Pho Hanoi - Vietnamese culinary characteristics

Hanoi Vietnamese Pho has become one of the oldest specialties in Vietnam, voted by CNN in March 2018 as one of the 50 best dishes in the world. With the ingenuity of the chefs, sederhana ingredients such as pho noodles, beef bones, beef, vegetables and spices are combined in a delicate way, creating the special flavor of pho.

Hanoi pho first appeared through street vendors. At that time, people often called this dish "pho ganh," which had its own unique characteristics. Pho vendors passed through each street, sneaked into small alleys, with their hawking calls, creating an old picture of Hanoi. However, today, such pho vendors have become rare, only appearing at a few pho restaurants in the Old Quarter.

To make beef pho, the ingredients you need to prepare include oxtail, beef ribs, beef shank (or can be replaced with flank or brisket according to preference), rare beef, onion, ginger, shallot, old coriander seeds (optional), cardamom, star anise, small cinnamon stick, pho noodles, green onions, coriander, chili sauce, and lemon...

First, the tail and ribs are chopped into small pieces. The beef shank is left whole. Then, soak the tail, ribs and beef in diluted salt water for about 2 hours to make the meat "cleaner" and more tender and delicious to eat. While soaking the meat, you can prepare other ingredients.

After soaking, wash the oxtail, beef ribs and beef shank. Place them in a pot, add cold water to cover the meat, and bring to a boil over high heat. Once the water boils, reduce the heat to low and simmer for another 1-2 minutes before removing the water, rinsing to remove meat particles and foam. Next, place the oxtail, beef ribs and meat in the pot, add 4-5 bowls of cold water. Bring to a boil and skim off the foam.

Add prepared spices such as onion, ginger, star anise, cardamom, cinnamon, coriander seeds; then, season with seasoning powder, spice powder or salt. Avoid using fish sauce to avoid making the pho broth sour. Simmer for about 1.5-2 hours.

Note that the beef shank needs to be taken out first to avoid it being too soft and mushy. After being taken out, the beef shank can be soaked in boiling water to cool, then sliced thinly. The finished broth will be light yellow, clear and slightly fatty, with a natural sweetness from the bones and a rich flavor.

Prepare the noodles and herbs to eat with (wash the onions and cilantro, cut the green onions into small circles, split the white part of the onions, chop the cilantro...). Before eating, rinse with boiling water to make the bowl and noodles more delicious. Arrange the noodles in the bowl, then arrange the meat and herbs on top. Boil the broth and pour into the bowl. The noodles should be enjoyed while it is still hot, with fresh lime and chili (sauce).

Hanoi Pho has a special flavor thanks to the sweet, clear broth made from beef bones and spices. This has helped Hanoi Pho create its own mark in Vietnamese cuisine and make foreign tourists fall in love when enjoying it.

Nowadays, Hanoi pho has become a famous dish and is known all over the world. It has appeared and is served in many countries such as Japan, America, Australia... Delicious Hanoi pho restaurants have been opened to introduce the attractive flavors of Vietnamese cuisine.

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