Pho is a familiar dish that Hoi An people can eat to “recharge” in the morning, eat to talk to friends every noon and eat to warm up your stomach when the night covers the sky. Pho is also a Hanoi traditional food, the more we eat, the more delicious we feel. Besides, Pho Hoi also meets the high requirements of the modern term “eat by eye” which is becoming more and more popular. This means that from the moment you look at the bowl of pho to the time you eat, you will have no words to describe Pho Hoi An except the word “great”.
Pho is a traditional Vietnamese dish, originating from the North. Pho is now known as the culinary art and more and more popular in over the world. Pho Hoi An is a variant of North pho, creating the strange smell and taste, which you cannot find at other places.
Do not use fresh noodles, nor soft noodle, Hoi An Pho is the noodles which are dried. The chef will boil noodle through the water to soften or make the noodle fiber be still tough according to customer preferences. The reason for this dry noodles is to suit the climate and extreme weather of the Central.
Pho Hoi An is delicious with style of Hoi An. It has something very strange. It is as delicious as pho in North, as fatty as the western cooking style, as strange as the type of Chinese noodle. Also, it’s a combination of all three styles as well. Eating Hoi An pho, just tasting the broth, you will find the noodle soup is not full of anise fragrance or the fatty smell of beef as North pho, but gentle and moderate.
Pho noodles used here are dried pho, boiled as the noodle in the south, then put into bowls and poured with bone broth, so that pho is not too soft. Beef is usually just rare beef. Especially, it is indispensable to add stir-fried onions, fatty broth, and roasted peanuts puree. This roasted peanut has made me associate with the satay noodles of the Chinese.
The pot of broth is stewed from cow bones, just naturally fragrant sweet by no any materials except bones. Beef and encrusted beef are carefully selected, fresh, clean and thinly sliced just enough to put into a bowl of pho. For anyone who wants to eat more or less, the seller will put meat in a separate bowl, or poached egg yolks fatty dissolved in the soup. After well prepared, the bowl of pho will be highlighted by some green cilantro stems and a tablespoon of peanut.
The green of the herbs, the yellow of the peanuts, the red of the beef and the white of the pho noodles make pho be more and more beautiful, catching the eyes of the most difficult gourmets. In addition, visitors of Vietnam food tours will be satisfied by the smell of noodles: the fatty flavor of peanut mixed with pho, aromatic fragrance of Tra Que herbs, the sweetness of beef.
Eating Hoi An Pho, you must sprinkle some chili powder, the bowl of pho will become red with red-hot spicy pepper. Each bowl of pho often accompanied with dish pickled crispy papaya reduce the bored feeling when eating.
Hoi An people, as well as tourists on food walking tour, are interested in Pho Hoi An from the past few decades, and often tell each other seven famous pho restaurant such as Pho Lien on Le Loi Street, Pho Tung on Phan Chau Trinh street, Pho 265 on Le Hong Phong Street, Pho Da on Hung Vuong Street, Pho 339 on Cua Dai street, Lucky restaurant on Ton Duc Thang Street and Gieng Dinh restaurant on Phan Chau Trinh street.
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