Archived posting to the Leica Users Group, 2011/07/27

[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]

Subject: [Leica] Cold Pho
From: benedenia at gmail.com (Marty Deveney)
Date: Wed, 27 Jul 2011 17:07:29 +0930
References: <mailman.42.1311706214.1080.lug@leica-users.org> <1707757822.61608.1311750738465.JavaMail.root@sz0155a.westchester.pa.mail.comcast.net> <CAF8hL-F3cBj8+=QzE29Lh-0-94_x630t+oag+mak2+zQgFraLQ@mail.gmail.com> <CAF8hL-HWjrCci1Tki6=r3B8jMwWuPFCg-RfNo14Ov9uWSFQpBA@mail.gmail.com>

I have a new conference I will apply to attend.  I am not sure how I
can pitch it as relevant, but a pho conpherence is something I need to
attend.

Marty

On Wed, Jul 27, 2011 at 5:01 PM, Richard Man <richard at imagecraft.com> 
wrote:
> Sorry, sent too fast, further in the next paragraph:
>
> The name is not likely to be of French origin, however: in
> Vietnamese<http://en.wikipedia.org/wiki/Vietnamese_language>,
> the word *ph?* carries a non-flat category, whereas most French loanwords
> carry a flat tone, s?c or n?ng tone, depending on the end consonant (except
> loanwords ending in -t, -p, -c or -ch). *Ph?* doesn't follow this
> rule.[7]<http://en.wikipedia.org/wiki/Ph%E1%BB%9F#cite_note-6>
> Some 
> observers[2]<http://en.wikipedia.org/wiki/Ph%E1%BB%9F#cite_note-evolution1-1>believe
> *ph?* may come from the Cantonese rice vermicelli
> *hofan<http://en.wikipedia.org/wiki/Shahe_fen>
> * (??), which are interchangeably abbreviated as either
> *fan2*[8]<http://en.wikipedia.org/wiki/Ph%E1%BB%9F#cite_note-7>(?,
> ph?n in T?
> H?n Vi?t <http://en.wikipedia.org/wiki/Sino-Vietnamese_vocabulary>) or 
> *Ho2*
> [9] <http://en.wikipedia.org/wiki/Ph%E1%BB%9F#cite_note-8> (?, H? inT? H?n
> Vi?t <http://en.wikipedia.org/wiki/Sino-Vietnamese_vocabulary> ), the two
> sounds giving the name
> "ph?".[2]<http://en.wikipedia.org/wiki/Ph%E1%BB%9F#cite_note-evolution1-1>Both
> *fan* and *pho* refer to the same rice noodles found in Vietnam and
> Guangdong <http://en.wikipedia.org/wiki/Guangdong>, China, suggesting rice
> noodles may have been brought to Vietnam by Cantonese immigrants from
> Guangdong province in the early 20th century.
>
>
>
> On Wed, Jul 27, 2011 at 12:30 AM, Richard Man <richard at 
> imagecraft.com>wrote:
>
>> I see we are not the first to have this argument, from wikipedia:
>>
>> The origin of the word was one subject of a seminar on *ph?* held in Hanoi
>> in 
>> 2003.[2]<http://en.wikipedia.org/wiki/Ph%E1%BB%9F#cite_note-evolution1-1>One
>>  theory advanced was that the name is from French
>> *feu <http://en.wiktionary.org/wiki/feu>* (fire), as in the dish
>> pot-au-feu <http://en.wikipedia.org/wiki/Pot-au-feu>, which, like *ph?*,
>> uses the French method of adding charred o?nion to the broth for color and
>> flavor, one of the techniques that distinguishes it from other Asian 
>> noodle
>> soups.[2]<http://en.wikipedia.org/wiki/Ph%E1%BB%9F#cite_note-evolution1-1>
>> [5] <http://en.wikipedia.org/wiki/Ph%E1%BB%9F#cite_note-reprinted2004-4>[3
>> ] 
>> <http://en.wikipedia.org/wiki/Ph%E1%BB%9F#cite_note-A_Bowl_of_Pho-2>Some 
>> believe the origin of the word to be Chinese
>> *fen* (? 
>> <http://en.wiktionary.org/wiki/%E7%B2%89>).[6]<http://en.wikipedia.org/wiki/Ph%E1%BB%9F#cite_note-5>In
>>  addition to rice
>> noodles <http://en.wikipedia.org/wiki/Rice_noodles>, many of the spices
>> (such as star anise and cinnamon) are staples of Chinese 
>> cuisine<http://en.wikipedia.org/wiki/Chinese_cuisine>
>> .[4] <http://en.wikipedia.org/wiki/Ph%E1%BB%9F#cite_note-origin-3>
>>
>>
>>
>> On Wed, Jul 27, 2011 at 12:12 AM, <bruceslomovitz at comcast.net> wrote:
>>
>>>
>>>
>>> Heresy of heresies! ?You don't eat pho with glass noodles or vermicelli.
>>> You eat it with banh pho. ?Glass noodles are made from beans. ?Banh pho 
>>> is a
>>> somewhat broad, white (not clear) rice noodle which should be prepared 
>>> so it
>>> is al dente. ?Regarding the name pho, it is a corruption of the F rench
>>> gastronomical term "pot au feu". ?The word pho is pronounced very nearly
>>> like feu. ?Pot au feu means, of course, pot on the fire.
>>>
>>>
>>>
>>> As far as cooking on hot days, you must make the broth by first charring
>>> soup bones and a whole yellow onion (skin on) in the oven. ?Then you must
>>> boil the bones and onion slowly for hours with star anise, a couple of
>>> sticks of cinnamon, and some ginger. ?Add good fish sauce to taste at the
>>> end and remove the bones, onion, ginger, etc. ?Your broth should not be
>>> cloudy, which it will not be if you boil it slowly.
>>>
>>>
>>>
>>> After all of this, how much heat is it going to generate to boil up 
>>> enough
>>> broth for a bowl or two of pho? ?But to each his own I suppose. ?The
>>> Vietnamese changed the French cooking methods to which they were exposed.
>>> So I guess if you wish to corrupt pho by eating it cold, you are 
>>> entitled to
>>> do so.
>>>
>>>
>>>
>>> Bruce S.
>>>
>>> _______________________________________________
>>> Leica Users Group.
>>> See http://leica-users.org/mailman/listinfo/lug for more information
>>>
>>
>>
>>
>> --
>> // richard <http://www.imagecraft.com/>
>> // icc blog: <http://imagecraft.com/blog/>
>> // richard's personal photo blog: <http://www.5pmlight.com>
>> [ For technical support on ImageCraft products, please include all 
>> previous
>> replies in your msgs. ]
>>
>>
>
>
> --
> // richard <http://www.imagecraft.com/>
> // icc blog: <http://imagecraft.com/blog/>
> // richard's personal photo blog: <http://www.5pmlight.com>
> [ For technical support on ImageCraft products, please include all previous
> replies in your msgs. ]
>
> _______________________________________________
> Leica Users Group.
> See http://leica-users.org/mailman/listinfo/lug for more information


In reply to: Message from bruceslomovitz at comcast.net (bruceslomovitz at comcast.net) ([Leica] Cold Pho)
Message from richard at imagecraft.com (Richard Man) ([Leica] Cold Pho)
Message from richard at imagecraft.com (Richard Man) ([Leica] Cold Pho)