Hanoi pho Pho Hanoi has existed since ancient times, it has become an indispensable culinary culture of Hanoi people. The broth of Hanoi Pho is usually clear and sweet, with the genuine sweetness of the bones. In Hanoi, it is customary to add a little bit of MSG to the broth. Writing about Hanoi pho, writer Thach Lam once wrote in the work Hanoi hashed six streets: “ Pho is a special gift of Hanoi, not only in Hanoi, but because it is delicious only in Hanoi. “. Good pho must be “classic” pho, cooked with beef, “ The broth is clear and sweet, the cake is flexible but not crushed, the fatty meat is crispy but not chewy, the chili lemon and onion are enough. “,” fresh herbs, northern pepper, drops of lime com, and a little bit of ca cuong, lightly as a doubt “. If eating pho in Hanoi, the seller will only offer a bowl of “rustic” pho consisting of beef noodle soup and scallions, perhaps with a slice of lemon, chili or a few slices of onion. In particular, Hanoians love to eat beef noodle soup with fried doughnuts. Crispy, fragrant, crispy pancakes will be dipped in broth and served with pho. Pho Nam Dinh There are many theories that pho first appeared in Nam Dinh, where the secret to making pho broth is often passed down from generation to generation. From the mid-60s to before the 90s of the 20th century, for many reasons, Pho Nam Dinh was absent for a while in other localities. However, from the 90s onwards, Pho Nam Dinh recovered again and grew stronger. Nam Dinh noodle soup has the most distinctive features, is a type of large fiber, very thin, soft and tough, never broken. I heard it’s because they add a little dong flour when making pho. Nam Dinh Pho has a stronger flavor than Hanoi Pho thanks to its fish sauce base. The broth has scum, rich in fish sauce, beef bones and pepper. When enjoying, diners add ground chili, fresh chili, vinegar and serve with small crispy crackers. Pho Saigon With Pho Saigon, you can feel the sweetness of sugar quite clearly. In particular, many Saigon people also cook broth with chicken bones and add dried squid, perhaps because of that, the broth of Southern pho is slightly cloudy, has a fatter and more greasy taste. In the South, in addition to the main bowl of pho, they also have an extra cup of fatty water (the fat of beef bones, in some places even blood juice) to keep if customers want and sweet sauce (black sauce), red chili sauce. . Pho Saigon is usually sold with lemon, fresh chili, coriander, basil, bean sprouts (blanched in boiling water or eaten raw), thinly sliced ​​onions (can be soaked in vinegar), which are vegetables. required, usually placed separately in a plate or basket sold with each bowl of pho, guests can take whatever they like and put it in their own bowl. Nowadays, pho has become a popular and indispensable dish in Vietnamese cuisine. Pho has also become more diverse, processed in many different ways, but pho cooked in the traditional way is still the most popular not only in the country but also in many other countries around the world.

Expressing the impression with the diverse, rich and unique cuisine of Vietnam, many dishes have become brands in the world, Michelin hopes to cooperate with Vietnam National Administration of Tourism in the near future. put Vietnamese cuisine in Michelin’s culinary guide to bring Vietnamese cuisine closer to world friends. At an online meeting with the Vietnam National Administration of Tourism and the French Embassy in Vietnam on June 8, the Michelin representative proposed to promote Vietnamese cuisine on Michelin’s famous culinary handbook. Welcoming the idea of ​​cooperation on promoting Vietnamese cuisine in the Michelin culinary guide, Deputy Director General of the National Administration of Tourism Ha Van Sieu said that Vietnam’s tourism in recent years has grown strongly, in which Cuisine is one of the factors that help affirm the position of Vietnam tourism on the world tourist map. Vietnamese cuisine is very diverse with many delicious and unique dishes spread across three regions and very easy to enjoy. Deputy Director General Ha Van Sieu affirmed that the VNAT always welcomes ideas and plans to introduce Vietnamese culture and tourism, contributing to promoting Vietnam’s tourism to many tourists around the world. The Deputy Director General assigned the Tourism Market Department as the focal point to continue to exchange and hope that in the near future when the epidemic is controlled and international tourism reopens, the two sides will have conditions to meet and work. directly about the plan and the plan of promotion cooperation. Established in 1888, Michelin is a world famous French tire company. In 1900, the company released the Michelin Guide. At that time, the manual was just a map with a list of hotels and Michelin tire change locations along the way. Starting in 1920, the company stopped giving out free books and added restaurant listings to this guidebook. Next, Michelin recruited culinary appraisers working in secret to check the quality of the restaurant. Since 1930, there have been lists of Michelin-starred restaurants. Michelin says the evaluation categories are based on guidelines for the quality of the ingredients used; cooking techniques and taste; unique dishes based on the chef’s “cuisine taste”; quality service; and the consistency of quality between the times guests come to enjoy. Michelin star rating is divided into 3 categories: 1 star, 2 star and 3 star, of which 3 stars is the highest rating. The Michelin Culinary Guide has received a high response and appreciation from tourists and culinary experts, creating a reputation for the restaurant brand. Being awarded a Michelin star is considered an honor for every restaurant in the world. Currently, in addition to the culinary guidebook, Michelin has developed the Michelin Guide Worldwide application for visitors to easily access online.

In each region, the roll dish has its own characteristics, the taste depends on the taste of the local people as well as the fresh ingredients available. Roll dishes in any land are cherished and processed with the mind of the cook, because anything can be overdone, but the dish must be clever and delicate. Pho roll – the elegance of Hanoi people This dish is always on the list of must-try specialties when you arrive in Ha Thanh land. Pho cuon is a blend of dipping sauce with fresh ingredients, moreover, it carries the typical flavor of the capital’s cuisine for generations. Pho cuon looks simple, but to cook it in the style of old Hanoians, not everyone can do it. The beef should not be cooked, but must be re-rolled and stir-fried so that the spices are absorbed into each fiber of the meat. Vegetables in pho roll include lettuce, coriander, Hanoi basil and a few mint leaves. Vegetables must be fresh, preferably vegetables picked within the day and then soaked in brine and washed. Pho is different from other rolls in the taste similar to Hanoi rolls. Thin, square-shaped rice paper is just right to wrap herbs with beef. Each roll of pho is dipped with fish sauce, all blended to create an eternal delicacy of the capital land. Pork rolls Rice paper rolls with pork bring the flavor of Da Nang city to all parts of the country and quickly become one of the favorite dishes. This dish has three main ingredients: rice paper, pork and raw vegetables. Rice paper must be dew-dried but still fragrant with rice, having a certain softness so that when rolling it does not crumble. Pork can be boiled or roasted, but it must be a piece of lean fat interwoven, both greasy and chewy. More special than pho roll, this dish has dozens of herbs, the vegetable plate is the one that takes up the most space. Eating rice paper rolls with special pork should not be rushed, gently place the pork with herbs in the rice paper and roll it gently so that the pieces are just right. Roll rice paper dipped in a bowl of viscous sauce and bring it to your mouth, slowly enjoying the fresh taste of each ingredient will make you eat forever. Southern spring rolls Goi cuon is available almost everywhere, but the most delicious and rich flavor must be the Southern salad. Like other popular rolls, spring rolls have an outer layer of rice paper made from rice flour, the cake must be soft and wet to make it easier to wrap and eat more delicious. The filling is quite special, including many ingredients such as peeled boiled shrimp, boiled meat, and pork ears. The herbs of the spring roll also have many types, the most typical are shallots, lettuce and basil. Add a bit of vermicelli to make the wrap more beautiful and easier to eat. The dipping sauce of spring rolls depends on the taste of the eater, be it black sauce, seasoning sauce, garlic chili fish sauce or peanut butter soy sauce all have their own delicious taste that makes up the brand of the salad. According to the opinion of culinary experts around the world, the measure to evaluate a good or bad dish is not only how attractive it is to the locals, but also to the taste of the diners. come from elsewhere. Vietnamese rolls have done that great thing, it not only pleases Vietnamese people but also makes tourists admire and praise.

Fishing reishi in flood season in upstream districts of Dong Thap province Young lingfish are sold a lot at markets during the months when the water is high For many years, the journey to find and promote the top Vietnamese specialties and cuisine has been conducted by the Vietnam Record Organization since the beginning of 2010 with the patronage of the Global Vietnamese Records Organization (VietWorld). World Records Union (WorldKings). Sour and sourdough fish with crazy fish – a famous delicacy of Dong Thap province Sa Dec noodle soup – famous famous dish of Dong Thap province Top Vietnamese specialties is made with the goal of promoting culinary values, Vietnamese specialties, special and unique dishes, typical for each region, honoring Vietnamese culinary values, promoting Vietnamese cuisine is widely available to domestic and foreign tourists, providing a comprehensive view of a diverse and healthy cuisine. Processing shrimp crackers at Sa Giang Import-Export Joint Stock Company Nem Lai Vung – a famous signature dish that is known by many people For many years, Cao Lanh mango has been the main crop of many households In order to be selected in the top Vietnamese specialties in 2020, dishes must meet criteria such as bringing Vietnamese breath, using natural ingredients to prepare, suitable for taste, good for health, origin of export. clear history and culture.

The North is a place where ancestors settled for a long time, so everything from food to clothing has been filtered and become the norm, not easy to change. The dishes are always in harmony, the spices are in harmony with each other. And it is the moderation in this seasoning process that has created the elegant and delicate features in Northern cuisine in particular and Vietnamese cuisine in general. Typical dishes of the North: Pho, bun thang, bun cha, Ho Tay shrimp cake, snail vermicelli, frozen meat, sticky rice nuggets, spring rolls, fried vermicelli with crabs… Not only focusing on dishes on Tet holiday, another characteristic of the North is the cakes. These are not foods to fill up, but they bring excitement, especially keeping many beautiful memories in the childhood of every Northerner. Typical dishes: Jams made from crocodiles, rice cakes… Delicious Central dishes Central region is a land of sunshine and wind, not favored by nature, but the culinary culture of this region is very wonderful. The cuisine here is quite sophisticated, focusing on the form, presentation to the name of the dish. The common point of Central dishes is the spicy and slightly salty taste compared to the North and the South. Typical dishes of the Central people: Bun bo Hue, banh beo, banh xeo, banh dam, cha ram, fish vermicelli, boiled meat rice paper… Referring to Central cuisine, it is impossible to ignore the ancient capital of Hue. Royal cuisine here is famous not only in the way it is processed but also in the way it is presented and decorated, thereby creating a unique feature that is not found everywhere. The 8 most mentioned dishes in the ancient Hue royal cuisine: spring rolls, phoenix rolls, western ox skin, bear hands, deer tendons, orangutan lips, elephant leg meat and bird’s nest. Diverse cuisine of the South Not as sophisticated as Hue royal cuisine, Southern dishes are as simple and rustic as the people here. Diverse dishes, unpredictable changes with sweet, spicy, fatty. Typical dishes: Grilled snakehead fish, spring rolls, vermicelli, fish sauce hotpot, Nam Vang noodle soup… Southern cuisine is influenced by China, Thailand, … often seasoned with sugar or with the sweetness of vegetables and fat due to the use of coconut water. Typical dishes that use a lot of sweetness: cakes (printed cake, yeast cake, little cake, beef cake…), tea (sword tea, banana tea),… Vietnamese cuisine is extremely diverse and rich from North to South. Each region has its own color characteristics. Only when traveling through each place, going to each region and enjoying the cuisine there, can you fully feel this subtle difference.

Tub tree. To talk about this delicious and attractive dish, a resident shared about how to make a pickle dish that makes listeners crave: “In my hometown, in a popular or luxurious meal, there is a pickle dish. The salt from the rice water is delicious to eat and catch the rice. The salt bath is naturally fermented and sour, dipping it with the braised fish is really filling the stomach.” This type of weed is referred to as the plant, locally known as candle grass, this dish is delicious when eaten fresh, but if it is salted and sour, it is delicious. In the past, in the fields where water was flooded all year round, it was contaminated with alum, along the edges of ponds, rivers and lakes, there were lush green grasses shaped like rice plants. Therefore, people also consider tubs as a typical weed of the western river region. After discovering salt tolerance and special economic value, tubs were widely planted in Ca Mau regions. Because Ca Mau tub has a sweet and cool taste, it can be used to process many delicious dishes such as stir-fry or hot pot. But the most popular and favorite is still naturally fermented salt. Salt with water to wash rice, boil with salt to cool, put the tub under the water for about 3 days, it can be used well. Salted with rice water, the tub will be white and very tasty.

Quitting a thousand-dollar job, Ms. Trang Sula wades to find the quintessence of traditional cuisine to promote to Ha Thanh customers. Many people will think that she is “crazy” when she leaves her leisurely office job to travel around caves and alleys to learn about the typical dishes of each region and bring them back to Hanoi. But for Ms. Trang Sula, it is her passion, the job that makes her most excited and happy. The diverse climate and terrain help Vietnam have an extremely rich traditional cuisine. However, to promote these dishes to people at home and abroad is not an easy task. Trang Sula has traveled everywhere, searching and choosing the most delicious and attractive dishes in all parts of the country to gather in Hanoi. Her passion for traditional cuisine is the driving force for her to keep the spirit of the rustic dishes of the three regions of the country. She confided: “ I have a special fondness for regional specialties. But love alone is not enough. Must let everyone know about those specialties. Gotta show everyone how rich and wonderful our country is. Therefore, I went everywhere and brought all the specialties and quintessential dishes back to Hanoi for everyone to enjoy. “. Saigon vermicelli is transferred directly by plane from Saigon to Hanoi to serve diners. Customers favorably call her “Queen of banh gio” because of the “miracle” she has created with the delicious, rustic cake of the Northern Delta. Every day, she sells more than 1000 gio cakes to customers. Her feat, meticulousness and determination have created special and extremely interesting things. For example, vermicelli and banh chung in Saigon are very difficult to bring out of Ho Chi Minh City. Yet she was able to bring them to Hanoi. Now, diners can enjoy authentic Saigon food right in the heart of Hanoi. Many people have become loyal customers of Ms. Trang Sula. Diners will have a “food tour” throughout the three regions thanks to her ingenuity and passion for traditional cuisine. Currently, she is cherishing many bigger plans and ambitions with traditional Vietnamese cuisine. Hopefully, in the coming time, traditional Vietnamese cuisine will shine everywhere with the love and passion of “Queen of Banh Gio” Vu Huyen Trang.

It’s an early packet of sticky rice that my mother put in a bag to eat on the way to school Packages of sticky rice as a favorite snack, once cost only two to three thousand children. Sticky rice appeared in the lives of Vietnamese children very early, maybe from the time they started to eat and chew, adults would give them some soft sticky rice, sometimes from a pack of sticky rice that their mother bought in a hurry at the beginning of the alley. Then put it in a school bag for your child to eat on the way to school. Just a daily food, but sticky rice also comes to us in many different forms: from sticky sticky rice (mixed with pounded green beans, eaten with fresh and fleshy flesh), xoi xeo (finely pounded green bean sticky rice is held and served with onions. phi), or sticky rice with peanuts, white beans, and black beans. There are also salty sticky rice, served with sausages, spring rolls, pate and quail eggs. No exaggeration, we can eat sticky rice continuously seven days in a week without feeling bored, because no other sticky rice dish is the same. It is a solemn gift that is always included in memorable milestones in a person’s life Having accompanied from the day of school to adulthood, sticky rice is also an indispensable dish on important occasions. Sticky rice has appeared as an indispensable offering item in the cradle party (when children turn one year old), and must also be present in the Worshiping ceremony (the custom of worshiping when children turn 12 years old in the lunar calendar, on the occasion of a full round of rice). 12 zodiac animals). Moreover, sticky rice is also indispensable in both weddings and engagements. Sticky rice on this occasion must also have a fresh color, those who are skillful can shape sticky rice into the word “happiness”, apricot blossom, carp… It can be seen that, more than a simple dish, sticky rice is associated with many important customs in the spiritual life of Vietnamese people. Sticky rice on the occasion of the worshiping ceremony is often accompanied by water-dried tea, bean tea of ​​all kinds, etc., so there are often stories of stalls selling sticky rice or tea from two combined into one, selling both sticky rice and tea. Sticky rice on this occasion is different from regular sticky rice, made in larger quantities and beautifully shaped and bright with the desire to bring good things. Among them, sticky rice is the most popular dish due to its bright and eye-catching red color. In addition, green bean sticky rice with yellow color is equally popular. It is a dish deeply attached to the spiritual culture of the Vietnamese people Sticky rice, no matter what form it takes, in the Vietnamese mind is always associated with the image of a delicious dish. Just mention the story of the rich man and the famous man, when Bom was nothing more than a handful of sticky rice: Phu Ong asked for a handful of sticky rice, Bom smiled “. This story is about the difference in opinion of the value of children and adults, while adults think that other things are precious, for children, just a handful of delicious sticky rice is enough to have fun all day. Writer Thach Lam once described sticky rice as very dear as follows: Sticky rice with beans, sticky rice with peanuts, sticky rice with sesame oil and coconut. Oh, the fat sesame sticky rice, holding each child’s fist, eating is both rich and fleshy. But it’s not expensive! One or two cents is enough. In the cold season, the sticky rice is hot, still slightly rising like a fog, eating both hot and confident. ” It can be seen that sticky rice in Vietnamese cuisine is a gift that is deeply attached to the spirit of the Vietnamese people. Xoi accompanies the Vietnamese generation from childhood to adulthood and old age. This is a dish that all generations, all classes of Vietnamese people love.

Spices in our country are mainly used fresh and abundant in nature, easy to find, convenient but not for long storage. Vietnamese chefs often like to mix spices in their own style, sometimes even the improvisation to give a new taste and is also very unique. In addition to the common types that each region has such as, pepper, garlic, onion, coriander, ginger, chili, fish sauce, the typical spices of the regions are as follows: Northwest region The Northwest is the land of ethnic minorities with the characteristics of the Thai, Mong … creating a very different culinary culture that no other place can have. If anyone has ever set foot in this land, they will enjoy dishes with famous spices in the Northwest such as: cocoon, diagonal with more popular varieties such as pepper, cinnamon, chili ,. .. All create a color, a very unique culinary flavor. Northeast With the view of eating combining vegetables, roots and fruits available in nature, the dishes of this place give diners a common feeling that is very unique and interesting. In the Northeast, guava seeds are a typical spice with a very attractive and attractive aroma. There is also a leaf that is molasses – a leaf used in casseroles or steaks. The North Plain The culinary feature of the Northern Delta region is the dish that has a moderate, frugal and mild taste with a slight sour taste for hot summer days, not very spicy, sweet, and fatty. The spices used in many Northern dishes are galangal, batch, lemon, vinegar, crocodile, pepper, chili, ginger, onion, garlic, basil, … Favorite ingredients of the region The North is easy to find vegetables or seafood such as shrimp, crab, fish, clams, and mussels … North Central Region North Central food with all its unique properties is reflected in its distinct flavor, more spicy, sour and salty dishes than northern and southern foods, with a rich, vibrant color blend. favors red and dark brown. The peculiarity of this regional culinary culture stands out in its very unusual spice style. You can see people stocking chicken with a handful of onion, some lemon leaves; or braised fish for turmeric or even dried mandarin shells. Highland Liberal lifestyle, close to nature, the cuisine of the community of ethnic groups in the Central Highlands is very rich and diverse. Especially, the way of combining spices together to create unique, delicious and exotic dishes is nowhere to be found. In addition to the é leaves, which are already so famous in chicken hot pot, chili is the most popular spice here. Any dish of the Central Highlands people, chili is always present, from grilled dishes, fried dishes, stir-fried dishes to boiled dishes, soup dishes. Chili helps the dish become more delicious, more flavorful and … makes rice easier. Southeast region Southeast cuisine is very diverse and plentiful, not picky in decoration but still very attractive because of the freshness and abundance of processed ingredients and has a very unique character that does not mix. The main spices that are seasoned in everyday dishes include green onion, diluted fish sauce, sour tamarind and sugar. South West The dishes of the Southeast are simple, not as picky as the people here. The dishes are diverse, unpredictable with sweet, spicy and fatty flavors due to the use of coconut water. Typical dishes that use a lot of sweet: cakes (in cakes, glazes, small cakes, beef cakes …), tea (sword tea, banana tea), sticky rice, baked rolls, chicken porridge, roasted chicken … are all used. Coconut water or coconut nuggets to increase fat, sweet taste. The specialties from the specialties to the popular, traditional or modern Vietnamese are indispensable to accompanying spices. The art of using spices also makes an impressive breakthrough in regional culinary culture.

5 is a special number When enjoying dishes in Vietnam, many foreign visitors are surprised with all the sour, spicy, salty, sweet and bitter flavors. This perfect blend creates the culinary features of this place, making a strong impression on visitors from afar. The typical flavor of each region Vietnam is divided into 3 main regions including North, Central and South. The cuisine of each of these regions also has its own characteristics. In the North, the food is less spicy, preferring pepper over chili. The North is also the birthplace of bun cha, a dish that was enjoyed by former President Barack Obama and the late chef Anthony Bourdain in 2016. Central has very spicy dishes that challenge the taste buds of diners. Meanwhile, Southern dishes are usually sweet. Full breakfast This has surprised many visitors to Vietnam. Vietnamese people tend to get up early and prepare well since it’s not yet morning. Before going to work, everyone can enjoy a bowl of hot pho, stewed soup or broken rice … dishes that are often used in the main meal. Coffee culture Many people believe that coming to Vietnam without trying coffee will be too big a mistake. Visitors can find cafes in almost every street in Vietnam, from popular to expensive. One of the coffee styles suggested by Culture Trip is iced brown. “ The coffee cup is combined with condensed milk and ice. This drink is like a powerful catalyst to stay healthy all day. A few delicious cafes are hidden inside alleys that are difficult to find “, this travel specialist commented. The dessert is liquid and cold Culture Trip advises visitors to enjoy the tea when coming here, especially banana tea. For those who want to eat well and like beautiful photos, 3-color tea is a reasonable choice. Strange dishes According to Culture Trip, the two dishes that most surprised foreigners when coming here are the blood and duck eggs. Blood broth is the main ingredient of fresh animal blood (duck or pig, goat) mixed with fish sauce or salt and then mixed with chopped meat and cartilage. Meanwhile, flipped duck eggs are a big challenge for foreign visitors. Fish sauce Fish sauce is used with many dishes. Visitors can dab vegetables, boiled meat, beans … with fish sauce to make the dish more flavorful. Besides, fish sauce is also used to create the perfect dipping dish for dishes such as spring rolls, bun cha, and banh xeo.

The delicious dishes using Phu Quoc fish sauce are prepared by professional chefs. Phu Quoc is not only famous as a paradise of tourism and relaxation but also a paradise of cuisine, with fresh seafood and famous fish sauce products that have been preserved for hundreds of years. Setting national records contributes to promoting the specialty brand of Phu Quoc fish sauce with a variety of culinary dishes serving tourists; spread the use of fish sauce products in Vietnamese cuisine, thereby developing traditional culinary tourism of Phu Quoc. Mrs. Ho Kim Lien – President of Phu Quoc Fish Sauce Association said: “Until now, Phu Quoc fish sauce is still sold and served in tourism. With the program of 100 delicious dishes using traditional fish sauce, we want to promote Phu Quoc fish sauce; this product not only stops at the sauce but also becomes a specialty, indigenous cultural heritage of Phu Quoc “. A member of the Vietnam Record organization watched the show 100 delicious dishes. Mr. Ho Dac Thuan – Director of City Center for Culture, Sports and Broadcasting. Phu Quoc said that setting a record this time to propagate to all Phu Quoc people to preserve their local traditions and to preserve Phu Quoc fish sauce products. This is also a program to promote and introduce tourists to Phu Quoc on the occasion of 30/4 – 1/5 to enjoy the special culinary features of Phu Quoc and Vietnam./.

Pho Vietz restaurant at Utama Shopping Center. (Photo: Manh Tuan / Vietnam +) “I not only want to introduce to Malaysians Vietnamese cuisine but also want many international friends to know Vietnamese food . If the COVID-19 epidemic did not happen, in 2020 I would send Pho Vietz to the UK and the US, “said Mr. Ton Ngoc Hiep. Malaysia is a multi-ethnic country with more than 50% of the population being indigenous Malaysians, also Muslims, the rest are mainly Chinese and Indian, which means humid. Malaysian food is also very diverse and rich. Therefore, finding a foothold in the culinary market of this country, especially in the central supermarkets, is very difficult, yet Mr. Hiep has 10 Pho Vietz restaurants in the capital Kuala Lumpur alone. Not stopping at this impressive number, he also cherished to open 5 more restaurants this year, besides running a Pho Vietz restaurant in Hong Kong and the “daring” projects to bring this brand to Manchester. and New York. As a chef of the five-star Equatorial hotel in Ho Chi Minh City in the 1990s, Hiep brought the responsibility of introducing Vietnamese cuisine to Switzerland with a 3-month program. That long business trip aroused in him joy and pride when witnessing with his own eyes foreigners welcome and appreciate the cuisine of the country. The predestined relationship to Malaysia was surprising when Equatorial continued to bring him to Malaysia to promote cuisine. Here, he had the opportunity to interact with Chinese chefs who wanted to conquer Vietnamese cuisine and put Vietnamese cuisine on their menu, so they persuaded him to come work for them. At first it was just a pilot plan, the more he worked, the more he realized that this is a place that could be developed because there are so many “fans” of Vietnamese cuisine here. In the process of working for a Chinese restaurant, he realized that his food was no longer “pure Vietnamese”, the “origin of people” spices made the bowl of pho no longer in standard, the Hue beef noodle bowl became more sour. .. Not satisfied with the “hybrid” that, in 2014, he together with some shareholders found Pho Vietz restaurant. Here, he is able to prepare food according to his own wishes, using Vietnamese ingredients, seasoning with a standard noodle soup or a standard beef noodle soup. Mr. Ton Ngoc Hiep (third from the left) – The owner of the Pho Viet chain store in Malaysia. (Photo: Manh Tuan / Vietnam +) Being a meticulous person, Hiep not only wants his dishes to be “original,” but also impresses diners from the first time they order by decorating the dish. To do this, he had to fly back and forth between Vietnam and Malaysia many times to find a stable supply of quality raw materials and meet Malaysian import requirements. Sharing with reporters, he emphasized: “I try my best to have all the ingredients as in Vietnam. Although I cannot make fresh pho, in Malaysia I have been able to set up a factory to produce 90% similar noodle. Keeping the essence or “soul” of Vietnamese food is what I always aim for. This makes the difference and uniqueness of our food. ” Thinking a bit as a reminiscence of the 20 years before coming to Malaysia, Hiep confided: “To open a restaurant in a Malaysian hypermarket, or more specifically, in a hypermarket in the capital city. In Kuala Lumpur, the Supermarket Management Board will send a person to assess the quality, and then if all the members of the Management Board agree, the Board’s representative will write an invitation to do business at the supermarket. ” “They do this very secretly, and I don’t know where the appraisers are, what the customers are.” After many rounds of appraisal, when he received the invitation letter, he knew that they (the supermarket management board) had noticed and assessed the quality of their food. “Just like that, after 6 years of launching the Pho Vietz brand, I have now developed 10 restaurants and have about 120 employees” – he said. The interior decoration at Pho Vietz restaurant at Pavilion Shopping Center evokes Vietnamese image. (Photo: Manh Tuan / Vietnam +) His eyes lit up when asked about the name Pho Vietz, he shared: “Pho is a typical Vietnamese dish that all foreign tourists know, Vietnam is Vietnam. These two words together remind tourists of Vietnamese cuisine. ” In order to run 10 restaurants at the same time and ensure the same food quality at restaurants, he has established a “kitchen center” – a place where food is processed and manufactured. Before the restaurant opens, dedicated cars equipped to transport food will deliver food from the “kitchen center” to each restaurant. “Managing and operating like this, I feel more secure about both input and output. Product quality, fresh fruit quality, coffee, ”he said. He is busy with his working schedule, but he still does not forget to tinker and creatively change the menu with the dishes that customers prefer most with bold Vietnamese flavor. Pho Vietz’s “cabinet dish” includes Beef Pho, Chicken Noodles, Hue Beef Noodles, Bun Nem, Roll, Bread, and of course, many types of coffee. Young Malaysian couple Richard Chong and Summer Lee said that their two favorite dishes at the restaurant are beef noodle soup and coffee. “The coffee here is great, rich and fragrant. The taste of the pho is delicious, I love the recipe of this restaurant. I can eat pho every day and every week. ” Sipping with me a cup of iced milk coffee made by himself in a Pho Vietz restaurant at Utama Shopping Center, he introduced me to his Chinese soul mate – Eric. “Thanks to Eric, I overcame the initial difficulties. He is also an effective assistant to Pho Vietz in legal terms. Eric is the messenger of Chinese cuisine, and I am the messenger of Vietnamese cuisine. We are a pair of identical, mutual cards to bring Vietnamese cuisine to international friends./.

Hamster fried with lemongrass and chili. https://dulich.petrotimes.vn/ Snakehead fish steamed in tank To prepare this dish, the processor will clean the snakehead fish and then cut it into pieces, season with enough seasoning and fish sauce and place it on the steam bath. The sweetness of the fish is fragrant, mixed with the characteristic scent of a crunchy and exotic tub, and it’s delicious just by smell. This dish must be eaten while still hot, served with snakehead fish roll rice paper, adding a little vermicelli and wild vegetables, and dipping with spicy and sour fish sauce will create a rich flavor. Classic flexible fish hotpot What makes this dish unique is the characteristic taste of Ganoderma lucidum fish, sweet crispy crazy cotton, pickled and sour tamarind, fatty greasy taste, mixed together with spices to make the dish wake up. The fragrant aroma makes everyone a delicious compliment. Can be eaten with fresh noodles or hot rice and indispensable a little chili fish sauce to dot the fish, making the dish more rich. Sour soup with fish Referring to Western delicacies, it will be a major omission if not mentioning the delicious fish and sour soup, not boring. The taste of crispy sweet and lumpy fish is seasoned with a little sour tamarind, a little delicious fish sauce combined with a few dangerous chili, a little coriander, eaten while still hot, will surely captivate any fastidious diners. Lemongrass warehouse imitation of coconut milk The quintessential soul of this western dish lies in its rustic ingredients and simple preparation. Westerners make imitation in a clay-fired pot on a coal fire. In particular, the delicious lemongrass flavor mixed with fatty coconut milk, a little chili, served with vegetables, banana corn to create a special dish, full of Western flavors. Steamed inside onion fat Heart tong is a popular fish, often used to store pepper or deep-fry. But few people know, the heart is also steamed with onion fat. Just fry the onion fat and season with enough seasoning. Then, sprinkle the scallion fat over the fish and put it in a steamer. After 15 minutes, you will have delicious Western dishes that are hard to resist. Hamster fried chili lemongrass This is one of the western delicacies with its own taste. The delicious hamster meat is comparable to goat meat and chicken meat. Just clean and then let the fresh lemongrass minced, remove the dangerous chili, add spices and a little delicious fish sauce and mix well. Then, in a frying pan, there is a golden rat meat dish with attractive aroma. https://dulich.petrotimes.vn/