Headings:
Restaurants Family Style, Restaurants
1401 S Federal Blvd
Denver, CO 80219
Denver, CO 80219
95 is not just a number, but an inspiring symbol that has kept our family motivated and together. More specifically it is the year that our family first immigrated to the United States. This number means a lot to our family and is something that has been around since the beginning of our business.
With that, we'd like to invite you to come share some of our strong family ties and enjoy a nice hot bowl of Pho 95!
Pho was born in Northern Vietnam during the mid - 1880’s. The dish was heavily influenced by both Chinese and French cooking. Rice noodle and spices were imported from China; the French popularized the eating of red meat. In fact, it is believed that "php" is derived from "pot au feu" a French soup. Vietnamese cooks blended the Chinese, French and native influences to make a dish that is uniquely Vietnamese.
The popularity of Pho spread southwards starting in 1954 when the country was divided into North and South Vietnam. As the dish moved south, cooks infused it with additional ingredients until it evolved into the version that is commonly served today.
The origins of Pho as a Northern dish that spread South explains the key differences between the Northern and Southern variations. Northern style Pho tends to be simpler and is made with less ingredients. There are fewer cuts of meat and small slices of ginger are laid on top of the soup. The Pho is served without bean sprouts or herbs. Instead, it is accompanied by green chilies and lime only. Southern style Pho is a complex dish made from a dozen ingredients. Bean sprouts, fresh basil and saw herb are typically served with each bowl. As with the Northern style Pho, green chilies and lime are used as condiments.
With that, we'd like to invite you to come share some of our strong family ties and enjoy a nice hot bowl of Pho 95!
Pho was born in Northern Vietnam during the mid - 1880’s. The dish was heavily influenced by both Chinese and French cooking. Rice noodle and spices were imported from China; the French popularized the eating of red meat. In fact, it is believed that "php" is derived from "pot au feu" a French soup. Vietnamese cooks blended the Chinese, French and native influences to make a dish that is uniquely Vietnamese.
The popularity of Pho spread southwards starting in 1954 when the country was divided into North and South Vietnam. As the dish moved south, cooks infused it with additional ingredients until it evolved into the version that is commonly served today.
The origins of Pho as a Northern dish that spread South explains the key differences between the Northern and Southern variations. Northern style Pho tends to be simpler and is made with less ingredients. There are fewer cuts of meat and small slices of ginger are laid on top of the soup. The Pho is served without bean sprouts or herbs. Instead, it is accompanied by green chilies and lime only. Southern style Pho is a complex dish made from a dozen ingredients. Bean sprouts, fresh basil and saw herb are typically served with each bowl. As with the Northern style Pho, green chilies and lime are used as condiments.