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Pho, Vietnamese noodle soup, originated around mid-1880s in Hanoi
(North Vietnam). It is believed by some historians that the word
"pho" (pronounced "fah") derived from the French word feu as in
"Pot-Au-Feu", a beef soup which the Vietnamese cooks learned from
their French colonists. While pho may have had its origin from the
French Pot-Au-Feu, it was really born through a fusion of French
beef soup and Chinese seasonings such as roasted ginger, star anise,
etc..) Vietnamese cooks further customized pho to include traditional
Vietnamese ingredients such as fish sauce to define local tastes.
In 1954, pho spread to South Vietnam with the migration of one million
northerners. It wasn't long before pho gained popularity among the
South Vietnamese due to its rich nutrients. These southerners further
enriched pho with livelier flavors and texture. They introduced
more herbs and other optional ingredients such as beansprouts, limes,
chilies, and hoisin sauce to give pho a new dimension.
In the aftermath of the Vietnam war, millions of Vietnamese migrated
to new homelands such as America. They took with them pho which
quickly became a favorite among westerners. Today, pho restaurants
can be found in almost every strip mall in American cities. This
is a testament to how deliciously popular pho is!
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