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Pho, Charity and Fall Festival – A Match Made in Heaven

Cuong Huynh — Wed, 30 Sep 2009 06:21:04 +0000

Looking for pho at a Fall Festival this year? You might find just that with current popularity of pho. In fact I found some great pho at the St. Barbara Parish Fall Festival in Santa Ana this past Saturday Sept. 26, 2009. There were carnival rides and games, international foods, and live entertainment, plus a raffle grand prize of $10,000. The festival ground was crowded with the young and old of various ethnicities. Not surprisingly, this is the heart of Little Saigon in Orange County CA, so the festival goers were predominantly Viet.

The festival itself actually spanned from Friday Sept 25 to Sunday evening of Sept. 27. Vendors volunteered their time, products and services as charity to the church, so it’s all for a good cause. The Quoc Viet Foods® folks also set up shop inside the main tent, serving three kinds of noodles (pho bo, pho ga and bun bo Hue,) together with their branded coffee Cafvina.

Behind the serving counters, they had 6 large 40-gallon vats brewing pho and bun bo Hue broths all day. To one side is a separate, smaller pot of boiling water for blanching pho noodle (banh pho.) Both the operation and the service were efficient, as Quoc Viet Foods® has been participating at events like this for many years.

So Vietnamese pho at a Fall Festival? Depending on what festival you go to, you can find both the traditional and unconventional kinds of food nowadays. It may be unheard of a few years back, but with the popularity of pho raging in many places in North America, pho just may become the next big festival food. It’s even cooler when you have all proceeds going to support a local church.

Here’s a short video showing pho action at the St. Barbara Parish Fall Festival. Enjoy.

www.youtube.com/watch?v=rYquwQJfLNo

Pho, Charity and Fall Festival -- A Match Made in Heaven is a post from: Vietnamese Pho Noodles

Quoc Viet Foods® Steadily Growing and Bringing Vietnamese Pho to the Masses

Cuong Huynh — Wed, 02 Sep 2009 04:22:26 +0000

I had the privilege to meet and chat with Brian Nguyen, the founder of Quoc Viet Foods^® Incorporation in Westminster, California, the maker of Vietnamese pho and other soup bases. I find Brian’s story about how he started Quoc Viet pho soup base and where he wants to take his company quite fascinating. Here’s a recount of our encounter.

First a little bit about the company. Quoc Viet Foods^® specializes in manufacturing and distributing Vietnamese pho soup bases and other seasonings. The company is the first to use modern technologies to convert the traditional Vietnamese dishes into the convenient soup base form. Quoc Viet’s soup bases and seasonings are processed from natural ingredients and do not contain any preservatives. For those who think soup bases are cheap, MSG-laden imitation of the real thing, they haven’t try these products. In fact Quoc Viet’s pho and other products are so good you’ll get restaurant taste and quality at home. By the way, in the interest of full disclosure, I did not receive any compensation for writing this article.

Those who have been looking for quick pho recipes probably saw my post about Quoc Viet Foods’s pho soup base. In it I described how to make a batch of 20 plus bowls of pho in less than 3 hours. I took my time for that post, but my subsequent performance has improved to less than one hour. So you can say I’m a fan, and Quoc Viet Foods’ products should definitely be on your try list if you don’t want to deal with bones, oxtails, and 3-6 hours in the kitchen.

Quoc Viet Foods’ Formative Years

The company name is Quốc Việt Foods^® Incorporation. In Vietnamese, the word “quốc” means nation, state or country, and of course Việt is the majority ethnic group of people living in Vietnam. So Quốc Việt Foods^® is all about the traditional flavors and taste of Viet foods of the motherland. By training, Brian Nguyen earned a Bachelor of Science in Biology and a Master of Science in Food Sciences. He’s worked for major food companies so he had all the right knowledge, from food product development to testing, from production to packaging, and distribution. Only problem was, he had no product to call his own.

On many trips to the local supermarkets, Brian told me he often looked that Viet foods on the shelves that are made in Thailand and elsewhere, with questionable quality and authenticity. One can almost see the entrepreneurial mind at work, and like many entrepreneurs, Brian had this energy that was just waiting to explode into a great product for a waiting market.

It finally dawned on Brian Nguyen that pho is what he wanted to do. Already in existence were mediocre products at best, and Brian definitely had some ideas. Now I’ve written before that Vietnamese cuisine is not something easily duplicable into mass produced quantities. And when it comes to pho, the variation is something that is expected. It’s one reason why I’ve not been impressed with pho franchises. But I digress.

Back to Brian and his pho. His garage became his R&D and product development laboratory – think Steve Jobs, Apple computers, and garage. Local supermarket meat departments were his beef bone and oxtail suppliers. It came to a point that butchers knew his face, what and how much he wanted as soon as he approached them in their shops. And his neighbors started wondering about this family next door that cooked pho everyday, all day long. Brian’s family is Northern Vietnamese so it’s no surprise, but the real kicker was when he told me neither he nor his family liked pho!

It wasn’t until the business actually opened that the butchers and neighbors understood what he was up to.

Growth and Market Expansion

Quoc Viet Foods^® then began a journey of growth from a humble 900 square foot location in 2002, expanding progressively to larger facilities every few years, to the current 12,000 sq ft space.

With an excellent product line, an expanding pho market that continue to gain visibility and popularity, new products coming down the pipeline, Quoc Viet is poised for more growth in the coming years. You can now buy Quoc Viet’s products from many Asian supermarkets. For those who cannot find a local retailer, the company will make an effort to ship products directly as well, though it’s an exception rather the rule.

In addition to supplying to the supermarkets, Quoc Viet Foods^® also ships products to restaurants, hospitals, schools, and casinos. Recently the company also became an approved vendor to SYSCO, the ubiquitous distributor of food and related products and services to restaurants, nursing homes, hospitals, hotels, motels, schools, colleges, cruise ships, sports parks and summer camps – wherever a meal is prepared away from home. This is serious pho distribution channel.

New Products – Vietnamese Coffee and Tea

Vietnamese milk coffee Cà phê sữa (either đá or nóng – iced or hot) is great by itself or it can go well with or after a bowl of pho. Brian Nguyen informed me that Quoc Viet Foods^® is also bringing to market its own new products of coffee and tea. Branded Cafvina, the coffee that I tried rivaled many coffees you may find in retail shops, and can give Lee’s Sandwiches’ iced coffee some serious challenge. Cafvina brand coffee comes in whole bean, ground, concentrated or ready-to-drink varieties. Look out for them.

Visit QuocViet.com.

Quoc Viet Foods® Steadily Growing and Bringing Vietnamese Pho to the Masses is a post from: Vietnamese Pho Noodles

Thai Basil – The Siam Queen Takes Her Place in Vietnamese Pho

Cuong Huynh — Thu, 27 Aug 2009 08:11:13 +0000

The basil family of herbs is one of the oldest and most commonly used herbs in the world. The variety known as Thai basil is no exception; it is utilized so extensively in Indian and Southeast Asian dishes that it is practically considered a vegetable rather than a simple herb. In Vietnamese pho, Thai basil has a prominent place on the plate of garnishes that are served along with the steamy bowl of broth, meat and noodles.

Because there are so many variants of basil in every corner of the world, it is not really a surprise to find someone confusing Thai basil with one of its cousins. But Thai basil has a unique smell, appearance and taste that makes it stand out from among the others.

What Is Thai Basil?

Thai basil is known by many names. In the West, it is sometimes called licorice basil, sweet basil or anise basil, although there are variants of basil that are also referred to by those names. In Thailand, Thai basil is called bai horapa, while in Vietnam, it is known as rau húng quế. Interestingly, rau hung que literally means “cinnamon mint,” though Thai basil is a true basil.

This true basil is made distinct by its small leaves, smaller than its western and European counterparts. It also has purple stems; when it blooms, its flowers are also colored purple. There are many varieties of Thai basil grown all over the world, but the most popularly cultivated is called the Siam Queen. As for taste, Thai basil is known for its peppery zing that is coupled with a kind of sweetness akin to that of licorice and anise. This is the reason why this type of basil is also called anise basil or licorice basil.

Thai basil should not be confused with Thai holy basil or with Thai lemon basil. These are all commonly used basils in Southeast Asian cooking, but Thai holy basil has leaves that are smaller and velvety in texture. Thai holy basil also smells like cloves. On the other hand, Thai lemon basil smells and tastes like lime, just like its name suggests. The other name of Thai lemon basil is hoary basil.

One advantage that Thai basil holds over its numerous cousins is that it retains its flavor well even when cooked. The same cannot be said about the other types of basil, especially the Mediterranean strain that is called sweet basil in the West. That being said, Thai basil is best consumed fresh, just like any other kind of basil. If it is to be preserved, one can chop it and mix it with olive oil or honey to make it last longer.

History, Lore and Legends of Basil

Since it is one of the oldest herbs in use in the world, basil has a long stretch of lore and history behind it. Thai basil is no exception. The herb may be called Thai basil, but its origins are placed in India, where it has been cultivated for at least five thousand years. One of Thai basil’s Indian cousins, the Indian sacred basil or tulasi, is regarded as a holy plant. Tulasi is seen as a representation of the goddess Lakshmi, who is one of the consorts of the Hindu god Vishnu. Basil is often scattered in graveyards in India.

Trading took basil to other parts of the world, and the herb gained its own meaning where it landed. The name “basil” actually came from “basileus,” the Greek word for “king.” That is because the herb was often used to treat the ailments of royals, and was often mixed in their baths to keep them healthy.

Basil is also a symbol for love in Italy. If a man wishes to marry a woman, he calls upon her with basil in his hair. Ancient Roman marriage practices include exchanging basil leaves or sprigs.

In Thailand and Vietnam, and in the rest of peninsular Southeast Asia, Thai basil keeps one healthy. It is more regarded as a vegetable in this region rather than just an herbal garnishing.

Role of Thai Basil in Pho

Thai basil is an optional ingredient in Vietnamese pho. Along with bean sprouts, lime wedges and chopped Asian chili, Thai basil is always included in the plate of garnishing that is provided with the bowl of pho (except for the Pho Bac or northern pho variety.) Whether it is to be put in the bowl or not depends on the discretion and desire of the person eating it.

What does Thai basil do to pho? As mentioned above, this herb has a peppery taste that can be quite spicy. It adds a layer of liveliness to the delightfully complex mix of flavors in a bowl of pho. At the same time, Thai basil is also sweet, a sweetness that is similar to that of anise and licorice.

Vietnamese cuisine, just like most Asian cuisines that are heavily influenced by the Chinese, follows the Chinese principle of balance in cooking. What this balance means is that all the five basic tastes of saltiness, sweetness, spiciness, bitterness and sourness should be present in every dish. However, these flavors should be in harmony with one another instead of fighting it out in one’s tongue. Vietnamese cooks always strive to achieve perfection in their food by creating the right balance between these five tastes. It is no different with Vietnamese pho.

Enjoying Thai Basil in Your Pho

Most people throw in the basil leaves and let them cook in the bowl as they eat their pho. For those who want to maximize the taste of Thai basil in your pho, do this instead.

Pluck and gather a few leaves together and pinch/tear them into smaller pieces into the bowl. This releases all the basil’s fragrant flavors and aroma more quickly and intensely, so you get to enjoy it even before eating it.
The next step is to not cook them in the broth. Don’t push them down into the hot broth but just let them be on top of everything. You’ll get to them when you get to them. By doing this you’ll get the freshest possible taste of basil as you enjoy the rest of the pho ingredients.
Thirdly, put them in as you progress with your pho. Don’t put them all in at once at the beginning. Pace them out over the course of your pho adventure, and stop after maybe 2/3 of the way. This is because if you continue after the broth has cooled then you’re essentially eating raw basil which may be too pungent for some.
Finally, for the maximum Thai basil effect, you can obviously use more of it with each and every mouthful of pho.

I’m more in the #3 and #4 camp myself.

Growing Thai Basil

Thai basil is a kind of herb that can be grown successfully both indoors and outdoors as long as it has access to sunshine at certain periods during the day, it is regularly and liberally watered, and it is planted in well-irrigated soil. There are actually many cultivars of the Thai basil, though, as mentioned above, the most popular of them is called the Siam Queen.

This type of basil is pretty much resilient regardless of the climate and can be grown all year round, although it does not really like the cold. Another beautiful fact about Thai basil is that it is believed to repel garden pests like aphids and mites. This is why many gardeners choose it as a companion plant to protect their more susceptible plants.

If the Thai basil is to be planted at an outdoor garden, its seeds must first be prepared and allowed to germinate indoors. The seedlings can then be transplanted to their outdoor plots when they become two or three inches tall. In addition, the seedlings must be planted eight inches apart from each other.

Thai basil can be harvested by plucking or cutting one leaf at a time as needed for cooking and other purposes. However, to encourage the herb to grow more leaves, it is recommended that the third top of the stem be cut instead. When cutting leaves and stems, clean and sharp gardening scissors should always be used.

Thai Basil – Must Have Ingredient for Pho

Thai basil adds a sweet and zesty layer of flavor to the dish, and it can help enhance the richness of pho. Readers to LovingPho indicated in the What’s in your pho? poll that Thai basil is one of the top 3 items they prefer in their pho bowls, right up there with bean sprouts and lime. It beats out culantro, hot chili sauce, hoisin sauce for pho, and sliced peppers. So for those who have decided Thai basil is not for them: maybe it’s time to try it again?

Thai Basil – The Siam Queen Takes Her Place in Vietnamese Pho is a post from: Vietnamese Pho Noodles

Instant Pho: How Good Are They?

Cuong Huynh — Wed, 29 Jul 2009 23:58:37 +0000

Updated 07-31-09. Americans may look at instant ramen noodles a little funny, but in truth these cheap dry noodles in a cup or a bag play a very important part in sustaining the Asian families especially during hard times. The Japanese love noodles as much, or maybe more than anyone else, so it’s no surprise a Japanese named Momofuku Ando invented instant ramen back in 1958. Today Vietnamese pho gets the same instant treatment in the form of instant pho, or phở ăn liền (ready-to-eat pho.)

But first a few words about the instant ramen itself. Asians know that instant ramen is imitation noodles so there’s no point criticizing it. For Asians living in Asia, instant ramen can be cheap and quick meals when you can’t have the real thing – due to a variety of reasons, economic included. For Asians living outside of Asia, particularly in Western countries, instant ramen stands for something quick and dependable until the real meal. Instant ramen is the self-serve Asian fast food, and to most Asians, it is the comfort home food, pretty much in the same way peanut butter and jelly sandwich is to Americans. Except that many adult Asians enjoy eating it too. Nowadays my guess is it’s also a popular college dorm food.

Instant Pho

There is a reason why instant ramen, and instant pho, took the world by storm. In today’s fast-paced life, instant ramen caters to a need to feed and satisfy hunger in less than five minutes. After all, all you need to do with instant ramen is to boil the noodles in water, add the contents of the packet of seasoning, and voila! In recent years instant ramen even comes in foam cups or bowls where the only thing you need to do is to add hot water and let it sit for a few minutes. Witness the Cup-Noodles popularity.

So instant pho is riding the instant ramen momentum. In fact many Vietnamese dishes do get the instant treatment, including the rice porridge! In many Asian supermarkets and grocery stores, you’ll find sections full of instant ramen offerings. Pho bo, pho ga, pho chay (vegetarian version) are all available. For the large Viet consumer segment in the U.S. (and I would guess the same for Australia and Europe) instant pho and other Viet-dish based instant varieties are now the top choices.

Preparing Instant Pho

Preparation, what preparation? It’s instant pho! With modern convenience, all you need is hot water and 3-5 minutes of your time. Actually, your instant pho experience can be greatly enhanced by adding freshly chopped green onions and cilantro before “cooking” it. Also there’s no question about instant pho’s authenticity or taste – it’s not authentic but you can still taste traces of pho from it. Many people add other ingredients to increase their eating enjoyment. My personal favorites include broccoli or a variety of different Chinese cabbages like bok choy, and leftover Chinese BBQ Char siu, if you have it.

Instant Pho – the Good and the Bad

Now, the question is: Is instant pho bad? The answer is: Not necessary.

Here’s how I look at it. If you treat instant pho like a snack, then it does its job pretty well – all snacks are bad anyway. If you see instant pho as your last resort, then it is great and you’re thankful they made such cheap foods! And if you consider instant pho “junk food,” then having a little guilty pleasure occasionally is okay too. The smart instant pho eater (or of any instant ramen for that matter,) however, do look out for the amount of servings, fat and sodium in each package. Here’s what I mean.

If you look at the Nutritional Facts very very closely, you’ll see what you’re really consuming. In the first sample below, each bowl contains 2 servings, with 380 calories, and 110 calories from fat! Furthermore, you’re also getting 12g (18%) Total Fat, 6g (30%) Saturated Fat, and a whopping 2472 mg (104%) Sodium in every bowl! Pretty sneaky that they use 1/2 bowl serving size. I’ve seen 1/3 bowl serving size labels!

In the next sample, each bowl contains 1 serving, 280 calories, and 110 calories from fat. You’re also getting 12g (18%) Total Fat, 6g (30%) Saturated Fat, and 1950 mg (81%) Sodium in every bowl. A little better, but still pretty bad.

So the question is not if instant pho is good or bad, but if it is good for your health. Eating too many of these bowls (and other instant ramen) will probably kill you faster than the time it takes to debate whether they taste good. You remember that scene, when the Sundnace Kid says “I can’t swim,” Butch Cassidy says ”Are you crazy? The fall will probably kill you!” The sodium (MSG) itself is not that bad, according to the Mayo Clinique and the FDA “Monosodium glutamate (MSG): Is it harmful?” but the amount packed in there is way over the top.

Vietnamese culinary expert and author Andrea Nguyen did a taste-off of instant pho available in Asian markets in her community. What was her conclusion? It is that instant pho tastes somewhat more authentic than instant ramen, and that she would not mind keeping a stash of instant pho in her cupboard if she wants a quick fix.

I, and I’m sure many others, do the same thing too.

Instant Pho: How Good Are They? is a post from: Vietnamese Pho Noodles