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The restaurant sells only 100 bowls of noodles a day in Saigon

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Noodle soup is 16 hours, beef noodles and beef are selected, processed into 100 bowl "essence first noodle" every day.

Nowadays, the devotees can enjoy an authentic noodles bowl at Tam restaurant in the heart of bustling Saigon. "Pho in Tam is a well-prepared dish from raw materials to processing and displaying, and only 100 bowls of pho every day are essential to ensure the essence of the dish."
The restaurant only serves 100 bowls per day at noon.
The restaurant only serves 100 bowls per day at noon.
Diners should look at how the cook processed pho noodle, how to understand the reason why pho became typical for both Vietnamese cuisine in general and Northern cuisine in particular. First of all, mention the water - the "soul" of pho. Noodle soup as sweet, more attractive pho. Bow bone with marrow inside is the best ingredients to cook noodle soup. In addition to bones, the spine, ribs or some tails of cattle can also be put into a pot of boiling water. The purebones give fresh water of the marrow, sweet, sweet, not sweet of the main noodles, combined with a variety of spices typical of ginger, cinnamon, cardamom and flowers. The North Plate is ready to be cleaned of the cow's bone, waiting for the water to bubbly into the bone and align it so that the water level is overwhelmed.
The tunnel usually lasts 16 hours for the bone to drain out of the sweetness for a more watery taste. The chef must constantly cook the kitchen to avoid bubbles. Want to have water pot in the need to skip the first turn, the chef takes the next major water, sure there is no scum and clear.
Next, the beef served - the "most bold" flavor in the bowl of pho, taken from mature cows, firm meat, strong bone. The meat is carefully selected from lean buttocks or loin for pho noodles, lean shoulders for cooked noodles or oysters, buckwheat for those who like to take some fat meat. The meat just needs to be pink enough for hunting, because then the extra water will make the meat to ripen, soft and not chewy.
Thai meat is beautiful as an art, because the dark brown meat is just a mouth to eat this is a perfect spot for bowls of pho.
Thai meat is beautiful as an art, because the dark brown meat is just a mouth to eat this is a perfect spot for bowls of pho.
Finally, soft noodles are soft and soft from the season before milling with stone grinding mill. Mix rice flour mixed with flour, glutinous rice and water mixture into smooth finely. Powder to rest from 12 - 18 hours and then coated thin until white, plastic. Long noodles with cut length just eat, when processing just flushed through the boiling water once.
The chef poured pho noodles into the porcelain bowl, sliced ​​beef sliced ​​beautifully, added a bit of green onions and red pepper and chan chan water use. So the traditional noodle bowl is just delicious and deliciously finished. You can order additional food such as egg, beef, stir fried ...
Traditional noodles for only one price from 150,000 VND a bowl.
Traditional noodles for only one price from 150,000 VND a bowl.
Every day, rice noodles, beef noodles, beef are only processed enough for 100 bowls "essence first noodle". If you have the opportunity to visit the restaurant to enjoy special noodles here, it would be a "new experience of pho" is extremely new and attractive.
Tam Restaurant is located at 193 Hai Ba Trung Lane, Ward 6, District 3, Ho Chi Minh City within a 100-seat garden villa, open from 10am to 10pm everyday.
Besides Phở is a special favorite dishes, the restaurant is famous for a lot of traditional Vietnamese dishes such as beef baked bamboo steamer, braised snake fish, fried fish sauce, sour fish soup ...
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