Stemple Creek Ranch, Short Rib Beef Pho Class [Instapot]

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➡︎Stemple Creek Ranch⬅︎

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In the past few decades, there have been campaigns out to demonize beef. And I’m sure you’ve heard of those erroneous tales. However, the Poncia family are 4th generation ranchers and have a different understanding. They are regenerative farmers, part of a global community effort to promote carbon farming, all of whom are passionate about impactful change.

Poncia says his goal is to “raise an awesome, wholesome, nutritious product, and, at the same time, do the dance with Mother Nature to build soil health and biodiversity.” from @civileatstv

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➡︎PHO HISTORY⬅︎

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History

[Pre-Occupation]

Pho was originally made with water buffalo. And it wasn’t as popular at the time. It was a regional dish found in Northern Vietnamese provinces. It wasn’t the 19th century [In the era of French Occupation] that Water Buffalo in Pho was replaced with the European cow, specifically n Hanoi.

[French Occupation, 1900-1950s]

There are many contributing factors and theories. However, there was on main fact gave birth to Beef Pho;

Hanoi was the capital of French-Indochina [compiled nations of Vietnam, Laos, Cambodia and Chinese territory of Guangzhuowan].Thus, translating a strong presence of French colonists. The demand from French palates brought the European cow.

Naturally, the European cow (as an ingredient) would find its way to Hanoi’s food scene to be utilized as an essential ingredient; beef found its way to be the permanent substitute for water buffalo in pho. Considering these historical contexts and cultural intersections, going into the 20th century, Pho would be a an iconic staple in street food in Hanoi. And its popularity was contagious. In the next 50 years, Pho would go from a local Hanoi favorite to a national dish.

[Vietnamese Communism & Food Rationing, 1950s-1975]

In the later half of the 20th century, food rationing was imposed on the citizens of Vietnam, in particular rice. And left no room for other ingredients (beef) as it was considered a luxury item. This “shift in policy” immediately reflected in the way people cook. Recipes were adapted. And Vietnam’s iconic Beef Pho evolved to Chicken Pho.

[Vietnamese Diaspora 1980’s]

The International Vietnamese Diaspora community is a generation without. Their generation [birth years: 1950’s-1980’s] experience severe hunger. Thus, translating into their special relationship with food. In their new communities, they would attempt to assimilate. However, their memory taste of Pho remained. And it was in these expat Vietnamese communities that Beef Pho, once again, had its uprising.

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