What did I do wrong…

Well, firstly, I did not pronounce it right.

I always called it “pho” as in Phong Hong…or when somebody throws a tile in mahjong and you have two identical ones in your hand, and you shout, “Phong!!!” and quickly grab that tile to form a set of three.

Then my girl told me it should have the f-sound as in philosophy…and I guess she knew better as she had a Vietnamese friend in Wellington with a Filipino wife and nothing beats getting it from the horse’s mouth, so to speak. In fact, it is not even pronounced something like for – if you click this link to go to the website and click the listen link there, you will find that it sounds something like far, the intonation going a little upwards at the end. Ah well!!! Guess one is never too old to learn new things, right? LOL!!!

Now, some of you may recall that I did buy a packet of the dried flat rice noodles – the one in a green packet and I cooked that not too long ago. It turned out all right, not quite there but it was good enough. I did mention in that post that there is another brand being sold in town, in a red packet and I would want to buy that to try as well, and I did…

bánh phở 1

…and it’s a product of Vietnam…

product of Vietnam

…true and true. Of course, we do have dried versions of our own noodles at the shops too but some people would insist they would not be as nice as the fresh ones but when it comes to this bánh phở, we do not have any fresh ones so this will have to do.

I had a glimpse at the instructions at the back and it said to boil for 6 to 8 minutes. Boil! 6 to 8 minutes? Oh me! Oh my! No wonder the ones I bought and cooked before were not all that satisfactory, not really fine and smooth. I would just soak in hot water like what people usually do to soften bihun (rice vermicelli) prior to cooking. No wonder I thought it was not quite like hor fun or kway teow (flat rice noodles) and more like bihun.

So this time around, I did as instructed and after boiling, I rinsed in “fresh water” as stated in the instructions and loosened the strands before draining them well. Then, I added a bit of soy sauce, not too much as I did not want it too dark, a sprinkling of sugar (a teaspoon) and pepper…

With soy sauce, sugar and pepper

…and I mixed them altogether well.

These were the ingredients I prepared to fry the bánh phở


– sliced shallots and chili, chopped garlic and spring onions. sliced sausages and some fishballs.

I fried the shallots and garlic in a bit of oil till golden brown, added the chili and the sausages and fishballs and when they were good and ready, I put in the pre-seasoned bánh phở. Finally, I broke two eggs and mixed them well with everything in the wok before adding the spring onions and dishing everything out…

Fried bánh phở 1

There you are! It sure doesn’t look too bad, does it? Well, I would say it tasted very good too – maybe not all that salty enough but no, I would not want to add more soy sauce and get it all black. Perhaps a little salt would be fine but it was all right the way it was – I could enjoy the taste and fragrance of all the ingredients that went into the cooking and with my missus’ extra-hot blended chili dip, that sure gave it an extra kick.

I only cooked half of what was in the packet…

Fried bánh phở 2

…but when I get round to cooking the rest of it, I think I would check one of those pad thai recipes and get all the ingredients ready to cook it that way – hopefully, it will be just as nice as some that I’ve enjoyed so much at some Thai restaurants here and there.