By Julie Tran, Fair Field Champion
When you’re biting into a hamburger, there’s an intricate art at play.
Bowl of pho. (Photo by Lucas Oleniuk/Toronto Star via Getty Images)
A perfect combination of a soft bun, the right ratio of pattie and a subtle balance with flavours.
It’s the same concept with a steaming bowl of pho, or Vietnamese noodles.
Like the Americans with their favourite, the Vietnamese cling to their national dish with a sense of pride.
There are many variations from different parts of the country.
The northern version of the broth is clearer than the south, and while those in the north prefer to add more seasoning to the soup, their southern neighbours like a sweeter variation.
The origin of where this meal came from can be traced back to the late 1800s during French colonisation.
Some claim pho’s ancestry is from the French classic stew pot-au-feu, where roasted onion adds some extra brown colouring.
History also had a hand in the dish. In 1952, under the Geneva Accords, Vietnam was split into two.
Those northerners fleeing the communist regime went south taking their pho culture with them.
I recently returned to my parents’ homeland for work. When I ordered a steaming bowl of what felt like home, I was shocked to find the meaty affair a disappointment.
Here in Australian pho restaurants, we’re spoiled with a multitude of options to personalise our bowls. Raw beef. Cooked beef. Tendon. Tripe. Meatballs.
Read the full article by Julie Tran from Fair Field Champion.|
