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Thumbnail image for Bean Sprouts – Adding Crunch to the Savory Pho

Bean Sprouts – Adding Crunch to the Savory Pho

May 19, 2009

Nowadays you can’t order pho without the plate of garnishing, which invariably include bean sprouts. Fans of Vietnamese pho have come to expect bean sprouts with their pho. Some even think that pho looks quite forlorn and incomplete without it. Pho and bean sprouts may look like an odd couple, but many pho eaters add them purely out of habits because it’s just natural to eat them together.

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Thumbnail image for The Facts about Vegetarian Pho or Pho Chay

The Facts about Vegetarian Pho or Pho Chay

May 4, 2009

Vegetarian pho, or pho chay, can be found served at Buddhist temples on holiday occasions and at vegetarian restaurants. The true pho chay found in Buddhist temples is conservatively vegetarian, owing to the strict vegetarian cuisine followed by Buddhist practitioners. While there are vegetarian pho found at commercial restaurants, ask some questions to ensure your pho chay is actually vegetarian, or non-meat.

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Thumbnail image for Corinne Trang – The Julia Child of Asian Cooking

Corinne Trang – The Julia Child of Asian Cooking

April 28, 2009

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.

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Thumbnail image for Pho Hoa Franchise: Purely Pho, Purely Healthy

Pho Hoa Franchise: Purely Pho, Purely Healthy

April 23, 2009

Pho Hoa, a global franchise serving typical Vietnamese pho dishes in various parts of the world, has artfully positioned pho dishes as the top choices for health conscious eaters. Regular pho connoisseurs may not go for the Americanized direct branding and marketing, but Pho Hoa needs to attract new first-time diners and the curious in order to continue expanding the franchise. Pho Hoa is currently in the U.S. and Canada, with expansion in various countries in Asia, such as Korea, the Philippines, Malaysia, and Singapore.

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Thumbnail image for Pho in the U.S.: Sweeping North America Since 1975

Pho in the U.S.: Sweeping North America Since 1975

April 21, 2009

Vietnamese pho is probably the dish that most Americans find recognizable. Americans actually find pho appealing, and for some of my friends it’s hard for them to describe pho and why they like it, but they keep coming back for more. For me, there is no mystery in a bowl of pho. It’s just good.

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Thumbnail image for Culantro in Pho – An Herb in a League of Its Own

Culantro in Pho – An Herb in a League of Its Own

April 18, 2009

Culantro is often mistaken for its cousin cilantro, another pho ingredient. While most pho connoisseurs like to add culantro to their pho, it is really an optional item and the amount added is left to the tastes of the diner.

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Thumbnail image for Pho Broth: The Soul of Vietnamese Pho

Pho Broth: The Soul of Vietnamese Pho

April 15, 2009

There’s no denying that the pho broth is the most important element of the Vietnamese pho dish. Pho broth is the soul of the dish. It is what makes the dish Vietnamese pho.

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Thumbnail image for Understanding the Pho Menu: No More Ordering Pho by the Numbers

Understanding the Pho Menu: No More Ordering Pho by the Numbers

April 13, 2009

Ordering pho has always been a baffling matter to many. A pho menu seems like a mishmash of words that are as good as gibberish. Here’s how to get the most out of your pho menu.

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Thumbnail image for The History and Evolution of Pho: A Hundred Years’ Journey

The History and Evolution of Pho: A Hundred Years’ Journey

April 8, 2009

A fascinating and definitive discussion of history and evolution of Vietnamese pho. The history of pho spans over a hundred years, from unification of Vietnam under French rule in 1887, to North and South Vietnam separation in 1954, and the Fall of Saigon in 1975 and beyond.

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Thumbnail image for Mai Pham – Soul-Searching Through Vietnamese Cuisine

Mai Pham – Soul-Searching Through Vietnamese Cuisine

April 5, 2009

Mai Pham on Vietnamese Pho: use fresh, high-quality ingredients, preferably bought on the same day they were to be used.

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