Pho Cuon - Rolled Noodle
In comparison to the other popular Vietnamese dishes mentioned above, Pho Cuon is a new dish. It's a unique way to eat Pho. The ingredients are mostly the same as in Pho, but the appearance is quite different. It resembles spring rolls but isn't fried. Pho Cuon has captured the hearts of food lovers from all over the world since its debut in Hanoi.
The dish was created in a small restaurant on Hanoi's Ngu Xa street. When guests arrived late at night and ordered Pho, the broth ran out. You know, you can't eat Pho without broth. As a result, the chef created a new dish with the remaining uncut noodles. He used uncut noodles as a wrapper, then stuffed them with beef, salad, and herbs before rolling them up. In addition, he made a dipping sauce with fish sauce, sugar, lemon juice, water, garlic, and chili. The rolls were dipped into the sauce and enjoyed by the guests. Since then, a new Pho style has been served.
Today's Pho Cuon includes not only beef but also eggs, carrots, cucumbers, and even pineapples, fried tofu, or shrimps. Because of its fresh flavor, the dish has become one of the most popular Vietnamese dishes. Although it is a specialty in the north, it can also be found on the menus of restaurants in the south.
