Beef pho is a specialty of Hanoi, encapsulating the essence of Hanoi's cuisine. This dish originated during the French colonial period and was called "pho trời" (sky pho), with the sound of vendors' calls echoing through every corner and street of the capital.
Hanoi beef pho attracts diners with its clear, subtly sweet broth, simmered from beef or buffalo bones. The pho noodles are chewy, the beef is tender and fresh, and it is topped with a little green onion and coriander, releasing a fragrant aroma.
The method of making Hanoi beef pho is not overly complicated but requires skill and precision in selecting and preparing the ingredients. The bones used to make the broth must be either beef or buffalo bones. After cleaning, they should be soaked in a salt and lemon solution to remove any unpleasant smell. Then, the bones are briefly blanched in boiling water and washed again.
