Vietnamese Rice Noodle and Vermicelli

PHỞ (RICE NOODLE) – VIETNAMESE FOOD REPRESENTATIVE In the beginning of the 20th century, ‘Phở’ is taking origins from Vietnam,  which was first born  in the Northern region and more precisely from Hanoi. Then, spread by the emigrants in 1950s it became popular in the South and in other provinces… Vietnamese people living abroad started introducing ‘Phở’ to friends from all over the world. Gradually, ‘Phở’ has become the national dish contributing to honor the Vietnamese culture. BÚN BÒ (RICE VERMICELLI 1.8MM - 2.2MM ) – CENTRAL REGION’S FOOD REPRESENTATIVE Although each region has its own taste that requires more or less variations in recipe, ‘Bún Bò’ is still one of the most important symbols for Central part of Vietnam. Therefore, people can easily find a place  to enjoy ‘Bún Bò’ that is present almost everywhere in this region. For that reason, we cannot forget to mention the very popular ‘Bún Bò’ from Hue among the favorite Vietnamese dishes. HỦ TIẾU (RICE VERMICELLI 1.5MM)– THE INDISPENSABLE DISH IN SOUTHERN VIETNAM ‘Hủ Tiếu’ is the most prevailing soup in Southern region in Vietnam. Because of the complex origins and variations, it is called ‘the three-region food’. There are 2 ways of tasting ‘Hủ Tiếu’: the traditional noodle soup is one option. Another way is eating dried noodle combined with a bowl of hot ‘xi quach’ (pork marrow). It is more interesting to taste the dish witha bowl of pig feet soup.