I have only touched a slither of Vietnamese food possibilities. The choices feel almost endless and between the South, Central and North Vietnam have their own difference and specialties of the different regions. We are just covering Hanoi in the North otherwise we need another 1000 more posts.
Lets start with a classic . .. … .. . .. ..
Pho / Phở
Pho/Phở – — pronounced (animal) ‘fur’ — means rice noodle. Can be eaten at anytime, breakfast, lunch or dinner. Available everywhere on the streets, in back alleys to the top restaurants in town.
This quick, popular reasonably-priced breakfast dish doesn’t reflect the effort, time and dedication required to ensure its delicate flavors are revealed.
The soup’s soul includes ingredients of beef bones and steak, onions, cinnamon, cardamom, sugar cane and also small sa sung fish bones in the early process. The cooking method involves grilling, soaking, boiling the bones and discarding the first broth, new broth is prepared with beef bones left in and when all is complete it’s poured over soft white rice noodles (the shape of these totally depend on the vendors preference so they can be big, small, thick or thin), topped with spring onions and nicely perfumed Lang mind leaves.
When in Hanoi, just wander the streets and go and find some off the street, just smile and point to what you want – hand over the money, it will be given to you then or if indicated just sit down on a plastic chair and enjoy the ambiance, people watch, smile at other people who look at you strangely and have a real cultural experience.
Then it’s your opportunity to add to your hot and steaming bowl with condiments of vinegary chilies, lime juice and sliced chilies.
Try both Pho Bo (beef) or Pho Bo Thai (rare beef) and Pho Ga (chicken).