Hanoi - For lunch we decided to try Pho Cuon. Phở cuốn is a Vietnamese dish that translates to rolled pho. In order to prepare it, sheets of uncut pho noodles are used as a type of wrapping paper that's filled with stir-fried beef, garlic, ginger, pepper, onions, lettuce, and herbs such as mint, perilla, and cilantro.
Once assembled, these rolls are served with a dip on the side, usually a combination of fish sauce, sugar, garlic, chili, and vinegar. Phở cuốn can be served as a snack or an appetizer, and it's especially popular in the summer.
It is believed that the dish was invented when a street vendor from Hanoi ran out of broth for his pho, but there were still some uncut noodles left in his kitchen, and phở cuốnn was born.
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| Huong Mai - a Pho Cuon restaurant |
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| Pho Cuon |
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| Pho tron with beef |
This type of pho is dry, meaning that it doesn't contain broth – instead, it's a salad with meat (beef or chicken) and noodles. The dish is typical of Hanoi and it's especially popular during summer.
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| Pho Chien Phong |
It is called Fried Pho Noodle (Phở Chiên Phồng). You might know one fried Pho which the noodles are cut in pieces of square. This is unique dish and there is a nice crispy taste to the pho, the vegetables and beef made it a delicious dish.
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| Pho Xao |
Inspired from SE Asian dishes, Phở xào is typically made with beef (or optionally chicken), flat rice noodles (phở), and various sliced vegetables. All the ingredients are stir-fried, and the dish is usually seasoned with condiments such as oyster sauce, soy sauce, and fish sauce.
Really loved the variety of pho dishes from Hanoi.
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