The unique pho burden is only sold at dawn on Hang Chieu Street first. Of course, people choose Hanoi to eat pho. But which restaurant to eat is another equally important option. Because everyone’s taste is not the same. Moreover, the dining seats are only suitable for one type of customer, but not all. People like to sag a bowl of hot pho in their hands at the sidewalk stalls. These noodle shops do not need a spoon. It is similar to the old pho burden of Tu Long, Mr. Bald … going for a walk from dusk till dawn all over the street. Many passersby suddenly met the burden of pho and swooped in to make a bowl to warm their stomachs. It was just a gift sold by a love cup smaller in capacity than the current rice bowl. Nobody eats pho to fill it. Of course, people choose Hanoi to eat pho. But which restaurant to eat is another equally important option. Because everyone’s taste is not the same. Moreover, the dining seats are only suitable for one type of customer, but not all. People like to sag a bowl of hot pho in their hands at the sidewalk shops. These noodle shops do not need a spoon. It is similar to the old pho burden of Tu Long, Mr. Bald … going for a walk from dusk till dawn all over the street. Many passersby suddenly met the burden of pho and swooped in to make a bowl to warm their stomachs. It was just a gift sold by a love cup smaller in capacity than the current rice bowl. Nobody eats pho to fill it up … “. Writer Do Phan During the war years, subsidies, pho goods had memorable ups and downs. The first is the disappearance of the night pho. The city evacuated, there are no people to eat at night. And the food policy at that time also prohibited private traders from selling rice-related goods. The permanent private noodle shops also closed one by one. There is only one option left for the townspeople, which is trade pho. Some state-owned food shops in some places open more morning pho in Van Ho, Hang Bai, Ngo Quyen, Hang Buom streets … with the state names according to the store location. Except for My Kinh pho on Hang Buom street, the old name for public and private partnership is still used. For the first time, the street people get acquainted with the bowl of cars selling pho which looks very full and full. If this bowl is scooped out, it must be 3 bowls. Trade pho shops are of course as crowded as any commercial noodle shop. The seats are usually only a granite table and 10 iron welded leg chairs, and the seat surfaces are also made of iron. With a huge number of customers, commercial pho furniture is never enough. Hang Bai pho shop at the corner of Vong Duc often sees customers carrying bowls standing to eat under the nacre trees on the street. Commercial pho bowl is not only expensive because it is full and full in the situation of hunger. It is truly delicious even though the State sells only one type of beef noodle soup. Sometimes when there is no beef, the store still sells pho as usual. People in the street call it “unmanned” pho. Many men blurted out the name “unmanned pho” at the shop, immediately taken to the police station to arrest a fine copy of the page with only one sentence: “Pho without meat, not unmanned pho”. That is to say, how carefully they knew the word that day. Thinking again, at that time, if anyone had put up a signboard “The price station …” like now, he did not know how much to copy the fine? Pho Thin is located in a small alley in Dinh Tien Hoang Street 2. Called trade noodle soup, but still attracts customers because all the pots of broth are made by famous noodle artists. Tu Short, Bac Hai … are veteran experts with high salary, but they only come to cook without giving secrets to anyone. That is why, although it is generally called trade noodle soup, it sells for the same price, but each shop has its own taste. In the early 1970s of the twentieth century, the sprawling private pho stalls reopened in Hanoi. Pho Chau Ky, Pho Mao (Ba Trieu), Pho Tu Dw (Hai Ba Trung), Pho Bald, Pho Vui, Pho Bat Dan, Pho Hang Dong, Pho Bac Hai, Pho Thin, Pho Tu Do … were bustling with customers. in and out. The only pho remaining of the trade was Pho Ly Quoc Su with the staff still in white uniforms. They divided the production team specifically for each part, the slicing team, the meat slicing team, the sales team, but there was no service team. Customers line up by themselves and then bring their pho bowls to the table. The restaurant is generally like a normal house, the furniture is as tight as a wedge. Stools, long tables with a few jars of chili sauce, garlic vinegar, fish sauce, absolutely no tissue. After eating, there are still a few doctors who have the manner of holding the chopsticks horizontally and swiping through their mouth like eating a country house. Writer Do Phan It is called a private noodle shop, but strangely it is almost identical to the previous noodle shop. From tables and chairs, bowls and chopsticks to spices on the table. From the raw materials to the processing to the serene, unreserved service. It was like coming from a floor that was always wet and covered with dirt. The famous noodle shops are crowded with customers such as Pho Thin (Lo Duc), Pho Tu Lang, Pho Vui, Pho Bat Dan, Pho Hang Dong … until now. It seems that people not only eat a delicious bowl of pho, but also enjoy the incomplete pho atmosphere. There have been a few new people opening modern pho brands with air-conditioned rooms, pure white tablecloths, curtain sheets and a porcelain dragon guarding the chopsticks. But then completely failed, even high-end pho using Kobe beef, too. Where to eat pho is not just a question of people from far away to Hanoi. The Capitals themselves often have difficulty with that question. With many years of eating pho in Hanoi, everyone has their own restaurants. Where to eat pho is not just a question of people from far away to Hanoi. The Capitals themselves often have difficulty with that question. With many years of eating pho in Hanoi, everyone has their own restaurants. It is very difficult to invite you to eat pho with. Gentle and elegant, you cleverly refuse by complaining about the reason for the wife’s meal. More miserable can tell a lot of weaknesses of the noodle shop that I invite. One of the weaknesses is that the restaurant’s cleaning situation is too elaborate, not messy. We must admit that eating a bowl of beef pho in the air-conditioned room is a worthy invention to win the Ig Nobel Prize …

Summer food Located on Mac Dinh Chi street, Chinh Thang noodle shop is quite easy to find. Around 11am, the shop was full from the house to the sidewalk. Many guests have to wait 10-15 minutes to be served. The shop sells from 9am to 10pm, lunch and dinner time is the most crowded. According to Mrs. Vu Thi Chinh (66 years old), the owner of the shop, in the summer of 2000, when she saw diners mimicking their sweat to enjoy a bowl of pho water, she thought about changing a new dish. During the absence of guests, she rolled uncut noodles with beef and herbs. “When serving, customers like it. I have developed it until now. Rolled pho is like pho, but it is dry and suitable for summer food”, Ms. Chinh shared with Zing . Even though she is over 60 years old, Mrs. Chinh still blows away at her pho. Photo: Quynh Anh. In the early days of the business, the shop sold both cooked beef noodle roll and lemon leaf chicken noodle roll. However, customers who come to eat mostly love the rolled beef noodle soup, so she decided to only sell this type until now. Her noodle soup and bamboo noodle soup have been sold in Ngu Xa area since 1981. By 2000, the shop only sold pho roll and moved to Mac Dinh Chi to take the name Chinh Thang, which was taken from the couple’s name. Thanks to pho, she has raised 3 grown sons and both have master’s degrees. Currently, the youngest son has left his job behind to take over and succeed the family. Despite her high age, her pho manipulation is still very mature and fast. She boasts that she can roll 10 in just 1 minute. So when there are many customers, Mrs. Chinh still goes to the kitchen to help her son. To save time and meet a large number of customers at the same time, the owner must use a radio to order food with the staff in the kitchen inside. Depends on the dipping sauce With the carefulness in the cooking process and the selection of ingredients, each plate of pho brought to customers is always delicious and hygienic. “If the noodle bowl is important in the broth, the rolled pho needs a dipping sauce to balance it. Every family selling has a recipe for the sauce so my restaurant also has its own flavor. This is the result of a process.” I change to suit the taste of most diners “. A plate of pho roll of 10 is priced at 65,000 VND. Photo: Quynh Anh. Being a meticulous person, all the ingredients for pho roll such as pho cakes, beef, herbs … were ordered by Mrs. Chinh from longtime acquaintances. The shop owner said that the noodle cake must be tough and thin so that it does not break when rolled. If the cake is broken, the fried pho cannot be crunchy. The noodle roll only includes stir-fried beef with lettuce and herbs. Unlike other locations, the restaurant’s beef is a tender cutlet that is sliced ​​into a large size so it is not crumbled. Before the Covid-19 translation, the shop often welcomed many Japanese tourists. They often stop here after finishing their tour and discovery in Hanoi. Introduced by the owner as a regular customer of the restaurant, Mr. Huy Hoang (40 years old) said he had eaten at the restaurant for 7-8 years. “In the past, I lived in Hanoi every week. Later, I moved back to Quang Ninh, so today, I come here to work here and eat to help me eat.” Minh Ha (22 years old) knew about Chinh Thang noodle shop through the introduction of an acquaintance. At first, when she stopped by the restaurant, Ms. Ha thought like many other addresses. However, in the first time, she ate half a plate of pho by herself. “Pho rolled at the restaurant served is still warm, the sauce is rich. The space is clean, although eating on the sidewalk, the neighborhood is empty, so I do not find it inconvenient.” Currently, in addition to pho roll, coming here you can enjoy fried pho, crispy egg noodles, sour pho … with prices from 50,000 to 80,000 VND. Enjoying puffed pho with the restaurant’s dipping sauce will be more harmonious. Photo: Quynh Anh. Customer reviews: Ngoafood: “Compared to other addresses, the noodle rolls here are smaller, but the book is firm. The filling has enough beef and vegetables. The noodle rolls up quickly, but the fried pho serves slowly. I found it to be eaten, not very impressed. “. Ninheating: “A plate of pho roll consists of 10 pieces, served with sweet and sour sauce. The restaurant has fried egg pho, sour noodle is quite delicious”. Linh Le: “Sometimes the restaurant is crowded, the shop owner usually does not accept more customers. Rolled noodle is full, a lot of meat. Sour pho is full of scallion, delicious sauce. However, the restaurant is still slow to change.” Thao Chi Vu: “Rolled pho is quite small. Puff-fried pho and egg-fried noodles are very good. The price is quite good, about 60,000 VND / person is full”. Thuyseatbook: “Lunch and dinner is when the restaurant is quite crowded. The beef eaten with all dishes is sliced ​​into large pieces. The fried noodles are crispy outside, sticky inside”.