Misuzu recently visited Hanoi where she explored the city’s delectable specialties.

Among the dishes she tried, Misuzu was particularly impressed by the pho eaten at the early hour, rating it as a "must-try" for anyone visiting Vietnam’s capital, Hanoi.

The location was a well-known pho eatery on Cho Gao Street in Hoan Kiem District.

Misuzu explained that she woke up early in order to arrive at the shop by 4am. The eatery opens from 3:30am to 10am, though it may close earlier on weekends if dishes are sold out.

At the shop, Misuzu ordered Bo Sot Vang (beef with bordelaise sauce) priced at VND60,000.

The tourist remarked that the pho was visually appealing, with generous ingredients and a clear broth exuding a distinctive aroma, enhanced by a slight sheen of fat from the braised beef.

Upon tasting it, she exclaimed, "So delicious," praising the broth for its subtle flavor—not overly salty—allowing the fragrant essence of bone broth to shine through.

"The delicious, sweet taste of the braised beef and the bone broth meld perfectly, creating a broth that’s not too strong but rich in flavor and ideal for breakfast," Misuzu shared her impressions.

She also complimented the pho noodles for being soft and smooth, not overly thick, with a faint rice flour aroma and a light sweetness akin to rice, that fully absorbed the broth. The braised beef, she noted, was so tender it could be shredded with chopsticks, free of excess oil, and retained a fresh taste.

"Both the pho and the broth are clear and light, easy on the stomach. The beef isn’t overly greasy, and its flavor isn’t too intense, making it a perfect match for the broth. Perhaps that’s why Hanoi locals enjoy pho for breakfast," the Japanese visitor noted.

She added that the dish’s flavors were well-balanced and that If the braised beef were too rich, it might overpower the pho’s delicate taste.

Misuzu noted that even the blanched green onions served with the pho had a sweet flavor. "Initially, I thought the green onions would be sharp and pungent, possibly irritating my nose. But in reality, they weren’t spicy at all—soft and easy to eat," she said.

When she added a bit of chili and garlic vinegar, the Japanese tourist was astonished at how the pho’s flavor transformed noticeably, becoming even more delicious.

Thao Trinh