Andrea Nguyen
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Recent PostsBrussels Sprouts with Cracklings and Fish Sauce RecipeThanksgiving Leftovers with Asian Flair: Turkey Pho, Banh Mi, Bun, and More!Videos Fight the Faux Pho PhenomenaNuts for Chestnuts: Buying, Storing, and Peeling ThemAlternative Thanksgiving: Butterflied Roast Chicken with Curry LeafHow to Butterfly a Chicken Alternative Thanksgiving Vietnamese StyleElectric vs. Manual Spice Grinders: Buying and Using TipsSt. Paul Sandwich Recipe (Egg Foo Yung Sandwich)Egg Foo Yung Recipe RecipesAppetizer and Snack RecipesBanh (Crepes, dumplings, cakes, bread) RecipesBanh Mi Sandwich RecipesBasic Sauces, Stocks and Garnishes RecipesChile Sauce RecipesClaypot (Kho) RecipesDeep-Fried RecipesDessert and Sweets RecipesDipping Sauces RecipesDrink and Beverage RecipesGluten-Free RecipesGrilled RecipesMain Course RecipesMeat RecipesNoodles RecipesOne-Dish Meals RecipesPho RecipesPoultry and Egg RecipesRice RecipesSalad RecipesSeafood RecipesSoup RecipesStir-Fry RecipesStreet Food RecipesVegan RecipesVegetable Sides and Pickles RecipesVegetarian Recipes Vietnamese RecipesNon-Vietnamese RecipesHandy InfoAsian IngredientsAsian MarketsBasic Vietnamese KitchenBook Reviews + moreCooking Tips and ToolsEssentials: Fish SauceEssentials: NoodlesEssentials: Pho Noodle SoupEssentials: RiceEssentials: Rice PaperGardeningHow to Find Asian Markets & IngredientsMama SaysTet New Year CelebrationTravelAwards + Praise
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« Nuts for Chestnuts: Buying, Storing, and Peeling Them |Main| Thanksgiving Leftovers with Asian Flair: Turkey Pho, Banh Mi, Bun, and More! »
November 26, 2010Videos Fight the Faux Pho PhenomenaIt wasn't long ago that a number of you joined me to discuss and rage against Rachael Ray's Phunky pho that featured pork and passed on the rice noodles and fish sauce. People let it all out via tweets and comments on that original post. I was gladdened to read the staunch defenses and definitions of pho.
There were missteps on Ray's pho television segment, let alone her online recipe that described pho as a Thai dish. Mistakes like those reflect the fact that a lot of people don't (yet) know enough about Asian food and culture. They are interested, but Asian foodways remain mysterious and exotic to them.
Helping people to better understand Asian cooking keeps me busy. My efforts get buoyed by your contributions to this site. A few days ago, Vivian S. emailed this strangely entertaining video from An Choi, Vietnamese restaurant in Manhattan's Lower East Side: (Note: The illustrated revolutionaries are Chinese, not Vietnamese. Oops.)
Pho vs. Faux from Brian wilcox on Vimeo.I then caught wind of journalist Andrew Lam, author of East Eats West (a poignant collection of essays on the Vietnamese diaspora), making remarks on what happens when someone sells your culture back to you. To illustrate his point, Andrew used taste, quoting yours truly on Rachel Ray's faux pho pas (sorry, that was unavoidable).Vietnamese Author Lam Serves Up Pho and the Diaspora's Influence on Americafrom New America Media on Vimeo.Hillarious or serious, via video or type, we're all making inroads in the fight against poorly-prepared pho.Happy Thanksgiving. I appreciate your stopping by and putting in your 2 cents.Related posts:Faux Pho: What is it and what does it matter?How funky is Rachel Ray's Phunky Pho?Beef pho recipeChicken pho recipePosted in Asian Food Culture, Viet Food in Media, Vietnamese Culture | PermalinkDigg This | Save to del.icio.us | Comments
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for me there is no substitute for real pho and fortunately we now have a Vietnamese restaurant specializing in pho named Pho Joy. it has a very descriptive name, Pho Joy! I sometimes take home leftover pho and fatty broth to freeze so I can have some pho anytime I get the craving...I keep some eye of round to cut up very thinly, Vietnamese rice noodles, bean sprouts, Thai basil and chilis which I grow and culantro.
2 days ago I made a pho inspired soup from duck using the duck bones (after I pulled the meat off from a homemade Peking-style duck) and traditional pho spices and ingredients. I prepared thinly sliced eye of round, some chicken meatballs, baby bok choy, bell pepper, king mushrooms, tofu, and bean sprouts. I served the soup as an Asian hot pot...heating the ingrediants as we ate. the soup was delicious...one of my better inventions
I sometimes use a "pho-flavored" powder for a soup base or instant noodles. these are not in any way a substitute for real pho.
but the pho inspired the duck soup is something I will make again.
Posted by:dmreed |November 27, 2010 at 01:53 AMLet's fight the Faux Pho .....
She should have called it an "Asian Inspired Noodle Soup", not by the name we all know and love it by.
Posted by:Mzungu |November 27, 2010 at 02:17 AMMil, I've never said that I'm an expert on Asian cooking. My site has nothing to offer you.
Posted by:Andrea Nguyen |November 30, 2010 at 08:09 PM Verify your Comment Previewing your CommentPosted by: |This is only a preview. Your comment has not yet been posted.
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