what to eat now

From Ja­panese ra­men, we now turn to Viet­nam to ap­pease our noo­dle soup crav­ings

F&B World - - TABLE OF CONTENTS - Text by DENISE FER­NAN­DEZ Photos by PA­TRICK SEGOVIA

This noo­dle soup will hope­fully put an end to the ra­men craze. Fi­nally

The ori­gin and pro­nun­ci­a­tion of pho may be con­tentious, but the fact that it is trend­ing is def­i­nitely not. Pho has be­come the poster child for Viet­namese cui­sine all over the world, par­tic­u­larly in the US where they hold hot noo­dle soups close to heart. It def­i­nitely has the mak­ings of a food phe­nom­e­non—it’s health­ier than ra­men, clean-tast­ing and sat­is­fy­ing, af­ford­able, and al­lows for per­sonal cus­tomiza­tion.

In Manila, restau­rants like Phat Pho present it in a va­ri­ety of ways (with An­gus beef, meat­balls, ten­don, or chicken) while An­nam Noo­dle Bar in­tro­duces din­ers to the tra­di­tional Hanoi

pho that they spe­cial­ize in. From jump­ing on the build-yourown- pho craze to stick­ing to clas­sic au­then­tic Viet­namese cui­sine, pho will soon be pep­per­ing many food con­ver­sa­tions.

Pho Bo Kho from Ba Noi’s Fresh onion white, onion spring, onion stalk, car­rot, cilantro, camto

Seafood Pho from Phat Pho Spicy seafood broth, fish cake, fresh squid, poached shrimp

Newspapers in English

Newspapers from Philippines

© PressReader. All rights reserved.