Sour pho: A unique dish in Vietnam’s northern highlands
Sour pho, a cherished dish from the northern mountainous regions of Vietnam, is a culinary delight that hails from provinces like Lang Son, Ha Giang, and Cao Bang.
Known for its harmony of flavors, this delicacy offers a unique twist on the traditional pho experience.
At first glance, sour pho might appear simple, but it is a meticulously crafted dish that combines fresh, high-quality ingredients with traditional preparation methods.
The dish features soft, freshly made noodles paired with a variety of flavorful meats, such as roasted duck, char siu, Chinese sausages, and quail.
Fresh herbs like basil and cilantro, along with shredded vegetables such as papaya, carrot, and cucumber, complete the dish with vibrant colors and textures.
What truly sets sour pho apart is its distinctive broth. Unlike the clear, savory broth of traditional pho, sour pho boasts a tangy, sweet, salty, and spicy flavor profile.
Made with a blend of vinegar, sugar, ginger, garlic, and chili, the broth delivers a refreshing and well-balanced taste. Tapioca starch is added to create a smooth, slightly thickened texture, elevating the dish to a new level of indulgence.
Once a summer specialty, sour pho has evolved into a dish enjoyed throughout the year. Traditionally served during festivals and special occasions, it has gained widespread popularity and is now a staple in local eateries.
Whether as a light snack or a satisfying meal, sour pho offers an unforgettable culinary experience for anyone seeking a fresh and flavorful adventure.
