(单词翻译:单击)
During the Vietnam War - or the American War, as it's sometimes known in Vietnam - Pho Binh was a popular place to grab a hot bowl of traditional pho bo, or beef pho.
在越南战争期间——或者在越南说的美国战争期间——Pho Binh很受欢迎，人们在那里可以吃到传统的越南牛肉粉（Pho bo）。
The restaurant was just a few hundred feet down the road from the U.S. Military Police headquarters in what was then Saigon, and U.S. soldiers were known to sometimes eat there.
这家餐厅距离当时胡志明市的美国宪兵总部只有几百英尺，人们都知道美国士兵有时会去那里用餐。
What those soldiers didn't know was that one of the servers ladling out their beef noodle soup was Ngo Toai, a leader of the Vietnamese resistance.
但那些士兵不知道的是，给他们舀牛肉粉的服务员中有一个是越南抵抗运动的领导人Ngo Toai。
Toai had established the floor above the restaurant as a secret meeting place for the city's Viet Cong.
Toai已经将餐厅楼上作为该市越共的秘密集会场所。
The Tet Offensive, one of the largest and most important military campaigns of the war, was actually, in part, planned there in 1968 - all while U.S. soldiers were downstairs slurping their noodles, none the wiser.
1968年的“春节攻势”是越南战争中规模最大、最重要的军事行动之一，实际上，一定程度上来说，它也是在餐厅楼上策划的——当时美国士兵正在楼下吃米粉，听起来很莫名其妙。
Hi, I'm Justin Dodd, Welcome to Food History.
大家好，我是贾斯汀·多德，欢迎来到食物的历史。
Pho is a delicious dish, but it also tells us a lot about the history of Vietnam, and about how cultures collide.
越南牛肉粉是一道美味佳肴，但它也蕴含了很多越南的历史，以及不同文化的碰撞。
Case in point: The name pho might have French origins.
例如：pho这个名字可能起源于法国。
Feu, spelled F-E-U, is the French word for fire, and pot-au-feu is the name of a rustic beef stew in French cuisine.
Feu，拼写为F-E-U，在法语中是火的意思，pot-au-feu是法国的一种乡村炖牛肉。
Some people argue that the similarity of pho and feu shows that the Vietnamese soup was directly inspired by the French.
一些人认为，pho和feu十分相似，说明越南牛肉粉一词的灵感直接来源于法语。
It's easy to see why they'd draw that conclusion.
这个分析很容易理解。
France colonized Vietnam from the late 19th century through the first half of the 20th century, and it had a big impact on Vietnamese cuisine, from the baguettes used for banh mi to the Vietnamese names for ingredients the French introduced to the country.
19世纪末到20世纪上半叶，法国将越南作为殖民地，对越南的烹饪体系产生了重大影响，从用于制作越南三明治的法棍，到法国人引入越南的食材在当地的叫法。
Potatoes, for example, are known as khoai tay (kwai tae) in Vietnam, which can be translated as "Western yam."
例如，土豆在越南被称为khoai tay(Kwai Tae)，是“西方山药”的意思。
By the way, you can learn way more about potatoes in the first episode of Food History.
顺便说一句，你可以在《食物的历史》的第一期了解更多土豆的知识。
Or "pho" could come from Cantonese.
还有人说，“pho”可能来自广东话。
It's kind of complicated.
有很多不同的说法。
Not everyone is convinced that pho comes from the French, though.
然而，并不是所有人都认为pho源于法国。
Before pho, a noodle soup known as xao trau, made with slices of water buffalo meat, was already popular in Vietnam, according to an essay by Dung Quang Trinh.
根据Dung Quang Trin所写的一篇文章，在越南牛肉粉出现之前，一种名为Xao Trau的面汤已经在越南流行起来。Xao Trau是用水牛的肉片制成的。
Because so many of the street vendors selling the soup were Chinese, a Vietnamese-Cantonese name for the dish, nguu nhuc phan, or “beef with rice noodles,” was often used.
因为许多街头小贩都是中国人，所以这道菜的名字杂糅了越南话和广东话，被称为nguu nhuc phan，也就是“牛肉米粉”的意思。
Trinh suggests that, over time, that name may have been shortened to phan a or phon o, and finally settled into one word, pho.
Trin认为，随着时间的推移，这个菜名可能被缩短为phan a或phon o，并最终演化为单个单词，pho。
One reason why it wouldn't go by phan?
不缩写成Phan的原因是？
It might sound a little too much like phan, which means poop.
它听起来可能有点像phan，也就是大便。
Not a very appealing thing to be yelling out to attract customers.
大喊“大便”估计没法招徕顾客。
So while Chinese and French culture might have both helped influence pho, it's difficult to pinpoint exactly where the word came from.
因此，尽管中国和法国文化可能都对pho一词的出现产生了影响，但很难准确确定它的来源。
Pho is a melting pot, in more ways than one.
Pho像是一个大熔炉，在很多方面都是如此。
Before French colonization, beef was not very common in Vietnamese food.
在法国殖民之前，越南食物中很少见到牛肉。
It was more common to have cattle work the fields than to slaughter them for dinner.
越南人更喜欢让牛在地里干活，而不是宰了它们当晚餐。
When the French arrived, they brought with them their love of beef, and it became a lot more widely available.
法国人到达越南后，他们对牛肉的喜爱也影响了当地人，牛肉做的食物也变得更加普遍。
Using the bones that were left over from beef production was a simple and economical way to infuse flavor into a dish.
用制作牛肉产品剩下的骨头能够简单实惠地为菜肴注入风味。
The addition of rice noodles and aromatics like onion, ginger, star anise, and cardamom helps transform the simple beef broth into a complex and comforting meal.
加入米粉和洋葱、生姜、八角、豆蔻等调料，就能将一顿简单的牛肉汤变成丰盛而美味的晚餐。
It's a Northern/Southern thing.
这有关南北越。
The early pho that originated in Northern Vietnam is called pho bac, and for some pho purists it's still the gold standard.
最早出现在越南北部的牛肉粉被称为Pho bac，对于一些教条主义的越南牛肉粉拥护者来说，它仍然是越南牛肉粉的黄金代表。
It consists of rice noodles, a clear broth made from beef and spices, and some thinly sliced beef on top.
制作材料包括米粉，由牛肉和香料制成的清汤，以及铺在表面的牛肉薄片。
Pho nam, or southern-style pho, didn't appear until South Vietnam was split from North Vietnam in 1954.
直到1954年，越南分裂成南北两部分，Pho nam才出现。
Southern Vietnamese cooks are generally a lot more liberal with their garnishes and condiments, which can include Thai basil, cilantro, lime, bean sprouts, chili peppers, fish sauce, and hoisin.
南越的厨师在配菜和调味品的选择上要自由得多，包括泰式罗勒、香菜、酸橙、豆芽、辣椒、鱼露和海鲜酱。
