Trienal de Arquitectura de Lisboa
08 OCT 2016 - 11 DEC 2016
Palácio Sinel de Cordes
The Form of Form
Chef Hugo Brito

The 3 traditional Vietnamese soups Pho


Chef Hugo Brito

Phoi-Cavalo is the new Pop-Up cafeteria hosted by Sinel de Cordes Palace, during The Form of Form, the 4th edition of the Lisbon Architecture Triennale (8 October - 11 December 2016).
An invitation for an immersion in a new gastronomic concept dedicated to Vietnamese street food signed by chef Hugo Brito. 

Phoi-Cavalo cafeteria is thus the alter ego of its Alfama restaurant Boi-Cavalo. The inspiring menu comprises:

. three types of Pho, the traditional soup of the Asian country in the classic versions of meat, cod or vegetarian. 
. Bahn Mi, a rich sandwich with 10 ingredients, including pulled pork.

. A coffee ice cream with tufted rice and red fruit caramel, created in partnership with Cláudio Corallo's coffee and the handmade local beer, Dois Corvos (two crows).

A complementary experience to the Triennale exhibitions, whose relevance is revealed by the chef: Boi-Cavalo (Horse Ox) was born at the Lisbon Architecture Triennale back in 2013. Not completely formed, like Athena, but close by. It was in this cafeteria that defined many of its characteristics, since it was the place where Boi-Cavalo were rehearsed. The menu was in constant renovation, an idea of the city of Lisbon's cuisine extremely porous to influences of many communities that inhabit it, the almost total opening of the kitchen to visitors, the sometimes tense marriage between an author's kitchen and a context of extreme, intentional relaxation (and music in a way to play, by the way...). Thus, Boi-Cavalo wants to return to the house that saw him born with a simpler but equally pilgrim idea: As cookers, we love the Vietnamese soup Pho with impeccably cooked noodles in a fragrant broth, accompanied by thin slices of meat and many fresh herbs. To our great regret, since we were lucky enough to travel a little and taste this wonder, in Lisbon there is no Pho. Just because there is not a Vietnamese community that cooks and eats it, so what you can find is just a very pale reproduction, which shames one of the best street foods that two pennies can buy...
Since there is no Vietnamese community, we invented it. The Chef is a pretender, and Boi-Cavalo, which is always trying to force marriages between ingredients and Portuguese techniques and others that more or less recently arrived in our city, will not let a detail like that stop him.
So let's make Pho”.