‘Pho’ has been named one of the most iconic dishes in Viet Nam. ‘Pho’ can come in a variety of different styles with various meats, but each contains rice noodles and a broth seasoned with shallots, ginger, cardamom, star anise, cloves, and fish sauce. Also, the dish is served with onions, cilantro, scallions, and black pepper.

A stone bowl of boiling broth and customers manually dip the ingredients into the broth. Photo: T.M

It can be said that ‘pho’ is so popular throughout Viet Nam that it is often served everywhere, even in restaurants hidden in small city alleyways or village storefronts.

However, ‘pho de’ (goat noodle soup) served in a hot stone bowl, the first of its kind in Da Nang, draws much attention from foodies.

Different from the traditional ‘pho’ as visitors to any restaurant can be served with a complete bowl, ‘pho de’ in hot stone bowls offers customers unique culinary experience.

To enjoy this dish, guests manually dip the goat meat, noodles and perilla leaves into the boiling broth served in a stone bowl.

Most specially, the broth served in the stone bowl can keep hot for a long time, so guests can dip the ingredients and eat then. Therefore, goat meat is fragrant, sweet and soft goat meat, whilst noodles and herbs are not crushed when served.

In order to try this delicious dish, customers can visit the Be Hai mountain goat specialty restaurant located at 19 Do Ba, Bac My An Ward, Ngu Hanh Son District.

Mrs. Do Thi Hai, the owner of the restaurant, said that in order for the stone bowls to retain heat for a long time, the chef heats them at a temperature of over 300^oC, then pours boiling broth into the bowls.

The broth is simmered from goat bones, so it is sweet and flavour, whilst noodles are soft and herbs are fresh.

The part of goat meat used to prepare pho is carefully selected by Be Hai restaurant, ensuring that it is fresh, soft, sweet and not chewy.

For special meals, there will be more goat meatballs, chicken eggs, encrusted and tendons in the plate of ingredients.

Notably, the broth is not processed with too many additives and grease, helping diners better feel the taste of freshly cooked goat meat.

To make the dish full of flavour, guests eat ‘pho de’ with herbs, bean sprouts, and fresh green onions.

First appearing in Da Nang, ‘pho de’ served in a stone bowl features a unique combination of chefs and diners because diners can enjoy a hot bowl of ‘pho’ from start to finish and easily adjust the doneness of the goat meat to suit their taste.

Reporting by THAO MIEN - Translating by M.DUNG