Vietnam's culinary artisan Anh Tuyet (in green 'ao dai') judges the 'Finding the Best Pho Chef 2025' contest. Photo: Huu Hanh / Tuoi Tre
Speaking ahead of the Vietnam Phở Festival, which will take place from October 18 to 19 at Our Tampines Hub in Singapore, Tuyet reflected on pho's journey from humble street stalls to global fame.
The festival, initiated by Tuoi Tre (Youth) newspaper and co-organized by the Vietnamese Embassy in Singapore and Saigontourist Group, aims to promote pho as a key element of Vietnam's cultural identity.
Vietnam is also finalizing its UNESCO nomination dossier to recognize pho cooking as an element of intangible cultural heritage.
"With its long history, refined craftsmanship, and profound cultural influence, pho [cooking] truly deserves to be recognized as a representative intangible cultural heritage of humanity," Tuyet said.
"Pho has been part of my life for over 70 years," Tuyet recalled.
"During the subsidy period, having a bowl of pho was a luxury, as each person was allotted only 100 grams of meat per month.
"Now, pho is everywhere, from northern to southern Vietnam and across the world.
"It has become a global word that needs no translation."
She attributed pho's enduring appeal to the balance of flavors, aroma, and visual beauty, describing it as "a form of culinary art that captivates all senses."
"The fragrance of the broth, the tenderness of beef, the crisp sweetness of onions, the harmony of herbs—these elements make pho irresistible. It's a dish that warms both body and soul," Tuyet said.
Tuyet's recipe has gained international attention.
In 2023, K-pop star Rosé of BlackPink praised Vietnamese pho after performing in Vietnam, saying it was so delicious she "drank every last drop."
Tuyet said she was touched by the compliment.
"I often introduce pho to international guests and even billionaires. Their reactions are always of surprise and admiration for how balanced the flavors are," she said.
She believed spontaneous praise from foreigners is "the most honest and valuable recognition" of Vietnamese cuisine.
While welcoming creativity, Tuyet emphasized that innovation must respect tradition.
"You can be creative, but you must understand the roots. The traditional recipe, including its ingredients, spices, and techniques, is the foundation passed down through generations," she said.
She accepted instant pho in contexts where fresh ingredients are unavailable, as long as the "soul" of pho—its aroma and taste—remains.
However, she opposed "inappropriate variations," citing fish pho as an example that deviates from historical authenticity.
"Traditional pho has always been made from beef or chicken," she said.
Vietnam's culinary artisan Anh Tuyet. Photo: Tuoi Tre
In 2017, Tuyet was entrusted with designing the menu for the APEC Summit in Vietnam, where 21 world leaders were served traditional Vietnamese dishes.
Many chose pho, with some eating it every morning.
"Pho is a powerful tool of culinary diplomacy," Tuyet said.
"It opens conversations and builds connections.
"Pho travels through the stomach to touch the heart. When people understand pho, they understand Vietnam."
Vietnam's former Deputy Minister of Foreign Affairs Ha Kim Ngoc shared that at the 2024 Vietnam Phở Festival in Seoul, South Korea, two bowls of hot, rich pho helped him recover from a cold. Photo: Duyen Phan / Tuoi Tre
Vietnam Phở Festival 2025: When Vietnamese 'pho' becomes a ‘cultural ambassador’ in Singapore
The upcoming Vietnam Phở Festival 2025, organized under the direction of the Vietnamese Ministry of Foreign Affairs and the Ho Chi Minh City People's Committee, coincides with the recent elevation of Vietnam-Singapore relations to a comprehensive strategic partnership.
With the theme 'Pho - Enjoying Together, Growing Together,' the event will showcase pho as a world-class dish and a symbol of cooperation and sustainable growth between the two nations.
Top chefs from leading Saigontourist Group hotels, including Rex Saigon, Majestic Saigon, Grand Saigon, and Caravelle Saigon, alongside renowned pho brands such as Pho Thin Bo Ho, Pho Ta, Pho Phu Gia, Pho Vuong, and Ba Ban Pho, will present diverse styles of pho.
Festivalgoers will also enjoy other traditional Vietnamese dishes, creating what organizers describe as a "culinary symphony."
The festival will be accompanied by the Vietnam-Singapore Investment, Trade, and Tourism Promotion Forum 2025, featuring about 150 enterprises from both countries.
The event will include discussions on cooperation in green logistics, agri-food exports, tourism, digital transformation, and e-commerce, along with a Business Matching session for Vietnamese and Singaporean firms to explore new partnerships.
Minh Duy - Dau Dung / Tuoi Tre News
Link nội dung: https://news.tuoitre.vn/pho-truly-deserves-unesco-recognition-vietnamese-culinary-artisan-103251017133951746.htm