Phở is best to be tasted when it is still hot and there is some “quẩy” (a special kind of cake made from wheat flavor, sugar and eggs). There should be some vegetables, onion, pepper and a slice of lemon. Additives are also important to make Phở tasty. Broth must be made from cow bones and it will be at best quality when it is pure and sweet. Rice noodle must be soft but not doughy and the meat must be fresh. It sounds easy to make, though to have a delicious bowl of Phở made is not that easy. ![]() Phở includes rice noodle, stock and beef or chicken or even ground pork. IR1968 Indochine Bar & Restaurant Terrace at Hoc.It is difficult to deny that whenever people have talks about famous cuisine of Hanoi, Phở is the first dish recommended to taste once in life.Īlthough Nam Dinh was assumed to be the first place in Vietnam to have Phở, Phở Hanoi is thought to be the most delicious and fussy not only because of the quality itself, but also because of how it is made and tasted.I cooked: Pan seared scallops with cauliflower pur.Humble Beginnings Mille Crepe Jalan Telawi, Bangsar.Martin Yan Debones Chicken in 18 seconds!.Meeting my cooking idol, Martin Yan in KL.Ramen Menya Musashi, Raffles City, Singapore.I cooked: Aloo Gobi (Indian Butter Spiced Potato a.Recipe: Sarawak stir fried manicai (马尼菜) with eggs.What Mosaic Are You? Photo Campaign - Mandarin Ori.Best char siew Toast & Roast, SS2, Petaling Jaya.I baked: Almond Honey Joys (MasterChef).For the love of food - Blogger's Makan Gathering.I cooked: Garlic Buttered Prawns with Tomato and C.JAAN Swissotel The Stamford, Singapore.Recipe: Easy black banana ice cream (MasterChef).Recipe: Traditional baked mooncake with white lotu.Quick Lunch: Spaghetti with Soft Boiled Egg and Eb.Pho Ha Noi Vietnamese Restaurant, Erlangen, Germany.Recipe: Mini snow skin mooncake with green tea pas.New Dim Sum Menu Tai Zi Heen, Prince Hotel KL.Recipe: Kuching tomato noodles - Keo Jiap Mee 茄汁麵.I baked: Grasmere Gingerbread (MasterChef).2012 Mooncakes Tai Zi Heen, Prince Hotel KL.Easy (failproof) Cling Film Poached Eggs (MasterChef). ![]() ![]() The dish is very clean tasting and combining its elements together, it produces some very nice flavours with the crunchy vegetables and the aromatic Bo La Lot. It is served with a Vietnamese dipping sauce called the nuoc mam cham, which is sweet and savoury. This is a refreshing dish which is sort of like a noodle salad and comes with some assorted vegetables and Bo La Lot, ground beef wrapped in betel leaves and grilled. For those who want a break away from the standard soup noodles there is the Bun Bo La Lot. I prefer the Hanoi style as the beef is cooked to my liking and much smoother that way.Īnother dish I like to have is the Bún bò Huế, with a spicier broth and uses Bun, a thin noodle (but is thicker than our Malaysian bee hoon). There is also a chicken version for non-bovine eaters. There is a few other versions of the pho here, one of them called the Pho Saigon, whereby the only difference is that they stir fry the beef first and add in some beef balls to the noodles. What I do order most of the time here is the Pho Hanoi, with flat noodles, thinly sliced beef (never overcooked I might add!) and a generous amount of herbs and bean sprouts. However, they do have an extra menu which serves some properly authentic Vietnamese noodles such as the pho, bun and also a couple of spring roll dishes. Most Vietnamese restaurants in Germany serve food which has been a bit more suited to the local taste buds and it is no different at Pho Ha Noi.
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