Pho* was born in Nothern Vietnam during the mid 1880s. The dish was heavily influenced by both Chinese and French cooking. Rice noodle and spices were imported from China; the French popularized the eating of red meat. In fact, it is believed that "pho*" is derived from "pot au feu" a French soup. Vietnamese cooks blended the Chinese. French and native influences to make a disk that is uniquely Vietnamese.
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