FEU, je vous l’avais dit et vous le confirme

Pho (pronounce fuh)—from the French pot au feu—is the Vietnamese traditional beef noodle soup

Aaaaarrrrgggghhhhh….j’aurais jamais cru !!!

En tout cas, çà facilite drôlerment la prononciation , car d’après ce que j’ai compris et les exercices qu’on m’a fait faire sur place., il suffit de prononcer « feuuuuuuu  » , en trainant un peu !!! (et non fuh).
C’est devenu beaucoup plus simple d’un seul coup.

Merci Than Ba
Alors le « Pho » est une soupe quartérone? (hi hi)
De toute façon, pour moi, ce sera toujours » une spécialité hanoiënne »
Je suis trop fière de mon « pho »!
Chantalngoc:jap:

Le doute persiste toujours :

« Pho soup recalls my childhood’s flavor »

The speeches published below are extracted from the press conference « Pho – Vietnam’s Heritage », organized in Hanoi on November 29th 2002 at the offices of the Delegation of the European Commission:

Its birth certificate is packed full of question marks; where does Pho come from? When was this soup, together with nem (spring rolls), symbol of Vietnamese gastronomy, brought into the world? Nguyen Dinh Rao, a decidedly determined seventy-year-old man and president of Unesco’s Gastronomy Club in Hanoi expresses his opinion on this subject; more than an opinion, he insists he knows Pho’s true origins. He says that the birth place of Pho is in Nam Dinh city, which is situated in the southern Red River delta. Its birth’s date? Beginning of 20th century he claims confidently « when a big industrial zone for textile was established there ».

Rao continues: « Nam Dinh’s population included, in those days, new city dwellers, workers, salaried employees, officials, as well as French and Vietnamese soldiers. All of them required a dish which was less « rustic » than the traditional soups of the delta’s farmers, like chao (rice soup) or bun (fresh noodles made of rice) ».

This mixed population turned to its culinary roots to « invent » Pho. A novelty which was simmered in the pot of traditions. « It perpetuates the traditional flavor » – Rao explains « Thus, the bouillon, made of bone and prawn, rich in amino-acid and sweetly perfumed, is inherited directly from old coastal roots of our civilization. Regarding popular fresh and soft rice noodles, called banh pho, cooked in vapor, they are definitely from Vietnam. Finally, to satisfy a modernized demand and to meet the taste of European people, they add beef among other ingredients, only once per year, in occasion of village’s festival. It replaces aquatic products, like crab or shellfish. » Rao concludes: « Pho combines a cultural interference and local ingredients, the traditional flavor blending with European taste. The whole blend creates a universal soup ».

Poet Vu Quan Phuong shows himself more pliant in his views: « They may be right when saying pho comes from Nam Dinh; I often see the signboard « Nam Dinh recipe » in front of pho shops. However, the famous writer Tu Xuong, who was very devoted to Nam Dinh, fails to mention anything about Pho in his writings. Pho sustains certainly the influence of different countries, but its Vietnamese soul still remains. That’s why, I believe, the most important thing is that Pho makes up half of Vietnamese national pride; the second half is the popular war. »

More important than different questions related to the origin and the culinary crossings of Pho, which prevailed throughout its birth, is the acknowledgement of Pho as an element of Vietnam’s heritage that nourishes the national pride. « We understand the Vietnamese culture is highly discerning to other foreign cultures » said Dang Huu Hung, deputy editor in chief of Sciences and Fatherland magazine, « Thus, there are interferences with French and Chinese cultures. But we also know how to « Vietnamese » a Pho soup. Today, Pho becomes a Vietnamese soup, which makes us proud, that is more important than the origin of Pho ».

Furthermore, Pho’s taste and the ingredients to make it have varied and developed with time. At the beginning, Pho is cooked with hard-boiled beef cut into nice slices, then also with rare beef poached in the bouillon (pho bo tai), with chicken (pho ga) and even with pork (pho lon) during hard times in the war. Some people don’t hesitate to evoke the « secrets » of making Pho soup. An old Pho shop regular cites 3 secrets: the first one is the cleanliness, the bowl in which pho soup will be served should not have any smell, the second, is the way to prepare the meat, and the third, lies in the bouillon, its ingredients and the right moment to integrate them in the water.

Regarding the bouillon, Mr. Huu Bang, Director of Military Theatre also shares his opinion. He recalls that, when he was a child, a bowl of pho, without bouillon, cost one cent (xu), while the one with bouillon was 3 cents. « The bouillon should be simmered from the day before, in order to extract all of vitamins from the bone and the meat should be boiled together with the bone, both of them being plunged in cold water at the start of cooking. « .

Thus, is it right that a « standard » for Pho to be defined, giving exact details on quantity of herbs and condiments, the way to prepare the bouillon and perhaps, eventually leading a label guaranteeing the quality of Pho ? Poet Vu Quan Phuong adds the following: « We have to protect Pho on the one hand and give it a free development on the other. Pho is the soul of Vietnam and when I enjoy a bowl of pho, I recall firstly, the flavors of my childhood ».

Synthesis of journalist Franck Renaud

Encore une autre piste :

Pho: International Food Vietnam’s Gift to the World
Commentary, Vu-Duc Vuong,
Nha Magazine, Nov 05, 2005
It’s now possible to find pho, the essence of Vietnamese cooking and the symbol of its food, on every habitable continent. From the tiny stalls in Ha Noi, the cradle of pho, to the shopping malls in America, to the Left Bank in Paris, one can now inhale the fragrant and distinctive flavor of pho. And it is no longer true that only Vietnamese eat pho, or that pho is breakfast food since it has now gained near universal acceptance, at any time of day or night.

Half a century ago, Nguyen Tuan, the famed writer and a gourmet, penned these words:

“Morning, noon, afternoon, evening, late night, anytime is a good time for a bowl of pho. During the day, having an additional bowl of pho is like brewing a second pot of tea when the company is enjoyable; almost nobody would turn down an invitation to a pho shop. And the beauty of it is that pho makes it possible for a poor man to treat his friends without breaking the bank.”—Nguyen Tuan, Canh Sac va Huong Vi Dat Nuoc (Scenery and Flavor of My Country)

What is this pho? Where did it come from? How to prepare it? And perhaps best of all in this age of jet travel, where to find the best pho?

Over the three months bridging 2004 and 2005, I had the unusual experience of sampling pho on three continents, talking with people who make and those who enjoy it, and looking into the origin of this signature dish from Viet Nam.

Pho: A New Vietnamese Specialty
Unlike the banh day and banh chung (rice cakes made from ground and whole grain, respectively), popular during the Teát season (Lunar New Year), which dates back to the legendary origin of the Viet people, some 4,000 years ago, pho came into being only at the start of the last century.

It is perhaps appropriate, as we approach the centennial of pho, to trace back briefly where it came from. Two schools of thoughts have emerged, both with influence from outside Viet Nam: China or France. Both theories, incidentally, are based on the pronunciation of the word pho.

Nguyen Tung, an anthropologist based in Paris who has researched Vietnamese food in all three regions, agreed with Georges Dumoutier that pho did not exist in 1907.(1)

Tung went on to suggest that pho derived from the Cantonese pronunciation of “fun” (noodle), and hence the source of pho probably came from the Chinese refugees flowing into Viet Nam in the late 19th Century and bringing with them a number of dishes which were later adopted by the Vietnamese: hu tieu, hoanh thanh, lap xuong, xa xíu, xì dau, pha lau, lau, ta pín lu, etc.(2)

R.W. Apple, Jr., a veteran New York Times journalist who covered Viet Nam during the war, and now occupies the enviable position of resident gourmet, advanced the theory that em>pho came from the French beef-based comfort food, pot au feu, brought to Viet Nam in the late 19th Century by the French colonial forces. (3)

To test this second theory, and no doubt to the chagrin of my dietician, I sampled a pot au feu at Tante Alice in Paris on the last day of 2004. It’s a huge dish, made with four types of meat and four types of vegetables, cooked in a broth for a long time. The dish I had contained ox tail, beef tongue, beef rib, and an end of a femur with plenty of marrow inside; along with cabbage, potato, carrot, leeks, and turnip. The portion would feed three people. I couldn’t finish it at lunch and did not eat for the rest of the day.

As of now, I’m still debating which theory comes closer. Each source lacks one of the key components of pho: Chinese noodle soup does not emphasize the quality of the broth while the pot au feu, with good broth, comes with vegetables rather than noodles. Can it be that the Vietnamese, once again, borrow something from each to create something new?

le lien ici

Non, non, non ! C’est plutôt une spécialité de Nam Dinh !

BN

Merci Thanh Ba.ch pour ces précisions..

Juste pour titiller un peu, quelle crédibilité peut on donner à l’article que tu as cité ? est ce d’une source fiable, officielle ou d’un simple passionné qui l’a écrit ?

Merci :bye:

:confused: Ah bon ! en es tu sur?

Oui, car presque tous les vieux Hanoïens auxquels j’ai posé des questions pour en savoir l’origine, ils m’ont dit que les premiers vendeurs de phơ à Hanoi étaient des personnes originaires de Nam Định. Ensuite, l’année dernière, je suis tombé au hasard sur un article qui en parle lui-aussi.

BN

le « feu » xốt vang est donc inspiré du pot-au-feu sauce-au-vin
Et même qu’en dehors des dictionnaires, sur la carte ou l’enseigne des bons restaurants,
on écrit xốt avec un « s » Phở sốt vang
car même si l’orthographe et la prononciation n’est pas correcte en vietnamien, on marque ainsi l’origine française sauce

@Bao Nhan
Dans tous le Nord, même à Hanoi, il y a depuis seulement quelque année des resto de pho Nam Dinh mais curieusement, elles semble presque toujours tenu par des gens du Sud qui on une façon bien à eux de faire le pho. Visiblement des cuisiniers de Nam Dinh ont apporté le pho au Sud en 1954 puis les Sudistes nous le ramène maintenant !
Historiquement, les gens de Nam Dinh ont même fréquentés les Européens avant la colonisation à cause de la présence des Jésuites. C’est bien possible qu’un cuisinier vietnamien travaillant pour les Jésuites est inventé le pho même avant l’arrivée massive des colons français

Ok Thanh Ba.ch pour les précisions..:bye:

mais d’où t’a tiré cette citation : :umnik2:

et d’ou ça vient  » tô xe lua » ????

Heu c’est quoi ce truc là svp??,

– Je connais – et je fais à la rigueur- soit:
* du pot au feu, à la façon  » boeuf gros sel »
* du boeuf bourguignon, du  » boeuf-carottes ».. où effectivement c’est bien meilleur si les carrés de bidoche sont trempés 24 heures avant dans du vin rouge

– Je connais mais ne sais pas faire ( désolé)
* le coq ou le lapin  » sauce au vin »

– Et je ne connais pas du tout du tout le pot-au-feu sauce au vin
(de plus cette bête là n’a pas l’air d’exister sur google!!)

Cela dit, le hủ tiếu est plutôt un plat du Sud, et d’autre part, sa version classique s’appelle « Hủ Tiếu Nam Vang », Nam Vang (« Nam Yang »!) étant le nom vietnamien de Phnom Penh.

Est-ce Chinois? Possible. Plus récemment, ca pourrait être passé par le Cambodge.

« Phở Xe Lửa », Je ne l’ai vu qu’une fois, au restaurant asiatique Hawaii, sur l’avenue d’Ivry à Paris XIII. Je crois que c’est simplement le nom qu’ils donnent à leur phở « spécial », sans doute plus relevé.

Ce fut ma première tentative de déchiffrage en Vietnamien, qui avait fait tordre de rrie une amie de l’époque.:jap:

Peut être s’agit il d’une variante du boeuf bourguignon :bigsmile:
Sinon les autres .. arretez de nous faire un remake de  » la guerre du Pho « 
OhOhOh ….

merci Nemchua