Chef Nhu Ton, co-owner of Bánh in New York, aims to bring the distinct flavors of Nam Định pho to her new restaurant, Bánh Anh Em. After studying the province's unique noodle and broth-making techniques, she imported a noodle machine for the task. Their preparation involves special rice blends and a rigorously tested cooking method. The broth, enriched with a year-aged fermented rice paste and specific black pepper, showcases a distinct sour note characteristic of Nam Định cooking. Excited to share these authentic flavors, Ton and her partner Nguyen are dedicated to perfecting their craft.
"There are different styles in Nam Định, but in general the soup is a lot more peppery and there's a lot more fish sauce," she says.
"We barely have the room, but we're making it work," Nguyen says about the challenge of fitting the noodle-making machine into their small restaurant space.
To make the noodles, they soak the basmati and broken rice overnight, mill it with the leftover cooked rice, then let it sit for another day.
The broth is cooked for 12 hours, seasoned generously with black pepper imported from Ton's hometown of Buôn Ma Thuột, and features a distinct sour note.
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