Listing the variations of the "symphony of flavors" that is Vietnamese pho.

Traditional Pho

Traditional pho is the culmination of refined cooking techniques, requiring meticulous attention to detail and dedication from the chef. The most important element of traditional pho is the broth. The broth is simmered from beef bones for 8-10 hours using a secret family recipe and spices such as ginger, cinnamon, and star anise, creating a sweet, rich, and distinctive flavor unlike any other pho. The clear, shimmering broth, combined with the spicy kick of chili, the tangy sourness of lime, and the fragrant aroma of scallions, all blend together to create a perfect symphony of flavors in this dish.

Pho noodles are made from fine white rice flour, thinly spread, air-dried, and boiled until cooked. The beef used in pho is usually brisket, flank, or rare. The meat is thinly sliced, blanched until just cooked, retaining its natural sweetness and tenderness.

When eating pho, diners should eat slowly, savoring the delicate sweetness of the broth, the chewy texture of the noodles, the tender beef, and the harmonious blend of spices. Each bowl of pho is the culmination of the chef's meticulousness, dedication, and family secrets, offering diners a unique and unforgettable culinary experience.

Stir-fried pho

Stir-fried pho is the perfect choice for those who love the traditional pho flavor but want to experience something new and unique. The soft, chewy pho noodles, along with sliced ​​beef, onions, and vegetables stir-fried over high heat, create a special symphony of flavors that is hard for diners to resist.

Stir-fried pho captivates diners at first sight with its steaming plate and enticing aroma. The soft, chewy rice noodles are stir-fried to perfection, retaining their moisture and blending seamlessly with the sweet flavor of beef, the mild spiciness of onions, and the refreshing taste of vegetables. Adding to this is a rich sauce drizzled over the pho, creating a perfect combination that awakens all the senses. This dish is not only delicious but also provides ample nutrients, leaving you feeling full and energized after a satisfying meal.

Mixed Pho

According to culinary expert Nguyen Viet: "When talking about mixed pho, you have to mention pho tiu with braised pork and pho ga with premium free-range chicken." Above all, mixed pho has been and continues to be among the top 37 most beloved Hanoi dishes that everyone absolutely must try.

Compared to traditional pho, mixed pho offers a more novel culinary experience. The chewy pho noodles are mixed with shredded chicken or beef, herbs, fried onions, roasted peanuts, and a broth prepared according to each restaurant's secret recipe. When enjoying it, diners simply pour the broth over the ingredients, mix well, and savor the delicate blend of flavors.

Pho Cuon (Vietnamese steamed rice rolls)

The highlight of pho rolls is the harmonious combination of simple, rustic ingredients, creating a perfect whole in both flavor and color. The pho noodles are thinly rolled, chewy, and have a refreshing feel when eaten. The filling of pho rolls usually consists of thinly sliced ​​beef, stir-fried until cooked through, with lettuce and herbs, creating a sweet, savory, and rich flavor.

The color scheme also contributes to the appeal of pho rolls. The translucent white of the pho noodles blends with the green of the herbs, the red of the chili peppers, and the yellow of the pickled vegetables, creating a colorful and eye-catching culinary masterpiece.

Pho cuon (rolled pho) is usually served with a sweet and sour dipping sauce, each restaurant having its own unique recipe. The sauce has a refreshing sourness from lime, sweetness from sugar, and a spicy kick from chili peppers, creating a rich and stimulating flavor.

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Fried puffed rice noodles

Crispy fried pho consists of fresh pho noodles cut into small, square pieces, about 3-5 layers thick, then deep-fried until golden brown and crispy. When fried, the pho noodles puff up like cute little boxes, creating a very eye-catching appearance.

Fried pho is typically served with tender stir-fried beef, sweet cabbage, and a rich sauce. The beef is cooked to perfection, retaining its tenderness and natural sweetness. The refreshing sweet cabbage balances the flavors of the dish. The sauce, made from ingredients like fish sauce, sugar, lime, and chili, creates a harmonious sweet and sour taste that stimulates the appetite.

Fried rice noodles are a suitable dish for any occasion, from cozy family meals to lively gatherings with friends. This dish can also be served as an appetizer or snack at parties.

Sour pho

Lang Son sour pho - a unique dish bearing the distinctive culinary mark of the misty land - always intrigues and delights tourists with its unusual name and "unusual" flavor.

The main ingredients of Lang Son sour pho are quite diverse and abundant: pho noodles, sweet potatoes, char siu pork, pork sausage, pork liver, shredded chicken, fried onions, taro, roasted peanuts, dried onions, cucumber, Chinese sausage... However, the highlight that makes this dish different is the "broth" or "sauce".

To make a pot of delicious "dú" (a type of Vietnamese banana) broth, people in Lang Son go through many elaborate steps. First, they sauté onions and garlic until fragrant, then simmer them with chili peppers, tomatoes, vinegar, sugar, fish sauce, and ginger. Next, tapioca starch is added to thicken the broth. The secret to the distinctive flavor of "dú" broth lies in the vinegar – a special type of vinegar made from ripe plantains found only in Lang Son.

Phuong Mai is a reporter for Travellive Magazine in Hanoi.

Phuong Mai