Distinctive Lạng's Sour Pho

Dry pho from Lạng Sơn with a sweet and sour flavor that attracts diners in the Southern region.

Unique Lạng's Sour Pho

Sour pho is a specialty of Lạng, often appearing during festive occasions and banquets in some Northern mountainous regions as an appetizer. Although called pho, its form and preparation differ from traditional pho. The main difference lies in the cool, sweet and sour broth instead of the traditional hot broth, and the mixed eating style similar to a salad.

Still the familiar pho noodles, but the strands in sour pho are slightly firmer to prevent breakage when mixed. The noodles are pre-soaked in warm water before mixing, ensuring the dish remains warm. A portion of sour pho includes thinly sliced potatoes, barbecued pork, tripe, crispy fried liver, and the famous roasted duck meat from Lạng, thinly sliced Chinese sausage, roasted peanuts, dried shallots, aromatic herbs, and cucumbers.

The highlight of this specialty lies in the sweet sour pho broth. The rich brown sauce is made from boiled duck broth with various spices such as onions, garlic, chili, vinegar, sugar, ginger... followed by adding starch to thicken the sauce. Served alongside pho is a bowl of broth skimmed from the roasted duck's belly or duck broth, carrying the fatty taste and aromatic scent of marinated spices.

Venturing into Saigon for a while now, sour pho has made its mark, particularly at the eatery tucked away in the alley at 240 Nguyen Thien Thuat Street (District 3). They've been serving sour pho since 1954, according to locals from Lạng.

“Back then, my mother, Mrs. Hoang Tu Uyen, a Lang Son native who migrated to Saigon, opened the eatery to offer the specialty of her hometown for a living,” shared Mr. Lo Chi Thanh (57 years old), the owner born and raised in Ho Chi Minh City.

The sour pho at Mr. Thanh's establishment has undergone some modifications to suit local ingredients and preferences. The main ingredients of this Saigon sour pho now feature more chicken than pork. The filling includes shredded chicken, heart, liver, kidney, accompanied by crispy shrimp cakes, pickled green papaya, and fresh herbs.

The eatery owner mentioned that the pho mixing sauce is prepared just like the original version from Lạng, but the seasoning is slightly sweeter than the northern dish. Without using roasted duck, the accompanying broth is made from chicken broth with a hint of scallions, providing a lighter flavor. The price for a serving ranges from 55,000 to 65,000 VND.

Notably, Mr. Thanh's sour pho eatery also serves a cup of pork fat and crispy, spicy wontons. Diners can sprinkle them into the pho, creating a balance of sweet and sour flavors with a crunchy element for added enjoyment. “I learned this accompanying dish from a sidewalk eatery, using it to complement the main dish for a fulfilling and delicious experience, especially during the early years of the country's liberation when resources were scarce,” shared Mr. Thanh.

Diners savor the sour pho from Lạng by mixing it thoroughly so that the sweet and sour sauce blends with the ingredients. For those who enjoy spiciness, adding a bit of chili sauce and sautéed fresh chili to the bowl will make the dish more enticing, offering a perfect combination of sour, spicy, salty, and sweet flavors.

“This dish is refreshing, perfectly suited for the hot climate of the southern region. The sourness here is milder than the original northern version, but Saigon locals still praise its deliciousness,” commented a Northern customer residing in Tan Binh district while dining at Mr. Thanh's Lang Son sour pho eatery.

Source: Tâm Linh/ Vnexpress

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Reference: Travel Guide from Mytour