In summer, pho or rice noodle soup is not suitable with the stuffy weather, pho cuon (rolled rice pancake) becomes the favorite dish of people in Hanoi. Also a Hanoi traditional food, pho cuon satisfies the diner with the insatiable appetite despite its late appearance.
The unexpected birth
Pho cuon was born in a small street surrounding Truc Bach Lake. Ngu Xa Street has been well-known thanks to the new dish which brings traditional features.
Cuisine lovers cannot forget to try this dish whenever they go on a food tour in Hanoi. Pho Cuon is both Hanoi street food and the food served in luxury restaurants.
The origin of pho cuon will surely make you find it and try it. The story told that at the intersection of Ngu Xa Street and Nguyen Khac Hieu Street, there was a late night bistro serving pho for the midnight diners who watched late football matches in the cafes. At first, they only served pho with broth, the traditional rice noodle soup. One night, when the customers came to the bistro to have pho, uncut noodles and other ingredients were available while there was not any broth left. The owner of the bistro thought of making a brand new dish to save the situation. He made the special rolled with uncut noodles to replace rice paper. He put a thin sheet of noodle on the plate, roll it with coriander and beef. To flavor the dish, he make a bowl of sauce which is often called nuoc cham to dip the rolls. The diners extremely like the various of traditional pho. Since then, Ngu Xa has become the place where pho cuon was born.
The ingredients of this dish is simple and the same as those to make rice noodles soup. They are also rice noodles, beef and coriander. The processing is not sophisticated. The rolls are eaten with the sweet and sour sauce added chili, garlic and small dishes of salted papaya or cucumber.
The bold taste, great odor and fresh color
Pho cuon always give the diners the profound impression thanks to the three main factors: taste, smell and color.
Sliced beef is highly spiced and stir fried until it is tender. Beef does not need to be cooked too long or else it will be tough. The noodles and coriander are plain, so the beef have to be spiced highly to make the dish flavorful. On the other hand, coriander lessen the greasy taste of beef.
The scent of the dish is the perfect match of the aromas of rice noodles, beef and herbs. When tasting this dish, you will see that not only the hot bowl of pho but the cool pho rolls also fascinate your sense of smell.
Almost all Vietnamese dishes have harmonious color which is attached great attention by the cook. So does pho cuon. If the rolls look so cool with the white color of rice noodles and green herbs, the bowl of sauce is so hot with the yellow coat dotted with red chili rings.
You can learn to make this simple dish with Hanoi cooking class. Enjoying the products of your own will be much more exciting.