| It's been years since Vietnamese refugees have | | | | niche all its own, and now, the trend is called a |
| made their way to America in search of a better | | | | "pho-nomenon" and avid eaters have turned into |
| life, which occurred beginning in 1975. The benefits | | | | loyal followers. |
| did not go one way, though, since the Americans | | | | The Mutating Pho: The "New" Pho |
| seem to have gained an exquisite addition to its | | | | The classic bowl of Vietnamese pho however, has |
| rather varied culinary collection, this time in the | | | | not remained untouched in its U.S. launch. What is |
| form of rice noodles and meat slices immersed in | | | | served in the United States nowadays is not |
| tasteful broth made usually with beef or chicken, | | | | exactly the same as was first loved in Vietnam. |
| with extra garnishes on top. The staple | | | | During its migration, the dish acquired many |
| Vietnamese dish is called pho and is said to be the | | | | changes, most of which were made to adapt to |
| Vietnamese version of the French pot-au-feu, | | | | the more varied and flexible environment of |
| perhaps a result of France's 100-year colonization | | | | America. As a result, aside from the classic beef |
| of the Asian country. And now, it's America's turn | | | | noodle or even the globally accepted chicken |
| to be conquered in culinary terms as pho | | | | noodle some restaurateurs have added other |
| becomes more than just a soup noodle dish but | | | | varieties to their menus. Authentic or not, these |
| an American pho-nomenon, as many fans or | | | | creative dishes are either variations of the |
| "pho-natics," like to call it. | | | | existing pho cousin called "hu tieu", or just a chef's |
| Why We Like Pho: the Classic Pho | | | | own creation to offer non-beef and non-chicken |
| One might be tempted to ask, why the pho | | | | noodle on the menu. |
| craze? After all, America is the place where all | | | | The traditional beef variant may come with flank |
| cuisines seem to meet. What makes it stand out? | | | | steak, brisket, tripe, tendon, meatballs made of |
| Perhaps it has to do with the exotic and | | | | cartilage and tendon, and the likes. The chicken |
| extremely flavorful taste or perhaps the cultural | | | | variety may contain chicken breast, wings, legs, |
| experience that comes with eating the native | | | | neck, heart, gizzard, and liver, among some other |
| Vietnamese soup noodle. Perhaps it is also the | | | | chicken meat parts. These are the most |
| intriguing and interesting mix of ingredients and | | | | acceptable types to many purist, Vietnamese and |
| spices used in the dish that adventurous eaters | | | | non-Vietnamese alike. |
| definitely find their match. Perhaps it is because it | | | | The only other acceptable variant is the |
| is considered a healthy food choice. Or perhaps it's | | | | vegetarian pho served at Buddhist temples and a |
| the price; wherever you go, you can expect to | | | | few vegetarian restaurants in the Vietnamese |
| find it to be reasonably priced. Lastly, it might also | | | | community. But changes are inevitable, especially |
| be because of its uniqueness. In a world | | | | in the free-enterprise American society. So |
| congested with various cuisines and culinary | | | | popular variants of this beloved dish began to |
| trademarks, it is quite novel and very unique. But | | | | take shape, including semi-vegetarian and seafood. |
| most definitely, it's the instantly recognizable | | | | Some are served with shrimp meat and others |
| aroma in the steaming broth that fills the whole | | | | only contain vegetables, all despite the lack of |
| room when a new bowl is served. This dish is so | | | | conviction of some pho purists. |
| unique that it has managed to create a market | | | | |