When one thinks of Hanoi, the mind instantly drifts to the narrow, ancient streets where the aromatic steam from legendary broth pots weaves through the morning air. In this city, pho soup is more than just a breakfast staple; it is the soul and the very heartbeat of the capital. However, at Chapter Hanoi, we choose not to simply repeat the familiar. Instead, we retell the story of Pho through a new lens- one of extreme precision, modern technique, and world-class ingredients.
Table of Contents
Inspiration from Original Values
Every creation at Chapter begins with a profound respect for heritage. The dish you see on our menu is inspired by the “trứng chần” (poached egg)- a quintessential indulgence for those who truly know how to enjoy Vietnamese Pho. That sensation of a creamy yolk blending into a piping hot broth is a core sensory memory for many. We asked ourselves: is there a way to elevate this experience into a work of art, where every component is celebrated to its fullest potential?
This is why our signature version of pho soup was born. It is not served in a traditional large bowl with mountains of noodles; rather, it is condensed into a delicate vessel, focusing all the essence into the broth and a few prestigious highlights. This is Chapter’s way of inviting you to explore a new “chapter” of Vietnamese cuisine, where tradition and modernity intersect seamlessly.
The Art of the 63°C Egg Yolk Confit
The most striking visual element of this dish is the egg yolk. But this is far from a standard poached egg. In the Chapter kitchen, we source eggs from young pullets (mái tơ) to ensure the highest fat content and a vibrant, sun-drenched golden color. To achieve the perfect texture, the yolk is carefully separated and undergoes a slow-cooking process- confit- for a full hour at a precise temperature of 63°C.
This technique demands absolute patience and meticulousness. At this specific heat, the yolk does not turn solid; instead, it transforms into a soft, custard-like state that melts instantly upon contact with the palate. When you gently pierce the delicate outer membrane with a spoon, the golden flow slowly enriches the broth, creating a luxurious marriage between signature silkiness and the savory clarity of the chicken stock. This is the premium experience we aim to provide to those who cherish the depth of pho soup.
The Broth: A Distillation of Chicken and Sea Worms
If the egg yolk is the star of the show, the broth is the stage that supports every emotional note. The Pho broth at Chapter Hanoi is simmered from selected chicken bones for many hours to extract every drop of natural sweetness. However, the true secret lies in a rare ingredient often referred to as “maritime gold”: sá sùng (sea worms).
Once dried and lightly grilled to release their aroma, the sea worms are added to the pot, imparting a deep, natural umami that no artificial seasoning could ever replicate. Our broth is crystal clear, yet it carries a bold, nostalgic fragrance of old Hanoi, refined with a level of purity and sophistication. The combination of chicken and sea worms creates a multi-dimensional flavor profile that feels both intimately familiar and thrillingly unexpected.
Textural Highlights: Shredded Chicken and Dong Tao Feet
Hidden beneath the layer of broth and the confit yolk lies tender shredded chicken and, most notably, Dong Tao chicken feet. For those well-versed in Vietnamese culinary lore, Dong Tao chicken is a legendary breed once reserved for royalty, famous for its thick, sturdy legs rich in collagen.
Incorporating Dong Tao chicken into the dish is not just an assertion of ingredient quality; it is how we create a contrast in textures. As you dine, you will experience the slight crunch of the tendon, the softness of the shredded meat, the richness of the egg, and the robust warmth of the broth. Together, they form a perfect structural harmony that stimulates every sense.
Why Experience This at Chapter Hanoi?
Located in the heart of the capital, Chapter Hanoi is more than just a restaurant; it is a place where we narrate culture through flavor. This reimagined pho soup is a testament to our “Chapter” philosophy- each dish represents a new story, a fresh perspective on the things we thought we knew.
We understand that guests come to Chapter not just for a meal, but for an artistic experience. Our sophisticated atmosphere, soft lighting, and dedicated service provide the perfect backdrop for your gastronomic journey. Enjoying a bowl of Pho that has been so elegantly deconstructed, perhaps paired with a fine wine, you will see a different Hanoi- ancient yet modern, and profoundly proud.
Conclusion
Cuisine is a constant flow, and pho soup is the vessel that has carried the cultural values of the Vietnamese people through the centuries. At Chapter Hanoi, we are honored to keep that flame alive by breathing the spirit of the era into it. The confit egg yolk, Dong Tao chicken, and sá sùng broth are more than just an appetizer; they are a greeting and a labor of love from our chefs to true epicureans.
Visit Chapter Dining to witness how a dish as familiar as Pho can move you when it is crafted with such passion and precision. We believe that every spoonful will be a beautiful memory to keep on your journey of exploring the culinary wonders of this thousand-year-old city.
_________
Chapter Dining
12C Chan Cam, Hoan Kiem, Hanoi
Mon – Sat from 18:00 – 23:00
Tel: +84 333 201 221 – Reserve a table
Email: reservation@chapter.vn
