At the Vietnam Pho Festival held in Japan on the occasion of the 50th anniversary of the establishment of diplomatic relations between the two countries recently, despite the time pressure because this was the preparation stage for the study abroad plan, Ky Vi still arranged time to continue to accompany the activities to promote Vietnamese pho to Japanese people and Vietnamese people living and studying in the land of cherry blossoms.
Ky Vi at the Vietnam Pho Festival held in Japan recently
Experience Vietnamese Pho in Japan
As soon as he arrived in Japan, the first place Ky Vi visited was a Chinese pho restaurant in Tokyo, a familiar place for overseas Vietnamese here. The young man from Ho Chi Minh City was truly impressed with the rich flavor of northern pho, mixed with the freshness of southern pho with all the indispensable accompanying spices: sour garlic, black bean sauce...
"The sweet broth, rich aftertaste combined with chewy pho noodles... create a unique national dish in the land of the rising sun" - Ky Vi commented and understood why Pho Trung has become a meeting place for many overseas Vietnamese whenever they want to find a dish that reminds them of their homeland. "Having loved and learned about pho for many years, I understand that to create a truly traditional pho dish, the restaurant must painstakingly bring all the ingredients from Vietnam to Japan. The restaurant space is also decorated very Vietnamese, so the feeling of enjoying pho in a foreign country in the style of Pho Trung is both familiar and strange. To maintain this unique flavor in Japan for over 10 years is truly a persistent effort, showing a special love for the homeland's cuisine" - Ky Vi shared.
According to the young man, coming to Vietnam Pho Festival, he has the opportunity to explore countless unique pho flavors, diverse variations from the recipe - the creative and impressive combination of ingredients in both the broth and pho noodles... Talking with pho chefs, Ky Vi could not hide his surprise and admiration for the meticulous work in organizing, transporting and preparing raw materials, logistics... to create bowls of pho with rich flavors right in Japan. Not only Ky Vi personally, tens of thousands of overseas Vietnamese and tourists were amazed at the event: How can we cook delicious bowls of pho, no different from enjoying them in Vietnam? Perhaps the simplest and most convincing answer is thanks to the love and passion for Vietnamese cuisine in general and for pho - the national dish in particular.
Discovering Pho has been Ky Vi's passion since childhood.
"At the Vietnam Pho Festival event series, I had the opportunity to try many different famous types of pho: Pho Thin Bo Ho, Pho Hai Thien, Pho Saco..." - Ky Vi excitedly recounted. Being directly present at the first pho festival held abroad, enjoying each rich pho flavor "no different from Vietnam", the young man with a special relationship with pho did not hesitate to introduce each booth in detail to his new international friends. Witnessing a large number of students, civil servants, and Japanese people patiently lining up in long lines just to buy pho meal tickets, eagerly waiting to enjoy and marvel at each different experience at each booth... Vi felt the pride when seeing Vietnamese food being received no differently than "human delicacies".
Learn to cook pho to cook for foreign friends when studying abroad
Belonging to the young generation born in the 2000s, Nguyen Ky Vi considers himself lucky to have traveled to many places, exposed to countless delicious and strange dishes from countries around the world. Each new dish is associated with the unique culinary creation story of each nation. Each country, each trip... is an opportunity for Vi to gain more understanding and perspective on the world around him.
However, Ky Vi admitted that he “has a special love for Vietnamese cuisine”. The young man explained that talking to many chefs about different types of pho noodles from regular pho, corn pho to cassava pho with different flavors and nutritional and health values, he was really surprised by the diverse variations that are still very scientific and good for health. “Among them, I was most impressed with corn pho, a type of pho noodle with very few carbs compared to regular pho, which will be an ideal choice for those who are planning to diet but still want to experience pho”, he said.
While busy preparing important procedures for his upcoming study abroad trip, Ky Vi also took the opportunity to learn how to cook, especially pho, to "miss his homeland less and have the opportunity to promote Vietnamese cuisine to foreign friends studying with him".
Ky Vi has been promoting pho for many years.
Answering our question about his love for pho, the young man said that when he was a child, his father took him to a pho restaurant every morning before going to school. Impressed by the rich flavor of the pho broth, he chose pho as his breakfast almost every day for many years.
A little older, when he learned more about cuisine, Ky Vi realized that there was not only one type of pho that he often ate, but in fact pho was very diverse. This made him curious and sought to experience the diversity of pho. "Each restaurant in Vietnam has a different way of cooking pho. This helps the freshness of pho never be lost even when eating the same dish" - Vi said.
According to Ky Vi, cuisine is the closest door to share with friends from all over the world. He smiled brightly when confiding about his future plans for his passion for cuisine: “I will still use my own way to introduce Vietnamese food, country and people to friends where I study and live. Who knows, one day, foreign friends at my place of study can enjoy Vietnamese pho cooked by me.”
Dynamic, confident, good at English, it can be said that factors like Vi are the bridge of the young generation to spread traditional dishes and cultural values of Vietnamese people to the world.
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