Pho Hanoi - the culinary quintessence of Hanoi

Hanoi's specialty pho appeared in the 1930s. By around 1937 - 1938, pho was everywhere. The golden age of this dish was from 1939 - 1942.

From the mid-1960s to 1990s, in Hanoi and many provinces in the North, there appeared a dish of pho without meat - "pho without a pilot". Since the 90s, pho has become more diverse and is often eaten with crispy fried dough sticks.

Pho in the past was often sold on street vendors with a broth rich in the aroma of cinnamon, star anise, beef bones and many other spices. The broth was simmered for about 10 hours so it was very sweet, the star anise and cinnamon were roasted before cooking to bring out the characteristic flavor.

Hanoi pho noodles are large, not too thick to retain their softness. The meat is cooked just right and topped with herbs such as green onions, coriander, onions, etc. The hot broth is poured into the pho bowl and many people often eat it with fried breadsticks.

Nowadays, pho is sold in eateries and restaurants from popular to luxury to suit many different audiences. Besides the traditional flavors, pho broth today can also be seasoned with seasoning powder, MSG or available pho spices.

Star anise, cardamom, and cinnamon are also reduced to better suit the general taste. The meat in pho is also more diverse, with many ways of preparation such as stir-fried beef, rare beef, well-done beef, etc. In addition to fried breadsticks, pho today can also be eaten with poached eggs.

Hanoi Pho is an unforgettable culinary mark, preserving the soulful flavors of the nation. Pho is a delicate blend of rich broth, fresh herbs, fragrant beef/chicken and many other ingredients. This dish is enjoyed while still hot and rich. Many people often like to add lemon, garlic vinegar, Hanoi Pho chili sauce depending on taste.