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54-417: It has 37 villages: An Bồi, Quang Trung, Quang Minh, Bình Minh, Thượng Hiền, Hòa Bình, Quang Bình, Quang Lịch, Vũ Trung, Vũ Quý, Vũ Công, Vũ Bình, Vũ Thắng, Vũ Hoà, Vũ Ninh, Vũ An, Vũ Lê, Vũ Tây, Vũ Sơn, An Bình, Trà Giang, Hồng Thái, Lê Lợi, Nam Cao, Đình Phùng, Thanh Tân, Bình Nguyên, Quốc Tuấn, Quyết Tiến, Quang Hưng, Minh Hưng, Minh Tân, Nam Bình, Bình Thành, Bình Định, Hồng Tiến and town of Thanh Nê. During

108-551: 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. 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 cooked beef, had been introduced by 1930. Chicken pho appeared in 1939, possibly because beef

162-404: A cognate of one another when considering varying regional and dialectical pronunciation differences. Phở 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

216-472: A dish similar to phở called ngưu nhục phấn . The demand for this dish was initially the greatest with workers from the provinces of Yunnan and Guangdong , who had an affinity for the dish due to its similarities to that of their homeland, which eventually popularized and familiarized this dish with the general population. Phở was originally sold at dawn and dusk by street vendors , who shouldered mobile kitchens on carrying poles ( gánh phở ). From

270-458: A greater variety of fresh herbs. Phở may be served with either phở noodles or kuy teav noodles ( hủ tiếu ). The variations in meat, broth, and additional garnishes such as lime , bean sprouts , ngò gai ( culantro ), húng quế ( Thai basil ), and tương đen ( hoisin sauce ), tương ớt ( chili sauce ) appear to be innovations made by or introduced to the South. Another style of northern phở

324-724: 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. Different regions have different ways of eating pho that suit their taste and practice. The Northern pho is typically served with scallion , onion and cilantro (coriander leaves) . The Southern variant also adds Thai basil and bean sprouts . Thai chili peppers , lime wedges, fish sauce , chili oil , hot chili sauce (such as Sriracha sauce ), pickled garlic (Northern style) or hoisin sauce (Southern style) may be added to taste as accompaniments. The Central pho

378-472: 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 phở, only

432-459: A new dish that has gained popularity in Hanoi. Phở's influence has even extended into the cocktail scene, with bars like Nê offering phở-inspired cocktails that incorporate the soup’s signature spices. Additionally, chefs such as Peter Cung have brought phở into the realm of fine dining, as exemplified by his Michelin-starred restaurant Anan Saigon, where phở is deconstructed into a multi-course meal. Official recognition has followed suit, with

486-438: A savoury, clear broth, blanched whole green onion , and garnishes offered generally include only diced green onion and cilantro, pickled garlic, chili sauce and quẩy . The Northern pho is often described as subtle and light on spices, while having a deep savory taste from beef bones. On the other hand, southern Vietnamese phở broth is sweeter and cloudier, and is consumed with bean sprouts, fresh sliced chili, hoisin sauce and

540-496: A similar commemoration the following day. Phở has been adopted by other Southeast Asian cuisines, including Lao and Hmong cuisine . It sometimes appears as "Phô" on menus in Australia. In recent decades, phở has evolved beyond its traditional form, with new variations emerging to cater to modern tastes and preferences. One notable innovation is phở cuốn, where the ingredients of phở are wrapped in fresh rice noodles, creating

594-561: A substantial textile market. The traditional home of phở 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 modern pho stemmed from the intersection of several historical and cultural factors in the early 20th century. These include improved availability of beef due to French demand, which in turn produced beef bones that were purchased by Chinese workers to make into

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648-416: Is phở Nam Định from Nam Định city which uses more fish sauce in the broth and wider noodles. Other provincial variations exist where pho is served with delicacy meats other than beef or chicken such as duck, buffalo, goat or veal. Phở has many variants including many dishes bearing the name "phở", many are not soup-based: Other provinces: Vietnamese beef soup can also refer to bún bò Huế , which

702-480: Is a Vietnamese soup dish consisting of broth , rice noodles ( bánh phở ), herbs , and meat – usually beef ( phở bò ), sometimes chicken ( phở gà ). Phở is a popular food in Vietnam where it is served in households, street-stalls, and restaurants country-wide. Residents of the city of Nam Định were the first to create Vietnamese traditional phở. It is considered Vietnam's national dish , and

756-675: Is a spicy beef noodle soup, is associated with Huế in central Vietnam. Famous phở shops in Hanoi are Phở Bát Đàn, Phở Thìn Bờ Hồ, Phở Thìn Lò Đúc, Phở 10 Lý Quốc Sư. In 2016, BBC noted Pho 10 Ly Quoc Su to be among the best pho addresses in Vietnam. Phở Thìn Lò Đúc has also opened foreign branches in Australia, Japan and the U.S. Famous phở 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 )

810-490: Is also different from many localities in Vietnam . It is usually mixed with boiled water from the cow 's bone . This method will make the fish sauce lose the smell and become fragrant like peppermint . Besides, there are shrimp sauce (mắm tôm & mắm tép), which is used to wake the taste of boiled vegetables . Some other specialties of Namdinh City : Bánh cuốn , bánh mì pa-tê , bánh gối , toast with honey , fish bún (fried rohu , snake-head or catfish

864-541: 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). Pho noodles are usually medium-width; however, people from different regions of Vietnam will prefer different widths. The soup for beef phở is generally made by simmering beef bones, oxtails , flank steak, charred onion, charred ginger, and spices. For

918-579: 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 suggestion of a separate origin is that phở in French has long been pronounced [fo] rather than [fø] : in Jean Tardieu 's Lettre de Hanoï à Roger Martin Du Gard (1928), a soup vendor cries "Pho-ô!" in

972-496: Is first mentioned to mark the birth of the city in 1262 by Emperor Trần Thái Tông . The name Thiên Trường was probably the name for a whole phủ , which at the time would be equivalent to a special prefecture or province nowadays. Under Trần dynasty , the city was considered to be the second capital, besides Thăng Long . Under Lê dynasty , the city belonged to the Prefecture of Sơn Nam (山南), meant "Southern Mountains" or "to

1026-582: Is more special. On the table, they had already prepared pickled papaya , sate sauce . Several ingredients not generally served with phở 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. The several regional variants of pho in Vietnam, particularly divided between "Northern phở" ( phở Bắc ) or "Hanoi phở" ( phở Hà Nội ), and "Southern phở" ( phở Nam ) or "Saigon pho" ( phở Sài Gòn ). Northern Vietnamese phở uses

1080-557: Is often considered as the birth place of pho by the majority. However, this dish is considered the best what only exists in Nguyễn Du, Hàng Sắt and Hàng Thao Streets. All of them are close to the 3-2 Square. Pho has some esoteric formulas stored by the descendants of the Teochew families , who have become Kinh people since the 1970s. The noodles of Namdinh's pho are thought to always be as thin as clouds and they even can dissolve at

1134-809: Is often divided by tourism researchers into two parts : The North is the settlement surrounding Vị Xuyên Lake and Dragon Market, which is called Namdinh Old Town (Nam-định lão-nhai) ; the South is a textile industry planned by the French from the 1880s, which is now called Hòa-vượng New Urban Complex (khu đô-thị Hòa-vượng). Besides : 3-2 Square, Canton Temple, Doraemon Lane (previously River Resettlement hamlet), Đò-Quan Bridge, Đầu-mom Hamlet, Gốc-Mít Lane, Hakka Temple, Hoàng-văn-Thụ Street (previously Hải-phòng Road), Lê-hồng-Phong High School, Mỹ-tho Market, Ngõ-Ngang Market, Teochew Temple, Statue of Hưng-đạo Prince, Truyền-thống Lake, Trường-chinh Avenue (previously Giải-phóng Road and Lò-trâu Slope), Poet Tú-Xương's House and Tomb, Vọng-cung Temple... Namdinh City

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1188-676: Is said to be influenced by Chinese and French cultures. Phở originated in the early 20th century in Northern Vietnam , and after the Vietnam War , refugees popularized it throughout the world. Because phở's origins are poorly documented, there is disagreement over the cultural influences that led to its development in Vietnam, as well as the etymology of the name. The Hanoi (northern) and Saigon (southern) styles of pho differ by noodle width, sweetness of broth, and choice of herbs and sauce. In 2017, Vietnam made 12 December

1242-497: Is served with tomato broth and sliced lettuce & spinach ) , bún đũa , xôi (xôi vò, xôi khúc, xôi đỗ đen), bánh bèo ( rice flour is wrapped by seaweed leaves, with water fat and roasted onion ) , Seochew sweet (kẹo Sìu-châu)... Nam Định has two sports facilities, Thiên Trường Stadium (formerly Cuối Stadium) and Trần Quốc Toản Indoor Stadium, which are host to football and volleyball matches. Both sports centers are located on Hùng Vương Street. Hà Nam Ninh won

1296-593: The Red River Delta of northern Vietnam . Nam Định City is the capital of Nam Định Province and is well known as the birthplace of Pho . The city of Nam Định is 90 km southeast of Vietnam's capital, Hanoi . From August 18–20 of each year, there is a festival held in Nam Định called the Cố Trạch . This celebration honors General Trần Hưng Đạo , a 13th-century national hero who led Annamese forces to victory over

1350-437: 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 ; lit. 'excrement'). The French author Jean Marquet refers to

1404-587: The "Day of Pho". Phở likely evolved from similar noodle dishes. Its origins will always be debated, but the emphasis on beef in Vietnamese cuisine and the dish's evolution is likely attributed to French influence. For example, villagers in Vân Cù say they ate phở 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

1458-900: The East Coast and the rest of the country. During the 2000s, phở restaurants in the United States generated US$ 500  million in annual revenue, according to an unofficial estimate. Phở 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. Phở is listed at number 28 on "World's 50 most delicious foods" compiled by CNN Go in 2011. The Vietnamese Embassy in Mexico celebrated Phở Day on April 3, 2016, with Osaka Prefecture holding

1512-403: The French brought modern ingenuity to a traditionalist Vietnam". 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 ; lit. 'cow meat noodles'), which

1566-1299: The National Football Champions ( V.League ) in 1985 with star player Nguyễn Văn Dũng. In 2001, Nam Định took second place in the National Championships, losing to Bình Định F.C. In 2007, the Nam Định football team changed its name to Đạm Phú Mỹ Nam Định and won its first National Cup under its new name. In 2009 the Nam Định Football team changed its name to Megastar Nam Định F.C and failed in standing on V.League to 1st level tournament 2010. Besides : Giác Hải , Bùi Công Kỳ , Đặng Gia Mẫn , Đặng Phương Nam , Đặng Minh Phương , Bằng Cường , Đặng Thị Diệu Hương , Trần Thị Diễm Hương , Josephine Mai Thị Mậu , Giuse Hoàng Văn Tiệm , Giuse Maria Đinh Bỉnh , Giuse Trần Xuân Tiếu , Lương Kim Định , Hoàng Minh Chính , Hoàng Ngọc Hiến , Đinh Thế Huynh , Kiwi Ngô Mai Trang , Giuse Đinh Đức Đạo , Lôrensô Chu Văn Minh , Đa Minh Nguyễn Chu Trinh , Phêrô Nguyễn Văn Tự , Nguyễn Cao Kỳ Duyên ... Sister towns and sister cities Pho Phở or pho ( UK : / f ɜː / , US : / f ʌ / FUH , Canada: / f ɔː / FAW ; Vietnamese: [fəː˧˩˧] )

1620-655: The Nguyễn Dynasty the Kiến Xương Prefecture was under the authority of the Protector of Nam Định 20°25′01″N 106°25′01″E  /  20.417°N 106.417°E  / 20.417; 106.417 This article about a location in Thái Binh Province, Vietnam is a stub . You can help Misplaced Pages by expanding it . Nam %C4%90%E1%BB%8Bnh Nam Định ( listen ) is a city in

1674-559: The North similarly popularized bánh mì sandwiches. Meanwhile, in North Vietnam, private phở restaurants were nationalized ( mậu dịch quốc doanh ) and began serving phở 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

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1728-591: The South of the Mountains" in 1466 by Emperor Lê Thánh Tông , and Sơn Nam Hạ (山南下), meant "The South Prefecture of the Southern Mountains" in compared to Sơn Nam Thượng (山南上), meant "The North Prefecture of the Southern Mountains". The modern name of the city, Nam Định (南定), literally means "The pacified South", was first mentioned in 1831 under the reign of Emperor Minh Mệnh of the Nguyễn dynasty as

1782-659: The United States, Canada and Australia. In 1980, the first of hundreds of phở restaurants opened in the Little Saigon in Orange County , California. In the United States, phở 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

1836-404: The Vietnamese government designating December 12 as the 'Day of Phở' in 2018, and in 2024, Hanoi and Nam Định-style phở were recognized as national intangible cultural heritage. These developments reflect the dish’s enduring relevance and its continued reinvention in both local and international culinary landscapes. Reviews of 19th and 20th-century Vietnamese literature have found that pho entered

1890-407: 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 include: For chicken phở, options might include: The thick dried rice noodle that is usually used

1944-588: The capital of Nam Định Province. In international context, the name of this urban area is often signed as Namdinh City (in English) or le ville de Namdinh (in French). According to a Resolution announced by 2021 and officially applied by 2023, the entire Mỹ Lộc rural district area was merged into Nam Định City. Namdinh City's long-standing customs come from the intersection of three groups of people : Kinh , Hoa and French . Namdinh City's oldest space

1998-429: 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. Phở uses a common variety of Chinese rice noodle called ho fun , ( traditional Chinese : 河粉 ; simplified Chinese : 河粉 ; Cantonese Yale : ho4 fen3 ) which is believed to have originated in

2052-407: The dish itself. As author Nguyễn Dư notes, both questions are significant to Vietnamese identity. 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

2106-416: 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 bay leaf, salt, and pepper, and a small teaspoon of nuoc-mam ( fish sauce ) ." There are two prevailing theories on the origin of the word phở and, by extension,

2160-522: The invading Mongols . Before the Trần dynasty , the land of modern Namdinh City of a northern area of ​​a area was called as Hiển-khánh district , which corresponds to half of the modern area of ​​ Nam Định province . This was the intersection of three large rivers, so it was very convenient for trade. The name of the city, under Trần dynasty , was Thiên Trường (天長) meant "where the Sky remains for Eternity". It

2214-489: The largest phở chains in Vietnam is Pho 24 , a subsidiary of Highlands Coffee , with 60 locations in Vietnam and 20 abroad. The largest phở 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. Numbers in the restaurant name are "lucky" numbers for

Kiến Xương district - Misplaced Pages Continue

2268-412: The mainstream sometime in the 1910s. Georges Dumoutier's extensive 1907 account of Vietnamese cuisine omits any mention of phở. The word appears in a short story published in 1907. 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

2322-514: 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 phở 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

2376-712: The owners: culturally lucky numbers or to mark a date in Vietnam or their personal history. Many phở restaurants in the United States offer oversized helpings with names such as "train phở" ( phở xe lửa ), "airplane phở" ( phở tàu bay ), or " California phở" ( phở Ca Li ). Some restaurants have offered a phở eating challenge , with prizes for finishing as much as 10 pounds (4.5 kg) of phở in one sitting, or have auctioned special versions costing $ 5,000. "pho, n.". Oxford English Dictionary (3rd ed.). Oxford University Press . March 2006. "pho (British & World English)" . Oxford Dictionaries . Oxford University Press . Retrieved 23 August 2013 .

2430-502: 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 phở. The heavy gánh was always shouldered by men. They kept their heads warm with distinctive felt hats called mũ phở . Hanoi's first two fixed phở 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,

2484-400: 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

2538-478: 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 of various foodstuffs like meat and rice during that period. Bread or cold rice

2592-421: 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 phở and the wood fire seen glowing from a gánh phở in the evening. Food historian Erica J. Peters argues that the French have embraced phở in a way that overlooks its origins as a local improvisation, reinforcing "an idea that

2646-520: The tip of the tongue , while the broth must smell the cow 's bone and onion . Namdinh is also known as the only place in Vietnam that can produce Polka Bread (bánh-mì Ba-lan) since 1969 until present. This is a type of boat -shaped bread but has a very thick intestine . It is maken by a special type of oven , which has been provided with an exclusive patent globally and is Poland 's technology secret . Fish sauce in Namdinh City

2700-598: The town of Shahe (Chinese: 沙河; pinyin: Shāhé; Jyutping: Sa1ho4*2), now part of the Tianhe District of Guangzhou in Guangdong province, southern China. The Cantonese also use the word ( Chinese : 河 ; Cantonese Yale : ho4 ho4*2 ; lit. '(Sha)he noodles') as well as ( Chinese : 牛肉粉 ; Cantonese Yale : ngau4 yuk6 fan2 ; lit. 'cow meat noodles') to describe Phở . The two words share close approximation and could be

2754-536: Was a street famous for its beef phở, while Hien Vuong Street ( phố phở Hiền Vương ) was known for its chicken phở. At Phở Bình , American soldiers dined as National Liberation Front 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

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2808-481: Was commonly sold by Chinese immigrants in Hanoi. ( [ɲ] is an allophone of /l/ in some northern dialects of Vietnamese.) Some scholars argue that phở (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,

2862-666: 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 . Phở, which was relatively less consumed in the South, suddenly became popular. 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 Sriracha sauce ( tương ớt ) became standard fare. Phở tái also began to rival fully cooked phở chín in popularity. Migrants from

2916-620: Was often served as a side dish, leading to the present-day practice of dipping quẩy (deep-fried wheat flour dough) in pho. Pho eateries were privatized as part of Đổi Mới . Many street vendors must still maintain a light footprint to evade police enforcing the street tidiness rules that replaced the ban on private ownership. In the aftermath of the Vietnam War , Vietnamese refugees brought phở to many countries. Restaurants specializing in phở appeared in numerous Asian neighborhoods and Little Saigons , such as in Paris and in major cities in

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