Скачать с ютуб INTRODUCE VIETNAMESE NOODLE SOUP - PHỞ Việt Nam в хорошем качестве

INTRODUCE VIETNAMESE NOODLE SOUP - PHỞ Việt Nam

Video Giới Thiệu PHỞ VIỆT NAM (Vietnamese Noodle Soup) Song ngữ Anh - Việt • Nguồn thông tin: Tổng hợp • Nguồn video: Tổng hợp • Biên soạn & Âm thanh: TSES-English&Books For many Vietnamese, Pho is much more than just noodle soup. From street vendors to luxurious restaurants, Pho has become the national dish of Vietnam. The history of pho is saturated in tradition and echoes the history of Vietnam and its culture. From the early hours, phở stalls set up shop along the sidewalks. The boiling broth is poured over a bed of soft rice noodles and sliced meat and topped with a handful of chopped herbs and chives. While the northern province of Nam Dinh is believed to be the origin of Pho, few would dispute that its spiritual home is Hanoi. It was Hanoi's intersection of historical and cultural factors that made Pho popular. The history of phở begins at the end of the 19th century, at the peak of French colonialism. French demand led to greater availability of beef in Vietnam. This, in turn, produced a surplus of beef bones, which Chinese and Vietnamese vendors used to deepen and perfect the flavor of the Nam Dinh broth. Over the years, phở gained traction in Hanoi. It evolved from a noodle soup called xáo trâu -- a simple dish made with slices of water buffalo meat cooked in broth with rice vermicelli -- into a delicate and balanced creation. Buffalo meat was swapped with beef, round rice noodles were added, the flavor of the broth was refined, and the classic Hanoi phở was perfected. The most important herb in Pho is star anise, but the onions or shallots that are first grilled unpeeled give the characteristic fragrance of Pho. Fresh ginger provides the broth with a subtle spicy taste. Adding cinnamon and cardamom varies by region and personal taste. The most important thing is the creation of the perfect stock through a very long cooking process (8-14 hours) with the right mix of beef. The broth should remain clear, which can only be achieved with proper care. Due to its versatility and popularity, Vietnamese eat phở at any time of the day, almost every day. However, there is an ongoing discussion among Vietnamese over which phở tastes better, the Northern or Southern version. It only takes one look at a bowl of phở to recognize its origin. Primarily, Northern phở has an intense and delicate flavor due to its clear and simple broth. Besides the beef bone, anise, cloves, and cinnamon harmonized into one subtle undertone flavor, Hanoians prefer eating phở tái (rare beef)—phở served with thinly sliced rare beef cooked quickly in the hot broth. Condiments such as green onions, thinly sliced white onion, chopped cilantro, or mint are put on top rather than served alongside. In Southern Vietnam, with its abundant produce, herbs and other ingredients are used liberally in cooking. The Southern phở is often served in more giant bowls, with loads of garnish — mint, cilantro, rice paddy herb, sawtooth herb, bean sprouts, lime, chili, basil, and hoisin sauce, for instance. The broth is even prepared with other ingredients such as chicken or tripe. While Hanoians prefer a dish with a broth-based soup, Saigonese is much likelier to prefer a well self-seasoned one, using hoisin sauce, Thai basil, veggies, lime, green onions, mint, cilantro, and bean sprouts, and the optional chili or sriracha sauce to enrich the broth’s flavor. If you are looking for a lighter version of phở, go for phở gà. This dish is said to have emerged in the 1930s due to a government ban on slaughtering cows. Over the years, it was finally recognized as one of Vietnam’s specialties. Nowadays, many eatery shophouses serve phở gà exclusively. Scenes of diners queuing for a bowl of Pho have become familiar in Hanoi and Ho Chi Minh City. Many visitors to the city are surprised to see this with their own eyes. Depending on the bowl size and the kind of meat you like to eat with pho, its price can range from around 30,000 - 55,000 VND. Pho is considered a national dish for the Vietnamese. To some extent, it is held as a reflection of the heritage and daily life of the people of Vietnam. So, let's take the opportunity to enjoy pho when you come to Vietnam.