Discover the Uniqueness of Hanoi's Pho Rolls

Going beyond the fame of traditional pho, Mrs. Vu Thi Chinh in Ngu Xa, Ba Dinh, innovatively crafted the distinctive Hanoi Pho Rolls. With this creation, travelers will perceive pho in a remarkably special way.

Indulge in the Distinctive Delight of Hanoi's Pho Rolls

On a summer day, observing playful children in an empty restaurant, a bright idea sparked in Mrs. Chinh's mind - 'turning difficulty into wisdom.' Taking a piece of freshly-cut pho dough, still untouched, and laying out beef strips on the counter, the birth of Hanoi Pho Rolls unfolded. Initially uncertain, the dish soon attracted a growing crowd of enthusiastic diners. In Ngu Xa, beyond Chinh Thang, numerous pho roll joints emerged.

From there, various pho variations like sour pho, puffed pho, egg pho, sour and grilled pho with Chinese sausage and tripe emerged, satisfying the sophisticated palate of Hanoi pho enthusiasts. Hanoi Pho Rolls are made with fresh pho sheets, cut into rectangles by adult hands, rolled with tenderly stir-fried beef and accompanied by lettuce, coriander, and a dipping sauce of sweet and savory fish sauce. The freshness of the pho corresponds to the location where it is rolled for the diner.

While maintaining familiar ingredients, a delightful transformation has occurred in Hanoi Pho Rolls. The pho sheets are thinly spread, entwined with well-cooked beef, aromatic herbs, and a dipping sauce reminiscent of Hanoi's bun cha. For those who savor authenticity, pho rolls are often served with spicy chili sauce. Additionally, the slightly dry and rich beef is sometimes replaced with rare beef, tender and flavorful, enhancing the dish's overall appeal.

Selling pho rolls for an extended period, yet Mrs. Chinh remains meticulous in every stage of preparation. Marinating the meat is crucial, with an ideal marination time of neither too long nor too quick—around half an hour is perfect. Quality dipping sauce includes delicious fish sauce and sugar, ensuring spices are added to the boiling water. Vinegar is only added after the mixture has cooled.

The greens in pho rolls consist of lettuce, coriander, and mint leaves. To ensure the freshest and most delicious batches of greens, Mrs. Chinh heads to the market every morning. Over time, more Hanoi pho roll shops have opened in more prime locations, and Chinh Thang pho roll stall has seen a decline in customers. However, those who have visited tend to remain loyal to the stall due to the meticulously marinated beef, expertly stir-fried, and the harmonious dipping sauce.

As reported by Mytour

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Reference: Travel guide from Mytour