about-page.html

<!DOCTYPE html>
<html lang="en">
<head>
    <meta charset="UTF-8">
    <meta name="viewport" content="width=device-width, initial-scale=1.0">
    <title>Pho Recipe</title>
    <link rel="stylesheet" href="CSS/about-page.css">
</head>
<body>
    <div class="container" style="background-color: #4E2811" >
        <header class="fixed-width" >
        <img class="logo" src="recipe-images/logo.png" alt="logo">
        <nav>
            <ul class="nav_bar" style="display: flex;">
                <li><a href="#">About Pho</a></li>
                <li><a href="#">Ingredients</a></li>
                <li><a href="#">How to make Pho</a></li>
                <li><img src="recipe-images/image1.png" alt="search icon"></li>
            </ul>

        </nav>
    </header>
    </div>

    <div class="hero-image"></div>
    <div class="container">
        <h1 id="about-page"> ABOUT PHO</h1>
    </div>

    <div class="container">
        <h2 class= "fixed-width" id="first-paragraph">Among all the Vietnamese dishes that came to the attention of the people in the western hemisphere, nothing else has received such tremendous acceptance as pho. Pho is considered as the national dish of Vietnam, and it has captured the fascination of so many people in the west because of its deceptive simplicity and its complex flavors. In Vietnam it's the common people's food. It's street food.</h2>
    </div>
    <div class="container" style="height: 1px;">
        <hr class="fixed-width" id="line">
    </div>

    <div class="container">
        <main class="fixed-width">
            <article>
                <h3 id="first-page">While most historians agree that pho was invented in the late 19th and early 20th Century in northern Vietnam during French colonial times, its origins are murky. Some believe pho was an adaptation of the French one-pot beef and vegetable stew pot-au-feu, which shares a phonetic similarity to "phở". Others say it was from the Chinese communities who settled in the north of Vietnam and sold a dish called 牛肉粉 (beef with noodles). The Chinese character for 粉 (pinyin: fěn) is pronounced "fuh", which is similar to the Vietnamese "phở".</h3>
                <img id= "page1" src="recipe-images/image2.jpg" alt="">
            </article>
            <article>
                <h3>The soup for beef phở is generally made by simmering beef bones, oxtails, flank steak, charred onion, charred ginger, and spices. For a more intense flavor, the bones may still have beef on them. Chicken bones also work and produce a similar broth. Seasonings can include Saigon cinnamon or other kinds of cinnamon as alternatives (may use usually in stick form, sometimes in powder form in pho restaurant franchises overseas), star anise, roasted ginger, roasted onion, black cardamom, coriander seed, fennel seed, and clove.  The broth takes several hours to make. For chicken phở, only the meat and bones of the chicken are used in place of beef and beef bone. The remaining spices remain the same, but the charred ginger can be omitted since its function in beef phở is to subdue the quite strong smell of beef. </h3>
                <figure>
                    <img id= "page2" src="recipe-images/image3.jpg" alt="" style= "width 1000px">
                    <figcaption>Pho is a Vietnamese dish of slow-simmered broth, typically prepared with beef bones, served with rice noodles, protein (such as beef, chicken or plant-based protein) and toppings.</figcaption>
                </figure>
            </article>
            <article>
                <h3> The several regional variants of pho in Vietnam, particularly divided between "Northern phở" (phở Bắc) or "Hanoi phở" (phở Hà Nội), and "Southern phở" (phở Nam) or "Saigon pho" (phở Sài Gòn). Northern Vietnamese phở uses a savoury, clear broth, blanched whole green onion, and garnishes offered generally include only diced green onion and cilantro, pickled garlic, chili sauce and quẩy. The Northern pho is often described as subtle and light on spices, while having a deep savory taste from beef bones. On the other hand, southern Vietnamese phở broth is sweeter and cloudier, and is consumed with bean sprouts, fresh sliced chili, hoisin sauce and a greater variety of fresh herbs. Phở may be served with either phở noodles or kuy teav noodles (hủ tiếu).</h3>
            </article>

        </main>
    </div>

    <div class="container">
        <section class="fixed-width" id="page">
            <a href="#" class="next round">  Next Page  </a>
        </section>
    </div>

    <div class="container" style="background-color:#4E2811; color: white;">
        <footer class="fixed-width" style="display: inline;">
            <div class="footerTop">
                <p> ^ BACK TO TOP</p>
            </div>
            <div class="footerNav">
                <nav>
                    <a href="#">Contact Us</a>
                    <a href="#">Sign In/Register</a>
                    <a href="#">About Us</a>
                    <a href="#">FQAs</a>
                    <a href="#">Subcribe</a>
                </nav>
            </div>
            <div class="footerBottom">
                <img src="recipe-images/footer.png" alt="footer">
            </div>
        </footer>
    </div>

</body>
</html>
	<!DOCTYPE html>
	<html lang="en">
	<head>
	<meta charset="UTF-8">
	<meta name="viewport" content="width=device-width, initial-scale=1.0">
	<title>Pho Recipe</title>
	<link rel="stylesheet" href="CSS/about-page.css">
	</head>
	<body>
	<div class="container" style="background-color: #4E2811" >
	<header class="fixed-width" >
	<img class="logo" src="recipe-images/logo.png" alt="logo">
	<nav>
	<ul class="nav_bar" style="display: flex;">
	<li><a href="#">About Pho</a></li>
	<li><a href="#">Ingredients</a></li>
	<li><a href="#">How to make Pho</a></li>
	<li><img src="recipe-images/image1.png" alt="search icon"></li>
	</ul>

	</nav>
	</header>
	</div>

	<div class="hero-image"></div>
	<div class="container">
	<h1 id="about-page"> ABOUT PHO</h1>
	</div>

	<div class="container">
	<h2 class= "fixed-width" id="first-paragraph">Among all the Vietnamese dishes that came to the attention of the people in the western hemisphere, nothing else has received such tremendous acceptance as pho. Pho is considered as the national dish of Vietnam, and it has captured the fascination of so many people in the west because of its deceptive simplicity and its complex flavors. In Vietnam it's the common people's food. It's street food.</h2>
	</div>
	<div class="container" style="height: 1px;">
	<hr class="fixed-width" id="line">
	</div>

	<div class="container">
	<main class="fixed-width">
	<article>
	<h3 id="first-page">While most historians agree that pho was invented in the late 19th and early 20th Century in northern Vietnam during French colonial times, its origins are murky. Some believe pho was an adaptation of the French one-pot beef and vegetable stew pot-au-feu, which shares a phonetic similarity to "phở". Others say it was from the Chinese communities who settled in the north of Vietnam and sold a dish called 牛肉粉 (beef with noodles). The Chinese character for 粉 (pinyin: fěn) is pronounced "fuh", which is similar to the Vietnamese "phở".</h3>
	<img id= "page1" src="recipe-images/image2.jpg" alt="">
	</article>
	<article>
	<h3>The soup for beef phở is generally made by simmering beef bones, oxtails, flank steak, charred onion, charred ginger, and spices. For a more intense flavor, the bones may still have beef on them. Chicken bones also work and produce a similar broth. Seasonings can include Saigon cinnamon or other kinds of cinnamon as alternatives (may use usually in stick form, sometimes in powder form in pho restaurant franchises overseas), star anise, roasted ginger, roasted onion, black cardamom, coriander seed, fennel seed, and clove. The broth takes several hours to make. For chicken phở, only the meat and bones of the chicken are used in place of beef and beef bone. The remaining spices remain the same, but the charred ginger can be omitted since its function in beef phở is to subdue the quite strong smell of beef. </h3>
	<figure>
	<img id= "page2" src="recipe-images/image3.jpg" alt="" style= "width 1000px">
	<figcaption>Pho is a Vietnamese dish of slow-simmered broth, typically prepared with beef bones, served with rice noodles, protein (such as beef, chicken or plant-based protein) and toppings.</figcaption>
	</figure>
	</article>
	<article>
	<h3> The several regional variants of pho in Vietnam, particularly divided between "Northern phở" (phở Bắc) or "Hanoi phở" (phở Hà Nội), and "Southern phở" (phở Nam) or "Saigon pho" (phở Sài Gòn). Northern Vietnamese phở uses a savoury, clear broth, blanched whole green onion, and garnishes offered generally include only diced green onion and cilantro, pickled garlic, chili sauce and quẩy. The Northern pho is often described as subtle and light on spices, while having a deep savory taste from beef bones. On the other hand, southern Vietnamese phở broth is sweeter and cloudier, and is consumed with bean sprouts, fresh sliced chili, hoisin sauce and a greater variety of fresh herbs. Phở may be served with either phở noodles or kuy teav noodles (hủ tiếu).</h3>
	</article>

	</main>
	</div>

	<div class="container">
	<section class="fixed-width" id="page">
	<a href="#" class="next round"> Next Page </a>
	</section>
	</div>

	<div class="container" style="background-color:#4E2811; color: white;">
	<footer class="fixed-width" style="display: inline;">
	<div class="footerTop">
	<p> ^ BACK TO TOP</p>
	</div>
	<div class="footerNav">
	<nav>
	<a href="#">Contact Us</a>
	<a href="#">Sign In/Register</a>
	<a href="#">About Us</a>
	<a href="#">FQAs</a>
	<a href="#">Subcribe</a>
	</nav>
	</div>
	<div class="footerBottom">
	<img src="recipe-images/footer.png" alt="footer">
	</div>
	</footer>
	</div>

	</body>
	</html>