Each pho restaurant in Hanoi has its own unique characteristics and secret to making the broth. From the clear, sweet broth to the tender, rare beef slices or crispy tendons, each restaurant has its own secret to making pho to create its own unique flavor. It is this diversity that makes pho so appealing and makes diners always want to discover new flavors.
Mr. Nguyen Duc Quy - Manager of Tu Hai Beef Pho restaurant at location 3 said that on average, the restaurant sells more than 500 bowls of pho per day.
“My restaurant uses about 45kg of cow bones and 40kg of beef to cook the broth and pho. The broth is simmered for 20 hours. The broth tends to have a strong flavor. Those who are used to eating pho at our restaurant will love it, but those who prefer the light taste of pho will not be used to it,” Duc Quy shared.
Mr. Quy also said that the restaurant has been open for nearly 16 years. This brand originally had a restaurant in Van Chuong alley, then opened other locations in Truong Chinh, Trung Kinh...
The restaurant serves a variety of dishes: rare pho, well-done pho, rare & well-done pho, rare & flank, rare & brisket, rare & flank & brisket... Prices range from 40,000 - 75,000 VND/bowl. In addition, the restaurant also serves fried rice with beef and pickled mustard greens, fried rice with chicken thighs...
Mr. Phan Duc Manh (Cau Giay, Hanoi), a diner, often orders rare beef pho.
“The pho broth here is very rich and has a sweet taste from the beef bones, the noodles are soft, and the rare beef still retains its sweetness and is just the right amount of chewy,” said Duc Manh.
Mr. Tran Van Vu (Dong Da, Hanoi) said he had eaten pho at this brand's establishments: "I find the pho here suitable for those who like a stronger flavor. When I went there, it was very crowded but the restaurant still served relatively quickly" - Mr. Vu said.
