Pho is a traditional dish of Vietnam as well as a local symbol for Vietnamese cuisine. The main ingredients of Pho are rice noodles and broth. The broth is the soup and it is made of thin-sliced beef or chicken. Along with two key ingredients, Pho also has a lot of spices such as soy sauce, peppers, pieces of lemon (optional), fish sauce, chili, black sauce (a kind of sweet sauce), etc. These spices are added or not relying on your taste.
Pho is regularly enjoyed in breakfast or night meals. However, locals who live in big cities enjoy Pho throughout the day. People in Southern provinces and other regions display Pho bowls on the table with a plate of vegetables (onions, coriander leaves, basil, and bean sprouts), and cilantro leaves are put in the bowl. These leaves are also typical of Pho.
In Hanoi and other provinces of the Northern, there is no bean sprouts plate on the table because locals do not eat them with Pho broth. Moreover, they prefer chili (not chili sauce). With this dish, there are other variations such as pork noodles, shrimp noodles, and frog noodles.
Pho broth is usually made from beef bones or pork bones. For those who do not know how to deodorize the smell of beef, replace pork bones. Peanut worms and many spices are added to the broth pot, like anise, grilled ginger, cardamom, cloves, cinnamon, coriander seeds, and grilled onions.
Beef is the main type of meat for making Pho. Beef parts could be corn, encrusted, reworked, or fully cooked buckets. Chicken is also another main meat used for Pho – boiled chicken and shredded meat, to create the meat sweet and mouth-watering. Noodles are traditionally made from rice flour, coated into thin sheets, and cut into small fibers.
Never eat Pho when it is not hot. This is because you no longer find the right flavor of the broth and meat. To have a delicious bowl of Pho may depend on the experience and conventional cooking method of the cook, especially the broth pot.
Pho soup noodle spice powder of Vianco is produced by the latest technology combined with an heirloom recipe to bring appetizing flavor to the traditional Pho. Moreover, our powder does not contain any dangerous preservatives, ensuring the safety and health of consumers. Pho spice powder gives attractive taste, creating a unique appeal for any water dishes (Pho and soups). Additionally, vitamin supplements and trace components are beneficial for our health.
With discreetly wrapped, the Pho soup seasoning powder Vianco keeps the taste for a long time (two years). Therefore, it possibly saves you lots of time when you cook Pho for your family and friends.
The broth making stage plays the most important one in the procedure. The ingredients, taste, and additional spices make Pho become a national dish that foreigners want to try at least once in their lifetime.
Traditional noodle broth needs to be simmered from bovine bones with some spices. The Pho Soup Powder Vianco reduces the time of cooking noodle broth and it is still rich. To begin with the broth pot, you have to wash the bones and scrape off all the flesh clinging to bones. Then, you put bones into a pot and boil with cold water. Pour the broth out for the first time to prevent the bad smell of bones. After that, you add the water to the pot again and boil to be a broth.
In the pot, you should add grilled ginger and onions to make the broth has a good smell. Turn on the fire to make the water boil after that. When the water is boiling, minimize the heat and remove the foam bubbles. Add a little more cold water and wait for boiled water without bubbles.
Keep doing this until the water is clear without residues in the foam. Then, you need to add a little seasoning and adjust the heat so that it keeps the water from cloudy as well as enlarging the sweetness from bones. The taste of the broth is normally determined by ingredients and spices.
The commercial recipe for a specific broth for noodles is confidential. However, some common elements in a spice could be cardamom, ginger, anise, cloves, coriander seeds, cinnamon stick or powder, dried onions, Ginseng, prawns, and oxtails.
In each Pho soup powder package of Vianco are completely natural ingredients that are synthesized to make the cooking method more convenient, easier, and taster. To build up the sweetness with a lot of amino acids of the noodle soup, the ancients used prawns and dried Ginseng. Nevertheless, it is different from the modern cooking process these days. Depending on locality and places; the cook may use chicken bones, pork bones, Mononatri glutamate, and dried squid.
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