Vietnamese Pho

waltky

Wise ol' monkey
Feb 6, 2011
26,211
2,591
275
Okolona, KY
Is kinda like the best vegetable soup ya ever ate...
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Could Vietnam's Pho Become Next Pizza Or Sushi in US?
May 23, 2016 — A traditional Vietnamese soup called pho is growing more popular in the United States.
The rising popularity of the savory, slow-cooked dish comes as U.S. President Barack Obama heads for a visit to Vietnam, which is bringing some new attention to the Vietnamese-American community in the United States. Chef Pat Lee, owner of PhoNatic, a chain of Vietnamese restaurants in Austin, Texas, said pho may follow the path of Italian pizza, Mexican burritos and Japanese sushi, other ethnic foods that have become part of U.S. mainstream culture. "In the next five to 10 years, you will see pho, or a variation of it, in many non-Vietnamese restaurants," Lee said. The Institute for Immigration Research said there were 8,900 Vietnamese restaurants in the United States in 2014, and the number has been growing. The owner of the Kobe House restaurant in Falls Church, Virginia, said making pho starts with 45 kilograms of bones and a huge pot, and takes all night.

7A9928E1-A79D-4260-ADC5-8215B04CD449_w640_s.jpg

Nguy Vu, the owner of the Kobe House restaurant in Falls Church, Virginia, said it takes about 12 hours to make the soup. When it is almost done, he adds a carefully chosen collection of special spices to the bubbling cauldron.​

Nguy Vu said it takes "12 hours, onion and the beef bone, the beef meat," as well as skill and care to make the soup. When it is almost done,a carefully chosen collection of special spices is added to the bubbling cauldron, Nguy said. The exact blend of spices is handed down from family members over generations. "Yeah, that’s a secret," he said. Nguy said his sister worked closely with their mom to come up with the best pho recipe, using all natural ingredients and no shortcuts.' Chef Lee said pho is very similar to BBQ. "Knowing the recipe doesn't ensure that the final product will turn out great." Pho is served in a large bowl with light rice noodles, beef that has been cooled and sliced very thin, and vegetables. At the table, customers add final spices and an array of condiments, including sauces that are sweet or hot.

A3CAD8D9-EBFE-4FE6-ABA4-144ED3AC826D_w640_s.jpg

The owner of the Kobe House restaurant in Falls Church, Virginia says making pho starts with 45 kilograms of bones and a huge pot, and takes all night.​

Diner Ken Dao said the traditional dish has a lot of protein, "so I like it a lot." As do many other people, restaurant customer Dylan Guyen said. "One of the things I see is pho restaurants popping up everywhere, just like 7-11 (a popular convenience store)," Guyen said. Restaurant critic Dave Cathey said flavor is key to the soup's popularity. Cathey works for The Oklahoman newspaper in Oklahoma City, which has a significant population of Vietnamese-Americans who appreciate the slow-food approach of pho. "That's because when you cook low and slow you're pulling more flavor out of the ingredient, out of the bones," he said. "Those very rich nuanced flavors that we end up calling comfort food, that's what we associate with comfort for that soul-soothing warm feeling that you get."

A97EB4C2-22C5-48CB-A24F-5EEA56714D6A_w640_s.jpg

Pho is served in a large white bowl, with light rice noodles, beef -- which has been cooled so it can be sliced very thin -- and vegetables.​

The Kobe House restaurant is near Washington, in a shopping area that reminds Vietnamese-Americans of their former home. Vietnamese-American communities are also found in California, Texas, Oklahoma and other places. The number of Vietnamese restaurants in the U.S. has been growing rapidly as they serve a Vietnamese-American community of almost 2 million people along with increasing numbers of Americans from all ethnic backgrounds.

Is #pho the next #pizza or #sushi for the US?
 
Is kinda like the best vegetable soup ya ever ate...
icon17.gif

Could Vietnam's Pho Become Next Pizza Or Sushi in US?
May 23, 2016 — A traditional Vietnamese soup called pho is growing more popular in the United States.
The rising popularity of the savory, slow-cooked dish comes as U.S. President Barack Obama heads for a visit to Vietnam, which is bringing some new attention to the Vietnamese-American community in the United States. Chef Pat Lee, owner of PhoNatic, a chain of Vietnamese restaurants in Austin, Texas, said pho may follow the path of Italian pizza, Mexican burritos and Japanese sushi, other ethnic foods that have become part of U.S. mainstream culture. "In the next five to 10 years, you will see pho, or a variation of it, in many non-Vietnamese restaurants," Lee said. The Institute for Immigration Research said there were 8,900 Vietnamese restaurants in the United States in 2014, and the number has been growing. The owner of the Kobe House restaurant in Falls Church, Virginia, said making pho starts with 45 kilograms of bones and a huge pot, and takes all night.

7A9928E1-A79D-4260-ADC5-8215B04CD449_w640_s.jpg

Nguy Vu, the owner of the Kobe House restaurant in Falls Church, Virginia, said it takes about 12 hours to make the soup. When it is almost done, he adds a carefully chosen collection of special spices to the bubbling cauldron.​

Nguy Vu said it takes "12 hours, onion and the beef bone, the beef meat," as well as skill and care to make the soup. When it is almost done,a carefully chosen collection of special spices is added to the bubbling cauldron, Nguy said. The exact blend of spices is handed down from family members over generations. "Yeah, that’s a secret," he said. Nguy said his sister worked closely with their mom to come up with the best pho recipe, using all natural ingredients and no shortcuts.' Chef Lee said pho is very similar to BBQ. "Knowing the recipe doesn't ensure that the final product will turn out great." Pho is served in a large bowl with light rice noodles, beef that has been cooled and sliced very thin, and vegetables. At the table, customers add final spices and an array of condiments, including sauces that are sweet or hot.

A3CAD8D9-EBFE-4FE6-ABA4-144ED3AC826D_w640_s.jpg

The owner of the Kobe House restaurant in Falls Church, Virginia says making pho starts with 45 kilograms of bones and a huge pot, and takes all night.​

Diner Ken Dao said the traditional dish has a lot of protein, "so I like it a lot." As do many other people, restaurant customer Dylan Guyen said. "One of the things I see is pho restaurants popping up everywhere, just like 7-11 (a popular convenience store)," Guyen said. Restaurant critic Dave Cathey said flavor is key to the soup's popularity. Cathey works for The Oklahoman newspaper in Oklahoma City, which has a significant population of Vietnamese-Americans who appreciate the slow-food approach of pho. "That's because when you cook low and slow you're pulling more flavor out of the ingredient, out of the bones," he said. "Those very rich nuanced flavors that we end up calling comfort food, that's what we associate with comfort for that soul-soothing warm feeling that you get."

A97EB4C2-22C5-48CB-A24F-5EEA56714D6A_w640_s.jpg

Pho is served in a large white bowl, with light rice noodles, beef -- which has been cooled so it can be sliced very thin -- and vegetables.​

The Kobe House restaurant is near Washington, in a shopping area that reminds Vietnamese-Americans of their former home. Vietnamese-American communities are also found in California, Texas, Oklahoma and other places. The number of Vietnamese restaurants in the U.S. has been growing rapidly as they serve a Vietnamese-American community of almost 2 million people along with increasing numbers of Americans from all ethnic backgrounds.

Is #pho the next #pizza or #sushi for the US?
Pho is my favorite soup. I like it with lots of sriracha. I have even made it a couple times. Nailed it on my first try.
 
Meh --- tried Pho a coupla times, wasn't impressed. Love sushi though.
Use Yelp to find some good Pho. It also helps to search in an urban area.

Oh it was. Fatter o' mact at least some of it was in Louisiana, which has a huge Viet population.

Wasn't bad, it just wasn't anything special. :dunno:
Louisiana sucks. Go to somewhere like New York, Chicago, LA, D.C.... and try some highly rated Pho places there. And compare that to the soups you regularly have.
 
Meh --- tried Pho a coupla times, wasn't impressed. Love sushi though.
Use Yelp to find some good Pho. It also helps to search in an urban area.

Oh it was. Fatter o' mact at least some of it was in Louisiana, which has a huge Viet population.

Wasn't bad, it just wasn't anything special. :dunno:
Louisiana sucks. Go to somewhere like New York, Chicago, LA, D.C.... and try some highly rated Pho places there. And compare that to the soups you regularly have.

Unfortunately I don't get to (or have to) go to those cities any more. Occasionally I go to New Orleans but that's usually not work. Big Vietnamese area to the east.

Actually I'm told there's a Persian place there I need to check out. I know, N'awlins is not known for its Persians but --- ya never know.
 

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