my first experience with “pho” was about 10 years ago. what is pho? it’s the ‘traditional vietnamese beef noodle soup.’ i didn’t enjoy it. nor did i the 2nd or 3rd time. then things changed. it has since grown to be ‘comfort food.’ i attempt to go weekly to a local pho restaurant called than brothers – seattle’s version of the soup nazi known for horrible service, tasty cream puffs, cheap prices, and damn good pho. if you’ve never had pho, you’re missing out. in fact, every new person i’ve introduce to pho suddenly becomes a pho-natic.
did you know?
Phở was born in Northern 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 “phở” is derived from “pot au feu” a French soup. Vietnamese cooks blended the Chinese, French and native influences to make a dish that is uniquely Vietnamese.
Refugees fleeing Vietnam in the Spring of 1975 brought with them their hopes and dreams of a better life. They also brought their cultures and cuisine, of which pho has become the most popular among Americans.
according to the most recent tabulation, there are 861 located pho restaurants (and counting) around the united states. the state of washington boasts the third highest pho restaurants only behind california and texas. i would not be surprised if there are more pho restaurants sprouting up in seattle than there are new churches but that’s a different blog post. let’s just stick to pho.