Visiting a pho restaurant on Vo Chi Cong Street (Tay Ho District, Hanoi), a Western customer ordered a special portion for 175,000 VND, praising the broth for its light, clear taste and many attractive types of beef.
Amanda and Felix (from Hawaii, USA) recently had a long trip to Vietnam, visiting some famous destinations such as Ho Chi Minh City, Vung Tau and Hanoi.
The couple commented that Hanoi is one of the cities with the most interesting cuisine in the world, from pho to typical street foods such as bun cha, banh mi, banh cuon, and dried beef salad...
“These dishes were on our list of things to try when we came to Vietnam. And we are so happy to finally get to taste them,” said Amanda and Felix.
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In Hanoi, the first place Amanda and Felix stopped was a famous pho restaurant on Vo Chi Cong Street (Xuan La Ward, Tay Ho District).
Although not located near the center, about 8km from Hanoi's Old Quarter, the pho restaurant still welcomes a large number of customers, both locals and foreigners.
“When you come to Vietnam, you must try one of the most famous local dishes. That is beef noodle soup,” Felix introduced.
At the restaurant, not knowing what to choose and loving meat, the young couple ordered two special pho dishes. Each dish cost 175,000 VND.
When the bowl of pho was served, Felix commented that the dish was a bit different from the Southern pho he had enjoyed.
It is without beef balls, served without vegetables and sweet sauce (black bean sauce).
However, he was satisfied because the pho dish included many attractive types of beef, from flank, tendon to brisket, beef in red wine sauce...
Western guests said that the best way to clearly feel the flavor of pho is to taste the broth first.
According to his own taste, he found the broth a bit bland, different from Southern pho which has a stronger flavor, with the characteristic aroma of bones and beef along with some spices and herbs.
While enjoying the dish, Felix was quite surprised because the pho noodles were fresh and soft, completely different from the Vietnamese pho he had experienced in his hometown.
“Maybe they use dried pho so the noodles are a bit tough, not as fresh as here,” he said.
The Western guest also appreciated the light, clear flavor of the capital's pho, praising it and continuously nodding to show his enjoyment.
When he added lemon juice, chili sauce and garlic vinegar, he found the flavor of the broth changed more clearly, making the pho more appealing.
“When I eat, I feel like I am fully enjoying the pure essence of pho and beef,” Felix expressed.
Sharing the same feeling, Amanda described Hanoi pho as tasting similar to the oxtail soup she had eaten.
A female tourist from Hawaii said that although Northern-style pho does not serve as diverse ingredients as Southern-style pho, it still ensures a distinct, delicious flavor and is easy to eat.
Sharing with VietNamNet reporters, the representative of the pho restaurant that Amanda and Felix visited said that the pho here is prepared according to the traditional pho flavor of Hanoi.
The broth is simmered from fresh bones, adding a little ginger, grilled onions, star anise, cinnamon... to create a fragrant aroma and ensure clarity, a sweet taste without being greasy.
In addition, the restaurant imports fresh pho noodles every day. The pho noodles here are soft, borax-free, preservative-free, and easily absorb the rich broth.
The beef is also carefully selected. Fresh beef is carefully hand-sliced, each slice is even and thin, keeping its softness and sweetness when blanched in boiling broth.
The beef is well-cooked, each piece of meat is fragrant and soft, imbued with natural flavor.
Photo: Amanda & Felix Eats
Source: https://vietnamnet.vn/khach-tay-thu-mon-pho-175-000-dong-ngay-khi-den-ha-noi-gat-gu-khen-ngon-2372790.html
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