Hailing from Vietnam, Phở is a slowly brewed noodle soup, which differs in cities across the country. The secret to Phở is in the stock, which needs to simmer with many-a bone and Asian aromatics for hours to create a pungent meaty base.
Dig into a mighty bowl of Phở Tái and expect something as authentic as it gets. The thinly sliced beef is soft, the stock is full and tasty, and an array of goodies are provided to sprinkle on top, including staple fresh mint, bean sprouts, chilli and spring onions.
Straight from the heart of Hanoi, Cây Tre’s beef Phở is a must. Silky rice noodles are served up in a fragrant marrowbone broth topped with fresh herbs and melt-in-your-mouth slices of beef. This is accompanied by a serving of poker-hot chilli, Asian basil, crunchy bean sprouts and saw-leaf to stir in, making each bite and slurp as delicious as the last.
Momentarily transported back to side streets of Hanoi, the Phở Bò broth is steaming, meaty and flavoursome. Large strips of beef float on top of a nest of delicate vermicelli noodles, and a sprinkling of spring onions, bean sprouts and fresh mint finish it off.