A Brief Introduction of The Pho Hanoi (Phở Hà nội)

Pho Hanoi (Phở Hà nội) has been considered a special gift from Hanoi to domestic and international visitors. Pho is delicious, familiar, nutritious and available everywhere, but Hanoi pho is the best. It is only here that you can taste the most delicious and sophisticated pho.

Pho bo chin (rice noodle soup with well-done beef) is the original pho of Hanoi. The most important part in pho is the stock made from simmering beef bones with different kinds of spices. The recipe for the clear and naturally sweet stock that boasts the smell of beef is kept secretly. Rice noodles are made from high quality rice, spread thinly and cut into strips. Beef sirloin or plate is used as the main ingredients. Scallion bulbs and leaves, coriander and watermint are sliced short and sprinkled on top. Black pepper, chilies, pepper paste or lime juice are added before the dish is served, possibly with some fried breadsticks.

There are many famous pho family restaurants that have been passed down through many generations, such as Pho Thin in Lo Duc street, Pho Tu Lun in Hai Ba Trung street, Pho Bat Dan and Pho Ly Quoc Su. Aside from pho bo, there is also pho ga (rice noodles soup with chicken). The broth is made from chicken stock simmered with pork thigh bones. Pho ga with the mixed smell of chicken and lime leaves is another good choice.

Pho Hanoi (Phở Hà nội) has become a proper noun that appears in the dictionary of many languages. Some simple ingredients, through a skillful preparation process, create a dish that is praised one of the world’s delicious food and must-try dishes once visitting Hanoi.

A Brief Introduction of The Pho xao (Phở Xào)

Pho xao (Phở Xào) is prepared by the same ingredients as pho, just without the addition of the broth to the rice noodles. Instead, rice noodles are stir-fried in fat liquid. Pho xao has an unique taste, which is very delicious, nutritious and unforgettable.

High-quality beef sirloin, shank or round is chosen to be stir-fried with rice noodles. The beef is sliced thinly, seasoned with salt and cooking oil for about 30 minutes, then stir-fried with rice noodles, vegetables (mustard greens, celery, leek, carrots or onions), tomatoes and garlic.

At least two pans are used, one for stir-frying if making the soft type of pho xao and the other for frying if making the crispy type. Beef is added to the pan and stir-fried before transferred to a bowl. Vegetables are stir-fried with tomatoes until done before the beef and scallions bulbs are added and stir-fried together. In a deep plate, the rice noodles are placed at the bottom, then the beef and vegetables. Pho xao depends on the sauce made from the juice of stir-fried mix and tapioca starch. It will be added on top, completing the dish of various colors and flavors.

Pho xao (Phở Xào) is served with herbs or pickles, mixed well before served. Adding chili paste, soy sauce, vinegar with garlic, or fish sauce is optional.

A Brief Introduction of The Pho cuon (Phở Cuốn)

Pho cuon (Phở Cuốn) is a variation of the traditional pho ans it quickly became one of the Hanoians' favorite food.

Pho cuon (Phở Cuốn) is much easier to prepare compared to the soup variation. Rice noodle sheets are used instead of strips. Beef fillet is sliced thinly, seasoned with black pepper, soy sauce, salt, chopped dried onions and garlic, then stir-fried. The herbs including lettuce, coriander, marjoram ,watermint, are washed and, one by one, placed on one edge of the rice noodle sheet, before adding beef and roll the sheet like making spring rolls. The dipping sauce consists of garlic, green papaya and carved carrot pickles and other spices so that it has a combination of sourness, sweetnes and spiciness. Having a roll of pho cuon, you can taste the juicy beef, the freshness of rice noodle and the crispness of herbs and pickles. Shredded shrimps and fried eggs can also be used as the substitute of beef to refresh the flavor of this dish.