PHÔ: THE LOCAL YEAST

My mother inherited local yeast making formula from her parents. There are two types of phõ: shingphô and karphõ. Eastern folks call 'phãb' for phõ. DDC dictionary agrees with the eastern pronunciation. Both karphõ and shing phõ making processes are rather simple and the ingredients are minimal. 

Dried peels of jackfruits, dried baga flowers, ûmgi or grinded paddy husk and water are all that is required to make alcohol yeasts. We need to pound them into powder, mix all the ingredients in water and make a dough out of it. Shapes of yeasts depend upon makers. My mother prefers shapes bigger than local cheese. They are then left to dry up in the sun. For karphõ, the major chunk of ingredients are rice powder and all other ingredients are applied in minimum quantity. 

My mother cautions not to make yeast on Monday and Friday. There is a belief that if yeasts are made on Monday, it impairs our eyesights. Friday brings improvishment. So, the ideal day is Sunday while other days are okay. Yeasts made on good days are believed to brew good alcohol.