Pho cuon Hung Ben

Pho cuon has unknowingly become one of Hanoi people’s favorite food. Being a variation of the traditional pho, pho cuon quickly be- came well-known. Although made from the same ingredients of rice noodles and beef, pho cuon is much easier to prepare compared to the soup variation. Rice noodle sheets are used instead of strips. Beef fil- (Rice noodle rolls) Pho cuon 8 9 HANOI’S CUISINE HANOI’S CUISINE let is sliced thinly, seasoned with black pepper, soy sauce, salt and chopped dried onions and garlic, and stir-fried. The herbs including lettuce, coriander, marjoram ,water mint, are washed and, one by one, placed on one end of the rice noodle sheet, before adding beef and roll the sheet like with spring rolls. The dipping sauce consists of garlic, green papaya and carved carrot pickles and other spices so that it has a combination of sourness, sweetness and spiciness. Having a roll of pho cuon, you can taste the sweet and soft beef, the cooking rice noodle, the crispy herbs and pickles, and the sour, sweet and spicy sauce. Instead of beef, shredded shrimps and fried eggs can also be used. Ngu Xa street is where the dish originated and is now filled w i t h many good pho cuon places.