Variety of delicious Southeast Asian cuisines
Preparing Food is a culinary art that takes hours of slow cooking and at Thai.Pho, we use only the finest meat and many natural spices to give our rich and fresh food that unique aroma and irresistable taste. We garnish the food with onions and fresh cilantro. You may add bean sprouts, basil, lime and jalapenos to suit your own unique taste.Thank you for dining with us.
Pho was born in Northern Vietnam during the mid-1800’s. The dish was heavily influenced by both Chinese are French cooking. Rice noodle and spices were imported from China; The French popularized the eating of red meat. In fact, it is believed that “pho” is derived from “pot au feu” a French soup. Vietnamese cooks blended the Chinese, French, and native influences to make a dish that in uniquely Vietnamese.
The popularity of Pho spread southwards starting in 1954 when the country was divided into North and South Vietnam. As the dish moved south, cooks infused it with additional ingredients until it evolved into the version that is commonly sold today.
The origins of Pho as a Northern dish that spread South explains the key difference between the Northern and Souther variations. Northern style Pho tends to be simpler and is made with less ingredients. There are fewer cuts of meat and small slices of ginger are laid on top of the soup. The Pho is served without bean sprouts or herbs. Instead, it is accompanied by green chilies and lime only. Southern style Pho is a complex dish made from a dozen ingredients. Bean sprouts, fresh basil and saw herb are typically served with each bowl. As with Northern style Pho green chillies and lime are used as condiments.
426 FM 548, Suite 126
Forney, TX 75126
Monday ~ Thursday: 11AM-2:45PM 4:30PM-9:00PM
Friday: 11AM-2:45PM 4:30PM-10:00PM
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