Fried corn (bắp xào) is one of the most popular snacks sold at rolling carts on Saigon streets. It is an easy-to-make yet absolutely flavourful dish. In the original version, tiny dried shrimp and butter are used to add the umami and richness to the sweet corn. In our recipe, mushroom and curry leaves are added to do the job.
Making good stock takes time and effort. There is no shortcut because flavourful broth is the key for pho - Vietnamese beef noodle-soup. However, making an awesome bowl of pho is not rocket science, it’s easily achievable. And once you start making pho yourself, the follow tips will help perfect your recipe to your own taste.
Pho refers to the long flat rice noodles, not the soup itself, although it is commonly associated with the dish as a unit. Pho is on the list of commonly mispronounced words and should be pronounced as 'fuh'.