Hanoi Noodle Soups

Pho is a traditional dish, considered one of the typical dishes of Vietnamese cuisine. The main ingredients of Hanoi Noodle Soups are rice noodles and broth (or southern style soups), along with sliced beef or chicken. There are also spices such as soy sauce, pepper, lemon, fish sauce, chilli… These spices are added depending on the taste of each user. Pho is commonly eaten for breakfast, but in large cities, this dish is enjoyed throughout the day. In southern provinces of Vietnam and other regions, Pho is presented with a plate of herbs such as onions, coriander and basil leaves, in which the coriander is a natural leaf of Pho. However, there is no such dish in Hanoi. Pho is usually beef noodle or chicken noodle soup, but there are other variations such as pork, shrimp and pho noodle soups, although not very common.

Pho noodle soup is often used as a broth made from beef bones (if the cook does not have much experience to remove the smell from beef bones, they can be replaced by pork) or peanut worm which is also called Sipunculus nudus. Some local spices such as cinnamon, sweet fennel (star aniseed), grilled ginger, black cardamom, cloves, coriander and onions are also added. The cut of meat used in beef Pho can be any, but often brisket, boneless shank/knuckle, rare or cooked. For chicken, boiled, tearing off the breast meat. “Rice noodle” is traditionally made from rice flour, rolled into thin sheets and then cut into strands. Pho is always enjoyed while still hot.

To make a delicious bowl of noodles depends very much on the experience and skill of the cook, and the most important the broth.