Vietnamese Dinner at Delicious Pho!!

PLEASE UNDERSTAND THAT WE ARE GIVING A FIRM COMMITMENT TO THE RESTAURANT AND IF YOU DO NOT CANCEL YOUR RSVP ON OR BEFORE APRIL 15TH, OR ARE A NO-SHOW YOU WILL BE COMMITTED TO PAYING FOR YOUR RESERVATION.

Delicious Pho is a Vietnamese restaurant which is family-owned. They are located on the North side of Chicago inside Elston Place Market Mix.

Delicious Pho has created a plant-based dinner that will be served buffet-style which will be served by the restaurant, for $25.00, tax and tip included. Cash Only will be accepted at the door. Exact change appreciated. Please plan to arrive by 6:00 p.m. so we could collect the money and start on time. Please don’t come starving in case we are running a bit late or you are at the last table to get food!

You MUST RSVP. If you cannot make it you MUST cancel 48 hours prior to the event!

All the food will be Vegan.

The menu will be:

Appetizers:
Vegan Spring Rolls

Salad:
Lotus Salad
Papaya Salad

Entrees:
Fine Vermicelli & tofu with vegan grilled Cassava
Chinese Broccoli with Vegan Oyster Sauce
Vegan fried rice
Chili Lemongrass with Tofu

Dessert:
Fresh Fruit

Drinks:
Tea and Water

REMEMBER IF YOU RSVP YOU ARE COMMITTED TO PAY FOR YOUR RSVP WHETHER YOU SHOW OR NOT UNLESS YOU CANCEL BEFORE APRIL 15TH, 7 PM. THIS INCLUDES ANY GUESTS YOU RSVP FOR ALSO. WE ARE COMMITTING TO THE RESTAURANT.

Some fun facts about the Vietnamese cuisine. For those of you not familiar with the Vietnamese cuisine it is influenced by the Chinese, French, Malaysia, Malay and Indian.

Due to historical contact with China and thousand years of sinicization, Vietnamese cuisine shares many of its characteristics with Chinese cuisine. In culinary traditions, the Chinese introduced to Vietnam many dishes. The Vietnamese adopted these foods and added their own styles and flavors to the foods.

French cuisine has also had a major influence due to the French colonization of Vietnam. The French introduced baguettes to Vietnam, which were then combined with Vietnamese stuffing to become a popular fast food in Vietnam called bánh mì and known overseas as "Vietnamese baguettes", though different from the French counterpart in that the baguette is normally made entirely of rice flour. The French also brought to Vietnam onions, cauliflower, lettuce, potatoes, tarragon, carrot, artichoke, asparagus, and coffee.

Vietnamese cuisine also has influences from its neighbor Champa, Malaysia and Cambodia. The use of coconut milk and various central dishes such as bánh khọt were influenced by Cham cuisine. Spices including curries were also introduced to Vietnam by Malay and Indian traders.

The mainstream culinary traditions in all three regions of Vietnam share some fundamental features:

Freshness of food: Most Vegetables are eaten fresh; if they are cooked, they are boiled or only briefly stir-fried.

Presence of herbs and vegetables: Herbs and vegetables are essential to many Vietnamese dishes and are often abundantly used.

Variety and harmony of textures: Crisp with soft, watery with crunchy, delicate with rough.

Broths or soup-based dishes are common in all three regions.

Presentation: The condiments accompanying Vietnamese meals are usually colorful and arranged in eye-pleasing manners.