Hanoi Pho – Vietnam’s – With the skillful hands of chefs, simple ingredients like pho noodles, beef bones, beef, herbs, and spices are blended together to create a unique and special pho flavor.
Pho is one of Vietnam’s oldest delicacies originating in Hanoi and was once listed among the 50 best foods globally by CNN in March 2018.
Under the expertise of seasoned cooks, these simple, familiar ingredients like noodles, broth, beef or chicken, and various spices come together to create an extraordinary flavor.
Hanoi pho was first popularized through street vendors, often referred to as “pho gánh” (pho on poles), as it was sold from mobile food stands. These pho vendors would travel through neighborhoods, bringing their delicious pho and the charm of old Hanoi to every street and alley. Nowadays, these mobile pho stands have mostly disappeared, but you may still find a few remaining in the Old Quarter.
Nevertheless, the value and unique taste of Hanoi pho remain intact and undiminished over time.
The Recipe for Traditional Hanoi Beef Pho
Ingredients for beef pho include beef tail, beef ribs, brisket (or replace with flank or beef shank as preferred), raw beef slices, onion, ginger, dried shallots, coriander seeds (optional), black cardamom, star anise, a small cinnamon stick, pho noodles, green onions, cilantro, chili sauce, lime, etc.
Start by chopping the beef tail and ribs into smaller pieces, while leaving the brisket whole. Dissolve salt in water and soak the beef tail, ribs, and brisket for about two hours, which helps clean the meat and makes it tenderer. Meanwhile, prepare the other ingredients.
After soaking, drain and rinse the beef tail, ribs, and brisket thoroughly. Place all the meat in a pot, cover with cold water, and bring to a boil. Once it boils, lower the heat and cook for 1-2 minutes, then discard the water to remove any impurities. Rinse the meat well to clean off any residue. Place the beef tail, ribs, and brisket back in the pot, add 4-5 large bowls of cold water, and bring to a boil again, skimming off any foam.
Add the prepared seasonings, including onion, ginger, star anise, black cardamom, cinnamon, and coriander seeds, along with salt or seasoning powder. Avoid using fish sauce, as it can make the broth sour. Simmer for 1.5-2 hours over low heat.
Take care to remove the brisket earlier to avoid overcooking. Once removed, the brisket can be cooled in cold boiled water and then thinly sliced. The perfect pho broth has a clear, slightly golden color, a hint of oiliness, and a naturally rich sweetness from the bones, with a well-balanced aroma.
Prepare the pho noodles and fresh herbs (wash the green onions and cilantro, slice the green parts into small circles, split the white onion roots, and chop the cilantro). Before serving, dip the pho noodles and bowl in hot water to enhance the pho’s flavor. Arrange the noodles, sliced meat, and herbs in the bowl. Ladle in the boiling broth and serve hot with lime and chili sauce.
Hanoi pho’s distinctive flavor lies in its clear, slightly sweet broth made from beef bones and spices. This unique taste has made Hanoi pho a culinary icon in Vietnam, captivating many foreign visitors.
Today, Hanoi pho has gained worldwide fame and can be found in several countries, including Japan, the United States, and Australia. Many Hanoi pho restaurants have opened abroad to promote this delightful aspect of Vietnamese cuisine.
Popular Pho Restaurants in Hanoi
Some famous pho restaurants in Hanoi attract large numbers of customers, including Pho Bat Dan at 49 Bat Dan Street, Hoan Kiem District, Hanoi, which has been around for over 100 years. Pho Bat Dan is proud to offer a pho with a signature taste, featuring a broth with a fragrant aroma and a natural sweetness from carefully selected ingredients.
Pho Gánh, located at the corner of Hang Duong and Hang Chieu streets in Hoan Kiem District, Hanoi, is famous for its rich and flavorful “pho sốt vang” (red wine sauce pho). The pho bowls here are generously filled, with broth taken directly from a simmering pot. However, this spot is often crowded, so be prepared to wait.
Pho Thin on Lo Duc Street in Hai Ba Trung District, Hanoi, is known for its rare stir-fried beef pho, which has a unique flavor due to the generous amount of green onions and tender, fragrant beef.
Pho 10 Ly Quoc Su in Hanoi boasts multiple locations, with the main branch at 10 Ly Quoc Su Street, Hoan Kiem District, where food lovers flock to experience the sweet and savory broth, fresh beef, and soft noodles.
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