The special seasoning of Vietnamese pho.

NDO - In the secret recipe for pho made by the artisans of Van Cu pho village (Nam Dinh), there is one indispensable ingredient: fish sauce. Good fish sauce, along with the right spices, will create a pho dish that impresses any diner.

Artisan Co Huu Nghi, 71 years old this year, is a nephew of the late artisan Co Huu Tang, also known as "Uncle Tang's pho maker," and is one of the second-generation practitioners of the Van Cu pho making craft.

Mr. Nghi holds many secrets in the art of making pho, and these secrets have followed him everywhere, and later his children and grandchildren, subsequent generations, bringing Nam Dinh pho to all regions, and even abroad.

According to Mr. Co Huu Nghi, the key components of this "national dish" are the broth, rice noodles, and meat. Among these, the spices added to the broth play a crucial role in creating the essence of pho in each region, not only bringing about differences but also providing an unforgettable flavor.

To make delicious pho broth, especially beef pho, besides the quality of the beef, its age, the way the meat and fat are trimmed, the methods used to reduce odor, and the necessary simmering time to achieve the desired richness, sweetness, and flavor, the key to an impressive pho flavor lies in the spices.

The chefs have documented that up to seven types of spices, including traditional Chinese medicinal herbs such as ginger, cinnamon, cardamom, and shallots, are used to achieve the best flavor. This also depends on the skill, experience, and family traditions of each pho cook, as well as their ability to appropriately handle and balance each flavor.

For Mr. Nghi, as well as many pho chefs, the main secret to a delicious, flavorful broth lies in one indispensable ingredient: fish sauce. Fish sauce is essential for a rich, authentic pho flavor, and choosing the right fish sauce, along with the bone broth concentrate, will determine the success of the broth.

According to artisan Le Thi Thiet, President of the Nam Dinh Culinary Culture Association, the secret to the fragrant and delicious taste of Nam Dinh pho lies in the addition of fish sauce. The artisan believes that the fish sauce, after being deodorized to avoid an overpowering smell and adjusted appropriately to create a sweet flavor in the broth, will satisfy even the most discerning palates.

Fish sauce is also a unique Vietnamese condiment, used for centuries and closely associated with the history and development of pho, an integral part of Vietnamese pho's essence.

According to culinary experts and artisans, fish sauce provides a natural salty and sweet flavor to the broth, highlighting the taste of the meat and other spices. The natural aroma of fish sauce blends in, giving pho its unforgettable characteristic flavor and making the broth clearer and more refreshing. However, the skill of the cook lies in knowing when to add the fish sauce to preserve its flavor.

Mr. Co Nang Van, an artisan from Van Cu village, is also over 70 years old. His family has been making pho for four generations. Mr. Co Nang Van says that the secret to the rich yet sweet flavor of the pho broth is fish sauce. For meticulous pho makers, they must personally select the right fish sauce to season the broth to create the most balanced flavor, suitable for the tastes of most diners, and making it truly unique.

"Fish sauce is the most distinctive feature of Van Cu pho in Nam Dinh. The saltiness and sweetness must be just right. A little too much is unacceptable, but a little too little makes it bland," said Mr. Co Nang Van.

“Vietnam has many regions that produce fish sauce suitable for pho broth. And each pho artisan, or each family's 'line' of pho, always uses only one type of fish sauce to cook the broth. Sometimes, when we run out of fish sauce and can't buy more in time, we 'take a chance' and use a different type, but discerning customers can still tell the difference,” Mr. Nang Van recounted.

For the artisans of Van Cu pho village, pho is also a special dish that embodies the essence of the local produce from their homeland. “We mainly select products closely associated with our homeland, from beef bones, meat, rice, to spices… and especially fish sauce. The finest Vietnamese produce will create a truly exquisite dish,” said artisan Co Huu Nghi.

Pho is not only a favorite dish of the Vietnamese people but has also captivated a large number of diners worldwide , acting as an "ambassador" in promoting Vietnamese culinary culture to international friends. This is largely thanks to fish sauce – the "national soul and essence" of the Vietnamese people.