Phở Saigon delivers a satisfying and hearty bowl of soup featuring five different cuts of beef and rice noodles in a delicate, flavorful broth.
Charring the onion and ginger and toasting the spices enhances the flavor of the broth.Phở has become a culinary icon in recent years, but its existence is relatively new, when one considers Vietnam’s long history. While most historians agree that phở was invented some time between the late 19th century and the early 20th century in northern Vietnam under the French occupation, its origin is quite contentious. Graphical evidence of phở can be traced back to 1910, when Henri J.
At the same time, the French’s love for steak led to an increased slaughtering of cows in Hanoi. Leftover bones and other beef scraps were salvaged by Hanoi butchers and sold to street soup vendors. Many Chinese vendors in Hanoi were selling a noodle soup called xáo trâu or ngưu nhục phấn, a popular dish with slices of water buffalo meat cooked in broth and rice vermicelli, and they began switching to beef.
Phở made its way to Saigon following the fall of the French Indochina and the Geneva Accords in 1954 when Vietnam was divided in two and southern Vietnam experienced an influx of northerners escaping the communist takeover. Much to the horror of northern Vietnamese, southerners took the humble phở of the north and altered its flavor profile to fit their palate.
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