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Vietnam has a cuisine that is uniquely its own. The country was ruled by France for 40 years and by China who occupied the country for nearly 1000 years. Both countries had an influence on Vietnam and its food.

Vietnamese food is light and fresh with well-balanced flavor. Some dishes have a spicy edge. The use of fat is limited. Rice and noodles are prevalent as with other Southeast Asia cuisines. Fresh vegetables, fish sauce, and a combination of chilies, herbs and spices give Vietnamese food its unique flavor and fresh taste. Vietnamese food is a healthy alternative to other Asian cuisines.

At the heart of Vietnamese cuisine is Pho. Pho is noodle soup, the ultimate comfort food, with origins dating back to the late 1800s in Vietnam. Pho became popular in

restaurants in Vietnam in the 1950s, and was brought to the US in the 1970s by Vietnamese refugees. Pho (pronounced “fuh” in English) is served in a bowl rice noodles clear beef broth, with thin cuts of beef (steak, fatty flank, lean flank, and brisket) or chicken.The broth is made by simmering beef or chicken with onion, herbs and spices, taking several hours to prepare. Included with the bowl of Pho is a plate of fresh be an sprouts, a lime wedge, chilies and herbs that adds flavor and complexity. The origins of the popularity of Phở continues to grow and can now be found throughout the US and Canada.