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The privilege of enjoying pho on a wintery day feels uniquely Hanoian. The moment you sit before a bowl of this delicacy, its aromatic steam rises to greet you, carrying the earthy scent of star anise, cinnamon, and charred ginger. It’s a feast for the senses. The broth, simmered to perfection with beef bones and spices, boasts a depth of flavour that is both robust and gentle—a harmony that soothes the soul.
The silky pho noodles mingle with tender beef slices, soaking up the savoury broth. Fresh herbs like spring onions, coriander, and basil add bursts of flavour, while lime and chilli offer a tangy, spicy kick. Each spoonful warms you from the inside, making pho a comforting highlight of Hanoi’s winter.
A clear, light, and fragrant broth is the hallmark of Hanoi’s pho, but Phở Bò Ấu Triệu, a four-generation restaurant in Hoan Kiem District, offers a unique twist. Nestled beside the iconic St. Joseph's Cathedral and recognised on the MICHELIN Guide 2024 Bib Gourmand list, it serves a rich, opaque, and deeply flavourful broth made from a time-honoured recipe. Operating without a signboard, the restaurant relies solely on its reputation. Its modest space seats about 30 diners, yet peak hours often see both local and international pho lovers waiting 5–10 minutes or perching on tiny stools by the sidewalk, slurping their hot bowls of pho.
Looking to make pho at home? Ngo Thi Phi Nga, the 64-year-old steward of Hanoi’s Tu Lun pho legacy, shares a simplified recipe. As the granddaughter of Tu, a name synonymous with Hanoi’s pho culture for over 80 years, Nga’s home-friendly version may not rival the richness of her restaurant's noodles, but it captures the soul of this iconic dish—no passport required.
Hanoian beef pho
Ingredients:
- Beef bones (preferably marrow bones)
- Beef flank or tenderloin (or both)
- High-quality fish sauce
- Grilled or charred ginger
- Rice noodles
- Fresh herbs (scallions, coriander, and basil)
- Additional spices (if preferred such as star anise and cinnamon)
Instructions:
- Rinse the beef bones thoroughly, then place them in a large pot of water. Bring to the boil, skimming off any foam or impurities that rise to the surface.
- Reduce the heat to low, add the beef to the broth, and simmer gently for 4–5 hours.
- Season the broth with fish sauce, tasting and adjusting as needed. Add grilled or charred ginger for its aromatic flavour.
- In a separate pot, cook the rice noodles according to the package instructions. Drain and divide them into serving bowls.
- Slice the beef flank or tenderloin into thin pieces. For well-done beef, pre-cook the slices lightly. For rare beef pho, slice the beef extra thin to cook quickly when the hot broth is poured over it.
- Place the sliced meat on top of the noodles in each bowl.
- Ladle the hot broth over the noodles and meat, ensuring everything is submerged and warmed through.
- Top with fresh herbs, sliced onions, and any additional spices or condiments to your liking.
READ Try This MICHELIN Star Pho Cocktail at Home
Illustration image: © Linh Pham/ MICHELIN Guide Vietnam
