I definitly fall in love with vietnamese cuisine, especially with phở bò (vietnamese noodle soup with beef). But there exists serveral variations of phở. This salubrious meal is made of white rice noodles in combination with different incrediants, like beef, meatballs, chicken, seafood, organs, vegetables only … and onions, coreander, lemon, ginger, bean sprouts and thai basil, etc. There exits many regional variations and styles.
During „my days“ in Vietnam (2008) I almost eat every morning one pot of phở seasoned with fresh chili and start well into the day. The incrediants are only cooked a short time in the boiling soup so that they are done but stay fresh and crispy. The cook can add the incrediants and flavors as he loves. By the way, the easiest way to eat a hot pot of phở is to use chopsticks and a soup spoon.
Vietnames cuisine is very comprehensive and savory. Find some interesting background infos at vietworldkitchen.com, “secret” techniques and here a compact phở bò recipe. I try everyhwere the local soup variations and love most of them, like Russian Borscht, Asian soups in general and in particular Austrian semolina dumpling soup or liver dumpling soup.