Cao Bang Sour Pho

Cao Bang sour pho is delicious in addition to the plasticity of the cake, the fleshy taste of the liver mixed with the fat of the bacon, roasted duck… also has the greasy taste of duck fat, the sour and spicy taste of bamboo shoots and chili, the fleshy taste of peanuts and potatoes, the aroma of honey mace.
Cao Bang sour pho is a special delicacy of Cao Bang mountainous region. Cao Bang sour pho is a type of dry pho, so the ingredients are all processed separately, when eaten, they are mixed, not cooked together like some other types of pho.

Specifically, pork belly will be fried until it’s golden crispy and beautiful, sweet potatoes are cut and fried, pork liver and stomach are cleaned and cut, then fried, and sausages are also served. When fried, duck meat is marinated with many different spices and macadamia leaves, then roasted until golden crispy and fragrant. The taste of Cao Bang sour pho is determined by the sauce, people will make the sauce with the water in the duck’s belly, roasted with honey leaves, then sauté onion, garlic and add vinegar and sugar, fish sauce, fresh garlic in a pot with water mixed with a little bit of Bang Co powder until it’s combined. When selling sour pho, people will quickly put all the ingredients in a bowl and then pour the broth last. You just need to mix the bowl of pho, then you can add herbs but basil, split morning glory, marjoram, lettuce … or add lemon, chili and soy sauce according to your taste and enjoy. When eating sour pho must be eaten when it is cold, sour pho is popular when eaten in autumn and summer for the right taste. Unlike the usual pho dishes that can be eaten at all times and seasons. When eating sour pho in Cao Bang, you will find it special because of the flexible noodles, combined with the fatness of bacon, roasted duck, and also the greasy taste of duck fat, the sourness of chili bamboo shoots…