At the beginning of the 20th century, Vietnam was still part of French Indochina. Different cultures interacted in the area: French, Vietnamese, and also Chinese from bordering provinces. The Ox, until then used only for agriculture, was quickly requisitioned by the French for its meat. The locals then resold the remains of bone and cartilage to the butchers of Hanoi at derisory prices. Soup sellers see this new inexpensive food as an opportunity to diversify their recipes. The popular soup, called “Xao Trau”, is introduced and Chinese merchants sold it to their compatriots who, going up the Red River, gradually disseminated the dish throughout Vietnam. Historians believe that the word "phở" is derived from "pot au feu" a beef bone based French dish.
In the 1920s, Vietnamese cooks blended the Chinese, French and native influences to make a dish that is uniquely Vietnamese. Street vendors who sold noodle soup reacted accordingly and seized the opportunity to experiment with a new ingredient. They started by selling a popular soup made from buffalo meat and rice vermicelli. Gradually, the buffalo meat was replaced with beef.
The Pho is today a part of the Vietnamese culture.
At Pho Akaushi, the chef wanted to cook this world-famous dish in the most authentic way. That is why we are using real beef bone to make the most flavorful broth. But we also wanted to bring this experience to another level by serving it with one of the best beefs on the market today,
mixing the best of both worlds for an unforgettable culinary journey.…
