Give this fantastic dish a try once, I love it, and you will too. "Vietnamese Pho."

My discovery of Hanoi pho was a wonderful experience. The first time I set foot in the capital of Vietnam, I was constantly amazed by the beauty of the place and the warmth of the friendly people. On a chilly autumn day in Hanoi, I decided to try the famous local dish, pho.

Savoring a steaming bowl of Hanoi pho with its clear and fragrant broth was an unforgettable experience. I could feel the meticulousness and passion in every detail of this dish. The special flavor of Hanoi pho was delicately described by the writer Thach Lam, and I felt that this dish truly represented the beauty of Vietnamese culinary culture.

Pho is not just a delicious meal; it also reflects the diversity and richness of Vietnamese cuisine. I had the opportunity to experience pho in Nam Dinh during a visit, and between Hanoi pho and Nam Dinh pho, I noticed that these two places have their unique characteristics. Hanoi pho emphasizes maintaining a light, sweet taste, while Nam Dinh pho has a richer flavor due to the use of anchovy fish sauce for seasoning.

Hanoi pho has thin and chewy rice noodles, while Nam Dinh pho has thicker noodles, approximately twice the size. The beef in Hanoi pho is thinly sliced lengthwise, whereas in Nam Dinh pho, the beef is minced finely but still forms a cohesive mass. These differences only add to the distinctiveness of each place's pho.

Upon returning home, I decided to try cooking pho in the traditional Vietnamese way. I learned about ingredient preparation, such as roasting ginger and using beef marrow bones. I learned how to make delicious and sweet pho broth by simmering it in cold water for an extended period. Finally, I mastered the art of presenting pho correctly, with thinly sliced beef, rice noodles, and various fresh herbs. The result was a delicious and mouthwatering bowl of pho, much like the one I had in Hanoi.

I am immensely grateful for the opportunity to experience and learn about the unique cuisine of Vietnam, and Hanoi pho will always be one of my favorite dishes that I hope to successfully recreate at home. I hope readers of this article, if they have not been to Vietnam, will try making this dish themselves. It is truly wonderful. Below, I would like to share the recipe. Enjoy a great day!

Ingredient:

• 2 kg beef bones
• 1.2 kg beef fillet (tender beef)
• 0.7 kg beef shank (hard beef)
• 400g onions
• 200g ginger
• 150g lemongrass
• 150g coriander
• 150g braised vegetables
• 100g tangerine peel
• 100g cardamom
• 100g cinnamon
• 50g star anise
• 50g cloves
• 50g coriander seeds
• Rice noodle
• Vegetables served with : basil, green onions, coriander, bean sprouts, coriander, braised vegetables

• Spices: rock sugar, salt, MSG

Making:

Preparing vegetable ingredients:

• Peel the onion and cut part into wedges, part into thin slices to make seasoning vegetables.
• Wash ginger and cut into thick slices.
• Wash lemongrass and cut into pieces.
• Wash coriander, and green onions, and chop finely.
• Bean sprouts quickly boil in water.

Processing beef bones:

• Wash beef bones.
• Boil water, then add lemongrass and beef bones into boiling water and blanch for about 5 minutes.
• After blanching, remove the bones, wash, and drain.
• Place beef bones and onions on a tray, then roast in the oven until the bones are golden.
• Then, soak the bones in an ice bath to cool, scrape off the blackened part, rinse, and drain.

Make hot pot seasoning packet:

• Put cinnamon, cardamom, tangerine peel, star anise, cloves, and coriander seeds into a mesh cloth and tie it tightly.

Cook pho broth:

• Place beef bones, onions, grilled ginger and seasoning packet in a pot of cold water.
• Bring to a boil, then lower the heat and simmer for about 5-6 hours to let the bones secrete sweetness and nutrients.
• During the stewing process, boil the beef shank until cooked.
• After stewing for enough time, take out all the ingredients and season the broth with salt, rock sugar, and MSG to suit your personal taste.

Present and enjoy:

• Thinly sliced boiled beef fillet and beef shank.
• Blanch the onions and bean sprouts in boiling water.
• Pho noodles are also blanched in boiling water.
• Place bean sprouts in a bowl, then place pho noodles on top.
• Place the beef fillet and beef shank on the pho noodles, then pour the broth directly over the beef fillet to cook the meat until rare.
• Finally, add green onions, coriander, onion heads, and thinly sliced onions on top and enjoy. Don't forget to eat it with basil, cilantro, braised vegetables, and a slice of lemon for a more flavorful bowl of pho.

Secret to cooking delicious beef pho:

• Prepare the beef bones thoroughly to remove odors and any dirt.
• Grilled ginger is an important step to create an aroma for pho broth.
• To keep the corned beef from turning black after boiling, soak it in cold water after cooking, then drain it and hang it in the refrigerator.
• When cooking beef pho, you should only use beef bones and soft beef to ensure delicious flavor.
• The water for boiling pho noodles needs to be hot to remove the odor. Pho noodles need to be shaken vigorously before placing in the bowl to avoid sticking together.
• Pho broth must be boiled before dipping into the bowl.

Enjoy your homemade bowl of Hanoi pho!