How to cook delicious pho at home Michelin style in Hanoi

Enjoying hot pho in Hanoi is a privilege. As soon as you sit down in front of this delicious bowl, the aromatic steam rises to greet you, carrying with it the scents of star anise, cinnamon and burnt ginger. This is a feast for the senses. The broth, simmered to perfection with beef bones and spices, has a rich flavor that is both strong and light – a soul-soothing harmony, as the Michelin Guide describes it.

Pho is a symbol of Hanoi cuisine .

PHOTO: MICHELIN GUIDE

Soft pho noodles mingle with tender slices of beef, soaking up the rich broth. Fresh herbs like scallions, coriander and basil add a burst of flavour, while lime and chilli provide a spicy kick. Each spoonful warms you from the inside, making pho a hearty Hanoi staple.

Clear, light and fragrant broth is typical of Hanoi pho, but Pho Bo Au Trieu, a four-generation restaurant in Hoan Kiem district, brings its own unique twist.

Located next to the iconic St. Joseph’s Cathedral and recognized in the Michelin 2024 Bib Gourmand list, the restaurant serves a cloudy and richly flavoured broth made from a time-honoured recipe. Operating without a sign, the restaurant relies solely on its reputation. The modest space of the restaurant seats only about 30 diners, but during peak hours, both local and international pho lovers often have to wait 5-10 minutes or sit on small stools on the sidewalk, enjoying hot bowls of pho.

Ms. Ngo Thi Phi Nga, owner of the famous Au Trieu beef noodle restaurant in Hanoi

PHOTO: MICHELIN GUIDE

Want to make pho at home? Ngo Thi Phi Nga, the 64-year-old manager of Pho Bo Au Trieu, shares a simple recipe. Granddaughter of Mrs. Tu, a name that has been synonymous with Hanoi pho culture for more than 80 years, Nga’s home-cooked version may not match the richness of her restaurant’s pho, but it captures the soul of this iconic dish.

Hanoi beef noodle soup

Ingredient:

-Beef bones (preferably marrow bones)

-Beef tenderloin or sirloin (or both)

-Premium fish sauce

-Ginger or grilled ginger

-Rice noodles

-Fresh herbs (green onions, coriander and basil)

-Other spices (if you like, such as star anise and cinnamon).

A hot bowl of delicious pho is ready to serve.

PHOTO: MICHELIN GUIDE

Instruct:

1. Wash the beef bones, then put them in a large pot of water. 2. Bring to a boil, skimming off any foam or impurities that float to the surface.

3.Reduce heat to low, add beef to broth and simmer for 4 - 5 hours.

4. Season the broth with fish sauce, taste and adjust if necessary. Add grilled or charred ginger for flavor.

5.In a separate pot, cook the noodles according to package directions. Remove and divide into serving bowls.

6. Slice beef ribs or tenderloin into thin slices.

7.For well-done beef, cook the slices first. For rare beef pho, slice the beef very thinly so it cooks quickly when the hot broth is poured over.

8.Place the sliced ​​meat on top of the rice noodles in each bowl.

9.Ladle hot broth over noodles and meat, making sure everything is submerged and warm.

10.Add fresh herbs, sliced ​​onions and any additional spices or seasonings to your liking.

Source: https://thanhnien.vn/cach-nau-pho-ngon-tai-nha-phong-cach-michelin-o-ha-noi-185250416111156837.htm