The seasoning for Pho Soup Noodles - The secret to cooking Pho

Pho is a rustic dish imbued with Vietnamese culinary culture. Dishes with sweet, nutritious broth from simmering bones, thinly sliced meat blended in each soft white noodle. Since its birth in the early 20th century until now, pho has always been a favorite dish of many people. Feeling about pho, Hanoians say that they can eat pho for breakfast, dinner, and dinner, eat pho many times a month, a year, and love it for many years.

Since when did Pho - Soup Noodles exist?

Pho has been a popular dish in Vietnam for a long time. In 1931, the word "pho" appeared in the Vietnamese dictionary of the Literature Committee of Khai Tri Tien Duc Association, referring to a dish made of diced cakes cooked with beef. In Remembering and Recording about Hanoi, writer Nguyen Cong Hoan once wrote “1913…inn at 8 Hang Hai… sometimes I get to eat pho (carrying pho street). Each bowl 2 cents (there are bowls 3 cents, 5 cents)”. In a letter sent from Paris to his family in 1906, writer and journalist Nguyen Van Vinh (1882 - 1936) also mentioned how he missed the taste of pho. From many sources, it is said that pho was born in Vietnam in the early 20th century.

Origin of Pho

There is no exact information about the origin of Pho. There is a theory that pho originates from the French beef stew - pot-au-feu (pronounced "poto pho"). There is also an opinion that pho originates from the popular "buffalo stir-fry" dish in northern Vietnam. This is a dish made from thinly sliced buffalo meat marinated in spices and sautéed (fried), served with vermicelli, and added with stir-fried water. Although there are many theories about the deep origin of pho, one thing is for sure that Pho originated in the North of Vietnam, then spread to the central and southern provinces.

Today, the traditional pho has been processed with different flavors according to each region. Pho Bac (Pho in the North) has a salty taste, Pho in the Central has a sweet taste and when introduced to the South, Pho is also sweeter and eaten with a variety of vegetables, and Pho in the South is also smaller. compared to the North. Although there are differences in taste, the point that remains the same is that pho must be made from clear broth cooked from bones with spices and herbs, noodles must be white and soft to eat with thinly sliced meat and green onions.

The secret to cooking pho with a complete pho seasoning

Cooking Pho does not need too many ingredients, but it is complicated in terms of processing and seasoning, so it often "makes it difficult" for housewives. To help housewives make Pho quickly and simply, complete pho seasoning products were born.

The seasoning for Beef Pho Seasoning or Chicken Pho Seasoning will take on the "responsibility" of creating a traditional flavor for the broth, while the women's job is just to complete the dish with the accompanying ingredients. For beef noodle soup, you prepare thin slices of beef, then peel it and eat it with finely chopped coriander, bean sprouts, or sliced onion. As for chicken noodle soup, you can enjoy it with chicken, add a little green onion and lemon leaves.

Not only does it help you have delicious pho, natural spices, and herbs in the Beef Pho Spice Pack, Chicken Pho also brings many health benefits. Cinnamon works in the treatment of stomach disorders and is a great natural medicine to control blood sugar. Star anise helps increase appetite, stimulates digestive system function. Cardamom helps to lower blood pressure and aid in digestive problems. Improving liver health, reducing stress are the uses of cloves.

Complete Pho seasoning - a secret weapon for housewives. With the complete seasoning, it only takes a little time to cook and you have a delicious dish to entertain the whole family. With complete spices, going to the kitchen is no longer a "burden" for housewives, especially modern women who are always busy with work and life.

See more: Delicious and convenient breakfast with a complete seasoning of Hue beef noodle soup