“The Michelin-starred pho restaurants are well deserved!”
Ms. Minh Hien, who was honored by UNESCO as a Culinary Artist for her great contributions in developing and spreading the traditional culinary culture of the Vietnamese people, said she was very impressed with the list of pho restaurants appearing in the Michelin award categories.
Artisan Hoang Minh Hien was honored by UNESCO as a Culinary Artist in early 2021.
Notably, among the 29 Bib Gourmand restaurants (restaurants with delicious food at affordable prices) announced by Michelin, there are 7 pho restaurants in Ho Chi Minh City that made it to this list, including Pho Chao, Pho Hoa Pasteur, Pho Hoang, Pho Huong Binh, Pho Le, Pho Minh, and Pho Phuong. Meanwhile, there are 3 pho restaurants in Hanoi including Pho Au Trieu, Pho Ga Nguyet, and Pho Gia Truyen that received this prestigious award.
With more than 10 years of culinary experience, especially pho in all regions of the country, the artist believes that the presence of pho restaurants in the above list of Michelin Guide is completely worthy.
“As far as I know, the criteria for evaluating a Michelin-starred restaurant include five items: Product quality; Mastery of flavors and cooking techniques; The chef's personality expressed in the dining experience; Value for money; Consistency and consensus among inspectors,” she shared. “For me personally, the presence of famous pho brands on this award list is completely worthy because the pho restaurants have a long history of service and have received recognition from customers.”
According to artisan Minh Hien, the broth in Southern pho stands out with its superior sweetness.
According to artisan Minh Hien, each pho brand has its own flavor, even though pho Nam and pho Bac are slightly different, the core is that they still retain the traditional flavor.
The artist said that it is easy to see that pho restaurants that have been open for a long time and have a brand name often have a lot of customers, so the food is also sold out during the day without any inventory so it is always fresh. Pho restaurants with many customers often have very delicious broth because they boil a lot of beef and chicken to serve customers, so this is also an advantage of these brands.
In addition, the restaurant's extensive experience and ability to maintain its signature flavor for many years makes the presence of famous pho brands on this list, for artisan Minh Hien, not too surprising.
Why do pho restaurants in Ho Chi Minh City have the "upper hand"?
UNESCO culinary artist Minh Hien explained that the reason why pho restaurants in Ho Chi Minh City have an overwhelming number in the Bib Gourmand award category could be because the serving style and pho broth are suitable for the majority of customers.
Artist Minh Hien"I noticed that in Ho Chi Minh City in particular and the South in general, the more beef and chicken broth you boil, the sweeter the taste will be. This also depends on the taste of each person as well as the region. If you are from the North and eat pho in Hanoi, you will find it very delicious, but people from the South may not find it as suitable for their taste," she added.
In terms of business, artist Minh Hien said that not only pho in Ho Chi Minh City but also pho cooked by Vietnamese people abroad also tends to have a sweeter broth than pho in the South to suit the majority of customers.
Pho Hoa on Michelin list this year
She continued: "Accordingly, after eating it a few times, customers will get used to the sweetness because it is easier to eat when adding lemon and chili, and that is why pho in Ho Chi Minh City is more suitable for Michelin inspectors!"
Culinary experts added that Southern and Northern pho are basically the same in terms of main ingredients: rice noodles, beef, chicken and broth. However, the flavors of pho in the two regions are very different. If Hanoi pho has a less spicy, clear, light, and less sweet broth, then pho in Ho Chi Minh City is seasoned with more spices, the broth is also more fatty, sweet and creamy.
Artist Hoang Minh Hien was born and raised in Hanoi, and was a lecturer at the Foreign Trade University. Passionate about food, she quit her teaching job and learned the art of cooking on her own. After more than 10 years of working hard in the culinary field, in early 2021, she was honored by UNESCO as a Culinary Artist for her great contributions to developing and spreading the traditional culinary culture of the Vietnamese people.
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