The Story Of Phở Hanoi.

Phở Hà Nội (Hanoi-style pho) is one of Vietnam’s most iconic dishes, and its history is deeply intertwined with the country’s cultural and colonial past. This traditional noodle soup originated in northern Vietnam in the early 20th century, specifically around Hanoi, the country’s capital.

Origins of Phở

The exact origins of phở are debated, but most historians agree that it emerged in the late 19th or early 20th century. It is believed to be influenced by several culinary traditions:

1. French Influence: During French colonial rule (1887–1954), the French introduced beef as a commonly consumed meat in Vietnam, as cattle were traditionally used for labour rather than food. The French dish pot-au-feu (a slow-cooked beef stew) may have inspired the name “phở” and the concept of simmered meat and bones for a rich broth.
2. Chinese Influence: Chinese immigrants brought noodle-making techniques and seasoning practices to northern Vietnam, which contributed to the use of rice noodles (bánh phở) and aromatic spices like star anise and cinnamon.

The blending of these influences led to the creation of phở as a dish that combined Vietnamese, French, and Chinese elements.

Hanoi as the Birthplace

Hanoi, the bustling capital, became the birthplace of phở due to its proximity to beef suppliers and its role as a cultural and economic hub. Early phở vendors sold their soup from street carts, serving it as a cheap and filling breakfast for workers. The dish quickly gained popularity for its aromatic broth, tender beef, and soft rice noodles.

Characteristics of Phở Hà Nội

Hanoi-style pho is known for its simplicity and clarity. Unlike the southern variation (phở Sài Gòn), which incorporates more garnishes and a sweeter broth, phở Hà Nội focuses on a clean, savoury, and aromatic broth. The traditional northern version is also served with fewer herbs and condiments, letting the core flavours shine.

Typical features of phở Hà Nội:

• Clear, lightly seasoned broth made from beef bones, onion, ginger, and warm spices.
• Use of thinly sliced beef brisket or flank, and sometimes raw beef cooked directly in the hot broth.
• Minimal garnishes, typically limited to scallions, cilantro, and sometimes lime or chili.

Phở During the 20th Century

The rise of phở paralleled Vietnam’s turbulent history. During the early 20th century, it became a staple for all classes of society, enjoyed by both labourers and the elite. However, during wartime (particularly in the 1940s and 1950s), economic hardship led to adaptations in the recipe, with ingredients like chicken or even tofu replacing beef.

Following the Vietnam War and the division of Vietnam in 1954, northern Vietnamese refugees brought phở to southern Vietnam, where it evolved into the sweeter, more herbaceous phở Sài Gòn.

Phở in Modern Times

Today, phở Hà Nội remains a cornerstone of Vietnamese culinary identity. While modern versions are often adapted for international tastes, traditional vendors in Hanoi continue to serve phở in its original, unadulterated form. Renowned phở shops in Hanoi, such as Phở Thìn or Phở Gia Truyền, are celebrated for preserving the dish’s authenticity.

Phở has also gained worldwide recognition as a symbol of Vietnamese cuisine, loved for its depth of flavour, balance, and comforting qualities

Phở Hà Nội (Hanoi-Style Beef Pho) Recipe for 2 People

Hanoi-style phở is characterized by its clear, fragrant broth and focus on simple, fresh ingredients. Unlike southern variations, Hanoi-style phở is less sweet, with minimal garnishes, letting the flavours of the broth and beef shine.

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Ingredients

For the Broth:

• 400g (14 oz) beef bones (marrow or knuckle bones)
• 200g (7 oz) beef brisket or flank
• 1 medium onion, halved
• 1 thumb-sized piece of ginger, halved lengthwise
• 2 star anise
• 1 cinnamon stick
• 3 cloves
• 1 tsp coriander seeds
• 1 tbsp fish sauce (plus extra for seasoning)
• 1 tsp salt
• 1 tsp sugar
• 1.5L (6 cups) water

For the Noodles and Toppings:

• 200g (7 oz) dried flat rice noodles (bánh phở)
• 100g (3.5 oz) raw beef sirloin, thinly sliced
• 2 spring onions, thinly sliced
• 1 small handful of fresh cilantro, chopped
• 1 small handful of Thai basil (optional)
• 1 small red chili, thinly sliced (optional)
• 1 lime, cut into wedges

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Equipment Needed

• Large pot (for broth)
• Skimmer or slotted spoon
• Strainer or fine-mesh sieve
• Knife and cutting board
• Medium pot (for noodles)
• Ladle
• Bowls for serving

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Preparation and Cooking Times

• Preparation Time: 15 minutes
• Cooking Time: 2 hours 30 minutes
• Total Time: 2 hours 45 minutes

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Instructions

1. Prepare the Broth:
   • Rinse the beef bones thoroughly under cold water.
   • Place the bones in a large pot, cover with water, and bring to a boil. Simmer for 5 minutes, then drain and rinse the bones to remove impurities.
2. Char the Onion and Ginger:
   • While the bones are blanching, char the onion and ginger over an open flame or in a dry skillet until blackened and fragrant.
3. Simmer the Broth:
   • Return the cleaned bones to the pot. Add the brisket, charred onion and ginger, star anise, cinnamon, cloves, and coriander seeds.
   • Pour in 1.5L (6 cups) of water. Add fish sauce, salt, and sugar. Bring to a boil, then reduce to a gentle simmer. Skim off any foam or impurities that rise to the surface.
   • Simmer uncovered for 2 hours. After 1 hour, remove the brisket and set aside to cool. Slice the brisket thinly when ready to serve.
4. Prepare the Noodles:
   • Cook the rice noodles according to the package instructions. Drain and divide the noodles between two bowls.
5. Assemble the Bowls:
   • Top the noodles with slices of cooked brisket and raw sirloin.
6. Strain the Broth:
   • Strain the broth through a fine-mesh sieve to remove solids. Taste and adjust seasoning with fish sauce or salt as needed.
7. Serve:
   • Ladle the hot broth over the noodles and beef, ensuring the raw sirloin cooks in the heat of the broth. Garnish with spring onions, cilantro, Thai basil, and chili. Serve with lime wedges on the side.

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Nutritional Information (Per Serving)

• Calories: 450 kcal
• Protein: 35g
• Fat: 10g
• Carbohydrates: 50g
• Fiber: 2g
• Sugar: 3g
• Sodium: 1200mg

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Tips

• For an even clearer broth, skim impurities regularly during simmering.
• To slice the raw sirloin thinly, freeze it for 15 minutes before slicing.
• Adjust garnishes and seasonings based on your personal preference.

Enjoy this aromatic and comforting Hanoi-style phở!