"PHO" as mush as we love those chewy rice noodles and tender bites of meat, Vietnamese pho is really all about the broth. True pho broth is long simmered the pho beef broth simmered for 24 hours, beef bone marrow with aromas reminiscent of mixed herbs, roasted onions, and ginger make a deeply savory broth, fish sauce pho is a popular street food in Vietnam and it has been adopted by other southeast Asian cuisines.
Banh Mi is a Vietnamese term for all kinds of bread. The word is derived from Banh and Mi. Bread, or more specifically the French Bread, was introduced by the French during its colonial period. Our homemade mayonnaise and Thai spicy mayonnaise and home made pate served with French Fries. (Just bake it crusty French bread in house.)
Similar noodles are also found in other cuisines: mi xian is from Yunnan Providence, China; num banh chok from Cambodia; and bun from Vietnam at many restaurants and street food. This dish takes a long time to cook, and very time consuming dish to prepare.