Hanoi (VNA) – Phở, this specialty alone represents an integral part of Vietnamese gastronomy.Despite its simplicity, this dish exerts an irresistible seduction on Hanoians and contributes to the popularity of the city.Pay attention to the name of the place you visit.Because they are all the same... in appearance.It is inevitably called Phở Something, and often, Phở Bò Gà.In marketing, the Vietnamese are direct: Phở means soup, bò means beef and gà means chicken.So they open a soup restaurant calling it Chicken Beef Soup.Omnipresent, however, pho bears witness, year after year, to a constant inspiration.It is therefore not surprising to see more and more restaurants with exotic, unusual and evocative names.From Phở Thật (true) to Phở Vui (joy) via Phở Sướng (pleasure), there is no shortage of bosses and bosses who have something to prove and express.Coincidentally, but what a happy coincidence for Vũ Thị Thuận to manage the restaurant Phở Vui, pleasure, when she inherited her father's profession named Vui.A famous amount of knowledge and know-how is thus preserved in his family.Add to that a rich menu, and you understand that you are not dealing with any important pho restaurant."Girl, I already helped my parents in their business, first in Hàng Cot street then in Lo Su and Luong Van Can streets. I am over 50 this year and now we have settled here , in Hàng Giày street", shared Vũ Thị Thuận, owner of the Phở Vui restaurant, 25 Hàng Giây street.Vũ Thị Thuận has the right recipe to make your mouth water: Phở bò tái with semi-cooked beef, Phở bò chín with cooked beef, sốt vang beef with wine, Phở gầu and phở nạm."Nạm" means the flank meat, tender, rather lean while "gầu" is the flank meat from the feet to the chest of the beef, more fatty than "nạm".The soul of traditional pho soup is found in a clear, delicate, richly flavored draft.To make a tasty and authentic phở, you have to work a lot with the beef bone infusion.To give a marvel of taste, we add dried Sipunculidae (sea worms).Their use was the secret of former cooks in the town of Nam Dinh, 90 km southeast of Hanoi."Mr. Vui was from Nam Dinh. I am a regular at his restaurant. When he died of old age, he passed the torch to his children."A tradition passed down from father to son.In reality, what makes the difference is the very clear broth, flavored with ginger and garlic which gives it a very special taste", said Nguyên Huu Minh, guest, Hoàn Kiêm street, Hanoi.When preparing the soup, delicately dip the pancakes cut into thin strips in boiling water, the Phở Sướng pancake thus remains very flexible and does not turn into a boil.The meats are served in separate dishes or mixed according to the customer's wishes.In terms of seasoning, the guests essentially decorate the pho with spring onions and lemon."Previously, Phở Sướng was called Phở Thắng Lợi, victory, and managed by my parents. Since 1986, my brother reopened the restaurant under the name of Phở Sướng, pleasure. Because the guests literally fell in love with these soups" , said Lê Thi Muoi, owner of the Phở Sướng restaurant, Mai Hac Dê street.Star anise, coriander seeds, cloves, grilled ginger, grilled onion, cinnamon stick, black cardamom, Fructus Amomi aromatici thảo quả, well-chosen pieces of meat, well cut, placed delicately on carefully prepared rice noodles… there is a whole art made of finesse and harmony.Each restaurant has its own spices and little personal touches."The origin of the name of our restaurant dates back to the time of my father. As its name suggests, Phở Thật means that everything served here is pure, tasty and authentic", explained Luong Phuong Loan, owner of Phở Thật restaurant.No one knows exactly when pho soup first appeared, but this dish was already well known in Hanoi as early as the 1940s. It can be enjoyed at any time of the day, as appetizing for breakfast as for dinner, accompanied by no food or drink.Simple and refined, the legendary pho has something to please both residents and Western palates by becoming a universal soup, a must for a taste stay.Where the Vietnamese table has its place, where the pho invites itself.This culinary marvel has its own date, National Phở Day, December 12.– VNA