Pho Hanoi

Noodle soup or phở is a traditional food of Hanoi which can also be considered among the most typical dishes of Hanoi cuisine. People have phở for breakfast, lunch or dinner as a whole meal.

Some suppose that phở is a renewed stewed beef of the French which was brought into Vietnam in early 20th century. Others assume phở has a close relation with Chinese noodle. These are however not properly proofed. There is another assumption that phở was devised in Nam Dinh province, but Hanoi is in deed the place where this popular food becomes well-known as it is today.

Phở is made from noodle, boiling broth and beef or chicken meat slices. The popular noodle soup is eaten with such spices as chili sauce, pepper, lemon, fish sauce and fresh chili..., the amount of which depends on the taste of diners. Noodle soup should be eaten hot. Hanoians often eat noodle soup with small souflé batter.

The noodle is made from rice flour steamed into sheets and cut into thin, tough but soft fibers. Hanoi phở is different from similar dishes offered in Southern regions where it is often served with additional herbs such as spring onions, bean sprouts, coriander and basils, and phở can go with beef, chicken, pig or shrimp.

Previously, there was only the well-done beef noodle with full range of “brisket-shank-flank- fatty-brisket”. Afterwards, rare-done beef and chicken are also added to the menu. Besides, there are some other dishes using the traditional rice noodle such as noodle rolls using beef and vegetables, fried noodle and stir fried noodle...

To make the broth is the most important step in cooking phở. The broth of Hanoi noodle soup must be stewed from cow thigh-bones, together with some spices. The bones must be cleaned and scrapped out of remaining meat, then put into cool water for boiling. The first-time broth must not be used; the bones are washed again to remove the odor of beef bone, and a second boiling will give the proper broth. Grilled gingers and onions are also put into the pot. Fire must be high for the water to boil at first and low later for the bones to be stewed thoroughly and give a clear and sweet broth. Some certain spices are added to give an aromatic flavor to the broth. The formula to make the special broth is kept secret by every noodle shop; however, the most popular spices include cardamom, ginger, cinnamon, dried onion, dried shrimp and beef tail...

Hanoi noodle soup is served in large bowls. Tables normally are numbered, and there are chopsticks, spoons and spices for diners to serve themselves.

Phở in Hanoi has the real sweet derived from beef bones and the good smell of medium-cooked beef. The broth is pure; the rice noodle thin and soft. Looking at that bowl of phở and you can see the delicacy of Hanoians. A handful of rice noodle is quickly dipped in hot water and then arranged in the bowl, topped by thin slices of beef, some spring onions, herbs, some slices of ginger and chili. All these join to form a stereoscopic picture which is so beautiful, and when mingled with the steam of the boiling broth would awaken the tastes of all diners. The soft beef and the flexible rice noodle are coupled with the smell of ginger, chili and herbs to create an excellent meal for all.

And that is it about phở in Hanoi - a food that uses very common ingredients and is created by talented cooks of Hanoi.