Amanda and Felix, a couple from Hawaii in the US, recently had a long trip to Vietnam, where they explored popular destinations like HCM City, Vung Tau, and Hanoi.

The couple noted that Hanoi is one of the world's most fascinating culinary cities, the home of pho (noodles served with beef and chicken) and many other street foods such as bun cha (kebab rice noodles), banh mi (bread), banh cuon (steamed rolled rice pancake), and nom bo kho (dried beef salad).

These foods were on our must-try list when visiting Vietnam, and we are thrilled to finally taste these enticing dishes, they said.

In Hanoi, the first stop for Amanda and Felix was a well-known pho shop on Vo Chi Cong street.

Though it is 8 kilometers away from Hanoi's Old Quarter, the restaurant remains busy, attracting both locals and international guests.

"When you come to Vietnam, you must try one of the most famous local dishes, which is beef pho," Felix said.

At the restaurant, unsure of what to order while drawn to different meats, the young couple opted for two special servings of pho, each priced at VND175,000.

When the pho was brought to their table, Felix noted that it was slightly different from the southern pho he had previously tasted.

There were no beef balls, vegetables, and sweet sauce (dark soy sauce).

However, he was satisfied with the variety of tempting beef cuts included, such as brisket, tendon, flank, and beef with bordelaise sauce.

The Western guest stated that the best way to fully appreciate pho's flavor is tasting the broth first.

He found the broth milder compared to southern pho, which was more robustly flavored with beef bones, meat, and certain spices and herbs.

While enjoying pho, Felix was surprised by the tender texture of the rice noodles, which was quite different from the Vietnamese pho he'd experienced back home.

"They probably use dry noodles there, which are a bit chewy," he explained.

The Western guest also appreciated the pho’s fresh and light flavor, expressing his delight with nods of approval and compliments.

Adding lemon juice, chili sauce, and garlic vinegar, he noted noticeable changes in the broth’s taste, making the pho even more appealing. He said it was like savoring the pure essence of pho and beef.

The Hawaiian tourist remarked that while Northern pho does not include as many ingredients as Southern pho, it guarantees a distinct, pleasantly different taste and is easy to eat.

Thao Trinh