Although it is a familiar dish to millions of Vietnamese people, pho still contains many interesting stories about how to enjoy it.
Through the perspective of chefs honored by the Michelin Guide, a delicious bowl of pho is not only about the broth or pho noodles but also about how diners feel each layer of flavor and the accompanying regional cultural features.
Let's start with the broth
According to chefs, a common mistake of many diners is to hastily add soy sauce, lemon or other spices to the pho bowl as soon as it is served.
Mr. Peter Cuong Franklin, chef of An An Saigon restaurant, said: "The thing you shouldn't do when eating pho is to mix the whole bowl of pho. Feel the aroma and taste the broth before adding any spices.
Agreeing with this view, chef Le Viet Hong, owner of CieL restaurant, emphasized: "Try a spoonful of original broth to feel the soul of the dish before doing anything else.
According to chefs, the broth is the most important part of pho, created after many hours of simmering and elaborately balancing the flavor.
Order more quẩy and blanched eggs like Hanoians
Not only the way of eating, but also the way of ordering dishes reflects the pho enjoyment habits of locals.
Ms. Sam Tran, chef and owner of Gia restaurant in Hanoi, shared: "Many people only eat simple pho, but as a local, I always order more spring rolls and an fried egg.
According to her, diners should enjoy eggs with broth first as an appetizer. "Eating eggs with broth will awaken all senses," she said.
For hot pot, Sam Tran advises that it should only be dipped in broth for 3-5 seconds so that the outer shell absorbs broth while the innermost still retains its characteristic crispness.
Don't rush to add spices
Michelin chefs all believe that adding too many spices from the beginning can lose the original flavor of the dish.
Mr. Vo Thanh Vuong, head chef of CoCo Dining restaurant in Ho Chi Minh City, commented: "Don't add sauce or spices immediately. That can obscure the original flavor of the broth and make you not feel what the chef wants to convey.
Mr. Peter Cuong Franklin also recommends adding herbs gradually during eating instead of adding them all at the same time.
The secret is to add herbs gradually when eating, starting with a small amount and adjusting according to taste," he said.
Meanwhile, chef Viet Hong Le said that if you want to increase the sourness, diners should only use a small amount of garlic vinegar instead of abusing other spices.
Each region has its own "rules"
The difference between Hanoi pho and Saigon pho is not only in the flavor but also in the way of enjoying it.
According to Sam Tran, beef pho is often combined with garlic vinegar, while chicken pho is more suitable with lemon.
Mr. Peter Cuong Franklin said: "Hanoi-style pho is usually served with hot dogs and pickled garlic, while Saigon-style pho has more herbs and bean sprouts.
These differences have created a unique identity for each region, and at the same time made pho a dish with many interesting cultural nuances.
The most important thing is to enjoy the food
Although many principles are shared, chefs all agree that pho is first of all a dish that brings comfort.
Vietnamese chef Hong Le humorously said: "Principle number one is that there are no principles at all. But if you have to follow something, inhale the aroma, add a little lemon and enjoy it naturally.
Mr. Vo Thanh Vuong also said that pho is not only for breakfast. "This is a dish that can be enjoyed in the morning or even late at night," he shared.
According to chefs, the most important thing when eating pho is to enjoy it while the dish is still hot, feel the aroma of the broth and not be hasty.
That is also a way to fully feel the quintessence of the dish considered a symbol of Vietnamese cuisine.
