Within the framework of the 2024 Pho Festival, the discussion attracted the participation of many leaders of the Department of Culture, Sports and Tourism of Nam Dinh province, researchers, experts, and pho lovers.
Participating in the discussion, Historian Duong Trung Quoc pointed out three indispensable ingredients to make pho: beef, pho noodles (made from rice) and fish sauce.
In which, beef appeared in Nam Dinh at the end of the 19th century, following the habits of the French who were present in industrial zones concentrated in Nam Dinh in the relatively common class. From the space of rice culture, Vietnamese people eat foods made from rice, not from barley, millet or bread. From there, there are pho noodles made from rice. The third ingredient that cannot be ignored is fish sauce, which is fermented from sea fish. With the climate characteristics of a country located in the tropical monsoon region of Southeast Asia, our country has a product called fish sauce. From these 3 factors combined, it becomes a very familiar national dish.
Culinary culture researcher Le Tan believes that fish sauce plays a role in elevating the level of a “companion” of pho. As we know, since ancient times in cuisine, fish sauce has been a dual-purpose ingredient used by Vietnamese people in many forms such as eating (directly, through processing, etc.): spices, ingredients, etc. or drinking directly (to prevent cold, increase vitality, and balance body temperature) for those who often go to the sea.
Culinary culture researcher Le Tan also emphasized that in most Vietnamese dishes, fish sauce is an indispensable main spice. Fish sauce is the "national spirit" spice. Through practice with pho, fish sauce has been an indispensable spice for processing to create delicious dishes that have been imbued for generations. The pinnacle of fish sauce is the soul of the dish. The researcher expressed his wish that the pho profession and pho will be recognized as heritage so that fish sauce will always be a companion as an envoy with a mission to go with pho.
The discussion also had the participation of the author of the book "One Hundred Years of Vietnamese Pho" - Trinh Quang Dung. The author of the book believes that Vietnam today needs to conquer the world with its economy and cuisine. In Vietnam, pho is a dish that does not distinguish between rich and poor, noble and humble, and can be eaten for breakfast, lunch, dinner, and dinner. No other dish has been as closely associated with the Vietnamese people as pho. And pho has become a cultural ambassador, international tourists come to Vietnam to eat pho. The export revenue of businesses trading in pho products around the world such as Masan Company can reach half a billion USD. Pho has a global influence and the strength of pho is pho culture.
Creating a discussion contributes to affirming that pho is the "national dish", pho is truly a dish that is both a snack and a filling meal and also a nutritious dish. Not only Nam Dinh, Hanoi or Ho Chi Minh City but also many regions in the country and especially residents around the world also know, understand and love pho.
| Pho Festival 2024 takes place from March 15 to 17 in Nam Dinh City, directed by the People's Committee of Nam Dinh Province and co-organized by Masan Consumer Goods Joint Stock Company with the support of sponsors such as the Vietnam Fish Sauce Association, Chinsu brand, and Pho Story. |
Thanh Ha
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