( Vietnamese Pho ) Pho, a Vietnamese one-pot meal of nourishing beef broth, rice noodles and fresh herbs and vegetables, has mysterious origins
Pho is perhaps Vietnam's most widely-known dish outside of its borders. The fragrant noodle soup topped with rare or well-cooked beef and/or brisket, or chicken partnered with a side of fresh veggies and herbs is unbeatable as a breakfast, lunch or dinner meal.
Some of you may recall that last week, I recommended Anthony Bourdain's "A Cook's Tour" book from 2001 as an introduction to Vietnamese food and I promised to wade into the issue of pho's origins.
Here is Bourdain's description of the first pho he encounters at the Ben Thanh market in Ho Chi Minh (a.k.a. Saigon)l: "A bowl of clear hot liquid, loaded with shreds of fresh, white and pink crabmeat, and noodles is handed to me, garnished with bean sprouts and chopped fresh cilantro" accompanied by lime wedges, chili fish oil and chopped red chilis. Bourdain describes it as "spicy, hot, complex, refined" and "overwhelmingly perfect."
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