WHAT ARE THE MOST POPULAR KINDS OF "PHỞ"

(Below is the personal experience of Mr.Hai, a "pho" chef, who started off years ago as a "pho" peddler and whose name now appears at "pho" restaurants in Ho Chi Minh City, Paris, and California..)

"Pho" is the name given to any dish using "pho" noodles as the main ingredient. Here 's how to make the noodle:
Place ordinary rice in water overnight to soften it. Grind the rice into a paste. Using a roller, flatten the paste into sheets that are from one to two millimetres thick. Steam the rice sheets and then cut them into bands that are from three to five millimetres wide and from twenty to thirty millimetres long. "Pho" noodles can be eaten fresh, or they can be dried for future use. Naturally, a bowl of fresh "pho" tastes much better than one made from dried noodle.

There are three main "pho" dishes:
+ Put "pho" noodle, meat, herbs, and spices in a big bowl and pour hot broth into it to submerge the contents, and you will have "pho nuoc".

+ Stir-fry "pho" noodles with meat and herbs, and you have "pho xao".

+ Fry "pho" noodles in hot fat until they become brown and crisp and then add spices, and you will have "pho ap chao".

"Pho nuoc" is the most popular dish of the three. There are different types of "pho nuoc", which are named after the kinds of meat used: "pho bo" (beef), "pho ga" (chicken), "pho tim gan" (chicken hearts and livers). However, connoisseurs stick to "pho bo" (beef) and are prepared to tolerate chicken "pho" but nothing less.

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