Lam Huy Hoang and Lam Anh Tuan (living in Ward 8, Ca Mau City) are the ones who created this unique combination. They are brothers, both with many years of experience working in restaurant kitchens in Ho Chi Minh City. Although they have stable jobs, the two brothers still decided to return to their hometown to start a business because they wanted to be close to their families.

Mr. Lam Anh Tuan and his brother created a way to cook snail and mussel pho.

From their rich culinary and cooking experience while working in the most vibrant city in the country, the two brothers determined that to be successful, the dish must be new. After more than a month of experimenting together, perfecting the recipe in their own way, they received nods from friends and relatives, and added the snail pho dish to the restaurant's menu.

Oc hen pho is inspired by snail hen noodles, a dish that has been famous for many years. However, few people use pho noodles in this dish like the two brothers do. The change in the combination of ingredients and the adjustment in the recipe have created a delicious and new dish.

Oc hen pho attracts diners' eyes with its eye-catching colors.

Oc hen pho brings an interesting experience from many senses. First, the sense of smell is stimulated by the spicy smell of satay and the smell of the broth cooked from many types of vegetables and spices with a characteristic essential oil scent. Immediately after that, the vision is attracted by the eye-catching colors of the pho bowl: the shimmering brick color of the broth, the red color of shrimp, the green color of water spinach, the yellow color of fried garlic. The plump seafood meat also contributes to inviting and stimulating the appetite.

The chewy pho noodles come with a slightly sour and spicy broth that doesn't make you feel full. Compared to noodles, pho has a plus point in this combination because it doesn't make the broth saltier during the eating process, preserving the flavor of the broth more fully. Squid, shrimp, especially cockles and mussels are carefully prepared, combined with the essential oil from the broth, so there is almost no fishy smell of seafood. "I always choose fresh seafood. Cockles have to be carefully prepared one by one. The most difficult is mussels, because I have to go to An Giang to find a source for this ingredient. In addition, mussels also have a characteristic seafood smell, if you don't know how to prepare them, it will affect the flavor of the dish," Tuan shared.

Mussels are purchased from An Giang and carefully processed to remove the characteristic fishy smell.

...and it takes hours to carefully prepare each cockle.

Not only snail pho, the two brothers Huy Hoang and Anh Tuan also added mixed pho to the menu with their own sauce recipe. The creativity and innovation do not stop there, Mr. Hoang shared, they will continue to research and combine other ingredients to bring more interesting culinary experiences to diners./.

Minh Thua

Source: https://baocamau.vn/la-mieng-voi-pho-oc-hen--a29310.html