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 Pho ( rice noodle soup )

     Pho, most popular food among the Vietnamese, has been existing for a long time. Pho is most commonly eaten at breakfast, although many people have it at either lunch or dinner. Preparations may vary but eventually when the dish is offered its smell and taste is indispensable. The grated rice paper is made of the best variety of fragrant rice called gao te. The soup for pho bo (pho with beef) is made by stewing the bones of cows and pigs for a long time in a large pot. Pieces of fillet mignon together with several slices of ginger are reserved for a bowl of pho bo tai (rare fillet). Slices of well-done meat are however offered to those less keen on eating rare fillets. Meanwhile, the soup for pho ga (pho with chicken) is made by stewing chicken and pig’s bones. White chicken meat served with pho ga is boneless and cut into thin slices. You could regard pho bo and pho ga as Vietnam's special soup. It has the added advantage of being convenient to prepare and healthy to eat. Only in cold days, having a hot and sweet smelling bowl of Pho to enjoy would make you experience the complete flavor of the special dish of Hanoi.


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