese pho and cuisine. He’s been in Vietnam since 1991 playing a vital role in developing and promoting Vietnamese cuisine to a new level. Here’s an in-depth interview with “Le Chef” Corlou on various aspects of Viet pho, from his own thoughts on how to cook pho, to pho franchise, to even pairing wine with pho!
Quicker Beef Pho Recipe with Quoc Viet Foods’ Pho Soup Base
Authentic beef pho recipes call for cooking the broth over a period of 3 or more hours. Properly done, this will get you the best pho broth the way it’s intended to be. But for those who want to take a shortcut and shave off a few hours, Quoc Viet Foods Beef Flavored “Pho” Soup Base is a great option. They’ve achieved converting the traditional Vietnamese products (including pho) into a convenient form.
Corinne Trang – The Julia Child of Asian Cooking
Corinne Trang on Vietnamese pho: the success of pho lies in the quality of the stock, and the quality of the stock depends on the techniques and ingredients used in making them. Three hours is what you need for a great pho stock. Although not considered an expert in pho, Corinne Trang is very knowledgeable in all foods Asian and Asian noodles. With the French connection in her background, pho is only a natural step away.
