Guidebook for Ho Chi Minh
Food Scene
The history of pho is not ancient: although there is little written history. It is believed that this delicious noodle soup came in to existance after French colonisation - it is the French who popularised the consumption of red meat. The word pho is also believed to be a variant of the French "feu" (meaning "fire", which has identical pronunciation to pho). Tthe French also have a traditional beef stew called "Pot au Feu", made from slowly cooking cartilaginous pieces of beef for many hours under low heat. The rice noodles and mixed herbs used in the dish are of Chinese influence. from the Dragons Host.
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Phở Hồi
The history of pho is not ancient: although there is little written history. It is believed that this delicious noodle soup came in to existance after French colonisation - it is the French who popularised the consumption of red meat. The word pho is also believed to be a variant of the French "feu" (meaning "fire", which has identical pronunciation to pho). Tthe French also have a traditional beef stew called "Pot au Feu", made from slowly cooking cartilaginous pieces of beef for many hours under low heat. The rice noodles and mixed herbs used in the dish are of Chinese influence. from the Dragons Host.
Mr. Yosuke Masuko, owner of Pizza 4P’s restaurant, was a former financial strategist from Tokyo. In 2008, he moved to Vietnam to work for a financial venture in Hanoi. Soon he began finding ways to strike out as an entrepreneur and developed a love for this dish. He and his Japanese employee has been self-taught cheese making by watching videos on Youtube with the purpose for his pizzeria, then he started his cheese-making business right here in Vietnam. He later traveled to the motherland of pizza in Italy and other European cities where he learned how to make pizza. Having inspired a passion for traditional wood-fired beauties in his native Tokyo, Mr. Yosuke Masuko has shaken up Saigon
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pizza 4p's
Mr. Yosuke Masuko, owner of Pizza 4P’s restaurant, was a former financial strategist from Tokyo. In 2008, he moved to Vietnam to work for a financial venture in Hanoi. Soon he began finding ways to strike out as an entrepreneur and developed a love for this dish. He and his Japanese employee has been self-taught cheese making by watching videos on Youtube with the purpose for his pizzeria, then he started his cheese-making business right here in Vietnam. He later traveled to the motherland of pizza in Italy and other European cities where he learned how to make pizza. Having inspired a passion for traditional wood-fired beauties in his native Tokyo, Mr. Yosuke Masuko has shaken up Saigon