VietNamNet Bridge – Two specialties of Vietnam – pho (Vietnamese noodle) and goi cuon occupy two middle positions in the list of the top 50 cuisines in the world by CNN. Vietnamese pho ranks the 28th while goi cuon is at 30th.
At the top of the list is Thailand’s curry, followed by Italy’s pizza, Mexico’s chocolate, Japan’s sushi, China’s Beijing roast duck and Germany’s hamburger.

Fresh maize (13th), shrimp (17th) and vanilla ice cream (22nd) do not belong to any country.

Pho is a Vietnamese noodle soup, usually served with beef or chicken. The soup includes noodles made from rice and is often served with Vietnamese basil, lime, and bean sprouts that are added to the soup by the diner.

Pho is served in a bowl with a specific cut of white rice noodles in clear beef broth, with slim cuts of beef (steak, fatty flank, lean flank, brisket). Variations feature tendon, tripe, meatballs, chicken leg, chicken breast, or other chicken organs.

The broth is generally made by simmering beef (and sometimes chicken) bones, oxtails, flank steak, charred onion, and spices, taking several hours to prepare. Seasonings can include Saigon cinnamon or other kinds of cinnamon as alternatives, star anise, roasted ginger, roasted onion, black cardamom, coriander seed, fennel seed, and clove.
Typical garnishes for pho: culantro, Thai basil, lime, bean sprouts, onions, and chilli. Vietnamese dishes are meals typically served with lots of greens, herbs, vegetables, and various other accompaniments such as dipping sauces, hot and spicy pastes, and a squeeze of lime or lemon juice. The dish is garnished with ingredients such as green onions, white onions, coriander, Thai basil, fresh chili peppers, lemon or lime wedges, bean sprouts and coriander or culantro. Fish sauce, hoisin sauce and chili sauce may be added to taste as accompaniments.

Goi cuon (summer or fresh roll) is a Vietnamese dish consisting of pork, shrimp, herbs, rice vermicelli, and other ingredients wrapped in rice paper. They are served at room temperature, and are not deep fried. Summer roll has gradually gained popularity among Vietnam's neighboring countries and in the West. Many Western restaurants serve Vietnamese summer rolls as an appetizer.

Goi cuon are easily distinguished from similar rolls by the fact that they are not fried and that the ingredients used are different from (deep-fried) Vietnamese egg rolls. Fresh rolls have gradually become more popular in many countries.

PV