Making Vietnamese pho a world cultural heritage.

After more than a century of development, Vietnamese pho has transcended the boundaries of a traditional dish to become a cultural bridge, contributing to promoting the image of Vietnam and its people to international friends.

When you mention pho, people know it's a Vietnamese dish.

This was shared by Mr. Nguyen Quoc Ky, Chairman of the Vietnam Culinary Culture Association, at the launch ceremony of the Saigon Pho Branch held on May 29th in Ho Chi Minh City.

On this occasion, culinary experts, artisans, and entrepreneurs came together to look back on the development journey of Vietnamese pho, while also expressing their hope to have this iconic dish recognized as a world cultural heritage.

Making Vietnamese pho a UNESCO World Heritage site.

Mr. Nguyen Quoc Ky stated that pho is not only a famous dish but also the culmination of folk knowledge, culinary art, regional identity, and the creative spirit of the Vietnamese people.

In the context of Vietnam promoting the development of its cultural industry and culinary tourism, the establishment of the Saigon Pho Association is seen as a step towards connecting the community of pho makers, aiming to research, preserve, and sustainably develop the value of pho.

According to Mr. Ky, the Association is focusing on several tasks such as preserving the traditional values ​​of Vietnamese pho, standardizing quality and professional skills, and building a pho brand that is professional and modern while still maintaining national identity.

Notably, the Association is aiming to collaborate on building a dossier to submit to UNESCO for the inscription of Vietnamese Pho as an Intangible Cultural Heritage. This is expected to be a turning point in affirming the position of Vietnamese culinary culture on the international stage.

Mr. Nguyen Quoc Ky - Chairman of the Vietnam Culinary Culture Association, shared at the launch event - Photo: HOANG LE

Present at the launch event, model Vu Thu Phuong, currently active in the culinary business, stated that she is a member of the Vietnam Culinary Culture Association and an ambassador and Vice President of the Ninh Binh Culinary Culture Association.

"I find it wonderful that Vietnamese pho is being properly recognized as a cultural value in Vietnam. 'Rice first, pho second' are two important dishes in Vietnamese culinary culture. Honoring pho not only contributes to its promotion but also helps preserve and develop it more strongly with international friends," Vu Thu Phuong shared.

Model Vu Thu Phuong is viewing exhibits at the Pho Museum on the day of the launch of the Saigon Pho Association - Photo: HOANG LE

Placing hopes in the younger generation.

Ms. Ngoc Bich, a businesswoman and researcher of pho for many years, and currently the vice president of the Saigon Pho Association, said: "Even without knowing where Vietnam is located on the map, mentioning pho lets the world know about Vietnam."

According to her, the establishment of the Pho Museum is the first step in preserving the knowledge, history, and culture of pho for future generations. Meanwhile, the Saigon Pho Association is considered the "second ecological piece," playing a connecting role for the community of people involved in the profession, from artisans and restaurant owners to researchers and businesses.

"This will be a common home where pho makers can come together, tell stories about pho, preserve the craft, practice the profession, and elevate Vietnamese pho to the world stage," she said.

Ms. Bich also expressed her hopes for the younger generation – those with modern thinking, keen awareness of technology and the market. However, according to her, what they lack is "the maturity of time," that is, the experience and professional depth from previous generations.

"I hope that those of you with years of experience in this profession will be willing to share your knowledge and support the younger generation so that together we can take Vietnamese pho further," she emphasized.

Chairman of the Saigon Pho Association, Tran Tuan Hung, outlined seven directions for the association's activities in the coming period, focusing on the following main points:

Continuing to preserve the values ​​of pho passed down from our ancestors, while simultaneously bringing Vietnamese pho to the world. Besides the cultural aspect, the association also aims for economic value, promoting pho exports, earning foreign currency, and creating more jobs.

Bringing pho into cultural activities both domestically and internationally contributes to achieving the goal of having pho recognized as a world heritage.

The association will contribute to improving the quality of Vietnamese pho, aiming for deliciousness, appeal, and health benefits; and at the same time, view pho as a bridge connecting Vietnamese people and international friends through cuisine.

The association also aims to build a "Vietnamese Pho House" model and replicate this model in the future.

In addition, the branch will expand its connections with partners and associations to enhance exchange, learning, and business cooperation.

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HOANG LE

Source: https://tuoitre.vn/dua-pho-viet-thanh-di-san-van-hoa-the-gioi-20260529071733096.htm