Secrets you might not know about Pho (Part 2)
An evolution of Pho was seen outside of Vietnam. How is it now?

Among the treasures that Vietnamese refugees brought with them from their homeland, the best one would be their cherished pho recipes. South Vietnamese (including Northern Vietnamese who fled to the South in 1954) were by far the majority of the refugees and what they brought with them was the Southern style pho. Before long, restaurants serving pho emerged in the communities these Vietnamese migrants established in their country of exile, and these restaurants introduced Pho to their non-Vietnamese neighbors.

As time went on, an evolution of Pho was seen outside of Vietnam. Although the basic ingredients were retained, Pho recipes were adapted to suit whatever ingredients were available locally. Non-Vietnamese who attempted to create their own version of pho also used techniques and ingredients that are far away from the traditional methods of creating pho.

As a result, Pho's taste may be found so strange in some place around the world. We know that Any pho restaurant rises or falls with its basic beef broth. Next criteria are about the beef brisket and finally, the varieties of fresh herbs served.  Now let look closely to how foodies around the world think about the Pho experience at their home countries: 

Pho Bang in New York – “Definitely authentic Vietnamese”

Pho Bang in New York – “Definitely authentic Vietnamese”

Auggie L. “The pho here is really solid: rich broth, tenderbeef and really good bite on the noodles. The noodles are really what makesthis restaurant's pho stand out as they are this perfect al dente that makesevery bite enjoyable.”

Duek L. “Their pho broth is deep, fragrant, and really quite outstanding” 

Pho Street in Singapore – “Can't be better"

Chong CY “Tendons in beef noodles soup a little hard, soup was tasty but lacked sufficient vegetables” 

Lam N “The pho broth is flavourful albeit not piping hot. However, the meat disappoints: brisket too thick, meat balls not firm, tendon and tripes too hard/undercooked, and no rare beef. And no herbs/bean sprouts (taugé). They only give disposable utensils (even cardboard bowls!)” 

Pho Gia Hoi in Sydney – “Very good Vietnamese food with very reasonable prices!"

AMLIndy “The broth is made in house per the story on the wall, and based on what I tasted, I tend to believe them! The portions are as huge as others have described, so I really doubt anyone will leave hungry!” 

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