Originally Posted by
TMOliver
Commemorating the first ACT "Pho-Deaux", at the Clay Pot, Starwood Lurker, Steph3n, and myself, 5/14/12...
In my eyes (those of a purist), Pho is "Beef", a broth from shanks and the like, whilst chicken and shrimp variations likely carry other names "in country". I have this suspicion that the "classic" version came with "Tendon", although certainly better cuts add upscale refinement, and the "meatball" addition is for the luxury 4* and 5* diners. Obviously, there are countless variables among the garnishes and additions, but could any here of actual Vietnamese heritage confirm that cooks from the North tend to use anise in the broth?
When it comes to shrimp, it's not Pho, Southern noodle called Hu Tieu uses Shrimp. Only chicken and beef are Pho.
The opposite is true, Northern Pho never had anise. Anise is usually used in the South in Pho broth.