Pho Suong 3 generations restaurant in Hanoi's Old Quarter makes the master chef 'miss his mother's cooking'

Recently, master chef Christine Ha shared pictures of a series of famous dishes in Hanoi that she enjoyed during her visit to Vietnam. Among them, Christine Ha introduced Pho Suong in Trung Yen alley, Hanoi. This is one of the long-standing pho restaurants, familiar to many people in the capital and attracts a large number of domestic and international tourists.

Pho Suong is located in Trung Yen Alley, which is considered the most famous culinary alley in Hanoi. Ms. Nguyen Tuyet Lan, the main chef at Pho Suong in Trung Yen Alley, is the third generation to continue her family's business. Ms. Lan said that she and her staff did not recognize the presence of "king of chefs" Christine Ha.

"It wasn't until the afternoon of September 25, when she shared pictures and a few words introducing Pho Suong on social media, that people told me. I was quite happy that the pho restaurant was getting attention from this famous chef," Lan shared.

"That day I also served pho to her like any other customer," Ms. Lan added.

It is known that Pho Suong appeared in Hanoi in the 1930s but did not have the name it has today. The "father" of this traditional pho shop is Mr. Nguyen Van Ty. Back then, he often sold pho on a pole, wandering through the old streets. Mr. Ty often wore a green shirt, so people called his pho stall "Pho of Mr. Tau in green shirt".

For a time, Mr. Ty's pho business was interrupted because of the war. Around 1986, 1987, his children rebuilt the family pho business, named it Pho Suong, with the hope that diners would feel happy when enjoying delicious pho.

The first store was opened in Trung Yen alley, Dinh Liet street, Hoan Kiem, Hanoi.

Ms. Nguyen Tuyet Lan is the granddaughter of Mr. Ty. She used to have another job, but later she returned with her relatives to preserve and develop the family pho brand. The restaurant's pho broth is simmered from beef marrow bones for 14-15 hours, adding ginger and fish sauce but not cinnamon or star anise.

At Pho Suong, the broth pot is placed right in the pot of water used to blanch the noodles, and is boiled in a double boiler so that the water is always hot but not too dry or salty. The owner skillfully blanches the noodles in a pot of boiling water so that the noodles are just cooked, soft but not mushy.

Ms. Lan shared that her family pays great attention to choosing fresh, clean ingredients. From the bones, beef, beef brisket to green onions, herbs, and pho noodles, all are purchased from reputable establishments. The beef must be fresh, when sliced, the meat must be red, supple, and blanched but still sweet, not tough.

Pho Suong has quite high prices, from 55,000-80,000 VND per bowl. The restaurant sells pho with well-done, rare, rare flank, flank, special bowls...

As "master chef" Christine Ha commented, Pho Suong has a lighter broth, less spices and thicker noodles, "very similar to the pho my mother used to cook".

Currently, the descendants of Mr. Ty's family have three Pho Suong establishments in Hanoi. The establishment in Trung Yen is still the place that many diners trust and choose. Pho Suong in Trung Yen was also recommended by the British newspaper Culture Trip as a restaurant to visit when coming to Hanoi.

However, according to some diners, the taste of Pho Suong has changed somewhat compared to before. For some people, the broth of this traditional pho restaurant is a bit bland. The price is also considered quite high.

Source