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| Pho served in a stone bowl. |
The first distinguishing feature lies in the pho noodles, a seemingly familiar ingredient but one that is meticulously processed. The rice flour used to make the pho is brown rice or local Bao Thai rice, with small but firm and fragrant grains. The rice is soaked for the correct amount of time, finely ground, and then spread into thin sheets of noodles. When cut into strands, the pho has just the right softness, a natural chewiness, and doesn't break apart when hot broth is poured over it in a stone bowl. Each strand of pho seems to retain the essence of the mountain rice, delicate and rustic.
Next comes the broth, the soul of the dish. Unlike pho in the lowlands, the broth is clear, subtly sweet, and simmered from the bones of local beef, specifically small, lean cattle that live in the mountains, giving it a naturally sweet and aromatic flavor. The bones are simmered for many hours with roasted ginger, cardamom, star anise, etc., but the quantities are carefully controlled so as not to overpower the taste of the beef. As a result, the broth is both rich and flavorful, carrying the warm essence of the mountains.
An indispensable ingredient that makes pho a signature dish is fresh beef. The beef is slaughtered early in the morning, with pink, firm muscle fibers. The meat is thinly sliced, placed on top of the pho noodles, and then topped with boiling broth. The heat from a stone bowl cooks the meat perfectly. The meat is sweet, tender, and retains the distinctive aroma of beef from the highlands. Some restaurants also add brisket, flank, or poached eggs for customers to choose according to their preference.
But what makes this dish unique is the stone bowl. The bowl is heated to a high temperature before the broth is poured in. When the broth is poured in, a soft "hissing" sound is heard, signaling the harmonious blending of flavors. Thanks to its heat retention, the stone bowl keeps the pho piping hot from start to finish, perfect for chilly weather.
A touch of scallions, wild cilantro, a slice of ripe red chili, a few drops of yellow lemon juice… All blended together, creating a bowl of pho that is not only delicious but also embodies the soul of the rocky region. Therefore, pho served in a stone bowl is no longer just a dish; it's an experience, a story about local ingredients, the meticulousness of the chef, and the beauty of mountain cuisine .
When visiting the highlands this season, be sure to try pho served in a stone bowl. You'll see that the flavor here lies not only in the hot bowl of pho, but also in the genuine and simple nature of the land and people of the highlands.
Hoang Anh
Source: https://baotuyenquang.com.vn/van-hoa/202511/hoi-am-pho-bat-da-cb73845/
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