Soupe typique de la cuisine vietnamienne contenant des nouilles de riz, cuites dans un bouillon de bœuf ou de poulet, à laquelle s’ajoutent de tranches de bœuf, de poulet, etc.
köken: Borrowed from Hokkien, either: * 扁食 (pán-si̍t, “wonton dumpling”, literally “flattened food; flat and thin food”), according to Manuel (1948), which he described as “[pán(cook rice to make noodle)-sit(food, meal), meat-balls sautéd with noodle.]”. Attested in the Dictionario Hispanico Sinicum (1626-1642) as “empanadas 扁食 paǹ sit᷾ pièn sit̄”,^([sic]) likely referring to dumplings which its cooking…
pho (a soup made with bánh phở noodles, usually served with beef, pork, or chicken, similar to ramen).
köken: Clipping of earlier lục phở, nhục phở, a truncation of Cantonese 牛肉粉 (ngau⁴ juk⁶ fan², “beef noodles”) (SV: ngưu nhục phấn), likely as a result of street cries. The word nhục-phở itself is attested in Đánh bạc (1915) by Tản Đà (published in 1930 in Quốc-văn trích-diễm). Equivalent to a non-Sino-Vietnamese reading of Chinese 粉 (fěn). Doublet of phấn and bún, which were borrowed much earlier. More…