Nam Dinh pho, Quang noodles and Hanoi pho have been included in the list of national intangible cultural heritage by the Ministry of Culture, Sports and Tourism, respectively according to Decisions 2326, 2327 and 2328/QD-BVHTTDL.
Thus, the above dishes are included in the National Intangible Cultural Heritage List under the category of folk knowledge, fully meeting the following criteria: Representative, expressing community and local identity; reflecting cultural diversity and human creativity, inherited through many generations; capable of recovery and long-term existence; agreed upon by the community, voluntarily nominated and committed to protection.
Synthesizing expert opinions through newspapers, it can be seen that Hanoi beef pho and Nam Dinh beef pho have some similarities and differences as follows:
Similarities
- Basic ingredients: Both Hanoi beef pho and Nam Dinh beef pho use basic ingredients such as rice noodles, beef (usually rare, well-done or flank), green onions and herbs.
- Broth: The broth in both types of pho is made from beef bones, combined with spices such as cinnamon, star anise, cardamom, and roasted shallots and roasted ginger.
- How to eat: Both types of pho are eaten with vinegar, chili, and pickled garlic.
Difference
About the flavor of the broth:
Pho Hanoi
- Hanoi Pho: The characteristic of Hanoi Pho is the clear, light broth, with cinnamon, star anise, cardamom, and ginger added depending on the restaurant's recipe. Some places also use sea worms to create sweetness. The first bone broth is usually discarded to avoid the foul smell. The marrow bones are broken at both ends so that the marrow can easily seep into the broth during the simmering process.
Therefore, the broth of Hanoi pho is often clear, light and delicate. The sweetness of the broth comes from beef bones, pork bones (some people even add old black duck bones during the broth boiling process...) and spices, not too strong, easy to eat and easy to feel.
- Nam Dinh Pho: Nam Dinh Pho broth always has fish sauce, lots of ginger, less cinnamon and star anise, has a fatty layer, and a strong flavor. The broth is mainly simmered from marrow bones for 15 - 18 hours.
Thus, the broth of Nam Dinh pho is often richer. The broth is golden brown because during the processing, beef bones are often used in larger quantities and are grilled golden brown along with the use of additional spices such as fish sauce during the cooking process. The flavor is also stronger, suitable for those who like to eat strong flavors.
About the beef and noodles:
Nam Dinh Pho
- Hanoi Pho: The beef in Hanoi Pho can be rare or well-done, usually thinly sliced and moderately tender (Pho ra blanch). The pho noodles are small, thin, soft but still chewy and do not fall apart when poured over the hot broth.
- Nam Dinh Pho: The beef in Nam Dinh Pho is usually cut into smaller pieces, gradually softened, rubbed on a cutting board, placed on top of a bowl of pho and poured hot broth over it (also known as rare pho or rare pho), there may be additional brisket or flank, creating variety in texture and flavor. Fresh beef is thinly sliced, gradually minced until soft without breaking, then placed on the cake and poured boiling broth to cook the meat slowly.
About herbs:
- Hanoi Pho: There are several typical herbs used in Pho, such as green onions, coriander, and Vietnamese basil. However, if it is true that Hanoi Pho is made from Vietnamese basil, it is grown in the Lang region, called Lang basil or Lang basil. This is a former suburb of Hanoi, specializing in growing herbs. The herbs grown here have a special flavor that cannot be found anywhere else. This also makes Hanoi beef pho different from Nam Dinh beef pho.
- Nam Dinh pho is usually served with green onions and coriander.
Source: https://giadinh.suckhoedoisong.vn/3-khac-biet-dien-hinh-giua-pho-bo-ha-noi-va-pho-bo-nam-dinh-172240815141546395.htm
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