Within the framework of Pho Festival 2024, the discussion attracted the participation of 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 create pho: beef, rice noodles (made from rice) and fish sauce.
In particular, beef was present in Nam Dinh at the end of the 19th century, following the habit of the French to be present in industrial parks concentrated in Nam Dinh among the relatively popular class. From the space of wet rice culture, Vietnamese people eat foods made from rice, not from barley, millet or bread. From there, there was pho made from rice. The third ingredient that cannot be ignored is fish sauce made from fermented sea fish. With the climate characteristics of a country located in tropical Southeast Asia, the monsoon has given our country a product that is fish sauce. These three elements combine to become an extremely familiar national dish.
Culinary culture researcher Le Tan believes that fish sauce has the role of enhancing the level and "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...): spices, ingredients... or Drink directly (anti-cold, increase vitality, balance body temperature) for those who often go to the beach.
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 become an indispensable spice for processing to create authentic delicious dishes that have been steeped for many generations. The pinnacle of fish sauce is the soul of the dish. The researcher expressed his hope that the pho profession and pho dish will be recognized as a heritage so that fish sauce will always be a companion as a messenger with a mission passed down to accompany 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 through economics and cuisine. In Vietnam, pho is a dish that can be eaten for breakfast, lunch, or dinner regardless of rich or poor. There is no dish that resonates with the Vietnamese people like pho. And pho becomes a cultural ambassador, international tourists come to Vietnam to eat pho. Export revenue of businesses selling pho products around the world like Masan Company can reach half a billion USD. Pho has a global influence and the power of pho is pho culture.
Creating discussions contributes to affirming that pho is a "national soul" dish, that pho is truly a dish that is both fun and filling and is also a macrobiotic 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 - 17 in the city. Nam Dinh, directed by the People's Committee of Nam Dinh province and co-organized by Masan Consumer Joint Stock Company with the companionship of sponsors such as the Vietnam Fish Sauce Association, Chinsu brand, Pho Story. |
Thanh Ha
