Red pho 'hanging in the wind' in Ha Giang is elaborately prepared, eaten with sweet and fragrant hill chicken

“Wind-dried” red pho is one of the special dishes in Xin Man (west of Ha Giang province), not only impressive by its name but also attractive in appearance and taste, making any diner who eats it once will not forget it.

Mr. Pham Phong Ba (40 years old) - owner of Pho Xin Man restaurant on Nguyen Trai street, Ha Giang city said that the reason the dish has such an interesting name is because of the use of unique ingredients, combined with a sophisticated processing process.

Xin Man red pho is one of the famous specialties of Ha Giang.

According to Mr. Ba, the most obvious highlight of Xin Man red pho is the pho noodles. The pho noodles here are handmade from red rice (also known as dragon blood rice) and white rice grown by the locals, so they have their own color and flavor.

The rice is mixed in the right amount, which can be flexibly changed to make the color of the pho noodles darker or lighter as desired, but not exceeding the ratio of 1:5 (1 part red rice, 5 parts white rice). After soaking the rice for about 5 hours, it is ground and filtered to get the flour for coating.

Rice is mixed in the right proportion, creating soft, chewy pho noodles with a characteristic red color.

The cake is completely coated by hand and then hung high.

“After many experiments, I found that red rice and white rice mixed in a ratio of 1:7 (1 part red rice, 7 parts white rice) will produce the best quality pho noodles. If you add too much red rice, the noodles will be hard.

After being made, the rice noodles will be hung indoors to evaporate the water to prevent them from becoming soggy and sticky, ensuring their toughness," said Mr. Ba.

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Hand-made pho noodles

Interestingly, the rice paper is initially white but turns reddish brown after steaming. That is why this dish is called red pho.

When the diners arrive, the owner will take the rice noodles down and slice them by hand. Because the noodles are spread and sliced ​​by hand, they are thicker and larger than regular white rice noodles.

The sliced ​​noodles will be dipped in boiling water, then scooped out and placed in a bowl to ensure the right amount of softness and toughness.

The cake is hung up high after being coated.

Red pho noodles are soft and chewy, when poured with hot broth they do not break or crumble when picked up.

Mr. Ba revealed that Xin Man red pho is usually eaten with chicken, instead of beef like other common pho dishes. Because the chicken in the highlands is raised naturally, the meat is firm and sweet, when combined with red pho, it will give the most impressive flavor.

“Our restaurant mainly uses castrated roosters. This type of chicken has high nutritional value and especially firm meat, moderate toughness, when eaten you will feel the sweet taste and natural aroma,” the 40-year-old restaurant owner added.

Xin Man red pho is usually served with castrated rooster. Price per serving starts at 45,000 VND.

In addition to the main ingredients of pho noodles and chicken, the broth is also a decisive factor in the quality of the dish.

According to Mr. Ba, the broth is made from black pork bones and chicken bones, adding some spices such as ginger, lemongrass, star anise, etc. and then simmering for about 8-10 hours. Thanks to that, the broth not only has an attractive aroma but is also rich, with a sweet and easy-to-eat taste.

Ha Giang people often eat Xin Man red pho with fermented bean curd, chili bamboo shoots, etc.

A highlight of Pho Do Xin Man is the accompanying bean curd (or bean curd). This bean curd dish is fermented from soybeans, combining salty, spicy and slightly strong flavors. Diners may find it difficult to eat at first, but once they get used to it, they will enjoy it.

Currently, the unique “wind-dried” red pho dish is not only sold in Xin Man district but also available in many places in Ha Giang province, meeting the diverse enjoyment needs of diners.

Photo: Pham Phong Ba

Korean tourist ate 4 types of beef pho in 2 days in Da Nang, humorously said one sentence . Experiencing many different types of beef pho in 2 days in Da Nang, the Korean tourist revealed that each version has its own flavor.

Source: https://vietnamnet.vn/pho-do-trèo-gio-o-ha-giang-che-bien-ky-cong-an-cung-thit-ga-doi-thom-ngot-2325379.html