Vietnamese pho
It's this Vietnamese fan
Now 121931 per capita in Vietnamese Dong
(About RMB34.5)
California Vietnamese powder | Handmade Vietnamese snacks | Vietnamese drip coffee
/ Vietnamese noodles are actually "close relatives" with Guangdong pho
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"Powder" is the basic skill of the Vietnamese diet, vietnamese people love ta, like Cantonese people love pho. And these two kinds of fans, there is indeed some "close kinship" relationship.
At the beginning of the 20th century, Guangdong immigrants brought the magical food of "powder" into Vietnam and integrated it into Vietnam, making phở a "national food" into which both men, women and children of all ages indulged.
"As long as you learn the word phở, you can survive in Vietnam."
/ California There are not only California hotels, but also Vietnamese fans
In the 1970s, the wave of immigration made Vietnamese pho begin to go global. San Francisco, USA, Paris, France, major cities in Europe... More and more people are fascinated by it, and a bowl of phở can become the star of the show.
This also explains the origin of the store's "California Vietnamese noodles": the owner is a San Francisco-born Chinese who grew up eating Vietnamese noodles. After returning to China, I still remembered this taste, so I simply opened my own shop.
/ Authentic may be a mysterious concept
"Insisting that you are a "California Vietnamese fan" is not afraid of others saying that you are not authentic?"
The owner smiled: "Each restaurant has its own Vietnamese noodles, some are sweeter or saltier, but they all have one thing in common, and that is that the result is delicious." Eat delicious phở, maybe you won't care if the chef is Vietnamese. ”
A mesmerizing delicacy that can throw away the shackles of so-called "authenticity". Making a bowl of "California Vietnamese noodles" in Guangzhou, I don't think there is any big rebellion.
/ Be sure to have a big pot boiling and boiling beef bone broth!
Judging a delicious bowl of Vietnamese pho, how important the soup base is. A trademark Vietnamese noodle shop, the back kitchen must have hundreds of pounds of beef bones, boiled in a large pot of grunting, emitting a strong smell of meat and milk. Cinnamon, cloves, lemongrass... Spices make the soup base more layered, but they don't steal the limelight from the meat flavor.
This soup looks so clear and dull, in fact, it has been poking and poking with beef bones and beef for a night. It takes about 15 hours to get the soup that satisfies the boss.
In addition to being strict with the soup base, how to eat it is also very important. Before you gobble it up, don't rush to pour the side dishes into the soup, you must drink a few mouthfuls of soup first. "Delicious Vietnamese noodles, scooped a spoonful of soup, drank it, and became addicted to it, and wanted to pursue this taste all my life." Cai Lan said.
/ 6 kinds of ingredients none less
Kim bu changing, mint leaves, Thai coriander, lime, millet pepper, soybean sprouts, some people like to add some other spices, or squeeze a little big rooster chili sauce, but these six things are the consensus of all Vietnamese noodle lovers.
/ Be sure to pile up beef! The top pair is Australian beef
Thinly sliced beef, poured with a piping hot soup base is enough to cook, here use Australian beef, the meat is smoother, chew it can feel the freshness of the gravy.
There are also cooked beef, beef balls and beef briskets to choose from, and the amount of meat is quite large.
/ The texture of the powder should be smooth enough to taste like rice!
How to judge whether the powder is good or not, Guangdong people definitely have the right to speak. The phnom penh powder used here is a bit like the tidal kway teow, with a smooth and smooth taste and a faint rice aroma.
After drinking the soup, the appetite opened and he inhaled a large mouthful of powder into his stomach. The aroma of the nine-story pagoda blends perfectly with the salty and umami flavor of beef bone broth, smooth rice noodles pass through the intestines, and the half-cooked bean sprouts are still crisp, and finally the remaining soup at the bottom of the bowl is drunk.
In the cold Guangzhou, the head that has been eating hot and busy all year has become refreshing and light.
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If you see that you are already hungry here, you might as well call a friend to the store to eat it! A bowl of flour must be steaming just out of the back kitchen zui delicious, since eating, it is better to eat cost-effective and good. 69.9 yuan set menu for two, from shrimp slices to drip coffee, all arranged!
I have tried the phở in the store, or the taste is heavy, and there are also spicy rice noodles (lemon flour) that can be chosen, the difference is that the powder is flat and the rice noodles are thin and round.
/ Handmade desserts
Coconut sago cake and red bean mille-feuille cake, handmade every day, wrapped in fresh colorful leaves, eat without burden, and are also very sweet; there are fried spring rolls, fried tofu with salt and pepper... Choose 2 out of 4 and see if you like it
/ Drip coffee
Vietnamese drip coffee, also brought back from Vietnam coffee beans freshly ground, with drip on the table, powder finished, coffee can also just drink ~ (friends who do not drink coffee, you can also open a coconut water to drink)
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The storefront is not particularly large, but it is clean and clean; on the whole hand-painted wall, there is a train painting carrying ingredients for Vietnamese noodles. Hopefully, after you try it, you'll also fall in love with phở, it's really magical!
= Live Vietnamese PHO HOUSE Vietnamese powder =
Address: 4th Floor, Tianyu Plaza, No. 621-625 Tianhe Road, Tianhe District, Guangzhou City, Guangdong Province
Opening hours: 10:00am-22:00pm
Transportation: Take Metro Line 3 Gangding Station Exit A and walk 80m