Why does pho and other types of vietnamese dishes taste so better in vietnam?

I noticed during the time I was there that the pho and the hu tieu tastes so much better in vietnam than here in the states. Anybody got any idea why it tastes better ?

Probably because the chickens used to make the Chicken broth in Vietnam is made from chickens that have grown up eating only grass seeds, rice and had far greater room to move, therefore they are skinnier and naturally grown. The Chickens used in America are cage bred with grains which have growth hormones in them so the chickens grow faster and fatter so they can be sold earlier.

With the beef broth in America there is very little "offal" used unless the soup restaurant has a deal with a special abattoir or butcher who has a special order with the abattoir. In Vietnam there is a lot of offal and other meats used in the Pho. These give the broth a deeper, stronger flavour. Also, in the US the meat may be days, if not weeks old before being used while it is freshly killed in Cambodia and Vietnam.

The noodles made in America are made from American rice which tastes horrific compared with the rice species used in Vietnam and Cambodia (and Thailand). Even during the Second Indochina (Vietnam) War, the Cambodians and Vietnamese preferred to give the donated American rice to the pigs and chickens and spend hard earned money on the better local species of rice grains.

7 Comments

  1. Gabby says:

    Simply, because it’s in Vietnam.
    References :

  2. homer♥wilco says:

    EVERYTHING taste better in Vietnam.

    Partly because the ingredients are so much fresher. Produce goes from the farm to the market daily unlike in the US where your food generally travels a great distance before it gets to your plate.

    The other factor is the soil in which it is grown.

    One of the problem with farming in north america is that breeders have bred fruits and vegetables to grow quickly and look beautiful but they don’t really consider flavour. It’s the same thing with beef. Cows are large and lean but they’ve lost a lot of the great flavours they once had.
    References :
    edit: SP II Guzzi and Kerri are somewhat correct, however, there’s more to it than country of origin. Have you ever eaten McDonalds or KFC in Thailand? It tastes way better than in the USA.

  3. Walter B says:

    Probably because the chickens used to make the Chicken broth in Vietnam is made from chickens that have grown up eating only grass seeds, rice and had far greater room to move, therefore they are skinnier and naturally grown. The Chickens used in America are cage bred with grains which have growth hormones in them so the chickens grow faster and fatter so they can be sold earlier.

    With the beef broth in America there is very little "offal" used unless the soup restaurant has a deal with a special abattoir or butcher who has a special order with the abattoir. In Vietnam there is a lot of offal and other meats used in the Pho. These give the broth a deeper, stronger flavour. Also, in the US the meat may be days, if not weeks old before being used while it is freshly killed in Cambodia and Vietnam.

    The noodles made in America are made from American rice which tastes horrific compared with the rice species used in Vietnam and Cambodia (and Thailand). Even during the Second Indochina (Vietnam) War, the Cambodians and Vietnamese preferred to give the donated American rice to the pigs and chickens and spend hard earned money on the better local species of rice grains.
    References :
    A former TV news cameraman and journalist with over 30 years in the industry in Australia and Southeast Asia, including as a War Correspondent during the Second Indochina (Vietnam) War.
    Currently a retired SE Asian historian. My Cambodian wife often complains about the taste of chickens and pork in Australia.

  4. Sp II Guzzi says:

    (Generally) If I have pizza (and I have had lotza pizza all over the world), it is better "at home" than anywhere else, because that is where I was first exposed to it, and that is where the pizza I know has the ingredients needed for what "I know". (Them Italians just don’t know how to make pizza!!!!!)

    If your first exposure to pho/bun/bang trung is in VN, the equivalents "back home" or anywhere else probably won’t be as good/bad as what you had in VN – because the ingredients are of different quality or maybe even they have to use different ingredients totally!

    But, when you get right down to it, pho is good – VN or the US – especially when compared to McDucks, etc.

    I am still looking for a chocolate mousse ANYWHERE that can compare with the mousse that I could occasionally get at Maria’s in Bobo Diolasso, Haute Volta, soooooo many years ago – back around 1980 or so. I HAVE had LOTS of GREAT chocolate mousse, but nothing compares to Maria’s! (But that is so long ago, may she rest in peace!)

    I start out with "Generally", because there are a few exceptions – but not so far in the realm of Vietnamese cuisine. And Maria’s chocolate mousse is still the best!
    References :

  5. Kerri says:

    Because Vietnam is the food’s country of origin! The Vietnamese created Pho and Hu Tieu and any versions of these foods in other countries are simply just copies. They could never match the ‘real’ thing. It’s just like how the Italians make the best pasta and the Greeks produce the best feta – it’s all about country of origin.
    References :
    http://cokerri.wordpress.com

  6. Khánh Ngọc says:

    Famous dishes were created for the best outcome of local ingredients. Ingredients grow in states taste different from in vietnam and some key ingredients are short or were dried in packages while they are supposed to be fresh. Same as you try to make a good lobster dish while living in a jungle, next to a water stream/small river. You have to use river shrimp/prawn instead of lobster. Even Jamie Oliver won’t be able to make it taste the same.
    References :
    Im Vietnamese

  7. Selena says:

    I dont know if anybody that answered has ever been to VN, but trust me, its not all that great unless you go to a 5 star restaurant that costs even more than here. Only way to get the real taste of pho is from a traditional vietnamese family cooked at home. It takes almost a full day to make a good pot of Pho.
    References :

Leave a Reply Cancel reply