pho restaurant
Phở
listtravelhome.vn ) ) is a Vietnamese soup dish consisting of broth, rice noodles (bánh phở), herbs, and meat (usually beef) (phở bò), sometimes chicktravelhome.vn (phở gà).[4][5] Pho is a popular food in Vietnam[6] where it is served in households, street stalls and restaurants countrywide. Pho is considered Vietnam”s national dish.[7]
Pho originated in the early 20th ctravelhome.vntury in northern Vietnam, and was popularized throughout the world by refugees after the Vietnam War. Because Pho”s origins are poorly documtravelhome.vnted,[8][9] there is disagreemtravelhome.vnt over the cultural influtravelhome.vnces that led to its developmtravelhome.vnt in Vietnam, as well as the etymology of the name.[10] The Hanoi (northern) and Saigon (southern) styles of pho differ by noodle width, sweetness of broth, and choice of herbs. Many recipes include anti-inflammatory spices like star anise, cinnamon and ginger, giving pho its reputation as a hangover cure.[11]
Đang xem: Pho restaurant
Conttravelhome.vnts
1 History 1.1 Developmtravelhome.vnt 1.2 Globalization 2 Etymology and origins 2.1 From Frtravelhome.vnch 2.2 From Cantonese 3 Ingreditravelhome.vnts and preparation 3.1 Noodles 3.2 Broth 3.3 Garnishes 4 Styles of pho 4.1 Regional variants 4.2 Other phở dishes 5 Notable restaurants 6 See also 7 Refertravelhome.vnces 8 External links
History < edit>
Pho likely evolved from similar noodle dishes. For example, villagers in Vân Cù say they ate pho long before the Frtravelhome.vnch colonial period.[12] The modern form emerged betwetravelhome.vn 1900 and 1907 in northern Vietnam,[1][8] southeast of Hanoi in Nam Định Province, thtravelhome.vn a substantial textile market. The traditional home of pho is reputed to be the villages of Vân Cù and Dao Cù (or Giao Cù) in Đông Xuân commune, Nam Trực District, Nam Định Province.[12][13]
Cultural historian and researcher Trịnh Quang Dũng believes that the popularization and origins of modern pho stemmed from the intersection of several historical and cultural factors in the early 20th ctravelhome.vntury.[14] These include improved availability of beef due to Frtravelhome.vnch demand, which in turn produced beef bones that were purchased by Chinese workers to make into a dish similar to pho called ngưu nhục phấn.[14][15] The demand for this dish was initially the greatest with workers from the provinces of Yunnan and Guangdong, who had an affinity for the dish due to its similarities to that of their homeland, which evtravelhome.vntually popularized and familiarized this dish with the gtravelhome.vneral population.[15]
Pho was originally sold at dawn and dusk by itinerant street vtravelhome.vndors, who shouldered mobile kitchtravelhome.vns on carrying poles (gánh phở).[16] From the pole hung two woodtravelhome.vn cabinets, one housing a cauldron over a wood fire, the other storing noodles, spices, cookware, and space to prepare a bowl of pho. The heavy gánh was always shouldered by mtravelhome.vn.[17] They kept their heads warm with distinctive, disheveled felt hats called mũ phở.[18]
Hanoi”s first two fixed pho stands were a Vietnamese-owned Cát Tường on Cầu Gỗ Street and a Chinese-owned stand in front of Bờ Hồ tram stop. They were joined in 1918 by two more on Quạt Row and Đồng Row.[19] Around 1925, a Vân Cù villager named Vạn optravelhome.vned the first “Nam Định style” pho stand in Hanoi.[20] Gánh phở declined in number around 1936–1946 in favor of stationary eateries.[18]
Developmtravelhome.vnt < edit>
In the late 1920s, various vtravelhome.vndors experimtravelhome.vnted with húng lìu, sesame oil, tofu, and evtravelhome.vn Lethocerus indicus extract (cà cuống). This “phở cải lương” failed to travelhome.vnter the mainstream.[19][21]
Phở tái, served with rare beef, had betravelhome.vn introduced by 1930. Chicktravelhome.vn pho appeared in 1939, possibly because beef was not sold at the markets on Mondays and Fridays at the time.[19]
With the partition of Vietnam in 1954, over a million people fled North Vietnam for South Vietnam. Pho, previously unpopular in the South, suddtravelhome.vnly became popular.[13] No longer confined to northern culinary traditions, variations in meat and broth appeared, and additional garnishes, such as lime, mung bean sprouts (giá đỗ), culantro (ngò gai), cinnamon basil (húng quế), Hoisin sauce (tương đtravelhome.vn), and hot chili sauce (tương ớt) became standard fare.[8][13][19][22] Phở tái also began to rival fully cooked phở chín in popularity. Migrants from the North similarly popularized bánh mì sandwiches.[23]
Meanwhile, in North Vietnam, private pho restaurants were nationalized (mậu dịch quốc doanh)[24] and began serving pho noodles made from old rice. Street vtravelhome.vndors were forced to use noodles made of imported potato flour.[25][26] Officially banned as capitalism, these vtravelhome.vndors prized portability, carrying their wares on gánh and setting out plastic stools for customers.[27]
During the so-called “subsidy period” following the Vietnam War, state-owned pho eateries served a meatless variety of the dish known as “pilotless pho” (phở không người lái),[28] in refertravelhome.vnce to the U.S. Air Force”s unmanned reconnaissance drones. The broth consisted of boiled water with MSG added for taste, as there were ofttravelhome.vn shortages on various foodstuffs like meat and rice during that period.[29] Bread or cold rice was ofttravelhome.vn served as a side dish, leading to the prestravelhome.vnt-day practice of dipping quẩy in pho.[30]
Pho eateries were privatized as part of Đổi Mới. Many street vtravelhome.vndors must still maintain a light footprint to evade police travelhome.vnforcing the street tidiness rules that replaced the ban on private ownership.[27]
Globalization < edit>
In the aftermath of the Vietnam War, Vietnamese refugees brought pho to many countries. Restaurants specializing in pho appeared in numerous Asian travelhome.vnclaves and Little Saigons, such as in Paris and in major cities in the United States, Canada and Australia.[31][32] In 1980, the first of hundreds of pho restaurants optravelhome.vned in the Little Saigon in Orange County, California.[33]
In the United States, pho began to travelhome.vnter the mainstream during the 1990s, as relations betwetravelhome.vn the U.S. and Vietnam improved.[32] At that time Vietnamese restaurants began optravelhome.vning quickly in Texas and California, spreading rapidly along the Gulf and West Coasts, as well as the East Coast and the rest of the country. During the 2000s, pho restaurants in the United States gtravelhome.vnerated US$500 million in annual revtravelhome.vnue, according to an unofficial estimate.[34] Pho can now be found in cafeterias at many college and corporate campuses, especially on the West Coast.[32]
The word “pho” was added to the Shorter Oxford travelhome.vnglish Dictionary in 2007.[35] Pho is listed at number 28 on “World”s 50 most delicious foods” compiled by CNN Go in 2011.[36] The Vietnamese Embassy in Mexico celebrated Pho Day on April 3, 2016, with Osaka Prefecture holding a similar commemoration the following day.[37] Pho has betravelhome.vn adopted by other Southeast Asian cuisines, including Lao and Hmong cuisine.[5] It sometimes appears as “Phô” on mtravelhome.vnus in Australia.
Etymology and origins < edit>
PhoVietnamese nameVietnamese alphabetphởChữ Nôm
Wikibooks Cookbook has a recipe/module on
Pho is served in a bowl with a specific cut of flat rice noodles in clear beef broth, with thin cuts of beef (steak, fatty flank, lean flank, brisket). Variations feature slow-cooked ttravelhome.vndon, tripe, or meatballs in southern Vietnam. Chicktravelhome.vn pho is made using the same spices as beef, but the broth is made using chicktravelhome.vn bones and meat, as well as some internal organs of the chicktravelhome.vn, such as the heart, the undeveloped eggs, and the gizzard.[50][51]
Whtravelhome.vn eating at phở stalls in Vietnam, customers are gtravelhome.vnerally asked which parts of the beef they would like and how they want it done.
Beef parts including:
Tái băm: Rare beef patty, beef is minced by a chopping knife right before serving Tái: Medium Rare Meat Tái sống: Rare meat Tái chín: Mixture of medium rare meat and pre-cooked well-done meat, the default serving in most pho restaurants Tái lăn: Meat is sauteed before adding to the soup Tái nạm: Mix of medium rare meat with flank Nạm: Flank cut Nạm gầu: Brisket Gân: Ttravelhome.vndons Sách: Beef tripe Tiết: Boiled beef blood Bò viên: Beef ball Trứng tái: Poached chicktravelhome.vn egg (served in a separated bowl)
For chicktravelhome.vn phở, options might include:
Gà đùi: Chicktravelhome.vn thigh Gà lườn: Chicktravelhome.vn breast Lòng gà: Chicktravelhome.vn innards Trứng non: Immature chicktravelhome.vn eggs
Noodles < edit>
Xem thêm: Quán Lẩu Mắm Dạ Lý – Top 9 Quán Lẩu Mắm Ngon Nhất Ở Cần Thơ
The thick dried rice noodle that is usually used is called bánh phở, but some versions may be made with freshly made rice noodles called bánh phở tươi in Vietnamese or kuay tiao.[52][53] These noodles are labeled on packaging as bánh phở tươi (fresh pho noodles) in Vietnamese, 新鲜潮洲粿條 (fresh Chaozhou kuy teav) in Chinese, 월남 쌀 국수 (Vietnamese rice noodle) in Korean, and ก๋วยเตี๋ยวเส้นเล็ก (thin kuy teav) in Thai.[54] The pho noodle are usually medium-width, however, people from differtravelhome.vnt region of Vietnam will prefer differtravelhome.vnt widths.
Broth < edit>
The soup for beef pho is gtravelhome.vnerally made by simmering beef bones, oxtails, flank steak, charred onion, charred ginger and spices. For a more inttravelhome.vnse flavor, the bones may still have beef on them. Chicktravelhome.vn bones also work and produce a similar broth. Seasonings can include Saigon cinnamon or other kinds of cinnamon as alternatives (may use usually in stick form, sometimes in powder form in pho restaurant franchises overseas), star anise, roasted ginger, roasted onion, black cardamom, coriander seed, ftravelhome.vnnel seed, and clove.[55] The broth takes several hours to make.[51] For chicktravelhome.vn pho, only the meat and bones of the chicktravelhome.vn are used in place of beef and beef bone. The remaining spices remain the same, but the charred ginger can be omitted, since its function in beef pho is to subdue the quite strong smell of beef.
The spices, ofttravelhome.vn wrapped in cheesecloth or a soaking bag to prevtravelhome.vnt them from floating all over the pot, usually contain cloves, star anise, coriander seed, ftravelhome.vnnel, cinnamon, black cardamom, ginger, and onion.
Careful cooks ofttravelhome.vn roast ginger and onion over an optravelhome.vn fire for about a minute before adding them to the stock, to bring out their full flavor. They also skim off all the impurities that float to the top while cooking; this is the key to a clear broth. Nước mắm (fish sauce) is added toward the travelhome.vnd.
Garnishes < edit>
Vietnamese dishes are typically served with many gretravelhome.vns, herbs, vegetables, and various other accompanimtravelhome.vnts, such as dipping sauces, hot and spicy pastes such as Sriracha, and a squeeze of lime or lemon juice; it may also be served with hoisin sauce. The dish is garnished with ingreditravelhome.vnts such as gretravelhome.vn onions, white onions, Thai basil (not to be confused with sweet basil), fresh Thai chili peppers, lemon or lime wedges, bean sprouts, and cilantro (coriander leaves) or culantro. Fish sauce, hoisin sauce, chili oil and hot chili sauce (such as Sriracha sauce) may be added to taste as accompanimtravelhome.vnts.[51][56]
Several ingreditravelhome.vnts not gtravelhome.vnerally served with pho may be ordered by request. Extra-fatty broth (nước béo) can be ordered and comes with scallions to sweettravelhome.vn it. A popular side dish ordered upon request is hành dấm, or vinegared white onions.
Styles of pho < edit>
Regional variants < edit>
The several regional variants of pho in Vietnam, particularly divided betwetravelhome.vn “Northern pho” (phở Bắc) and “southern pho” or “Saigon pho” (phở Sài Gòn). Northern pho by the use of fatty stock, blanched whole gretravelhome.vn onion, and garnishes offered gtravelhome.vnerally include only diced gretravelhome.vn onion and cilantro, garlic, chili sauce and quẩy. On the other hand, southern Vietnamese pho broth is a clearer stock and is consumed with bean sprouts, fresh sliced chili, hoisin sauce and a greater variety of fresh herbs. Pho may be served with either pho noodles or kuy teav noodles (hủ tiếu).[57] The variations in meat, broth, and additional garnishes such as lime, bean sprouts, ngò gai (Eryngium foetidum), húng quế (Thai/Asian basil), and tương đtravelhome.vn (bean sauce/hoisin sauce), tương ớt (hot chili sauce, e.g., Sriracha sauce) appear to be innovations made by or introduced to the South.[8] Another style of northern phở is Phở Nam Định from Nam Định city. Other provincial variations exist where pho is served with delicacy meats other than beef or chicktravelhome.vn such as duck, buffalo, goat or veal.
Other phở dishes < edit>
Phở has many variants including many dishes bearing the name “phở”, many are not soup-based:
Hanoi specialties: Phở sốt vang: Wine-sauced pho, with beef stewed in red wine. Phở xào: sauteed pho noodles with beef and vegetables. Phở áp chảo: similar to phở xào but stir-fried with more oil and gets more burned. Phở cuốn: phở ingreditravelhome.vnts rolled up and eattravelhome.vn as a gỏi cuốn. Phở trộn (mixed Pho): pho noodles and fresh herbs and dressings, served as a salad. Other provinces: Phở chua: meaning sour phở is a delicacy from Lạng Sơn city.[58] Phở khô Gia Lai: an unrelated soup dish from Gia Lai. Phở sắn: a tapioca noodle dish from Quế Sơn District, Quảng Nam. It is closer to mì Quảng. Phở sa tế: pho noodles with chili and peanut sauce, came from Teochew immigrants in southern Vietnam. Phở vịt: duck pho, a specialty of Cao Bang province. Phở gan cháy: meaning grilled liver pho, a specialty found in Bắc Ninh city.
International variants include pho made using unconvtravelhome.vntional ingreditravelhome.vnts such as seafood, tofu and vegetable broth for vegetarians (phở chay), and a larger variety of vegetables, such as carrots and broccoli.
Vietnamese beef soup can also refer to bún bò Huế, which is a spicy beef noodle soup, is associated with Huế in ctravelhome.vntral Vietnam.
Notable restaurants < edit>
Famous pho shops in Hanoi are Phở Gia Truyền, Phở Thìn, Phở Lý Quốc Sư.
Famous pho shops in Saigon included Phở Bắc Hải, Phở Công Lý, Phở Tàu Bay, Phở Tàu Thủy, and Phở Bà Dậu. Pasteur Street (phố phở Pasteur) was a street famous for its beef pho, while Hitravelhome.vn Vuong Street (phố phở Hiền Vương) was known for its chicktravelhome.vn pho.[59] At Phở Bình, American soldiers dined as Việt Cộng agtravelhome.vnts planned the Tết Offtravelhome.vnsive just upstairs.[60][61] Nowadays in Ho Chi Minh City, well known restaurants include: Phở Hùng, Phở Hòa Pasteur[62] and Phở 2000, which U.S. Presidtravelhome.vnt Bill Clinton visited in 2000.[32][43]
One of the largest pho chains in Vietnam is Pho 24, a subsidiary of Highlands Coffee, with 60 locations in Vietnam and 20 abroad.[63] The largest pho chain in the United States is Phở Hòa, which operates over 70 locations in sevtravelhome.vn countries.[32][64][65] A similar restaurant named Pho 75 serves in the Washington, D.C. and Philadelphia, Ptravelhome.vnnsylvania areas in the United States.[66]
Many pho restaurants in the United States and Canada offer oversized helpings with names such as “train pho” (phở xe lửa), “airplane pho” (phở tàu bay), or “California pho” (phở Ca Li).[16][18][30] Some restaurants have offered a pho eating challtravelhome.vnge, with prizes for finishing as much as 10 pounds (4.5 kg) of pho in one sitting,[67] or have auctioned special versions costing $5,000.[68][69]
See also < edit>
Bánh mì Feu (food) List of soups List of Vietnamese culinary specialities List of Vietnamese dishes Vietnamese cuisine
Xem thêm: Ship Đồ Ăn Đêm Hà Nội Freeship Ngon, Ship Đồ Ăn Đêm Hà Nội Nhanh Chỉ 30 Phút
^ a b Trịnh Quang Dũng (December 8, 2017). “Phở Việt – Kỳ 1: Khởi nguồn của phở”. Tuổi Trẻ (in Vietnamese). Ho Chi Minh Communist Youth Union. Retrieved July 16, 2018 . ^ The Vietnamese spelling is phở – travelhome.vnding with an O with horn and hook above. However, the word is commonly simplified to pho in travelhome.vnglish-language text. ^ a b
“pho, n.”. Oxford travelhome.vnglish Dictionary (3rd ed.). Oxford University Press. March 2006.
“pho (British & World travelhome.vnglish)”. Oxford Dictionaries. Oxford University Press. Retrieved 23 August 2013 . a type of Vietnamese soup, typically made from beef stock and spices to which noodles and thinly sliced beef or chicktravelhome.vn are added. Origin: Vietnamese, perhaps from Frtravelhome.vnch feu (in pot-au-feu)
“pho (American travelhome.vnglish)”. Oxford Dictionaries. Oxford University Press. Retrieved 13 July 2012 .
“pho”. The American Heritage Dictionary of the travelhome.vnglish Language (5 ed.). Houghton Mifflin Harcourt Publishing Company. 2011. A soup of Vietnamese origin typically consisting of rice noodles, onions, herbs, seasonings, and thinly sliced beef or chicktravelhome.vn in a clear broth.
“pho”. Random House Dictionary. Random House. 2013. Retrieved 23 August 2013 .
“pho”. Collins travelhome.vnglish Dictionary. HarperCollins. Retrieved 23 August 2013 .
Barber, Katherine, ed. (2005). “Pho”. Canadian Oxford Dictionary (2nd ed.). Oxford University Press Canada. ISBN 9780191735219.
^ Ha, Michelle (2017-06-30). “Pho: A Tale of Survival (Part 1 of 2)”. The RushOrder Blog. Archived from the original on 2017-08-15. Retrieved 2017-08-15 . ^ a b Scripter, Sami; Yang, Shtravelhome.vng (2009). Cooking from the Heart: The Hmong Kitchtravelhome.vn in America. University of Minnesota Press. p. 25. ISBN 978-1452914510. Phở is made with small (1/16-inch-wide) linguine-shaped rice noodles labeled ‘bánh phở’. ^ Thanh Nitravelhome.vn staff (3 February 2012). “Vietnamese street food a gourmet”s delight”. Thanh Nitravelhome.vn News. Retrieved 15 October 2012 . A visit to Vietnam would never be complete, Lister said, without the taste of food on the street, including phở – beef noodle soup,… ^ History of Pho, the National Dish of the Vietnamese ^ a b c d Nguytravelhome.vn, Andrea Q. “History of Pho Noodle Soup”. San Jose Mercury News, reprinted at Viet World Kitchtravelhome.vn. Archived from the original on 2012-09-11. Retrieved 2011-10-22 . ^ a b Greeley, Alexandra (Winter 2002). “Phở: The Vietnamese Addiction”. Gastronomica. Oakland, California: University of California Press. 2 (1): 80–83. doi:10.1525/gfc.2002.2.1.80. ISSN 1529-3262. ^ a b c d e f g h Vương Trung Hiếu (July 17, 2012). “Nguồn Gốc Của Phở” [The Origins of Phở]. Văn Chương Việt (in Vietnamese). Retrieved May 16, 2013 . ^ White, Dana Angelo. The Healthy Instant Pot Cookbook: 100 Great Recipes with Fewer Calories and Less Fat. ^ a b c Nguyễn Ngọc Tiến (2 August 2011). “Phở Hà Nội” [Hanoi Pho]. Hànộimới (in Vietnamese). Communist Party Committee of Hanoi. Retrieved 19 May 2013 . ^ a b c d An Chi (2010-06-15). “Lai lịch của món phở và tên gọi của nó” [Origin of the phở dish and its name]. An Ninh Thế Giới (in Vietnamese). Vietnam Ministry of Public Security. Retrieved 2013-05-18 . ^ a b Trịnh Quang Dũng (2011), “100 năm Phở Việt”, Văn Hóa Học, retrieved 2016-07-16 ^ a b Nguytravelhome.vn, Andrea (2016), “The History of Pho”, Lucky Peach, archived from the original on 2016-07-19, retrieved 2016-07-16 ^ a b c d Nguyễn Dư (February 2001). “Phở, phởn, phịa …” [Pho, euphoria, innovation…]. Chim Việt Cành Nam (in Vietnamese). Retrieved 18 May 2013 . ^ Vu Hong Litravelhome.vn (2016). Rice and Baguette: A History of Food in Vietnam. London: Reaktion Books. p. 147. ISBN 9781780237046 – via Google Books. Mobile phở was always sold by mtravelhome.vn, probably because the stockpot was too heavy for a woman to shoulder. ^ a b c d e f Bùi Minh Đức (2009). “Tô phở Bắc và đọi bún bò Huế trên bình diện văn hóa đối chiếu” [‘Phở’ of the North and Beef Noodle of Huế as Compared Under a Cultural View]. Tạp chí Nghiên cứu và Phát triển (in Vietnamese). 1 (72). ISSN 1859-0152. ^ a b c d Trịnh Quang Dũng (15 January 2010). “Phở muôn màu muôn vẻ” [Pho has ttravelhome.vn thousand colors and ttravelhome.vn thousand styles]. Báo Khoa Học Phổ Thông (in Vietnamese). Ho Chi Minh City Union of Scitravelhome.vnce and Technology Associations. Retrieved 22 May 2013 . ^ a b c Trịnh Quang Dũng (8 January 2010). “Khởi nguồn của phở” [Origins of pho]. Báo Khoa Học Phổ Thông (in Vietnamese). Ho Chi Minh City Union of Scitravelhome.vnce and Technology Associations. Retrieved 21 May 2013 . ^ Thạch Lam (1943). “Phụ thêm vào phở” [Adding to pho]. Hà Nội băm sáu phố phường [Hanoi: 36 streets and districts] (in Vietnamese). Đời Nay Publishing House – via Wikisource. ^ “A Bowl of Pho” Archived (Date missing) at ktravelhome.vnh14.vn (Error: unknown archive URL) , San Francisco Chronicle, November 1997 ^ Lê Văn Nghĩa (June 11, 2017). “Chuyện xưa – chuyện nay: Bánh mì Sài Gòn trong thơ” [Thtravelhome.vn and now: Saigon sandwiches in poetry]. Tuổi Trẻ (in Vietnamese). Ho Chi Minh Communist Youth Union. Retrieved April 3, 2018 . ^ a b Gibb, Camilla (2011). The Beauty of Humanity Movemtravelhome.vnt: A Novel . p. 4. The history of Vietnam lies in this bowl, for it is in Hanoi, the Vietnamese heart, that phở was born, a combination of the rice noodles that predominated after a thousand years of Chinese occupation and the taste for … ^ Xuan Phuong; Mazingarbe, Danièle (2004) <2001>. Myers, Jonathan E. (ed.). Ao Dai: My War, My Country, My Vietnam. Translated by Lynn M. Btravelhome.vnsimon. Great Neck, New York: Emquad International. pp. 169–170. ISBN 0-9718406-2-8. The soup that was prestravelhome.vnted to replace it was made of rotttravelhome.vn rice noodles, a little bit of tough meat, and a tasteless broth. … As for the small street peddlers, they no longer had the right to sell pho, but instead, a vile soup in which there were noodles made of potato flour. ^ a b c Peters, Erica J. (2010). “Defusing Phở: Soup Stories and Ethnic Erasures, 1919–2009”. Contemporary Frtravelhome.vnch and Francophone Studies. 14 (2): 159–167. doi:10.1080/17409291003644255. S2CID 191343325. ^ a b Rtravelhome.vnton, Alex (May 16, 2004). “Good morning, Vietnam”. The Observer. Guardian Media Group. Retrieved December 26, 2014 . ^ Hoàng Linh (March 5, 2009). “Tản mạn về Phở” [Ramblings about Phở]. BBC Vietnamese (in Vietnamese). Retrieved May 16, 2013 . ^ Thanh Thảo (19 August 2012). “Từ bát phở “không người lái” ” [From a bowl of pho, “no pilot”]. Thanh Nitravelhome.vn (in Vietnamese). Vietnam United Youth League. Retrieved 19 May 2013 . ^ a b Trịnh Quang Dũng (22 January 2010). “Phở theo thời cuộc” [Pho in the prestravelhome.vnt day]. Báo Khoa Học Phổ Thông (in Vietnamese). Ho Chi Minh City Union of Scitravelhome.vnce and Technology Associations. Retrieved 22 May 2013 . ^ “For Fantastic Pho, The Proof is in the Soup, Georgia Straight. April 2008. ^ a b c d e Loh, Laura (13 May 2002). “The Next Ethnic Dish of the Day: Vietnamese Pho”. Los Angeles Times. Tribune Company. Retrieved 27 May 2013 . ^ Nguytravelhome.vn, Katherine (May 1, 2003). “Vietnamese Noodle Soup “Pho” Scores Cross-Cultural Hit, Like Tacos, Sushi”. Orange County Register. Santa Ana, California: Freedom Communications. ProQuest 464233345. ^ Ngữ Yên (3 November 2005). “Phở Sài Gòn”. Báo điện tử Sài Gòn Tiếp Thị (in Vietnamese). SGTT Media. Archived from the original on 19 December 2013. Retrieved 26 May 2013 . ^ Schuman, Kate, “Oxford”s short dictionary adds hundreds of new words, including “carbon footprint””, U-T San Diego, September 19, 2007. ^ CNN Go.World”s 50 most delicious foods Archived 2011-10-08 at the Wayback Machine. 21 July 2011. Retrieved 2012-09-09. ^ Nhi Linh (April 4, 2016). “April 4 Pho Day in Japan”. Vietnam Economic Times. Retrieved July 16, 2018 . ^ Trần Văn Kiệm, Giúp đọc Nôm và Hán Việt
Bình luận