We admit it, we’re Hanoi pho fans. Discover why we ditched the free Hanoi hotel breakfasts and ate big bowls of the best pho in Hanoi instead.
As a married couple visiting Hanoi, we didn’t expect to be doing a walk of shame past the staff at our quaint Old Quarter hotel every morning. However, that’s what it feels like when we snook out of the hotel each morning, ditching the perfectly fine breakfast for big bowls of Phở in the city where the iconic Vietnamese food was invented.
We know what many of you are thinking: Why would you skip the free breakfast? After all, breakfast in Vietnam is prime time for soup, especially for Phở in Hanoi. It’s not uncommon to see droves of locals lining up for bowls of hot beef or chicken broth covering fresh, flat Pho noodles.
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Probably due to intensely hot afternoons, Vietnamese days rev up early in the morning and it’s not uncommon for a Phở shop to open at 6 am. Add some freshly cooked beef, used to make Phở Bà, or chicken, used to make Phở Gà and you’ll have an extra special eating experience.
So many people, especially lovers of Phở, think they know the ins and outs of the globally popular soup. But there’s a sophisticated history behind Pho and it began, surprisingly, in the early portion of the 20th century with influences that ranged from the Chinese to the French.
We’ve eaten Phở in the United States many times, but always for lunch or dinner. Hanoi Pho is best when eaten for breakfast. Seriously, could there be a better way to start the day than a bowl filled with savory broth, slow-cooked meat and fresh rice noodles???
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Hanoi Pho Video
Watch our YouTube video to see what it’s like to eat Phở for breakfast in Hanoi. Plus, you may learn a thing or two about the popular Hanoi creation.
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About The Authors
Daryl & Mindi Hirsch
Saveur Magazine’s BEST TRAVEL BLOG award winners Daryl and Mindi Hirsch share their culinary travel experiences and recipes on the 2foodtrippers website. Since launching the site in 2012, they’ve traveled to over 40 countries in their quest to bring readers their unique taste of the world.
Original Publication Date: September 1, 2016