That is the statement of a food lover, when he expressed his wish to enjoy Hanoi beef noodle soup cooked by artist Anh Tuyet himself.
It is no coincidence that pho is present in many literary works, in poetry, and when it comes to Vietnamese cuisine, people immediately think of this dish that is considered the national soul.
Pho is a dish that hurts expatriates whenever they remember their homeland, is a dish that foreigners who come to Vietnam must definitely taste. The most famous is Hanoi pho. One day in the beginning of the year, a man called to the culinary artist Anh Tuyet earnestly wanted to enjoy the pho flavored with old Hanoi cooked by her own hands. 
Hanoi beef noodle soup He added that pho is so different now, I can no longer feel the essence of pho. Many people eat just to eat, to eat, not to eat to enjoy. I’m just afraid of the fading of traditional pho and losing its essence. Sympathizing with the enthusiastic guest with pho and also a little bit dissatisfied with Hanoi cuisine, even though she was very busy, Ms. Anh Tuyet accepted the invitation to cook a separate pot of pho according to his wishes. In the middle of January of Mau Tuat year, his family and close friends had the opportunity to enjoy beef noodle soup in the cozy atmosphere of Anh Tuyet restaurant at 25 Ma May (Hanoi). Soft yellow light, a vase of cherry blossoms and a vase of violets with dahlia flowers fill the space with spring colors. After enjoying pho, the guest expressed his satisfaction, did not need to eat, but right from the moment I smelled pho, I saw the “leap” taste, feeling very comfortable. In terms of sense, the slices of beef in the bowl are like falling petals, not slices of meat placed on the map. When I ate the first bite, I felt reassured about the quality, the more delicious the meat, the more delicious it was to eat. Sharing the secret of cooking pho, artist Anh Tuyet said that she did not use her ribs, only simmered the bones for 12 hours, until the bones were as white as lime to meet the requirements, but had to remove the marrow to avoid cholesterol. Fish sauce must be a delicious, sweet taste, not seasoning with main noodles. The broth is fat-free, fragrant with grilled ginger, cinnamon, anise, cardamom …, and beef bones are thoroughly bleached so that the water no longer causes the smell of beef. The beef must be sliced so that after being placed in the bowl and hot with hot water, the pieces of meat hang down, blending together. With the artist Anh Tuyet, to have a delicious dish, she focuses right from the selection of ingredients plus experience and the feat of processing. The most important thing is that she always put all her heart and soul into each dish she cooks. 
25 Ma May House (Hanoi) is the place where the artist Anh Tuyet regularly receives those who love the taste of old Hanoi cuisine. In the story of the tea cup on spring day, the artist Anh Tuyet passionately told about the dishes she cooked, about the selection of ingredients, the exquisite presentation, and the delicate way of eating of the old Hanoians … The guests also sympathize with a heart that is always eager to preserve the quintessence of cuisine, always wanting to raise the culinary arts to a new level. For those who have once enjoyed the dishes prepared by Anh Tuyet artist, when leaving will certainly meet her again, not only because of the charm of delicious food but also by her admiration. understanding about culture and human life of Ha Thanh culinary artist.
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