Feu

History

Pho likely evolved from similar noodle dishes; for example, villagers in Vân Cù say they ate pho long before the French colonial period. The modern form emerged between 1900 and 1907 in northern Vietnam, southeast of Hanoi in Nam Định Province, then a substantial textile market. The traditional home of pho is reputed to be the villages of Vân Cù and Dao Cù (or Giao Cù) in Đông Xuân commune, Nam Trực District, Nam Định Province.

Cultural historian and researcher Trịnh Quang Dũng believes that the popularization and origins of the modern pho stemmed from the intersection of several historical and cultural factors in the early 20th century. These include the higher availability of beef due to French demand, which in turn produced beef bones that were purchased by Chinese workers to make into a dish similar to pho called ngưu nhục phấn. The demand for this dish was initially the greatest with workers sourced from the provinces of Yunnan and Guangdong, who found affinity to the dish due to its similarities to that of their homeland, which eventually popularized and familiarized this dish with the general population.

Pho was originally sold at dawn and dusk by roaming street vendors, who shouldered mobile kitchens on carrying poles (gánh phở). From the pole hung two wooden cabinets, one housing a cauldron over a wood fire, the other storing noodles, spices, cookware, and space to prepare a bowl of pho. The heavy gánh was always shouldered by men. They kept their heads warm with distinctive, disheveled felt hats called mũ phở.

Hanoi's first two fixed pho stands were a Vietnamese-owned Cát Tường on Cầu Gỗ Street and a Chinese-owned stand in front of Bờ Hồ tram stop. They were joined in 1918 by two more on Quạt Row and Đồng Row. Around 1925, a Vân Cù villager named Vạn opened the first "Nam Định style" pho stand in Hanoi. Gánh phở declined in number around 1936–1946 in favor of stationary eateries.

Development

In the late 1920s, various vendors experimented with húng lìu, sesame oil, tofu, and even Lethocerus indicus extract (cà cuống). This "phở cải lương" failed to enter the mainstream.

Phở tái, served with rare beef, had been introduced by 1930. Chicken pho appeared in 1939, possibly because beef was not sold at the markets on Mondays and Fridays at the time.

With the partition of Vietnam in 1954, over a million people fled North Vietnam for South Vietnam. Pho, previously unpopular in the South, suddenly took off. No longer confined to northern culinary traditions, variations in meat and broth appeared, and additional garnishes, such as lime, mung bean sprouts (giá đỗ), culantro (ngò gai), cinnamon basil (húng quế), Hoisin sauce (tương đen), and hot chili sauce (tương ớt) became standard fare. Phở tái also began to rival fully cooked phở chín in popularity. Migrants from the North similarly popularized bánh mì sandwiches.

Meanwhile, in North Vietnam, private pho restaurants were nationalized (mậu dịch quốc doanh) and began serving pho noodles made from old rice. Street vendors were forced to use noodles made of imported potato flour. Officially banned as capitalism, these vendors prized portability, carrying their wares on gánh and setting out plastic stools for customers.

During the so-called "subsidy period" following the Vietnam War, state-owned pho eateries served a meatless variety of the dish known as "pilotless pho" (phở không người lái), in reference to the U.S. Air Force's unmanned reconnaissance drones. The broth consisted of boiled water with MSG added for taste, as there were often shortages on various foodstuffs like meat and rice during that period. Bread or cold rice was often served as a side dish, leading to the present-day practice of dipping quẩy in pho.

Pho eateries were privatized as part of Đổi Mới. However, many street vendors must still maintain a light footprint to evade police enforcing the street tidiness rules that replaced the ban on private ownership.

Globalization

In the aftermath of the Vietnam War, Vietnamese refugees brought pho to many countries. Restaurants specializing in pho appeared in numerous Asian enclaves and Little Saigons, such as in Paris and in major cities in the United States, Canada and Australia. In 1980, the first of hundreds of pho restaurants opened in the Little Saigon in Orange County, California.

In the United States, pho began to enter the mainstream during the 1990s, as relations between the U.S. and Vietnam improved. At that time Vietnamese restaurants began opening quickly in Texas and California, spreading rapidly along the Gulf and West Coasts, as well as the East Coast and the rest of the country. During the 2000s, pho restaurants in the United States generated US$500 million in annual revenue, according to an unofficial estimate. Pho can now be found in cafeterias at many college and corporate campuses, especially on the West Coast.

The word "pho" was added to the Shorter Oxford English Dictionary in 2007. Pho is listed at number 28 on "World's 50 most delicious foods" compiled by CNN Go in 2011. The Vietnamese Embassy in Mexico celebrated Pho Day on April 3, 2016, with Osaka Prefecture holding a similar commemoration the following day. Pho has been adopted by other Southeast Asian cuisines, including Lao and Hmong cuisine. It sometimes appears as "Phô" on menus in Australia.

Etymology and origins

Reviews of 19th and 20th century Vietnamese literature have found that pho entered the mainstream sometime in the 1910s. Phạm Đình Hổ's 1827 Hán-Nôm dictionary Nhật dụng thường đàm includes an entry for rice noodles (traditional Chinese: 玉酥餅;; Vietnamese: ngọc tô bính) with the definition 羅𩛄普𤙭 (Vietnamese: là bánh phở bò; "is beef pho noodle"), borrowing a character ordinarily pronounced "phổ" or "phơ" to refer to pho. Georges Dumoutier's extensive 1907 account of Vietnamese cuisine omits any mention of pho, while Nguyễn Công Hoan recalls its sale by street vendors in 1913. A 1931 dictionary is the first to define phở as a soup: "from the word phấn. A dish consisting of small slices of rice cake boiled with beef."

Possibly the earliest English-language reference to pho was in the book Recipes of All Nations, edited by Countess Morphy in 1935: In the book, pho is described as "an Annamese soup held in high esteem.. made with beef, a veal bone, onions, a bayleaf, salt, and pepper, and a small teaspoon of nuoc-mam."

There are two prevailing theories on the origin of the word phở and, by extension, the dish itself. As author Nguyễn Dư notes, both questions are significant to Vietnamese identity.

From French

French settlers commonly ate beef, whereas Vietnamese traditionally ate pork and chicken and used cattle as beasts of burden. Gustave Hue (1937) equates cháo phở to the French beef stew pot-au-feu (literally, "pot on the fire"). Accordingly, Western sources generally maintain that phở is derived from pot-au-feu in both name and substance. However, several scholars dispute this etymology on the basis of the stark differences between the two dishes. Another proof of false cognate is pho in French has long been pronounced rather than : in Jean Tardieu's Lettre de Hanoï à Roger Martin Du Gard (1928), a soup vendor cries "Pho-ô!" in the street.

Many Hanoians explain that the word phở derives from French soldiers' ordering "feu" (fire) from gánh phở, referring to both the steam rising from a bowl of pho and the wood fire seen glowing from a gánh phở in the evening.

Food historian Erica J. Peters argues that the French have embraced pho in a way that overlooks its origins as a local improvisation, reinforcing "an idea that the French brought modern ingenuity to a traditionalist Vietnam".

From Cantonese

Hue and Eugèn Gouin (1957) both define phở by itself as an abbreviation of lục phở. Elucidating on the 1931 dictionary, Gouin and Lê Ngọc Trụ (1970) both give lục phở as a corruption of ngưu nhục phấn (Chinese: 牛肉粉; Cantonese Yale: ngau4 yuk6 fan2; "cow meat noodles"), which was commonly sold by Chinese immigrants in Hanoi. (is an allophone of in some northern dialects of Vietnamese.)

Some scholars argue that pho (the dish) evolved from xáo trâu, a Vietnamese dish common in Hanoi at the turn of the century. Originally eaten by commoners near the Red River, it consisted of stir-fried strips of water buffalo meat served in broth atop rice vermicelli. Around 1908–1909, the shipping industry brought an influx of laborers. Vietnamese and Chinese cooks set up gánh to serve them xáo trâu but later switched to inexpensive scraps of beef set aside by butchers who sold to the French. Chinese vendors advertised this xáo bò by crying out, "Beef and noodles!" (Cantonese Yale: ngàuh yuhk fán; Vietnamese: ngưu nhục phấn). Eventually the street cry became "Meat and noodles!" (Chinese: 肉粉; Cantonese Yale: yuhk fán; Vietnamese: nhục phấn), with the last syllable elongated. Nguyễn Ngọc Bích suggests that the final "n" was eventually dropped because of the similar-sounding phẩn (traditional Chinese: 糞; simplified Chinese: 粪; "excrement"). The French author Jean Marquet refers to the dish as "Yoc feu!" in his 1919 novel Du village-à-la cité. This is likely what the Vietnamese poet Tản Đà calls "nhục-phở" in "Đánh bạc" ("Gambling"), written around 1915–1917.

Other Cantonese References

Phở uses a common Chinese Rice noodle called (Chinese: 河粉; Cantonese Yale: ho4 fen3; "Ho Fun") which is believed to have originated in Shahe, Guangdong, China. The Cantonese also use the word (Chinese: 河; Cantonese Yale: ho4 ho4*2; "(Sha)he noodles") as well as (Chinese: 牛肉粉; Cantonese Yale: ngau4 yuk6 fan2; "cow meat noodles") to describe Phổ。 The two words share close approximation and could be a cognate of one another when considering varying regional and dialectical pronunciation differences.

Ingredients and preparation

Pho is served in a bowl with a specific cut of flat rice noodles in clear beef broth, with thin cuts of beef (steak, fatty flank, lean flank, brisket). Variations feature slow-cooked tendon, tripe, or meatballs in southern Vietnam. Chicken pho is made using the same spices as beef, but the broth is made using chicken bones and meat, as well as some internal organs of the chicken, such as the heart, the undeveloped eggs, and the gizzard.

When eating at phở stalls in Vietnam, customers are generally asked which parts of the beef they would like and how they want it done.

Beef parts including:

• Tái băm: Rare beef patty, beef is minced by a chopping knife right before serving
• Tái: Medium rare meat
• Tái sống: Rare meat
• Tái chín: Mixture of medium rare meat and pre-cooked well-done meat, the default serving in most pho restaurants
• Tái lăn: Meat is sauteed before adding to the soup
• Tái nạm: Mix of medium rare meat with flank
• Nạm: Flank cut
• Nạm gầu: Brisket
• Gân: Tendons
• Sách: Beef tripe
• Tiết: Boiled beef blood
• Bò viên: Beef ball
• Trứng tái: Poached chicken egg (served in a separated bowl)

For chicken phở, options might include:

• Gà đùi: Chicken thigh
• Gà lườn: Chicken breast
• Lòng gà: Chicken innards
• Trứng non: Immature chicken eggs

Noodles

The thick dried rice noodle that is usually used is called bánh phở, but some versions may be made with freshly made rice noodles called bánh phở tươi in Vietnamese or kuay tiao. These noodles are labeled on packaging as bánh phở tươi (fresh pho noodles) in Vietnamese, 新鲜潮洲粿條 (fresh Chaozhou kuy teav) in Chinese, 월남 쌀 국수 (Vietnamese rice noodle) in Korean, and ก๋วยเตี๋ยวเส้นเล็ก (thin kuy teav) in Thai. The pho noodle are usually medium-width, however, people from different region of Vietnam will prefer a smaller-width noodle or a wider-width noodle.

Broth

The soup for beef pho is generally made by simmering beef bones, oxtails, flank steak, charred onion, charred ginger and spices. For a more intense flavor, the bones may still have beef on them. Chicken bones also work and produce a similar broth. Seasonings can include Saigon cinnamon or other kinds of cinnamon as alternatives (may use usually in stick form, sometimes in powder form in pho restaurant franchises overseas), star anise, roasted ginger, roasted onion, black cardamom, coriander seed, fennel seed, and clove. The broth takes several hours to make. For chicken pho, only the meat and bones of the chicken are used in place of beef and beef bone. The remaining spices remain the same, but the charred ginger can be omitted, since its function in beef pho is to subdue the quite strong smell of beef.

The spices, often wrapped in cheesecloth or a soaking bag to prevent them from floating all over the pot, usually contain cloves, star anise, coriander seed, fennel, cinnamon, black cardamom, ginger, and onion.

Careful cooks often roast ginger and onion over an open fire for about a minute before adding them to the stock, to bring out their full flavor. They also skim off all the impurities that float to the top while cooking; this is the key to a clear broth. Nước mắm (fish sauce) is added toward the end.

Garnishes

Vietnamese dishes are typically served with many greens, herbs, vegetables, and various other accompaniments, such as dipping sauces, hot and spicy pastes such as Sriracha, and a squeeze of lime or lemon juice; it may also be served with hoisin sauce. The dish is garnished with ingredients such as green onions, white onions, Thai basil (not to be confused with sweet basil), fresh Thai chili peppers, lemon or lime wedges, bean sprouts, and cilantro (coriander leaves) or culantro. Fish sauce, hoisin sauce, chili oil and hot chili sauce (such as Sriracha sauce) may be added to taste as accompaniments.

Several ingredients not generally served with pho may be ordered by request. Extra-fatty broth (nước béo) can be ordered and comes with scallions to sweeten it. A popular side dish ordered upon request is hành dấm, or vinegared white onions.

Regional variants

The several regional variants of pho in Vietnam, particularly divided between "Northern pho" (phở Bắc) and "southern pho" or "Saigon pho" (phở Sài Gòn). Northern pho by the use of fatty stock, blanched whole green onion, and garnishes offered generally include only diced green onion and cilantro, garlic, chili sauce and quẩy. On the other hand, southern Vietnamese pho broth is a clearer stock and is consumed with bean sprouts, fresh sliced chili, hoisin sauce and a greater variety of fresh herbs. Pho may be served with either pho noodles or kuy teav noodles (hủ tiếu). The variations in meat, broth, and additional garnishes such as lime, bean sprouts, ngò gai (Eryngium foetidum), húng quế (Thai/Asian basil), and tương đen (bean sauce/hoisin sauce), tương ớt (hot chili sauce, e.g. Sriracha sauce) appear to be innovations made by or introduced to the South. Another style of northern phở is Phở Nam Định from Nam Định city. Other provincial variations exist where pho is served with delicacy meats other than beef or chicken such as duck, buffalo, goat or veal.

Other phở dishes

Phở has many variants including many dishes bearing the name "phở", many are not soup-based:

• Hanoi specialties:
  • Phở sốt vang: Wine-sauced pho, with beef stewed in red wine.
  • Phở xào: sauteed pho noodles with beef and vegetables.
  • Phở áp chảo: similar to phở xào but stir-fried with more oil and gets more burned.
  • Phở cuốn: phở ingredients rolled up and eaten as a gỏi cuốn.
  • Phở trộn (mixed Pho): pho noodles and fresh herbs and dressings, served as a salad.
• Other provinces:
  • Phở chua: meaning sour phở is a delicacy from Lạng Sơn city.
  • Phở khô Gia Lai: an unrelated soup dish from Gia Lai.
  • Phở sắn: a tapioca noodle dish from Quế Sơn District, Quảng Nam. It is closer to mì Quảng.
  • Phở sa tế: pho noodles with chili and peanut sauce, came from Teochew immigrants in southern Vietnam.
  • Phở vịt: duck pho, a specialty of Cao Bang province.
  • Phở gan cháy: meaning grilled liver pho, a specialty found in Bắc Ninh city.

International variants include pho made using unconventional ingredients such as seafood, tofu and vegetable broth for vegetarians (phở chay), and a larger variety of vegetables, such as carrots and broccoli.

Vietnamese beef soup can also refer to bún bò Huế, which is a spicy beef noodle soup, is associated with Huế in central Vietnam.

Notable restaurants

Famous pho shops in Hanoi are Phở Gia Truyền, Phở Thìn, Phở Bát Đàn, Phở Lý Quốc Sư.

Famous pho shops in Saigon included Phở Bắc Hải, Phở Công Lý, Phở Tàu Bay, Phở Tàu Thủy, and Phở Bà Dậu. Pasteur Street (phố phở Pasteur) was a street famous for its beef pho, while Hien Vuong Street (phố phở Hiền Vương) was known for its chicken pho. At Phở Bình, American soldiers dined as Việt Cộng agents planned the Tết Offensive just upstairs. Nowadays in Ho Chi Minh City, well known restaurants include: Phở Hùng, Phở Hòa Pasteur and Phở 2000, which U.S. President Bill Clinton visited in 2000.

One of the largest pho chain in Vietnam is Pho 24, a subsidiary of Highlands Coffee, with 60 locations in Vietnam and 20 abroad. The largest pho chain in the United States is Phở Hòa, which operates over 70 locations in seven countries. A similar restaurant named Pho 75 serves in the Washington, D.C. and Philadelphia, Pennsylvania areas in the United States.

Many pho restaurants in the United States offer oversized helpings with names such as "train pho" (phở xe lửa), "airplane pho" (phở tàu bay), or "California pho" (phở Ca Li). Some restaurants have offered a pho eating challenge, with prizes for finishing as much as 10 pounds (4.5 kg) of pho in one sitting, or have auctioned special versions costing $5,000.