History & Recipes of Pho
Informative - Outline
History & Recipes of Pho
Specific Purpose: To introduce into the History & Recipes of Pho
I. Introduction
A. No matter what time day or night, a steaming bowl of pho noodle soup is never hard to find in Vietnam. Pho is Vietnam's unofficial national dish exported with pride all over the world.
B. Thesis: Traditionally, pho noodle soup was eaten by Vietnamese people for breakfast, sometimes lunch, or anytime of the day. Pho is primarily served with either beef or chicken, it is a popular street food in Vietnam.
C. Preview: Making pho is very easy, actually. Just know that your first attempt will be ok, and your subsequent pho pots after that will be pretty good. Then, the good stuff will start to happen.
D. Credibility: I love pho. I wish I can eat pho everyday.
E. Relation: I interested pho since I was little. I had learn from my mom and my grandma cooked pho.
[Transition: Let’s begin with the history.]
II. Body
A. The Vietnamese pho had been around over 100 years. It originated in the Nam Dinh province just southwest of Hanoi and then spread to other parts of the country. In 1954, under the Geneva Accords, Vietnam was split in two. To avoid communism, many northerners migrated southward, bringing their pho culture with them. In democratic South Vietnam, pho made differently from its conservative northern traditions.
B. Pho consists of flat rice noodles with more of everything meat, noodles and broth. The dish is usually accompanied by bean sprouts, ngo gai (thorny cilantro), que (Thai/Asian basil) lime and other extras on the side so that eaters can season the soup to their own taste. The balanced tastes of sweet, salty, spicy, and citrus, pho usually becomes an instant favorite for anyone
C. Ingredients and styles of pho noodle soup vary by region throughout Vietnam. Ga typically means that the dish contains chicken; Bo means the dish is prepared with beef.
[Transition: Now you have the
History & Recipes of Pho
Specific Purpose: To introduce into the History & Recipes of Pho
I. Introduction
A. No matter what time day or night, a steaming bowl of pho noodle soup is never hard to find in Vietnam. Pho is Vietnam's unofficial national dish exported with pride all over the world.
B. Thesis: Traditionally, pho noodle soup was eaten by Vietnamese people for breakfast, sometimes lunch, or anytime of the day. Pho is primarily served with either beef or chicken, it is a popular street food in Vietnam.
C. Preview: Making pho is very easy, actually. Just know that your first attempt will be ok, and your subsequent pho pots after that will be pretty good. Then, the good stuff will start to happen.
D. Credibility: I love pho. I wish I can eat pho everyday.
E. Relation: I interested pho since I was little. I had learn from my mom and my grandma cooked pho.
[Transition: Let’s begin with the history.]
II. Body
A. The Vietnamese pho had been around over 100 years. It originated in the Nam Dinh province just southwest of Hanoi and then spread to other parts of the country. In 1954, under the Geneva Accords, Vietnam was split in two. To avoid communism, many northerners migrated southward, bringing their pho culture with them. In democratic South Vietnam, pho made differently from its conservative northern traditions.
B. Pho consists of flat rice noodles with more of everything meat, noodles and broth. The dish is usually accompanied by bean sprouts, ngo gai (thorny cilantro), que (Thai/Asian basil) lime and other extras on the side so that eaters can season the soup to their own taste. The balanced tastes of sweet, salty, spicy, and citrus, pho usually becomes an instant favorite for anyone
C. Ingredients and styles of pho noodle soup vary by region throughout Vietnam. Ga typically means that the dish contains chicken; Bo means the dish is prepared with beef.
[Transition: Now you have the