Pho bo is a Hanoi specialty that encapsulates the culinary quintessence of Hanoi. This dish appeared during the French colonial period and is known as "pho troi" with its loud cries echoing throughout every corner and street of the capital.

Hanoi beef pho attracts diners with its clear, sweet broth, simmered from the bones of cows or buffaloes. The noodles are chewy, the beef is soft and fresh, with a little green onion and coriander giving off a fragrant aroma.

The way to cook Hanoi beef pho is not too complicated but requires skill and meticulousness in the selection and preparation of ingredients. The bones used to make the broth must be beef or buffalo bones. After washing, they must be soaked in salt water mixed with lemon to reduce the odor. Next, the bones are blanched in boiling water and then washed again.

Ingredients for cooking Hanoi beef pho are carefully selected (Photo: Collected)

To make delicious Hanoi beef pho broth, you must simmer the bones with onions and spices such as cloves, cinnamon, cardamom... in a pressure cooker. Then season the spices carefully so that the broth still retains its sweet taste but is rich and delicious.

Finally, just put some pho noodles in a bowl, arrange the beef fillet slices on top, sprinkle with green onions, cilantro and pour the broth in to enjoy. Depending on your taste, you can squeeze more lemon or a little chili sauce.