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This photo shows a bowl of pho at Be Ba restaurant, a bowl of pho made in Chau Doc but enjoyed in Saigon.
From south to north, from urban to rural areas, there is at least one noodle shop everywhere, each region maintains its favorite taste. Personally, I don’t like eating pho, except pho from a small restaurant located in the two hundred kilometer provincial city of Saigon.
I don’t know why I don’t like eating pho, Vietnam’s “national spirit” dish, but foreigners also “crave.”
When I met my husband (still a lover at the time), I told him that I did not like to eat pho, he looked at me with wide eyes, saying that he had known someone who ate pho without leaving onions but did not like it. pho is the first time. So during dates we wander around eating all the delicious dishes in Saigon except pho.
Until the day he came to pick me up at the bus station early in the morning, I went to his hometown for the first time. Maybe that morning he was tired and hungry, I let him take him wherever he went and I couldn’t “eat anything” like many times before.
As soon as I walked through the door, the aroma of the broth woke me up, the sweet aroma of bones. Sweet is the characteristic of the pho here. True sweetness is not too dazzling or overwhelming to others. If you are ever into western cuisine, the comment “everything is sweet” will surely come out. Perhaps Westerners are always sweet thanks to what they eat, that’s why their voice is like “back cane”.
Western noodle soup is sweet for many reasons too, sweet from the broth, sweet to the ground sauce to spread and pour into pho. Pho in the West was satisfied with his injustice. Other people who come to see Westerners eating pho can be considered strange. At any time on the table, next to the spoon, there are plenty of small cups for diners to mix their own sauce, not directly in the bowl.
The noodle shop that day that I ate with my husband also presented it in that characteristic way. But the chili puree and sauce in the jar, which is homemade, not bottled, is different at first glance. Soy sauce is finer, not thick, its color is not dark brown like bottled soy sauce, but it turns slightly yellow. Serve in a cup and then add a few slices of fresh chili to make it smell better.
Pick up the chopsticks to collect the cooked meat so that it absorbs the broth, lightly spread the soy sauce, add a little cinnamon leaves, coriander, sweet sauce and hot peppers that just touched the tip of the tongue in the morning and not have been stimulated, they become more sensitive to clarify each flavor.
My husband sat across from me, smiling wryly. “I’ve been eating at this restaurant for a few years now, nowhere to taste like this.” You may like to eat here in part because of the intimate space the restaurant evokes. Both a home and a workplace, without the need for decoration or slogans.
The vendors, the table runners who are not related, are also neighbors, they sell and chat, meet, ask and laugh, there is no distance.
Pho in the West is like Western people who do not have the same style, there is no need to confess “relics” even after a few generations. After all, the customer said that if he came and stopped, the merchant did not hesitate to drip the remaining broth to make “unstaffed” pho for the guests.
My husband said it was the same for a decade or so, the store did not change, the taste did not change, even his guests recognized that some familiar faces even though they don’t know their names, only people are getting old. He said that in the past his father took him to this store, he ate a plate of pho before class started.
Not just the free veggies but the meat would rather be “generous” as an owner, so he ate all the remaining bread and meat, once he kept asking for five or six more cups, while saying he was reaching out to give me a husband. How high it was that, when the lady carried, she stared at him, “the sick man eats hard.”
Now that we are husband and wife, sometimes remembering “that nostalgic old pho”, I think of the pho plate I ate in the morning at Chau Doc, the noodle shop has a real name Be Ba with the taste of that pho in all Parts of Hanoi and Saigon didn’t suit me either. Maybe my life can only eat pho in the right place, as only loving the right person has shown me the taste of pho in addition to love.
Every time I go back to my hometown, my husband buys pho from the same place and takes it to his wife’s afternoon. Sitting in a house in a small alley in Saigon, the couple warmed up a bowl of hot pho, ate, and reviewed old times. Pho is not our hometown specialty, but it is only pho that makes us hesitate so much.
What’s so exciting about Pho Day 12-12-2020?
Pho Day 2020 will continue with voting for “Top 10 Favorite Pho Brands” from now until November 30. The top 10 in 2020 will be honored at the Pho 12-12 Day Gala (Hanoi). Survey link HERE .
This year, the “Find someone to cook delicious pho” trip will open more Group B for pho lovers who are not professional chefs, helping to create a playground for housewives, passionate about national food. . the nation’s national drug.
The preliminary round of the northern region will take place in Hanoi on November 10, while the southern region will take place on November 26.
Access: immediatelycuapho.tuoitre.vn or email: [email protected] to register to attend.
The photography and writing contest with the theme “Pho in me” has just been announced by the organizers and has received many emotional photos and articles, which promise to be in the sights of experts and judges. Annoying but I always do my best for Vietnamese pho.
Attending readers send photos and articles to [email protected] from now until the end of November 25.
Pho 12-12 of this year was organized with the coordination of the Vietnam Culinary Association, the administrative unit of Acecook Vietnam and the complementary units: VinPearl, Minh Long, Ngoc Linh ginseng …
What’s weird about this Hanoi pho bowl?
