Brian Jeffrey
Nam Dinh Pho features a broth packed with fish sauce, ginger, cinnamon, and anise, boasting a rich flavor and an oily film. The broth is meticulously simmered from marrow bones for up to 18 hours.
To prepare, fresh beef is sliced, minced until tender, then arranged in a bowl with noodles. A dash of boiling water is poured over the beef and noodles by the chefs.
Hanoi Pho, on the other hand, is recognized for its clear broth infused with cinnamon, star anise, cardamom, and ginger, with variations depending on the chef’s recipe. Some chefs even incorporate peanut worms to enhance the broth.
Thinly sliced meat and delicate, thin, chewy noodles that hold up well in hot broth define Hanoi Pho. It is commonly served with mint leaves.
While Nam Dinh Pho includes onion and sawleaf (Eryngium foetidum), Hanoi Pho opts for mint leaves for added freshness.
Discussions comparing Nam Dinh Pho and Hanoi Pho on social media have sparked extensive debates among food enthusiasts.
Some argue that Nam Dinh Pho has an overpowering fish sauce flavor and the beef may not be thoroughly cooked as it is not scalded in boiling water.
One commentator, Thu Hang, noted, “I’ve tried Nam Dinh Pho in both Nam Dinh and Hanoi, and the strong fish sauce taste was always present. The fatty broth can dampen one’s appetite.”
Conversely, others feel that Nam Dinh Pho’s robust flavor and well-crafted broth from slow-cooked bones give it an edge in taste.
A section of netizens expressed that debating the superior Pho variant is futile as both have unique characteristics, are culinary gems of Vietnam, and require meticulous preparation.
Despite their distinct features, both types of Pho share a common foundation: beef bone-based broth simmered for hours, enhanced with fish sauce, spices, and an essential inclusion of fennel.
N. Hue, a netizen, highlighted, “Diverse cooking techniques enable chefs to bring out the distinctiveness of each Pho type, enriching Vietnam’s culinary landscape.”
Anh Tuyet, a renowned national chef, remarked that comparing the deliciousness of different Pho types is unnecessary.
Tuyet emphasized that Hanoi Pho and Nam Dinh Pho, though unique, are equally delightful and tailored to suit local preferences.
The essence of Hanoi Pho varies among city eateries, but the quality primarily hinges on the broth, crafted authentically by simmering bones without any artificial flavorings.
Hanoi Pho pairs best with fennel cultivated in the Lang area for its distinct taste, unparalleled by herbs from other regions.
Tuyet expressed her respect for Nam Dinh Pho, appreciating its reflection of the region’s identity and the locals’ palates, deeming it a source of pride for Nam Dinh.
According to the Nam Dinh People’s Committee, there are approximately 500 Pho establishments in Nam Dinh, with around 1,500 Nam Dinh households selling their esteemed Pho across other cities.
In Hanoi, approximately 700 Pho restaurants thrive, primarily clustered in districts such as Ba Dinh, Hoan Kiem, Cau Giay, Dong Da, Hai Ba Trung, Thanh Xuan, and Long Bien.
