In the past few days, information about Vietnamese tourism, including destinations and rich cuisine, has been continuously reported by the Chinese media to introduce to tourists in the “country of a billion people.”

One of the active channels promoting the image of Vietnam and its famous specialties must mention the Chinese state media channel CGTN.

Recently, in one of their articles, CGTN once remarked that “pho is one of the most characteristic dishes of Vietnam that tourists must try when they come here.”

“Pho, consisting of beef and chicken pho, is a dish that is closely tied to history and rich cultural value. For Vietnamese people, pho is not only a dish, but also a source of happiness, an image of the homeland,” CGTN shared.

And according to recent events, CGTN reporters had the opportunity to experience a Vietnamese pho restaurant located in the heart of Beijing, to feel the taste of the traditional dish of the “S-shaped country.”

“There is nothing cozier than enjoying a hot dish in the cold Beijing weather. Chinese cuisine is always dominant in this city, but you can still find restaurants with international flavors, including Vietnamese specialties such as pho,” journalist Jessica Zang introduced.

Jessica mentioned that usually at noon every day, she and her colleagues would go to a coffee shop near work or sometimes further away. But today, everyone wanted to change their taste, so they decided to have lunch at a Vietnamese restaurant.

The restaurant is located in a high-rise building in the center of Beijing. Just like its name, Susu, at the entrance, diners will see a basket of fresh young cucumbers.

Browsing through the menu, Jessica was “dazzled” by the many dishes. She was a bit confused about what to choose, so she ordered salmon cucumber salad, a salad, and of course, a steaming bowl of beef pho.

While waiting, the journalist snacked on a prawn cracker. By this time, the restaurant was almost full and there were almost no empty tables.

As the servers served the dishes, she eagerly enjoyed the bowl of pho first. It was a large bowl of pho with tender beef, sliced beef shank, beef meatballs, pho noodles, and a fragrant broth of star anise.

Diners were also served with a plate of fresh herbs including cilantro, bean sprouts, and quay. But unlike the long quay in Vietnam, the restaurant’s quay was in an oval shape, which looked quite eye-catching.

While the broth was still hot, Jessica poured all the herbs and bean sprouts into the bowl to cook them slightly. She also squeezed some lime juice before enjoying.

“Quay is my favorite dish. Chinese people have a habit of eating fried quay for breakfast, served with tofu pudding or dipped in soy milk. Meanwhile, Vietnamese people eat pho with quay. It’s a quite strange way of eating for me,” she said.

The beef pho at Susu restaurant cost 88 yuan (300,000 dong), while the chicken pho was 68 yuan (235,000 dong). The total bill for the lunch of the group of 3 people was 367 yuan (almost 1.3 million dong) including 2 appetizers and 3 main dishes (beef pho, chicken pho, and beef stir-fried noodles).
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