Culinary artist talks about the pho Blackpink enjoyed in Hanoi

(Dan Tri) - The pho sold at the restaurant where Blackpink stayed at the hotel was cooked according to the recipe of artisan Anh Tuyet. On the morning of July 29, she went to the hotel to check the pho broth unexpectedly and found the atmosphere there very strange.

During the 2-day tour in Hanoi on July 29-30, the 4 girls of Blackpink gave many compliments to Vietnamese cuisine . Member Rosé especially liked pho and described the action of "slurping down the last drop" when enjoying this famous dish. According to Dan Tri 's source, during their 2 days in Hanoi , the 4 girls of the band Blackpink ate pho at the restaurant in the Capella Hanoi hotel where they stayed.

Pho served in the restaurant at the hotel where the band stayed (Photo: H.T).

The pho at the restaurant is made according to the recipe of artisan Anh Tuyet - one of the famous culinary artisans in Hanoi. She has answered major magazines in the world about Vietnamese cuisine, welcoming top chef Anthony Bourdain. Ms. Tuyet is also the one who cooked the banquet for high-ranking leaders at the APEC 2017 Conference. Ms. Anh Tuyet said that she is the one who trained the chefs of Capella Hanoi Hotel to cook dishes with the soul of Vietnamese cuisine, preserving the old traditions, including pho.

Member Rosé describes the action of "slurping down the last drop" when enjoying pho (Photo cut from video ).

In addition to training, Ms. Tuyet also regularly makes surprise inspections to check whether the quality and flavor of the dishes cooked in the restaurant are up to her recipe. Her most recent inspection took place on the morning of July 29. She said: "That morning, around 10am, I went to the hotel to try the pho broth. I arrived unexpectedly and without notice. When I arrived, I found the hotel atmosphere very strange, with a separate entrance set up and a tarpaulin stretched outside. I curiously asked the people around and they said that a music group from Korea was staying here. The restaurant staff said that many customers had ordered pho that day."

The band gave many compliments to Vietnamese cuisine (Photo: Hong Anh).

Mrs. Tuyet then did her usual work. When she tried the pho broth, she clearly felt the sweetness, exactly as the recipe, so she left with peace of mind. She did not forget to remind the chefs to pay attention to the taste of the pho broth. Pho broth must always be boiling. When it boils for a long time, the water will condense. Therefore, within a certain period of time, the chef must add the pho broth to get the right taste. The next day, artist Anh Tuyet received a phone call from her nephew. The nephew said that on the second night of the show on July 30, Blackpink shared that they had eaten pho at the hotel where they stayed, and some members even enjoyed the last drop of water. Hearing her nephew's story, Mrs. Tuyet was very happy. According to Mrs. Tuyet, famous people coming to Vietnam and enjoying traditional dishes will be a good opportunity for Vietnam to promote its cuisine more widely. They are gourmets, so their taste buds are also very delicate. Sharing about her pho, Ms. Anh Tuyet said that the ingredients to cook pho are always carefully selected by her with strict criteria. In the pho broth, she only uses Vietnamese beef bones taken from small, grass-fed cows, raised slowly, not fattened and increased in weight every day. The beef bones will be divided into small pieces and simmered for at least 12 hours. Small beef bones will bring a deep sweetness. However, this type of bone is quite expensive. "My pho has the old flavor of Hanoi. I do not use dried shrimp or dried squid in the pho broth. The pho does not have a single grain of MSG. The recipe brings a natural sweetness. When finished eating, diners will find that sweetness lingers for a long time. The light, fresh aroma still lingers in the nose," Ms. Tuyet said.

Artist Anh Tuyet shares about the pho dish served in the restaurant at Capella Hotel (Photo: Hong Anh).

It is also beef pho, but this artist chooses delicious meats to prepare for diners with the desire to bring diners an unforgettable impression. The beef is selected by her from the best parts. These are meat parts such as crispy brisket, turtle core (a cow usually only chooses about 1.5kg of turtle core), multi-layered flank, beef neck hump (each cow only gives about 3kg of hump). Pho noodles are also carefully selected, are traditional pho noodles, no borax. Ginger and onions are small tubers with a characteristic spicy and aromatic taste. Coriander is a short type of coriander... In addition to pho, Ms. Tuyet said that she also taught many recipes for cooking vermicelli dishes to this hotel such as vermicelli with dried bamboo shoots, vermicelli with water mimosa, vermicelli with water mimosa, vermicelli with thang. According to her, Vietnamese cuisine is not inferior to other countries. So when she has the opportunity, she will find every way to promote Vietnamese cuisine, the ingredients she uses will be completely Vietnamese.

Dantri.com.vn