The story of Tau Flying
One of the longest, most enduring pho shops to date is Pho Tau Bay. So far (2017), this noodle brand has turned 79, in the rare ancient class! The owner of Pho Ferry Ship was confirmed by writer To Hoai real name is Pham Dang Nhan.
Mr. Nhan's pho was practiced since 1938 at Hang Kien flower garden, in front of the Indochinese Lodge.
Early mornin every day, the Tau Tau needs diligence to sell the noodle sold early by the slope, the root of the market early into the Superannuation. Just by chance, he liked the hats as hats like pilots, so he often wore them.
Strange guests with his dazzling image - never missing a leather hat on his head, do not know his name, they called him in the affectionate manner: "Mr. Bay." Call and then die the name and the name of Pho
Pho of the famous Tau Bay famous, every morning guests to eat "Pho" to make noise in front of the office. The French politician outraged him.
May to Mr. Nhan, the Vietnamese superintendent of the superannuation, Mr. Do Phuc Lam is very fond of Pho Tau Bay has pleaded the French official for Mr. Nhan to stay on the sale of pho. From the pho rong, Mr. Tau Bay should be made prosperous.
In 1952, Pho Tau Pho Bay was located at the gate of Son Tay Street, near Kim Ma Bus Station. After he opened the chain of pho's supermarkets in most of the occupied land of Ha.
By 2015, I happened to meet Nguyen Do Nam, the 3rd generation descendant of Pho Tau Bay. He said the "Pho" was held under the "chain store" more than half a century ago. New store chain Pho 24 is nothing new compared to money.
This chain includes 6 noodle shops located in Hanoi's 36 ancient streets. Daily from 4h to 5am, fresh beef, noodles are finished to be distributed to each member stores.
After that, the owner of Ships Flying in the western suit drove the car to check each store one. His first concern was that the pot should be in the right place, and then the store should be clean.
He manually tasted the water and gave the order to open the door. Every day, the strict process is not deteriorated. There were times when the test, there are stores of water not taste ... he closed the door to open the goods!
"Pho ga" with "Pho bo".
In 1939, "Pho ga" appeared, because then a week has two days: Monday and Friday are not sold beef, pho's shops do not hand (the refrigerator was not yet).
It is unclear why this problem has occurred, but it is perhaps the most difficult reason to ignore cattle slaughter during the feudal period, as buffaloes are still the main drag on rice farming. Vietnam.
With fans of "Pho" can not lack "Pho" even a day! In response to this, some restaurants turned to "Pho ga".
At the beginning, the elders of pho said, "Pho ga" can not be compared to beef noodle, because the juice from chicken bite can not be compared to the pot of water on the fire of fire six hours of cattle bone. ".
As a result, the sweetener from the bone and bone marrow as well as the spices, cinnamon, cardamom ... have always turned the broth of beef pho become "addictive", causing many " loyal followers of pho can not quit.
But then the delicious taste of walking chicken, white meat, yellow skin crispy crumbly, especially the smell of the ovaries, gradually changed the prejudice of customers.
In particular, the smell of green onion and coriander, add lemon slices and fragrant aroma seemed to bring "Pho ga" a new vitality, something very homogeneous wind, rustic and close to many people think.
Many young people still love the taste of "Pho ga" to "new flavor" puberty teenager compared to the "diminutive gas" of "Pho bo"
Although many people protested, especially the "religious pious" of "Pho bo", "Pho ga" is still officially born and developed.
Many "Pho bo" vendors will definitely hang the knives, closed on two days without beef in the week, but they will not stop "Pho ga" from growing. After 1939, the two beef and "Pho ga" formally come together in the heart of Vietnamese customers.
