Pho is a popular dish, present everywhere in Vietnam, from casual eateries to high-end restaurants. A bowl of standard pho must have pho cakes made from delicious rice, coated into a thin, soft, chewy layer of white cake, then sliced into strips, the broth is hot, rich in sweetness from the stewed bones, fragrant with cinnamon, ginger, cardamom and eaten with fresh beef. Pho bowls become more eye-catching thanks to split onions and green onions. When eating, people often add a little spicy chili sauce and squeeze a piece of fresh lemon to make the pho bowl more round.
Photo: Pho Thin
Previously, there was only cooked beef pho with full "cooked-corn-encrusted-bucket" filled with broth. Nowadays, pho has many different processing methods with unique flavors.
Puffed Fried Pho
As the name suggests, puffed fried pho is bread that is cut into large squares, then fried in a pan of old hot fat. After frying, the pho cake will be drizzled with a wave sauce made from vegetables such as shiitake mushrooms, vegetables, onions, beef, and kidney heart. Each serving is served full, with a little pickle to eat to relieve boredom.
Photo: Pho Huong Mai
Pho rolls
This simple dish includes noodle soup, beef, and some herbs. The beef is thoroughly marinated, finely chopped, and stir-fried until cooked, so when you eat it, you will feel the sweetness and not too chewy. The pho cakes used to roll are thin, soft and do not tear. All ingredients after preliminary processing will be curled up like a salad roll, dipped in sweet and sour fish sauce which is extremely attractive.
Photo: Hanoi Pho Roll
Pho Mix
The preparation is simple, but the deliciousness of mixed pho is not inferior to other pho dishes. A mixed pho dish consists of pho cakes, shredded boiled chicken or sliced beef, coriander, fried onions and roasted peanuts. The broth is skillfully prepared, satisfying to the mouth according to the secrets of each restaurant. When eating, you just need to pour the broth, mix well and enjoy.
Photo: Mina Kitchen, Loan Tran
Fried Pho
Different from puffed fried pho, fried pho has pho cakes that are tightly pressed together, compressed and fried in crispy yellow on 2 sides. Then the pho cake is cut into small pieces like pizza. People often serve fried pho with a bowl of stir-fry with vegetables, meat, hearts, hearts, kidneys or vegetarian stir-fry depending on each person's taste. The marinade is thick, salty and fragrant, take a slice of fried pho and dip it in to absorb. Delicious!
Photo: Grab
Stir-fried pho
If you are a fan of pho, it is indeed difficult for anyone to resist stir-fried pho. Unlike water pho, which emphasizes the taste of the broth, a delicious plate of stir-fried pho must have harmony between the ingredients. The pho cake on the outside is crispy and chewy. Beef and vegetables stir-fried with garlic are cooked until fragrant. All mixed in the marinade is seasoned to taste. On a chilly day, enjoying a plate of stir-fried pho is really nothing like it.
Photo: Pho Bat Dan
Two bowls of pho
This is a version of dry pho - a specialty of Gia Lai land. The biggest difference of this pho dish compared to water pho is that a serving will include... two bowls. One is a bowl of bare dried pho with a little fat and ground meat, the other is broth with beef. Accompanying this dish will be bean sprouts, basil, lettuce and indispensable black sauce.
Photo: Ms. Hang's dry pho
And there are many other attractive variations of pho that you can enjoy all over the country. No one knows who the creators of these dishes are, but they are all delicious pho dishes that can be eaten full and are also a great choice to make a snack
Migo Synthesis