[Leica] Cold Pho

[richard at imagecraft.com (Richard Man)]

I see we are not the first to have this argument, from wikipedia:

The origin of the word was one subject of a seminar on *ph?* held in Hanoi
in 
2003.[2]<http://en.wikipedia.org/wiki/Ph%E1%BB%9F#cite_note-evolution1-1>One
theory advanced was that the name is from French
*feu <http://en.wiktionary.org/wiki/feu>* (fire), as in the dish
pot-au-feu<http://en.wikipedia.org/wiki/Pot-au-feu>,
which, like *ph?*, uses the French method of adding charred o?nion to the
broth for color and flavor, one of the techniques that distinguishes it from
other Asian noodle
soups.[2]<http://en.wikipedia.org/wiki/Ph%E1%BB%9F#cite_note-evolution1-1>
[5] 
<http://en.wikipedia.org/wiki/Ph%E1%BB%9F#cite_note-reprinted2004-4>[3]<http://en.wikipedia.org/wiki/Ph%E1%BB%9F#cite_note-A_Bowl_of_Pho-2>Some
believe the origin of the word to be Chinese
*fen* (? 
<http://en.wiktionary.org/wiki/%E7%B2%89>).[6]<http://en.wikipedia.org/wiki/Ph%E1%BB%9F#cite_note-5>In
addition to rice
noodles <http://en.wikipedia.org/wiki/Rice_noodles>, many of the spices
(such as star anise and cinnamon) are staples of Chinese
cuisine<http://en.wikipedia.org/wiki/Chinese_cuisine>
.[4] <http://en.wikipedia.org/wiki/Ph%E1%BB%9F#cite_note-origin-3>



On Wed, Jul 27, 2011 at 12:12 AM, <bruceslomovitz at comcast.net> wrote:

>
>
> Heresy of heresies!  You don't eat pho with glass noodles or vermicelli.
> You eat it with banh pho.  Glass noodles are made from beans.  Banh pho is 
> a
> somewhat broad, white (not clear) rice noodle which should be prepared so 
> it
> is al dente.  Regarding the name pho, it is a corruption of the F rench
> gastronomical term "pot au feu".  The word pho is pronounced very nearly
> like feu.  Pot au feu means, of course, pot on the fire.
>
>
>
> As far as cooking on hot days, you must make the broth by first charring
> soup bones and a whole yellow onion (skin on) in the oven.  Then you must
> boil the bones and onion slowly for hours with star anise, a couple of
> sticks of cinnamon, and some ginger.  Add good fish sauce to taste at the
> end and remove the bones, onion, ginger, etc.  Your broth should not be
> cloudy, which it will not be if you boil it slowly.
>
>
>
> After all of this, how much heat is it going to generate to boil up enough
> broth for a bowl or two of pho?  But to each his own I suppose.  The
> Vietnamese changed the French cooking methods to which they were exposed.
> So I guess if you wish to corrupt pho by eating it cold, you are entitled 
> to
> do so.
>
>
>
> Bruce S.
>
> _______________________________________________
> Leica Users Group.
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>



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