Hanoi beef phở soup is a unique culinary heritage of Vietnam, deeply rooted in the traditions of the capital and a true symbol of the country's gastronomy.

Those who once loved the mild yet rich flavor of this soup – a delicate broth extracted from beef bones and a harmonious blend of aromatic spices such as cinnamon, anise, ginger, or cardamom – can now easily recreate this flavor in their own kitchen in just a few simple steps.

Ingredients (for 3-4 servings)

• 1 kg beef bones

• 400–500 g beef (it is recommended to use beef tenderloin to make the meat softer)

• 1 packet of DH Foods “Pho” seasoning

• 500 g rice noodles (pho)

• 1 onion, 1 ginger root

• Spices: salt, fish sauce, sugar

• For serving: spring onions, coriander, basil, bean sprouts (sprouted soybeans)

Preparation

1. Preparing bones and meat

• Cover the bones and meat with boiling water with a little salt, cook for a few minutes, then rinse under cold water.

2. Roasting onion and ginger

• Lightly fry the onion and ginger until browned on the outside, peel and mash slightly.

• Add to broth to add more flavor and aroma.

3. Cooking the broth

• Add 2–2.5 liters of water to a pot, add bones, meat, onion, and ginger.

• Add DH Foods spice packet (place all spices in the bag included in the kit and immerse in the broth).

• Cook on low heat for 1.5–2 hours (or use a pressure cooker – then 30–45 minutes will be enough).

4. Seasoning

• Once the broth is fragrant and rich, season with salt, fish sauce, and sugar to taste.

5. Serving

• Blanch the rice noodles in boiling water and place in a bowl.

• Remove the cooked meat, cut into thin slices and place on top of the pasta.

• Pour hot broth, sprinkle with spring onions and fresh herbs.

• Serve with cilantro, Thai basil and bean sprouts.