In the north dominates meat and fish in the lamb meat is the most consumed, due to the heritage of the Mongolian cuisine that has influenced a lot to this area.
This unique soup, really nutritious and not fattening, originated in northern Vietnam about one hundred years ago, sooner or later spread all by means of the nation and became one factor of a national dish.
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When it comes to taste the pho are added ingredients like onions, white onions and coriander leaves. In some regions, in specific southern, they offered in a separate dish bean sprouts (bean) green coriander leaves and other vegetables to solution of the guest, all raw but turn out to be submerged as soon as cooked in the broth.
There are three widespread breakfasts in China. These three types are the noodle soup, rice soup and baozi. Noodle soup is made with rice noodles, vegetables, meat, pork rinds and peanuts.