Best partnerships can begin at Vietnam Pho Festival 2025 in Singapore: consul general

Could you tell us about your impression of pho? How was your first experience and is it one of your favorite Vietnamese dishes? Would you be excited to introduce pho to more Singaporeans?

My introduction to pho began two decades ago in the bustling streets of Hanoi, when I started my posting at our embassy there. As someone who doesn't take beef, I discovered the delicate beauty of chicken pho - the broth was surprisingly sweet, almost like a gentle whisper of comfort, whilst the chicken was tender yet nourishing. It is especially comforting on those chilling Hanoi winter days, a bowl of liquid sunshine that warms you from the inside out.

What fascinated me even more was discovering the tale of two phos when I ventured south. The southern version has a different personality - more exuberant, more theatrical, if you will.

Where the north celebrates the purity and depth of the broth itself, the southern version is more like an orchestra of fresh herbs, bean sprouts, and condiments that you compose yourself at the table. It's like classical sonata versus jazz improvisation. Both are beautiful, yet distinctly different.

Singaporeans hardly need any introduction to pho. Mention Vietnam to a Singaporean, pho springs to mind immediately. But this festival provides the opportunity to take Singaporeans on a deeper culinary journey, to explore the nuanced variations, from the soul-stirring broths to the artistry of dry pho, and to appreciate how geography and culture can transform a single dish into many distinct expressions.

Do you think the Vietnam Pho Festival in Singapore is a great idea? How well-known are pho and other Vietnamese dishes among Singaporeans today? In your opinion, can events like this help enhance the visibility of Vietnamese culture and tourism in Singapore?

Well, I would say the fastest route to a Singaporean's heart runs straight through his/her stomach! And in this regard, Singaporeans and Vietnamese are united by an almost spiritual devotion to good food.

While pho is closely associated with Vietnamese cuisine in Singapore, alongside the likes of banh mi and those irresistible Vietnamese spring rolls, both the crispy golden parcels and their fresh, translucent cousins - there's still a treasure trove of Vietnamese delicacies waiting to be discovered. There is the sizzling spectacle of banh xeo, the robust comfort of bun bo, or the complex harmony of bun rieu cua. These are the hidden gems waiting to be discovered by Singaporeans.

So, this festival is not merely a food fair, but a cultural tapestry woven with Vietnamese fruits and vegetables that tell stories of their origins, the elegant grace of ao dai [Vietnamese traditional long dress] that captures centuries of tradition, and the intricate beauty of traditional handicrafts that speak of skilled artisan hands. When products are presented with passion and their stories told with authenticity, they possess an almost magnetic quality that draws people in.

Do you see such events as an opportunity to connect businesses as well? Could a Singaporean entrepreneur, while enjoying a bowl of pho, be inspired to explore new business ideas or collaborations with Vietnamese partners? On the other hand, is there a Singaporean dish that you would like to bring and introduce to Vietnamese people?

I would think so. There's something almost alchemical about how shared meals transform strangers into partners and ideas into opportunities. While savouring a bowl of pho or any other Vietnamese dish, a Singaporean entrepreneur can be inspired by its connection to Vietnam in some unique aspect - perhaps it's the elegant simplicity of the presentation, or the way Vietnamese cuisine balances tradition with innovation. These are the moments where business magic can happen.

Trust, after all, is the cornerstone of all meaningful business relationships, whether we're talking about multinational corporations, nimble small and medium enterprises, or simple trading partnerships. And what better foundation for trust than the universal language of good food and cultural appreciation? When people break bread - or in this case, slurp noodles - together, barriers dissolve and possibilities multiply.

Now, speaking of culinary diplomacy, Singapore also has its own trove of noodle treasures that would make fascinating ambassadors to Vietnam. The fiery embrace of Peranakan laksa, with its rich coconut curry broth that tells the story of Chinese-Malaysian heritage in every spoonful. Or perhaps the comforting simplicity of wanton noodles, the hearty satisfaction of fishball soup kway teow - a cousin of Vietnamese hu tieu - or the robust character of bar chor mee (minced pork noodle) with its complex interplay of textures and flavours.

There are also our Malaysia-influenced treasures: the aromatic mee soto, the soul-warming soto ayam (chicken soup), or the rich indulgence of soup kambing (lamb soup). Each dish carries within it the story of Singapore's multicultural, multi-ethnic journey.

This Pho Festival represents more than a culinary exchange: it's a bridge between our two peoples, a catalyst for understanding, and perhaps most importantly, a foundation for cooperation that will flourish across countless sectors for years to come. After all, the best partnerships often begin with the simple act of sharing a meal.