Vietnamese Pho Noodle

Uses

Pho noodles are the main ingredients to create pho noodles. In addition to other ingredients such as pho, meat, spices… The noodle soup decides the quality of a bowl.

Rice noodles also need some basic standards to make up 1 delicious noodle soup:

Characteristics

Form: rice noodles with a rectangular wall, approximately 1.5 mm thick, 3 – 4 mm wide, square edges, longer than 20 cm

About color: opaque white cake, the exterior is not face

About taste: Eat the taste of bui, sweet as rice.

Toughness, flexible

Food safety

Do not use chemical components to treat rice soaked, mix in powder or spray coating on the surface to enhance the above properties, only use natural methods.

Avoid the confusion between pho noodles and Chinese dumplings, the noodles are more in form than the rice crackers, and the moisture of the water in the noodles is also less, so the toughness of the noodles is somewhat higher. Restaurants serving pho overseas, for production reasons, as well as the lack of knowledge of this type of food so there are many restaurants that still use the dumplings to use in the making of a bowl of pho. And more than half of the visitors are people who grew up overseas, nor can they distinguish it.