I’m Mexican grew up in California I was introduced to pho at a young age. And I love it I eat it at least twice a month it’s so homey and makes me feel at home even though I’m Mexican! Much love to Vietnam 🇻🇳!
Majority of the world having Pho in their country from a Vietnamese restaurant and through social media are widely Southern Style of Pho. Most of the world rarely see this or known this style of Northern Pho from Hanoi which serve with beef and lots “I mean lots of onions”, quẩy, and pickle garlic on side. Thank you Mark for your dedication and showing the world that Pho are different from each region. Also not to mention that they did a good job to demonstrate how to enjoy egg on the side. Never mix it in with the broth because that will kill the flavor of the broth and make it stink with the egg smell. Slurp in one go peeps !
I will never forget the wonderful taste of vegetarian🥬 pho (without chicken) that I ate the night when I arrived in Ho Chi Minh City. Vietnam is the No1 country in Southeast Asia that serves us best French baquette🥖 and coffee☕. I really like Banh Beo,special snack of Hue🦐.
Thanks Mark, for a true and honest representation of Pho. This is the first time anywhere, I have ever heard the credit given to the actual locals and not just always the western or French creating/influencing.
I flew into Hanoi on Jan 1st 2023 and spent 6 days there. Really loved it, it was a crazy place but it was so alive and exciting. I was eating pho multiple times a day. I can't wait to return there one day!
Mark, thank you for visiting my hometown Hanoi. Had I known you were in town, I would've love to come by and say hello. You are my favorite food reviewer, I started watching you when you first came to Vietnam to do videos. It is tremendously pleasant to see how the video quality, the production quality has increased since your last trip to Vietnam. Please come back again and I do really hope to meet you one day just to say hi. I'm very happy for all the success you've been getting and I look forward to watching more of your videos. Cheers Minh
Apart from the obvious and genuine enthusiasm for food, the content is so refreshing, complete with background history and method. A far cry from the usual YT suspects in VN who just seem to troll around eating and filming for their own satisfaction. Mark makes you feel he’s doing this for his audience as well as himself and it comes across. No surprise he has so many followers. I live in VN and eat phở often, but watching this genuinely made me crave a bowl. Excellent presentation and content.
Been subbed for years, and absolutely love the your story telling and history behind Vietnam and pho. Keep it up. Me and my family love watching your content together .
@@donhancock332 the eggs you mention, it has it's unique flavor and texture, also, when they butchering the chicken, they cant know there eggs inside them or not. Another thing is chicken lay egg no matter if they are ferterlized or not 😅 the more u know
Vietnam and other southeast countries has one of best dishes out there that i would eat as daily meals. It's refreshing, savory, fragrant and flavorful. Not heavy and too rich like American/chinese dishes where you get this slum feel after you eat.
Mr. Khoa is definitely an expert when it comes to Hanoi food. However you should look for some people that can speak fluent English in Hanoi for better experience and story telling. I can give you some contacts for those Hanoian next time you come to Hanoi.
Great video. Was in Hanoi and Ha Long Bay back in March 2023 and had pho in Hanoi for first week. Spent second week in Saigon, Can Thơ, and Sa Dec. Pho in Hanoi is different than Saigon but I love both. Stay hungry my friends!
There are two major beef Pho styles in Vietnam Northern style (think Ha Noi): + The original style. But can mostly be found only within Vietnam, quite rare in the South and even rarer oversea + The broth is much clearer and a bit mild compare to Southern style. Making the broth clear requires some serious techniques! + Thinner noodle + More spring onion. Less brown/white onion + Dough stick (youtiao) is a standard side dish. NO vegetable & herb side dish + Table condiments: pickle garlic, chili paste (very finely grounded chili in vinegar, mostly homemade) & fresh chili. NO hoisin. Southern style (think Sai Gon (or Ho Chi Minh city)): + The most popular style outside of Vietnam. The majority of Pho in the US & Australia are Southern style. I find Australian version of Pho is much closer to the Vietnamese version than in the US. + The broth is richer, sweeter and more cloudy + Thicker noodle + Less spring onion. More brown/white onion + NO dough stick. Generous amount of vegetable & herb side dish + Table condiments: Hoisin, chili sauce (mostly off-the-shelf product), chili oil & fresh chili Other notes: - Phở Gà (Chicken Pho) is considered to be a completely different dish: The broth is made from chicken bone (not beef), using minimal amount of anise & cinnamon, but more ginger & shallot. Results in a very clear, more aromatic but less herby broth compare to the beef Pho. Lime leaves (shredded) is a MUST and give Phở Gà its unique aroma and taste. In Vietnam, a proper Pho shop will NOT sell Beef Pho and Chicken Pho together. Chicken Pho is a Northern specialty, most owners of Chicken Pho shop in the South are Northern immigrants - Phở Thìn (@8:27) is not traditional and has its own unique style: using stir-fried beef instead of raw/cooked beef, results in a very smoky & rich, somewhat oily flavour. And yes, an insane amount of spring onion. - It's hard to believe but you won't find any Sriracha sauce (yes, that famous rooster bottle!) in any Pho shop in Vietnam. In fact, most Vietnamese do not know about its existence.
@@ndkhoa2812 Germany and UK too. In France, I think you find both but the more popular ones I've been too all have "Hanoi" in the name (like Ha Noi 1988 in Paris). So I guess they have Northern style.
PHO YEAH! I was born in California I remember my first bowl of pho in the 90's hands down one of my favorite all time meals especially on a cold rainy/winter days. 🙏🏿🙌🏿👍🏿
Suck it... and I mean that sincerely... makes the pho taste better. The sucking causes the flavors to penetrate thoroughly throughout the taste buds, giving a full splash to your senses, including smell and taste. It's the elevated way to eat pho.
Love your videos,🌶️the history behind each dish and the enjoyment as you taste each one of them!!! I haven’t had eggs ovaries since I was a child, I used to have them all the time growing up in Colombia. Thank you for sharing
Shredded chicken mixed with cabbage is a dish according to Southern Vietnamese cooking, if you have time, try this dish in South Vietnam, it's called " Gỏi Gà”
Had a craving for pho in the morning and made some pho, and then saw mark Wien's video. What a coincidence. How I wish I could be back in Hanoi and have a bowl of authentic pho.
Mark has really stepped up the quality of these videos over the last couple years, and to see him back in Vietnam in this format just makes for an excellent watch. Awesome.
At 20:20, I love that he said that he did not want to disrespect the broth or any of the restaurants....no matter his success, he remained humble and respectful
These are all legit places if you want to find a good bowl of pho in Ha Noi, thank you and hanoifood for this, from now on i don't have to explain anything about pho to all of my foreigner friends , i'm just going to show them this video!
I love Mark and his family. Every time I watch one of his videos I have to go on DoorDash and order something new so today I am going to be eating me some pho! I love the background, the education that he brings. Thank you.
I was first introduced on the West Coast...while aromatic, it still screamed of beef. I found a place at home in NC that was amazing, but when I came north to NJ for school all I have found are places with overly aromatic broths! I appreciate the individuality of this, but I would be lying if I said I haven't been said to say for two years I haven't found somewhere that didn't feel like I had a cinnamon stick or star anise in my mouth as I ate! I have been limited on my abilities to travel as a grad student, but I am excited to get back to what seems an "enhanced beef broth," rather than a tea with noodles and beef. I will acknowledge that no matter what the dedication required is immense and should not be ignored!
Dear Mark Weins, Thank you for your videos. I’m going through incredibly stressful and painful health issues and treatments. Your videos never fail to make me smile and feel happy.
I visited Vietnam earlier this year. I was so hyped to try out Pho for the first time and even managed to grab a bowl at Pho 10 Ly Quoc Su which is considered one of the most iconic Pho restaurants of Hanoi, but I was so disappointed with the taste! I don't know if the beef was supposed to be half-cooked, and it wasn't the best feeling to chew undone meat. And the seasoning was so freaking spicy! Even as an Indian, I teared up with just a tiny bite from the red chillies. Personally, I liked the Pho in Ho Chi Minh a lot better. I didn't try any Pho outside but the Chicken and Duck Pho served at my hotel breakfast buffet was AMAZING. I can't wait to go back there some day to relish it again😋
Never eaten pho before. Mark made me crave for it desperately. Compare with the local guide, we can obviously feel how energetic, passionate and eager Mark towards the goodies. Mark absolutely loves food without doubt.
I met a Vietnamese retired lawyer man and his family in 1994 in San Jose, but this story happened during an annual business training in Daytona, FL. His family invited me in private beside business functions in that week. When we started to eat their food, I asked the ingredients and food processes, so he DIDN'T bother to explain the details of the ingredients and the rest (he talked a lot in general and we were hungry, so it would take a long time😂), so he just said: "Aimé, you have 3,000 years of wisdom on your plate; Enjoy". I never forget his love of Vietnamese food and this sentence. I have many interesting stories with Vietnamese PHO restaurant owners, once in Abidjan and the rest in the US (some spoke French, others were trained in France in the '70s, esp. naval training).
“Food for us comes from our relatives, whether they have wings or fins or roots. That is how we consider food. Food has a culture. It has a history. It has a story. It has relationships.” mark wiens shout out watching from philippines\
I hope to one day have the opportunity to travel he world like mark has and experience all the beautiful food and people out there. You’re a Huge inspiration! 🍲 🍻
I know you channel through my friend and now I really love your channel. I'm really happy when I watch you review Pho in Việt Nam. Many thanks Mark Wien
I remember as a kid that no one outside of My race knew what Pho is, heck some Asian didn't know what Pho is. Now almost everyone knows what Pho is. I'm really glad how fast it spread throughout the world.
Mark, whenever I'm getting ready to take a trip, I see if you have any videos so I'll know what foodstuffs to look for. You steered me right for Pakistan. I'm excited to try some of these Vietnamese delicacies in a couple weeks!
Mark, i think there is too much Pho stuff on youtube. There is a spectacular chinese vietnamese ramen culture in the South that no one knows or see, each different place has its own style of broth, noodles, toppings…up the game Mark, Pho is so typical 😅
The first youtuber I see who can speak facts about phở 's origin. Well done my guy! "Xáo trâu" as we called it, made by mixing water buffalo meat and vermicelli noodle was the original dish and then it became the phở we know today.
Mark Wiens -Vietnam Pho is famous Beef Pho soup amazing the beef broth fantastic mixture of white thin noodles chop green onions-scallion mongo sprout vegetable incredible vlog entertaining Northern Vietnam famous village that started the Pho .using bones ,broth Vietnam of French culture using beef bones soup superb
