As RWS Street Eats nears, we thought you might want to know exactly what goes into the dishes our Southeast Asian neighbours eat in their everyday lives. Counting down to the event taking place from 12 to 20 August, we kick off our weekly #WhatsInADish series by breaking down Vietnamese Beef Pho for you.
But first, here’s a quick history of what is perhaps the most iconic Vietnamese dish around the world today.
- Origin: invented in northern Vietnam in the late 1800’s, Beef Pho began as a mix of French and Chinese influence.
- North-South Divide: as the dish spread South, it slowly evolved into what it is today during the years of the Vietnam War.
- Complexity: the northern Vietnamese version of Beef Pho is accompanied only with lime, chillies, and a few cuts of meat. The southern Vietnamese version that is most commonly served around the world today is significantly more complex.
Without further ado, here is an infographics about what goes into the southern Vietnamese version of Beef Pho, which you can slurp up at RWS Street Eats this August.
Part 2 – Penang Char Koay Teow HERE.
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RWS Street Eats
Date: 12 – 20 August 2017 (note: on 18 August 2017, event ends earlier at 5pm due to a private event)
Time: Weekdays 11am – 9pm (Mon – Thu) | Weekends 11am – 10pm (Fri – Sun)
Venue: Malaysian Food Street, RWS Waterfront, Level 1
Price: Admission is free, and dishes are priced from S$4 onwards – but enjoy more in return when you purchase an Early Bird Bundle below.
Early Bird Bundle (ends 11 Aug 2017). Includes:
- 8 x Event Food Vouchers (worth S$4 each)
- 1 x Complimentary can of Coca-Cola (option to top up S$4 for a Tiger Beer)
- Gift Vouchers from OSIM, SodaStream and Naiise worth more than S$40
Bundle price: S$30 Regular | S$28 RWS Invites | S$24 HSBC credit card