If I ask what the most missed food in Melbourne is, I will answer without thinking, Vietnamese pho (Phở). Nearly 20 years ago, I first ate Vietnamese pho in Melbourne. Friends, please show the wind. I remember that it was a small shop near Preston Market. The name of the store has been completely forgotten today. The taste memory is not very deep, but the sunset that day, the shadow walking on the street has been reflected in my heart. After a short period of time, I have eaten Vietnamese pho powder a few times, in City, and more in Richmond. Insufficiently, from the beginning of the fruit, to the love of like to try, to today, it can be said that not only the slightly famous Vietnamese pho shop in different areas of Melbourne have visited, even in Vietnam, the local business trip pho is not lacking, street, Small stores and so-called net red punching places can not be left. Melbourne is a multicultural gathering place, Richmond is located in the southeast of Melbourne City, Melbourne's most famous Vietnamese gathering area. Authentic Greek restaurants are located on Swan St, with high quality Mediterranean flavors; Victoria St, known as Vietnam Street, is convenient, delicious and unique Vietnamese restaurants, fruit and vegetable shops, meat shops, grocery stores, Vietnamese bag shops and other shops on both sides of the street, immersed in the hustle and bustle of the city. Vietnamese came here as refugees fleeing war in the 1970s, when a large influx of East Timorese refugees from Vietnam and Indonesia turned the former industrial area into a densely populated residential area, and over time formed a region with Vietnamese characteristics. Vietnam Powder, as a century-old classic Vietnamese cuisine, integrates Chinese and French culinary culture, with its unique and special taste, Vietnam Powder is famous in Vietnam, which is a national food in Vietnam. It was first brought into Vietnam by Guangdong immigrants in the early 20th century. A typical bowl of soup rice can be evaluated from four parts: soup base, rice noodles, beef and side dishes. Among them, the quality of the soup base is related to the success or failure of the whole bowl. The soup made from beef bones tastes strong, but the color is light brown, not greasy or heavy, in addition to beef bones, will be added to various spices, condiments, each home has each secret recipe, all the delicious mystery is hidden here. Richmond is home to the best Vietnamese pho shop in Melbourne, including the Yong Ji, which Cai Lan has dubbed "the best beef powder in the world". Cai Lan, as one of the characters of the food field, dare not comment too much on the taste or not, but in recent years, many new shops on Vietnamese streets have already better taste than Yongji, it seems to be the same as many old brands, adhere to the standard, adhere to the tradition is not easy. As wildfires ravaged Melbourne in recent days, smog has been severe, although rainy has failed to ease air quality. There is a small shop on the corner of Victoria St. that has been operating silently for several years. Such weather conditions, the shop is still full of customers at noon, and it seems that most of them are repeat customers, which can see the taste and quality of the shop. I haven't tasted authentic Vietnamese pho for a long time, and I ordered a Special Beef & Chicken (Large), not much effort, a large price (16 Australian dollars) of Vietnamese pho shone. The side dish of rice noodles consists of three raw materials, lemon, basil leaves (nine-story tower) and raw bean sprouts, of which basil leaves are really indispensable, tear off a few leaves into the fresh soup, and the overall taste of rice noodles instantly sublimated. Interestingly, the same Australian Sydney side dish in addition to lemon and bean sprouts, basil leaves replaced mint leaves, always feel that mint leaves are missing the light in the article, less angry, a little lively. Other places overseas even put coriander (cockroaches) as a side dish, I believe this combination must be Hulai, Vietnamese pho Powder from Guangdong, and French basil leaves and mint leaves are also commonly used, coriander is rare. In a blink of an eye, within tens of seconds, special chicken and beef powder (large portion) is prepared, put bean sprouts, squeeze lemon, tear basil leaves, and also press the slightly red beef slices into the hot soup to hot, at this time the moment of large mouth enjoyment starts. Even if I love it again, a huge amount of pho still can't be eaten. Unfortunately, it is indeed the most satisfying meal in the recent past. It is recommended that the appetite is good to choose a medium. With a heavy belly button, push the door and go out, and stroll around Vietnam Street to buy some fruit just for a walk.

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