How to cook Pho
59The History of Pho
Ask someone to name a Vietnamese dish, and he or she will most likely say pho (rhymes with "duh''). Twenty-nine years ago, who would have dreamed that the national soup of Vietnam would be so well embraced in America?
Perhaps it's because Vietnamese emigrants decided to settle all over the United States, and wherever we are, there's sure to be pho. The heady broth, chewy rice noodles, sweet spices and scintillating herbs provide comfort in a bowl.
Long confined to Vietnam and immigrant communities, pho is becoming the most popular Asian noodle soup in the United States. Check the phone book for pho in Santa Clara and San Jose and you'll find more than 25 listings, including mom-and-pop operations and the prolific Pho Hoa franchises. One Southern California chain, Pho 2000, caters specifically to beef-loving Korean-Americans.
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About Ying Chu:
Ying Chu was named beauty director of the U.S. edition of Marie Claire, a joint venture between Hearst Magazines and Marie Claire Album, in May 2007. She oversees all aspects of the beauty editorial, including idea generating, writing, and editing. Prior to joining Marie Claire, Chu was the beauty director at Seventeen.
Chu began her career as an intern at Flare, Canada's best-selling fashion and beauty magazine. At Flare, she quickly ascended the ranks, starting as an assistant beauty editor upon graduation from Ryerson University in Toronto, Ontario, then moving up to beauty editor and beauty director within three years.
In 2004 Chu moved to New York City to be the founding editorial beauty director for the launch of the urban multi-cultural fashion and beauty magazine Suede. In March 2005 she took the position of beauty editor at Vogue, where she stayed until she went to Seventeen.
Chu was born in Shanghai and raised in Vancouver, B.C. She currently resides in New York City.
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rougesmoke says:
2 years ago
great article