The secret of the Michelin restaurant serving pho with a large crowd in Hanoi

Enjoying a bowl of hot beef pho on a winter morning offers an unforgettable experience and a feeling that is "very Hanoi". The moment sitting before the "national soul" dish, with the aromatic steam rising to greet you, carrying the scent of cinnamon and ginger, is truly special. "It is a feast for the senses," the Michelin guide wrote.

Au Trieu Pho shop, which has no sign, is located next to St. Joseph's Cathedral, and was awarded the Michelin Bib Gourmand (delicious and affordable restaurant) in 2023. The restaurant space only accommodates about 30 people, and during peak hours, it is always packed. Customers, both local and foreign, have to wait in line or sit on plastic chairs on the opposite sidewalk.

The clear, light, and fragrant broth is a characteristic of Hanoi pho, but for Au Trieu Beef Pho, which has been operating for four generations, the broth has its own distinctive style. Here, diners can clearly see the cloudy, fatty, and flavorful broth. This unique broth formula, which has existed for more than 80 years, contributes to the brand and attracts customers to the shop. The broth is simmered for a long time with beef bones and spices, creating a flavor that is both strong and delicate.

Each pho noodle is intertwined with tender slices of beef, soaked in the delicious, hot broth. Vegetables and herbs such as green onions, cilantro, and basil enhance the flavor, while lime and chili bring a spicy and fragrant taste. Each spoonful of pho warms the body from within, making it "a pleasant highlight of Hanoi's winter," according to Michelin.

Ngô Thị Phi Nga, 64 years old, is the current owner of Au Trieu Pho. According to Ms. Nga, the broth is the "soul" of pho. She said that making a clear broth is not difficult, but making it cloudy, fatty, and rich like at Au Trieu requires real skill.

Essential ingredients include beef bones (preferably marrow bones), beef ribs, or beef sirloin (or both). The bones are cracked at both ends to allow the marrow to soak into the broth. The beef bones are cleaned, placed in a large pot of water, brought to a boil, and then skimmed to remove any impurities. After that, the heat is lowered, and the beef is added to the broth, simmering for 4-5 hours.

In the broth, roasted ginger and high-quality fish sauce are added. Pho noodles, herbs (green onions, basil, cilantro) are essential additional ingredients. Cinnamon and star anise are not mandatory.

The pho noodles are briefly dipped in a separate pot of boiling water, drained, and placed in each bowl. When serving, the beef is sliced thinly, briefly dipped in the boiling broth, and then covered with hot broth. Finally, chopped onions and additional spices are added as desired.

"For rare beef pho, slice the beef very thinly so that it cooks quickly before the hot broth is poured over," Michelin wrote.

Why Choose NoodleSaigon20 Pho and Vermicelli?

At NoodleSaigon20, we believe that selecting the right rice is crucial to crafting authentic and delicious pho and vermicelli. We use carefully chosen rice varieties to produce high-quality noodles, ensuring an exceptional culinary experience for our customers.