Pho is the most popular food among the Vietnamese population. Pho is commonly eaten for breakfast, although many people will have it for their lunch or dinner. Anyone feeling hungry in the small hours of the morning can also enjoy a bowl of hot and spicy pho to fill their empty stomachs.
Like hot green tea which has its particular fragrance, pho also has its special taste and smell. Preparations may vary, but when the dish is served, its smell and taste is indispensable. The grated rice noodle is made of the best variety of fragrant rice called Gao Te. The broth for Pho Bo (Pho with beef) is made by stewing the bones of cows and pigs in a large pot for a long time. Pieces of fillet mignon together with several slices of ginger are reserved for Pho Bo Tai (rare fillet). Slices of well done meat are offered to those less keen on eating rare fillets.
The soup for Pho Ga (pho with chicken meat) is made by stewing chicken and pig bones together. The white chicken meat that is usually served with Pho Ga is boneless and cut into thin slices. You could consider Pho Bo and Pho Ga Vietnam's special soups. Pho also has the added advantage of being convenient to prepare and healthy to eat.
Beef Noodles :
Pho bò usually contains two or more cuts of beef, often cooked brisket and raw slices of topside of beef, along with tendon. But in North Vietnam the soup only contains slices of raw beef. In Vietnam, bowls of noodle soup are built from the bowl up – first the noodles, then the meat, with hot stock ladled over at the last minute and with the garnishes served alongside. This is especially important with pho bò because the beef is added to the bowl raw and the heat from the stock cooks it just enough.
Hoisin sauce and sriracha hot chilli sauce often accompany bowls of pho bò, but they should never be added to the stock itself because they will ruin the delicate, beefy flavour. Instead, retrieve pieces of meat from the soup and drag them through the sauces just before eating. If you want a spicier broth, add more jalapeño slices. To slice the raw beef paper-thin, freeze the whole piece for 15 minutes before slicing, then pound the slices with a meat mallet or the back of a heavy knife.
1. Pho Thin .
Address : 13 Pho Lo Duc | Hai Ba Trung District, Hanoi, Vietnam.
Tell : +84 4 3821 2709
2. Pho Vuong .
Address : 44 Ngo Thi Nham, Hai Bà Trưng,Hanoi, Vietnam
Tell : +84 4 3945 4740
