Beef and broccoli sauce

This article is about the Vietnamese soup dish. Phở is a popular food in Vietnam where it is served in households, street stalls and restaurants countrywide. Phở originated in the early 20th century in Northern Vietnam, and was popularized throughout the world by refugees beef and broccoli sauce the Vietnam War.

Phở likely evolved from similar noodle dishes. Xuân commune, Nam Trực District, Nam Định Province. Cultural historian and researcher Trịnh Quang Dũng believes that the popularization and origins of modern pho stemmed from the intersection of several historical and cultural factors in the early 20th century. From the pole hung two wooden cabinets, one housing a cauldron over a wood fire, the other storing noodles, spices, cookware, and space to prepare a bowl of phở. Hanoi’s first two fixed phở stands were a Vietnamese-owned Cát Tường on Cầu Gỗ Street and a Chinese-owned stand in front of Bờ Hồ tram stop. They were joined in 1918 by two more on Quạt Row and Đồng Row. Around 1925, a Vân Cù villager named Vạn opened the first “Nam Định style” pho stand in Hanoi.

1946 in favor of stationary eateries. Chicken pho appeared in 1939, possibly because beef was not sold at the markets on Mondays and Fridays at the time. With the partition of Vietnam in 1954, over a million people fled North Vietnam for South Vietnam. Phở, previously unpopular in the South, suddenly became popular. Street vendors were forced to use noodles made of imported potato flour.