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Quiz about Pho  Friends
Quiz about Pho  Friends

Pho & Friends Trivia Quiz


This quiz celebrates one of the quintessential comfort foods: Asian-style noodle soups. Ready to tuck in?

A multiple-choice quiz by LadyNym. Estimated time: 3 mins.
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Author
LadyNym
Time
3 mins
Type
Multiple Choice
Quiz #
392,079
Updated
Dec 03 21
# Qns
10
Difficulty
Easy
Avg Score
8 / 10
Plays
307
Awards
Top 20% Quiz
Last 3 plays: Guest 104 (6/10), Grosshaus93 (7/10), Guest 68 (6/10).
This quiz has 2 formats: you can play it as a or as shown below.
Scroll down to the bottom for the answer key.
1. Probably the best-known of Asian noodle soups, pho has attracted a large following in the West in the past few years. What meat generally goes into it? Hint

lamb
beef
pork
duck

2. Another hearty Vietnamese noodle soup, found on most restaurant menus, is bn b. What tangy herb, widely used in Southeast Asia, infuses this deliciously spicy dish with its distinctive aroma? Hint

oregano
lemongrass
mint
dill

3. Moving from Vietnam to the neighbouring country of Laos, we find a filling, beef-based noodle soup whose name, "feu", is derived from the language of which former colonial power? Hint

German
French
Dutch
Spanish

4. The cuisine of Thailand has acquired worldwide renown for its spicy, intense flavours. Nam ngiaw, a Northern Thai speciality, is no exception. Which animal product - used in many countries to make sausages - is one of this noodle soup's main ingredients? Hint

tripe
kidney
heart
blood

5. The national dish of Myanmar, mohinga is a delicious fish-based concoction often eaten for breakfast. The tasty broth is thickened with the flour of which legume - generally associated with Middle Eastern dishes such as hummus and falafel? Hint

peanuts
lentils
soybeans
chickpeas

6. The fiery noodle soup known as curry laksa is one of the glories of Singapore's Nonya cuisine. What creamy liquid - a staple in most tropical countries - tempers the heat of the spices? Hint

beer
coconut milk
yogurt
tomato juice

7. Widely enjoyed in Indonesia, Malaysia and Singapore, soto ayam is a chicken noodle soup that is not only satisfying to the taste, but also to the eyes, on account of its bright yellow colour - owed to what spice derived from a rhizome? Hint

pepper
cinnamon
cumin
turmeric

8. Wonton mee, or wonton noodle soup, is a popular and comforting Cantonese dish, found in many Chinese restaurants in the West. What are wontons? Hint

meatballs
dumplings
vegetables
croutons

9. Japanese noodle soups, such as udon or ramen, enjoy worldwide fame. Most of the stocks used to make them are based on a simple clear broth called dashi. What typically Japanese staple is one of its two main ingredients (besides water)? Hint

seaweed
celery
onion
cabbage

10. Noodle soups are not always served hot. In the Korean dish naengmyeon, long noodles are served in an iced broth with various accompaniments. What flour is used to make these dark-coloured noodles, similar to Japanese soba? Hint

rice
potato
tapioca
buckwheat


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Quiz Answer Key and Fun Facts
1. Probably the best-known of Asian noodle soups, pho has attracted a large following in the West in the past few years. What meat generally goes into it?

Answer: beef

Though also available in chicken-based (pho g) and vegetarian versions, pho is traditionally made with a rich, aromatic beef stock and various cuts of beef - including organ meats such as tendon or tripe. To make the broth - definitely the soup's most important feature - beef bones, meat and oxtails are simmered for a long time together with aromatics such as charred onion, charred ginger, cloves and star anise. Flat rice noodles are then placed in a bowl with the meat, and the hot broth is poured over them; the soup is served with various garnishes, such as sliced green onions, fresh basil or mint leaves, bean sprouts and lime wedges. Wonderfully warming and comforting in cold weather, in the past few years pho has become very popular in the US, and restaurants that specialize in it have been opening all over the country, drawing crowds especially at lunch time.
2. Another hearty Vietnamese noodle soup, found on most restaurant menus, is bn b. What tangy herb, widely used in Southeast Asia, infuses this deliciously spicy dish with its distinctive aroma?

Answer: lemongrass

Also known as bn b Hue, this delicious noodle soup is named after Vietnam's former imperial capital. Unlike pho, this soup uses thin rice vermicelli rather than wide noodles, and the broth is strongly flavoured with lemongrass, the citrus-scented herb renowned for its insect-repelling properties. Though Vietnamese dishes are usually not as spicy as Thai or Malay ones, bn b is a notable exception, as it contains chili oil, which gives the soup a reddish tint; fermented shrimp sauce is also added as a seasoning.

This heady concoction usually contains thinly-sliced beef shank (also used for the broth), chunks of oxtail and pig's knuckles, and is served with a wide selection of fresh herbs and vegetables.
3. Moving from Vietnam to the neighbouring country of Laos, we find a filling, beef-based noodle soup whose name, "feu", is derived from the language of which former colonial power?

Answer: French

The name of the Laotian version of pho comes from the famous French dish "pot au feu", a beef stew with vegetables. Indeed, though feu resembles pho in many ways (including its name), it is more stew-like than its Vietnamese counterpart, as vegetables such as carrots and celery are generally added to the meat, together with onions, a lot of garlic, ginger, herbs and spices; this rich, thick broth can also be served with steamed rice rather than noodles. Raw vegetables, especially tomatoes, are often used as a garnish, alongside the usual green onions, fresh herbs, chilies and lemon or lime wedges. Fried garlic, a Laotian favourite, is a common and popular topping for this dish. Laos was a French protectorate from 1893 to 1954 - hence the French influence on some aspects of its cuisine.
4. The cuisine of Thailand has acquired worldwide renown for its spicy, intense flavours. Nam ngiaw, a Northern Thai speciality, is no exception. Which animal product - used in many countries to make sausages - is one of this noodle soup's main ingredients?

Answer: blood

Spicy and tangy, nam ngiaw is the most famous northern Thai dish - a hearty soup made with fermented rice vermicelli (khanom chin) in a rich pork and tomato broth, served with diced beef or pork and bits of curdled blood cake. Plenty of dried chilies, as well as fermented soy beans (tua nao), shallots and garlic, go into the paste that is used as a base for the soup.

The dish takes its name from the flower of the kapok tree (Bombax ceiba), which in its dried form is used as a flavouring for this unique soup - a delight for true connoisseurs, though maybe not suitable for the faint of heart!
5. The national dish of Myanmar, mohinga is a delicious fish-based concoction often eaten for breakfast. The tasty broth is thickened with the flour of which legume - generally associated with Middle Eastern dishes such as hummus and falafel?

Answer: chickpeas

Burmese cuisine has been strongly influenced by India, so it is not surprising to find an ingredient such as chickpea flour (called besan in Hindi) in an iconic dish such as mohinga. This fish-based rice noodle soup can be found everywhere in Myanmar, from street stalls to restaurants, where it is available all day long. Fish paste and fish sauce enhance the taste of the fresh fish (usually catfish), while garlic, onion, lemongrass and ginger add their aroma to the broth. Banana tree stem is also a usual ingredient for this rich soup, which is served garnished with fresh herbs, chilies, fried onions; crispy fish or vegetable fritters and boiled eggs are also frequent accompaniments to this southern Burmese dish.
6. The fiery noodle soup known as curry laksa is one of the glories of Singapore's Nonya cuisine. What creamy liquid - a staple in most tropical countries - tempers the heat of the spices?

Answer: coconut milk

Southeast Asian cuisines rely on coconut milk as a foil for the fiery heat of savoury spice pastes. Also present in Malaysia, Indonesia and southern Thailand, curry laksa is an example of the cross-cultural influences found in the cuisine of the Peranakans (or Nonya), born of the intermarriage between Chinese immigrants and the local Malay-Javanese population. Curry laksa is a coconut milk curry soup with rice vermicelli, to which shrimp or other seafood, fish cake, fried bean curd and hard-boiled eggs are added; vegetables are generally not used, with the exception of bean sprouts.

This hearty, warming soup is served with a spoonful of sambal oelek (chili paste) and garnished with Vietnamese cilantro, also known as laksa leaf.
7. Widely enjoyed in Indonesia, Malaysia and Singapore, soto ayam is a chicken noodle soup that is not only satisfying to the taste, but also to the eyes, on account of its bright yellow colour - owed to what spice derived from a rhizome?

Answer: turmeric

One of the island nation's most popular dishes, soto ayam is Indonesia's very own "chicken soup for the soul" - comfort food sold by street carts, cafs and restaurants everywhere. Turmeric, the deep yellow spice related to ginger that gives curry mixes their distinctive colour, is used alongside shallots, garlic and coriander to make a paste that is then added to the aromatic chicken broth, flavoured with lemongrass and kaffir lime leaves. Cooked chicken and rice vermicelli are placed in bowls, and the broth is ladled over them; hard-boiled eggs, potato croquettes and bean sprouts are frequently used as toppings.

There are many different versions of soto ayam, some including coconut milk as an ingredient.
8. Wonton mee, or wonton noodle soup, is a popular and comforting Cantonese dish, found in many Chinese restaurants in the West. What are wontons?

Answer: dumplings

Filling and soothing, wonton noodle soup has a much milder taste than most of the other soups mentioned in this quiz. Thin egg noodles are served in a savoury broth with delicate filled wontons, crunchy leafy vegetables such as bok choy, and spring onions. Wontons - the Chinese answer to ravioli - are dumplings made with egg-based dough wrappers filled with minced shrimp or pork. Different versions of this dish, such as the ones found in Malaysia and Singapore, are more elaborate, and may include barbecued pork, pickled chilies and other spicy seasonings. Wonton noodles can also be served dry, with the broth in a separate bowl.
9. Japanese noodle soups, such as udon or ramen, enjoy worldwide fame. Most of the stocks used to make them are based on a simple clear broth called dashi. What typically Japanese staple is one of its two main ingredients (besides water)?

Answer: seaweed

The Japanese love their noodles, and enjoy them in a variety of tasty preparations - many of them soups or hot pots. The key to any of these dishes is the stock, which can be made with meat, poultry, seafood or vegetables, but will often start from a simple base of dashi.

This clear broth, which enhances the umami (savoury) taste of dishes, is made with kombu, a variety of edible sea kelp extensively used in Japanese cuisine, and katsuobushi (dried, fermented and smoked tuna flakes). Japanese noodle soups can include toppings such as sliced meats (generally pork), seafood, boiled or poached eggs, fried tofu, seaweed, pickles and tempura (battered and deep-fried shrimp or vegetables). Udon are thick wheat noodles, while ramen (also made from wheat flour) are thin and often crinkled.
10. Noodle soups are not always served hot. In the Korean dish naengmyeon, long noodles are served in an iced broth with various accompaniments. What flour is used to make these dark-coloured noodles, similar to Japanese soba?

Answer: buckwheat

Like other East and Southeast Asian peoples, Koreans eat a lot of noodles, and soups, stews and hot pots are widely consumed in the Korean peninsula, whose climate can get quite cold in winter. Naengmyeon, however, is more suited to the region's hot and humid summers.

This dish, which comes in a soupy (mul naengmyeon) and a saucy (bibim naengmyeon) version, originated in the North Korean capital of Pyongyang. Mul naengmyeon consists of buckwheat noodles in chilled beef broth, garnished with julienned cucumber, slices of Asian pear, pickled radish and thin slices of beef or hard-boiled egg; spicy mustard and vinegar can be added before eating. If left uncut, the noodles (guksu) symbolize long life; in restaurants, waiters cut them with scissors if the customers so request. Buckwheat flour, derived from a plant related to sorrel and rhubarb, is dark in colour - as implied by the French names of the plant, "bl noir" (black wheat) or "sarrasin" (Moorish).
Source: Author LadyNym

This quiz was reviewed by FunTrivia editor WesleyCrusher before going online.
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Most Recent Scores
May 25 2023 : Guest 104: 6/10
Apr 19 2023 : Grosshaus93: 7/10
Apr 04 2023 : Guest 68: 6/10
Apr 04 2023 : Guest 172: 7/10
Apr 04 2023 : Guest 172: 7/10

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