On social media, there are many posts discussing the similarities and differences between Hanoi pho and Nam Dinh pho. There are also many heated arguments about which pho has a better and more appealing flavor.

The differences are easy to see

According to diners, Nam Dinh pho and Hanoi pho have quite clear differences. Nam Dinh pho broth always has fish sauce, lots of ginger, less cinnamon and star anise smell, has a fatty layer, and a strong flavor. The broth is mainly simmered from marrow bones for 15 - 18 hours.

Fresh beef is thinly sliced, minced until soft without breaking, then placed on the rice cake and poured boiling broth to cook the meat slowly. Nam Dinh rice noodles are usually large.

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Nam Dinh beef noodle soup fascinates many diners. Photo: Thach Thao

Meanwhile, according to many famous pho restaurant owners in Hanoi, 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 a sweet taste.

The first bone broth is usually discarded to avoid the foul smell. The marrow bones are cracked at both ends so that the marrow can easily seep into the broth during the simmering process.

Hanoi Pho often favors thinly sliced ​​meat, along the grain. The noodles are small, thin, soft but still chewy and do not fall apart when poured over hot broth.

It is easy to see that Nam Dinh pho is often eaten with green onions and coriander, while Hanoi pho is often eaten with basil.

The argument never ends

Posts comparing the taste of Pho Nam Dinh and Pho Hanoi appeared all over social media. Every netizen had a different opinion.

Some people think that Nam Dinh pho has too strong a fish sauce smell. The fact that the meat is not blanched but placed directly on the pho bowl and then the broth is poured over it makes many people worry that the beef is not cooked thoroughly.

"Enjoying Nam Dinh pho in Nam Dinh or Hanoi, I always smell the fish sauce. The broth is too rich, a bit greasy, and easy to get bored of," commented account T. Hang.

"Personally, I find Hanoi pho broth clear and refreshing, more suitable for breakfast. Nam Dinh pho has a distinct fish sauce and beef fat smell," another account wrote. "Many foreign guests probably don't dare eat beef with just broth," said TB account.

Contrary to the above opinion, many people say they love the rich, beefy flavor, plus a little saltiness of fish sauce from Nam Dinh pho. Fresh beef is thinly sliced, minced until tender, then poured with broth to make the meat both tender and sweet.

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Hanoi beef pho usually has clear broth and a light taste. Photo: Linh Trang

Another group of netizens said that comparing Nam Dinh pho or Hanoi pho is "too redundant".

According to this group, pho is a very elaborate dish, requiring meticulousness from the chef. Hanoi or Nam Dinh pho may differ in flavor but each has its own appeal. Depending on taste, each diner can choose their favorite type of pho.

"Pho Nam Dinh or Pho Hanoi are both honored as a source of pride. Pho in these two regions is made from beef bones, rice noodles, beef, spices such as fish sauce, cinnamon, star anise, ginger, onions, herbs...

However, different processing methods create certain differences, diversifying the flavors of Vietnamese cuisine," wrote account N. Hue.

According to a survey by the People's Committee of Nam Dinh province, there are about 500 pho shops in the area, but nearly 1,500 households have gone to other big cities to open pho shops.

Meanwhile, according to the application for the registration of Hanoi pho folk knowledge in the list of National Intangible Cultural Heritage of Hanoi People's Committee, as of 2023, there will be nearly 700 pho shops in the area, mainly concentrated in the districts: Ba Dinh, Hoan Kiem, Cau Giay, Dong Da, Hai Ba Trung, Thanh Xuan, Long Bien.

(Synthetic)

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