Au Trieu beef pho is famous and always crowded in Hanoi. It has its own secret with rich, turbid and rich broth.
Enjoying a hot bowl of beef pho on a winter morning brings an unforgettable, and “very Hanoi” experience. The moment of sitting in front of the “national soul” dish, when the aroma rises to greet you, bringing with it the aroma of cinnamon and ginger, is truly special. “It’s a feast for the senses,” says the Michelin guide.
A bowl of rare pho at Au Trieu beef pho. Image: Michelin Vietnam
Au Trieu pho restaurant without a sign is located on the side of the Cathedral, winning the Michelin Bib Gourmand (delicious restaurant, affordable price) in 2023. The restaurant space only accommodates about 30 people, and during peak hours it is always crowded. Diners, both domestic and foreign, have to wait in line, or arrange plastic chairs to sit on the opposite sidewalk.
The clear, light and fragrant broth is typical of Hanoi pho, but with Au Trieu beef pho, the restaurant has gone through 4 generations, the broth has its own unique character. Here, diners can clearly see the broth is cloudy, fatty and rich in flavor. This type of broth with a different recipe has existed for more than 80 years, contributing to creating a brand and attracting customers to the restaurant. The broth is simmered for a long time from beef bones and spices, giving it a flavor that is both strong and gentle.
Each noodle strand blends with soft slices of beef, soaked in the delicious, hot broth. Spices like scallions, coriander and basil add flavor, while lemon and chili add a spicy, aromatic kick. Each spoonful of pho warms the body from the inside, making pho “a pleasant highlight of Hanoi’s winter”, commented Michelin.
Ms. Ngo Thi Phi Nga works in the kitchen at Pho Au Trieu, Hanoi. Image: Michelin Vietnam
Ngo Thi Phi Nga, 64 years old, is currently the owner of Pho Au Trieu. According to Ms. Nga, the broth is the “soul” of pho. She said making clear broth is not difficult, but making it cloudy, fatty, and rich like at Au Trieu is what really requires skill.
The indispensable ingredients are beef bones (preferably marrow bones), beef ribs or beef tenderloin (or both). The bones are beaten at both ends so that the marrow soaks into the broth. Wash the beef bones, put them in a large pot of water, bring to a boil, then skim off any foam or impurities that float to the surface. Then, reduce heat to low, add beef to broth and simmer for 4-5 hours.
In the pot of broth, add grilled ginger and delicious pure fish sauce. Pho noodles, herbs (green onions, basil, coriander) are indispensable additional ingredients. Meanwhile, cinnamon and anise are not mandatory parts.
Mrs. Nga prepares pho at Pho Au Trieu. Photo: Michelin Vietnam
Pho noodles are blanched in a separate pot, drained and divided into bowls. When serving, the beef is sliced into thin pieces, blanched in boiling broth and then covered with broth. And finally, finely chopped onions and additional spices of your choice.
“For rare beef pho, slice the beef very thinly to cook quickly before adding hot broth,” Michelin writes.