Pho Hanoi: Ingredients & Recipe of Hanoi Noodle Soup

Table of Contents

Introduction about Pho Hanoi:

Pho Hanoi or Hanoi Noodle Soup is a Typical Vietnamese cuisine. That is always a hot topic and cuisine for every local and international tourist when visiting to Ha Noi. The dish not only attracts domestic people but also foreign tourists. With a diverse culinary culture in different regions. Food is always the thing that attracts the most tourists. In many votes of domestic and international newspapers. Pho is the most favorite dish of both Vietnamese and international friends.

What is the Most Popular Pho?

The most famous Pho is still Pho Hanoi with 2 most popular of Pho Ga (Chicken Pho) and Pho Bo (Beef Pho). I don’t know when, pho has become an extremely attractive dish every time I come to Hanoi. With a unique taste that cannot be found anywhere else, Pho Hanoi has been deeply imprinted in the human subconscious, by default it is the best dish. If you want to eat pho, you have to go to Hanoi. In the 1940s, pho was very famous in Hanoi. Pho is a dish that can be eaten at any time you want: morning, noon, afternoon, and evening.

A special feature, Pho is not served with or served with anything else. A bowl of pho includes: broth, rice noodles, seasonings such as pepper, scallions, lemon slices, chili… The broth of pho can be made from beef bones: lump bone, tubular bone and clavicle bone. Pho must be chewy and soft. Green onions, chili, and pepper add to the flavor of a bowl of pho. Depending on the cooking secret, each place has a different taste of pho.

How Do Locals Make Authentic Pho?

When making pho, the most important step is to cook the broth. It is the soul of a bowl of pho. Traditional broth is simmered from the bones of beef/pigs with some spices for many hours. The chef chooses bones with no meat, then wash and put in water to cook. Then they continue to put the water back in the pot again. At this time, the new simmering water is used as the broth for the bowl of pho.

At this time, to make the broth taste good, the chef will put the cooked ginger and onion into the pot. Boil the broth with high heat. When the water begins to boil, the cook lowers the heat and begins to skim the foam in the pot. The cook picks up the foam so that the broth is clear and tasty. Then they add water again, let it heat until it boils, reduce the heat and continue to skim. They keep doing this continuously until the broth is clear, no more foam appears. At this time, the person cooks some spices and boils it on low heat so that the pot of water comes to a rolling boil.

Do this so that the pot of water is clear, the sweetness from the bones has time to dissolve into the broth and keep the hot temperature. Usually in pho shops, they often leave the pot of water on low heat all day, until there are no customers and no more sales. The color of the broth is clear, the thin white noodle soup blends with the flavors of scallions, chili, cilantro, and lemon. All blend together into a unified, inseparable, missing one thing, a bowl of pho cannot be perfect.

Pho is a traditional, famous dish of Vietnam and especially Hanoi. Anyone who comes to Hanoi wants to enjoy a hot bowl of pho. Children far from Hanoi, when returning home, always find familiar pho restaurants to enjoy the taste they have not tasted for a long time. Pho is our culinary value, our proud culinary feature.

Recipe and How to Cook Pho Hanoi – Hanoi Noodle Soup:

– Ingredients for cooking rare beef noodle soup (or Chicken, Seafood,…):

1.5 kg beef shank bone
200g beef fillet
500g beef balls
Rice noodle
Red onion, green onion, onion
Lemon, ginger
Cloves, star anise, cardamom, cinnamon or pho seasoning
Brown sugar, granulated salt, monosodium glutamate

– Prepare ingredients

Buy beef bones and wash them thoroughly. Soak beef bones in water for about 30 minutes, add a little salt mixed with lemon to help reduce the smell of beef. Next, blanch the bones in boiling water then rinse thoroughly again.
After washing the onion, drain the water. And bring the onion toasted over low heat, when it is fragrant.
Next, wash the beef fillet thoroughly. Cut the beef fillet into thin slices, chop onions are finely.

– Cook the broth

Then put the bones in the pot, add 1 quart of water, 1 tablespoon salt, and the roasted onion and start stewing, if you have a pressure cooker, using a pressure cooker will cook faster.
After stewing the bones for about 30 minutes, add 1.5 liters of water. Continue adding beef balls and finally add cloves, cardamom, cinnamon and star anise to the pot.
We cook on medium heat and do not cover the lid, often skim the foam to make the broth clear and more delicious.
After 30 minutes of stewing, we take out all the beef bones and aromatic spices.
Next will season this broth, add a tablespoon of granulated salt, a tablespoon of rock sugar, a tablespoon of monosodium glutamate and stir well to dissolve the seasoning.