Ro Fi Ah’s Unique Cham-style Beef Pho

Ro Fi Ah, 34, operates a Cham-style beef pho stall in Chau Doc, An Giang. As a devout Muslim, she follows specific dietary practices rooted in her faith, especially during Ramadan, which means avoiding pork.

“Our food traditions are significantly influenced by our beliefs. The way we prepare our meals adheres to certain guidelines,” she mentioned.

Having been in business for several years, she takes pride in the meticulous preparation of her dishes.

In her pho, Ro Fi Ah uses bò cỏ (grass-fed cattle), known for their rich flavor and firm texture, since they are naturally raised.

“Cham people prefer buying beef from fellow Cham sellers to guarantee quality. Water injection can diminish the meat’s flavor and shrink it during cooking,” she explained, noting her preference for locally sourced and processed cattle.

The broth is vital to her pho, simmered for 15 hours with a selection of beef bones, including femur and rib bones, as well as a unique bone known as xương giá from the front leg.

“The lengthy simmering extracts all the natural sweetness and richness,” she added.

To amplify the flavor, she incorporates roasted onions, garlic, ginger, galangal, and cilantro roots, along with sugarcane and a mix of spices like star anise, cinnamon, and cloves for added aroma.

Carefully measured seasonings, such as sea salt and rock sugar, cater to the Cham taste, achieving a broth that is equally sweet and savory.

The attention to detail goes beyond just the broth; it involves meticulous handling of various beef cuts, including brisket, flank, chuck, shank, and front leg.

“Each cut has its required cooking time. Experience is essential to know when to take it out of the pot,” she advised. For a rare beef serving, she opts for tender cuts like fillet or hind leg for a delightful texture.

The bowl is topped with a variety of ingredients like beef balls, tendons, and assorted beef cuts, making for a filling meal.

Cham cuisine, featuring dishes like beef pho, demonstrates the clever use of local ingredients such as beef and palm or rock sugar, paired with spices like garlic, pepper, and lemongrass.

“The skill of Cham women is seen in crafting traditional meals that are as visually appealing as they are flavorful,” she expressed.

Regular customer Thai Lam appreciates the distinctive qualities of Ro Fi Ah’s pho, especially the special beef pho offered at 50,000 VND per bowl.

“The Cham pho has a unique flavor profile. The broth is sweet and fragrant thanks to the rock sugar and herbs, and the servings are generous with a variety of fresh ingredients,” he shared.