Rice noodle rolls: about 1kg Fresh vermicelli: 400 g Beef: 400 g Onion: 1 piece Cooking oil Fish sauce, pepper, chili, vinegar, ginger, sugar, lemon, garlic. Chinese coriander, bean sprouts, marjoram, lettuce, basil Illustration. Doing: Step 1: The raw vegetables pick up the deep leaves and then wash them, soak them in a basin of water mixed with a little salt. Then remove them, drain. Peel ginger and garlic, wash and chop finely. Peel the onion, wash it, and then chop it. Beef is washed and thinly sliced, when buying meat, you should choose the sliced ​​tenderloin, gradually the meat will absorb the spices and when eating, the meat will be softer. Then marinate the meat with ginger, spices and a little cooking oil for about 15-20 minutes for the meat to infuse and bring up the traditional flavor. Step 2: Put the pan on the stove, pour in cooking oil, heat and fry the garlic, then pour in the beef and stir-fry with the onions until cooked, then remove to a plate. To stir-fry beef well while stir-frying, you should pay attention to stir the meat quickly and on high heat so that the meat does not come out of water. Step 3: Spread 1 piece of pho on a plate or tray, put lettuce, a little vermicelli on top, beef evenly spread on the surface, a few stalks of raw vegetables and then gently roll tightly so that the meat does not fall off and The noodle piece was not torn. When rolling pho, you should leave the glossy side out so that the noodle roll looks more beautiful. Roll until the end of meat and cake, when arranged on a plate, you can leave the noodle roll whole or cut it into bite-sized pieces, when eaten with dipping sauce. Step 4: The sauce is also an important part of the dish. You mix the sauce with the following ratio: 1 teaspoon of sugar, 1 teaspoon of delicious fish sauce, 1 teaspoon of vinegar or lemon juice, about 5 tablespoons of filtered water. In the process of making dipping sauce, you need to taste it regularly to balance the spices to taste. Stir the mixture in the dipping sauce until dissolved, add a little minced garlic and a few slices of chili to the sauce. The dipping sauce will have a sour, spicy, salty, sweet taste of spices and a little spicy of chili. Have a good time!

Hanoi pho Pho Hanoi has existed since ancient times, it has become an indispensable culinary culture of Hanoi people. The broth of Hanoi Pho is usually clear and sweet, with the genuine sweetness of the bones. In Hanoi, it is customary to add a little bit of MSG to the broth. Writing about Hanoi pho, writer Thach Lam once wrote in the work Hanoi hashed six streets: “ Pho is a special gift of Hanoi, not only in Hanoi, but because it is delicious only in Hanoi. “. Good pho must be “classic” pho, cooked with beef, “ The broth is clear and sweet, the cake is flexible but not crushed, the fatty meat is crispy but not chewy, the chili lemon and onion are enough. “,” fresh herbs, northern pepper, drops of lime com, and a little bit of ca cuong, lightly as a doubt “. If eating pho in Hanoi, the seller will only offer a bowl of “rustic” pho consisting of beef noodle soup and scallions, perhaps with a slice of lemon, chili or a few slices of onion. In particular, Hanoians love to eat beef noodle soup with fried doughnuts. Crispy, fragrant, crispy pancakes will be dipped in broth and served with pho. Pho Nam Dinh There are many theories that pho first appeared in Nam Dinh, where the secret to making pho broth is often passed down from generation to generation. From the mid-60s to before the 90s of the 20th century, for many reasons, Pho Nam Dinh was absent for a while in other localities. However, from the 90s onwards, Pho Nam Dinh recovered again and grew stronger. Nam Dinh noodle soup has the most distinctive features, is a type of large fiber, very thin, soft and tough, never broken. I heard it’s because they add a little dong flour when making pho. Nam Dinh Pho has a stronger flavor than Hanoi Pho thanks to its fish sauce base. The broth has scum, rich in fish sauce, beef bones and pepper. When enjoying, diners add ground chili, fresh chili, vinegar and serve with small crispy crackers. Pho Saigon With Pho Saigon, you can feel the sweetness of sugar quite clearly. In particular, many Saigon people also cook broth with chicken bones and add dried squid, perhaps because of that, the broth of Southern pho is slightly cloudy, has a fatter and more greasy taste. In the South, in addition to the main bowl of pho, they also have an extra cup of fatty water (the fat of beef bones, in some places even blood juice) to keep if customers want and sweet sauce (black sauce), red chili sauce. . Pho Saigon is usually sold with lemon, fresh chili, coriander, basil, bean sprouts (blanched in boiling water or eaten raw), thinly sliced ​​onions (can be soaked in vinegar), which are vegetables. required, usually placed separately in a plate or basket sold with each bowl of pho, guests can take whatever they like and put it in their own bowl. Nowadays, pho has become a popular and indispensable dish in Vietnamese cuisine. Pho has also become more diverse, processed in many different ways, but pho cooked in the traditional way is still the most popular not only in the country but also in many other countries around the world.

Illustration. Referring to Nam Dinh without mentioning banh xiu pao is indeed a huge omission. It is known that banh xiao originated from the Chinese people. Xiu Pao is a cake with a thin crust like a baked mooncake, but softer and more fragrant. The filling includes char siu meat, eggs, flour, a little bit of pork fat and some typical spices of Nam Dinh people. From the outside of this cake, you might mistake it for a fried dumpling, but it’s not. After being fried in hot oil, each piece of hot banh xiao is crispy in the mouth, the aroma of the cake mixed with the aroma of meat makes it difficult for visitors to resist. Nam Dinh beef noodle soup Nam Dinh beef noodle soup has become a famous brand throughout the country, wherever one goes, one can see a pho restaurant with the famous Nam Dinh beef noodle brand. If Hanoi beef noodle soup is attractive because of the full look of ingredients, Nam Dinh beef noodle soup is attractive by the way it is processed with pho broth and beef. Talking about the heirloom recipe for Nam Dinh beef noodle soup, there is no universal recipe, because beef noodle soup here is cooked according to each family’s own recipe but is very attractive to visitors, “easy to get addicted to”. “. In most of Nam Dinh, people make pho and pho broth according to the traditional recipe, the noodles are soft, the pho broth is sweet and bone-flavored, and each piece of beef is fresh and not chewy. All blend together to form an extremely attractive and wonderful traditional pho flavor. Nam Dinh beef noodle soup makes visitors want to eat again but do not want to return. Little sticky rice Come to Nam Dinh, definitely enjoy a bowl of sticky rice at Hang Sat, this place is known as the best sticky rice restaurant in Nam Dinh. Sticky rice consists of white sticky rice served with char siu meat. The sticky rice here is extremely delicious with fluffy, bouncy sticky rice seeds, the meat is braised soft to melting plus the gravy is extremely rich. The fragrant plasticity of glutinous rice, the sweet flesh of sausages and char siu meat plus the spicy and rich taste of the sauce will make diners almost want to rub the delicious taste. Candy Doi It seems that candies are sold all over the North, but few people know that this snack originated from Nam Dinh. People call this candied sausage probably because its appearance is easily associated with the dish that the North people love so much. The ingredients to make this candy include: peanuts, sugar, malt, vanilla, but to make delicious sausage is not a simple thing. All thanks to the ingenuity and meticulousness of the candy maker. Longan Cake Longan cake is also one of the famous specialties of Nam Dinh that people often bring back as gifts. Hearing the name Banh Long, many people will think that this is a cake made from longan or longan fruit, but Longan cake is made from the famous yellow-flowered female rice of Nam Dinh. It looks easy to make, but in reality, making a delicious batch of cakes takes a lot of effort. From glutinous rice, chicken eggs, sugar and pork fat, through the skillful hands of the processor, round cakes, small and beautiful, like longan and golden in color.

Pho Vietz restaurant at Utama Shopping Center. (Photo: Manh Tuan / Vietnam +) “I not only want to introduce to Malaysians Vietnamese cuisine but also want many international friends to know Vietnamese food . If the COVID-19 epidemic did not happen, in 2020 I would send Pho Vietz to the UK and the US, “said Mr. Ton Ngoc Hiep. Malaysia is a multi-ethnic country with more than 50% of the population being indigenous Malaysians, also Muslims, the rest are mainly Chinese and Indian, which means humid. Malaysian food is also very diverse and rich. Therefore, finding a foothold in the culinary market of this country, especially in the central supermarkets, is very difficult, yet Mr. Hiep has 10 Pho Vietz restaurants in the capital Kuala Lumpur alone. Not stopping at this impressive number, he also cherished to open 5 more restaurants this year, besides running a Pho Vietz restaurant in Hong Kong and the “daring” projects to bring this brand to Manchester. and New York. As a chef of the five-star Equatorial hotel in Ho Chi Minh City in the 1990s, Hiep brought the responsibility of introducing Vietnamese cuisine to Switzerland with a 3-month program. That long business trip aroused in him joy and pride when witnessing with his own eyes foreigners welcome and appreciate the cuisine of the country. The predestined relationship to Malaysia was surprising when Equatorial continued to bring him to Malaysia to promote cuisine. Here, he had the opportunity to interact with Chinese chefs who wanted to conquer Vietnamese cuisine and put Vietnamese cuisine on their menu, so they persuaded him to come work for them. At first it was just a pilot plan, the more he worked, the more he realized that this is a place that could be developed because there are so many “fans” of Vietnamese cuisine here. In the process of working for a Chinese restaurant, he realized that his food was no longer “pure Vietnamese”, the “origin of people” spices made the bowl of pho no longer in standard, the Hue beef noodle bowl became more sour. .. Not satisfied with the “hybrid” that, in 2014, he together with some shareholders found Pho Vietz restaurant. Here, he is able to prepare food according to his own wishes, using Vietnamese ingredients, seasoning with a standard noodle soup or a standard beef noodle soup. Mr. Ton Ngoc Hiep (third from the left) – The owner of the Pho Viet chain store in Malaysia. (Photo: Manh Tuan / Vietnam +) Being a meticulous person, Hiep not only wants his dishes to be “original,” but also impresses diners from the first time they order by decorating the dish. To do this, he had to fly back and forth between Vietnam and Malaysia many times to find a stable supply of quality raw materials and meet Malaysian import requirements. Sharing with reporters, he emphasized: “I try my best to have all the ingredients as in Vietnam. Although I cannot make fresh pho, in Malaysia I have been able to set up a factory to produce 90% similar noodle. Keeping the essence or “soul” of Vietnamese food is what I always aim for. This makes the difference and uniqueness of our food. ” Thinking a bit as a reminiscence of the 20 years before coming to Malaysia, Hiep confided: “To open a restaurant in a Malaysian hypermarket, or more specifically, in a hypermarket in the capital city. In Kuala Lumpur, the Supermarket Management Board will send a person to assess the quality, and then if all the members of the Management Board agree, the Board’s representative will write an invitation to do business at the supermarket. ” “They do this very secretly, and I don’t know where the appraisers are, what the customers are.” After many rounds of appraisal, when he received the invitation letter, he knew that they (the supermarket management board) had noticed and assessed the quality of their food. “Just like that, after 6 years of launching the Pho Vietz brand, I have now developed 10 restaurants and have about 120 employees” – he said. The interior decoration at Pho Vietz restaurant at Pavilion Shopping Center evokes Vietnamese image. (Photo: Manh Tuan / Vietnam +) His eyes lit up when asked about the name Pho Vietz, he shared: “Pho is a typical Vietnamese dish that all foreign tourists know, Vietnam is Vietnam. These two words together remind tourists of Vietnamese cuisine. ” In order to run 10 restaurants at the same time and ensure the same food quality at restaurants, he has established a “kitchen center” – a place where food is processed and manufactured. Before the restaurant opens, dedicated cars equipped to transport food will deliver food from the “kitchen center” to each restaurant. “Managing and operating like this, I feel more secure about both input and output. Product quality, fresh fruit quality, coffee, ”he said. He is busy with his working schedule, but he still does not forget to tinker and creatively change the menu with the dishes that customers prefer most with bold Vietnamese flavor. Pho Vietz’s “cabinet dish” includes Beef Pho, Chicken Noodles, Hue Beef Noodles, Bun Nem, Roll, Bread, and of course, many types of coffee. Young Malaysian couple Richard Chong and Summer Lee said that their two favorite dishes at the restaurant are beef noodle soup and coffee. “The coffee here is great, rich and fragrant. The taste of the pho is delicious, I love the recipe of this restaurant. I can eat pho every day and every week. ” Sipping with me a cup of iced milk coffee made by himself in a Pho Vietz restaurant at Utama Shopping Center, he introduced me to his Chinese soul mate – Eric. “Thanks to Eric, I overcame the initial difficulties. He is also an effective assistant to Pho Vietz in legal terms. Eric is the messenger of Chinese cuisine, and I am the messenger of Vietnamese cuisine. We are a pair of identical, mutual cards to bring Vietnamese cuisine to international friends./.

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”.

Many researchers believe that the history of Hanoi pho is more or less related to the Co family in Nam Dinh with the famous beef noodle specialty. However, in the process of integration, acculturation and intercultural integration, besides the similarities, Hanoi beef noodle soup and Nam Dinh beef noodle soup are still different. Nam Dinh beef noodle soup is attractive thanks to the thin, soft, chewy noodle cake and the way to prepare the rich, rich broth. Nam Dinh beef noodle soup is delicious thanks to bone broth, spices, pepper, cinnamon, anise, cloves, cilantro, cardamom … and fresh, carefully selected beef.

Vietnamese noodle soup into the South

Unlike vermicelli in other places, Nam Pho is big, round like chopsticks, white, soft and firm. The broth of the noodle dish is made similarly to the crab vermicelli. Vermicelli is eaten in combination with vegetables such as spinach, cabbage, oregano, perilla, coriander, basil, cilantro, raw bean sprouts … for a cool taste, nutritional balance.

Noodles sung.

Noodles sung

Bun sung is a familiar dish of Nam Dinh people. After picking and washing them, they put figs in separate bowls. Wherever customers eat, they can add spices, salt, chili, vinegar and enjoy with noodles. The broth of the vermicelli dish has a sweet, bold, sweet taste of the crab combined with the greasy taste of the fat, the acrid taste of the fig, becoming a very unique and attractive dish.

Nem holds Giao Thuy

Giao Thuy Nem is one of the famous specialties of Nam Dinh. To make spring rolls, one has to choose meat very carefully. The meat to make spring rolls must be delicious butt meat. After being boiled, the meat is thinly sliced, large, and then the knife is gradually softened. The cuticles are cleaned, boiled through boiling water and then sliced ​​into fine fibers. Next, mix the meat, skin with pure fish sauce, crushed garlic, pasta and hearth together, sprinkle a little more sliced ​​lemon leaves, then hold it into balls, wrap with polyscias fruticosa leaves, fig leaves and wrap. with the outer layer of banana leaves. When eating, diners “pick up” spring rolls into pieces and roll together with guillotine leaves, dipping with pure fish sauce mixed with garlic, chili to fully feel the salty, sweet, acrid flavors …