Recording transcript:

Vietnamese Noodle Soup (Ph)

Culture features has no physical form, but are instead expressed through knowledge, skill, and passed one generation to the next.Food and culture are intermixed. The processes involved in cooking, serving, and sharing certain foods might be simple, but they often carry important social and culture images. Getting to know different cuisine is one the best ways to build your knowledge and enrich your experience. Today I want to introduce to you our famous Vietnamese Noodle Soup also called Ph. There is a theory that Ph is adaptation of the French Pot-au-feu. The French brought pot-au-feu to Vietnam and introduced the significant long process requited to create the soup. Just like Ph, cartilaginous, marrow-rich beef bones are used to make broth of the pot-au-feu. These bones are left to boil and simmer in water on low heat for at least three to four hours, and the scum and foam formed by excess grease from the bone marrow are skimmed and discarded. Carrot and turnips are used to top pot-au-feu whereas Ph uses bean sprouts and herb, with a little lime juice added in for taste.

According to CNN Vietnamese's Ph is among the world's 50 best dished and range 28th on the list. Ph is made with beef broth (merrow bone), ride noodles, herbs and bean sprout.

Due to its nutritious ingredients and high protein content, it may offer several benefits, including reduced inflammation and improve joint health.

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