TASTY ASEAN
Broth in Vietnamese Soups vs Toppings in Thai Soups
Phở is perhaps the first thing that comes to Korean people’s minds when they think of Viet Nam. This familiarity started with the Vietnam War refugees who emigrated to the United States. The dish was frequently eaten as a way for the settlers to reconnect with their homeland, and since it also happened to suit American tastes, restaurants were later opened serving phở, along with other Vietnamese cuisine. More and more franchises began popping up across the country, and eventually entered the Korean market in the 1990s. The positive image of America helped launch the meal’s popularity in Korea. The unique mix of familiar ingredients, like rice noodles and beef, with exotic flavors, like mung bean sprouts and cilantro, captivated the Korean palate. Since rice flour is considered healthier than wheat flour, the health and wellness trend further boosted the preference for phở. In contrast, Thai noodle soups, the most common of which is called guay tiew, were popularized belatedly by travelers’ word of mouth.
In both Thailand and Viet Nam, noodle soups serve as the staple food, just as rice does in Korea. However, the style between the two countries is quite different, especially in terms of quantity. While a bowl of Vietnamese phở has generous portions, even two servings of Thai guay tiew are light on the stomach. One may order either a regular helping(thammada) or a large(piset); however, even the large may still be considered sparse by Koreans patrons.
Another distinction is that while phở is characterized by a clear beef broth, guay tiew is made of chicken broth topped with pork or beef blood curd, and lemon. Notably, the Thai dish is eaten with a variety of toppings, such as fried fish, fish cake, blood curd, seafood, and other fried foods. On the other hand, phở is not topped with anything other than vegetables, and is instead served with fried dough sticks called quay.
Thai cuisine is defined by a distinctive sour flavor brought on by its generous use of lemongrass, kaffir lime, and lime juice. This tanginess is particularly notable in the broth of tom yum, a spicy seafood soup. Whereas Viet Nam prefers a meat-flavored broth with only one type of noodles that remains faithful to simple, basic ingredients, Thailand enjoys a much wider variety of noodles, herbs, and spices that can be individualized to suit the preference of the diner. In Thai eateries, choosing the thickness of one’s noodles is an essential step; the finest are called senmy, medium-sized noodles are senlec, and the widest are called sen yai. Although noodle soups are the leading items, most restaurants also offer dry noodles, called hang, which are flavored with ground peanuts and sugar. Adding sugar to noodles may sound strange, but it is actually quite addictive! If you are visiting Viet Nam and Thailand, I highly recommend giving them a try.
KOREA FOUNDATION
