In in Vienna

“Photastic” culinary journey in Vienna

Pho is also eaten for breakfast in Vietnam. In addition to fish sauce, it contains star anise, cinnamon and ginger. Every other day, Nguyen and his mother need 30 kilos of beef bones to make it.

(Bild: Krone KREATIV/Viktoria Graf)

Vietnamese noodle soup is healthy and perfect for chilly days. The "Krone" reveals where to get the authentic version of this hyped dish.

The cold season is upon us - and what warms you up more than a hot soup? If it also scores highly in culinary terms, the comforting warmth spreads even further.

The Vietnamese national dish pho, a rice ribbon noodle soup with various types of thinly sliced meat, seafood or tofu along with spices and vegetables such as spring onions, originally comes from the northern Vietnamese city of Hanoi.

It takes ten hours to cook
Nguyen's family, who opened the Vietnam Bistro at Schönbrunner Straße 72 in 2012, also come from there. The main focus is on authentic cuisine. "My father and I start at six in the morning, because cooking pho from the bone takes up to ten hours," explains Nguyen. 80 liters are prepared every two days.

The Vietnamese spring rolls are particularly fresh.

(Bild: Viktoria Graf)

The spring and summer rolls are also very popular with guests, with 1,000 of each being sold every week. Nguyen's mother, who learned to cook from an early age, prepares them with a lot of love.

The gourmet week
By the way: Culinarius' Gourmet Week offers the perfect opportunity to try out new restaurants.