Yup, but that seems to be the way Pho is done -- it's much easier to arrange a Presentation of the solid ingredients, featuring the the most most colorful & expensive ones on top, then add the broth carefully to avoid disturbance.
(I think of the photo here as being "American-style Pho" -- suitable for people who eat much meat & consider it a Staple, whereas Asians tend to use it as a flavoring element, though perhaps perforce, as an economic necessity.)
Oh, lots of Asian chefs, over here, do what I think of as "Americanized" versions of their traditional dishes -- often by increasing ingredients that are especially expensive in their homeland. Or make that "lots of 'ethnic' chefs" -- most traditional ethic cuisines, I think, basically make the most of inexpensive ingredients. (A classic example of Americanization ("USization" would be clunky, though more accurate) is chili without beans -- the affordable ingredient that helps the expensive meat go much farther.)
Not that such things displease me, mind you, and I'm sure I'd consume that Pho bo with gusto.
I'm more used to the lotsa brothed pho that has a few bits of chicken and a bunch of veggies...and is then served with more herbs, sprouts, pepper sauce, etc., that you can add yourself.
On a cold, rainy, windy Boston day, pho is perfect comfort food. :-)
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branchandroot
no subject
Date: 2008-09-20 02:33 am (UTC)no subject
Date: 2008-09-20 05:33 pm (UTC)(I think of the photo here as being "American-style Pho" -- suitable for people who eat much meat & consider it a Staple, whereas Asians tend to use it as a flavoring element, though perhaps perforce, as an economic necessity.)
Uhm
Date: 2008-09-20 05:43 pm (UTC)Re: Uhm
Date: 2008-09-21 06:54 am (UTC)Not that such things displease me, mind you, and I'm sure I'd consume that Pho bo with gusto.
Re: Uhm
Date: 2008-09-21 10:08 pm (UTC)On a cold, rainy, windy Boston day, pho is perfect comfort food. :-)