About the Vietnamese culinary delight, the top-20list article published on the news site on January 8 quoted Andrea Nguyen,author of “The Pho Cookbook”, as saying Pho is among Vietnam’s most recognisedculinary exports.
And while today’s Pho restaurants serve a wide range offlavors, beef is the original. By 1930, Nguyen explained, the soup was servedwith slices of raw beef cooked gently in the broth.
According to the article, the broth is simmered for hourswith cinnamon, star anise, and other warm spices to create a wonderfullyaromatic base for this rice noodle soup. Today, beef pho remains the mostbeloved version in Vietnam, with options that include the original raw beef, amix of raw and cooked beef, brisket, and tendon.
Other dishes in the list include Banga of Nigeria, Borschtof Ukraine, Bouillabaisse of France, Caldo verde of Portugal, and Chorba frikof Algeria, Libya, and Tunisia./.
