Debate: Is Nam Dinh Pho or Hanoi Pho Better? Culinary Experts Speak Out

On August 9, the Ministry of Culture, Sports and Tourism announced the list of National Intangible Cultural Heritage, a type of folk knowledge, including Nam Dinh pho and Hanoi pho. This information received great attention, accompanied by many "fiery" debates about which pho is more delicious, more attractive, and more deserving of honor.

According to the excellent artist Anh Tuyet, who is known as "the chef of the heads of state", "the living book of Hanoi cuisine", Hanoi pho or Nam Dinh pho are both Vietnamese pho, very proud and respected, no need to put on the scale of comparison.

The taste of Hanoi pho may be different from Nam Dinh pho or Ho Chi Minh City pho, but pho in any locality is delicious and suitable for the taste and culinary culture of that place.

According to her, among the hundreds of pho restaurants in Hanoi, each has its own flavor, no two are alike. If one were to point out the most distinctive feature, it would be the clear taste of the broth.

"From the past to the present, in the culinary culture of Hanoians in general, not only pho but any other dishes such as cold vermicelli with snails, vermicelli with thang, vermicelli with water fern... all focus on the light taste. The old Hanoi pho does not use MSG, does not add dried shrimp, dried squid, or sea worms. The natural sweet taste comes from simmered bones.

That sweetness lingers for a long time. Cinnamon, star anise, and cardamom are added just right, not too strong nor too bland. In particular, Hanoi pho is best when eaten with herbs grown in the Lang area with a unique flavor that is hard to find anywhere else," artisan Anh Tuyet shared.

"I have not researched Nam Dinh pho in depth, but I am sure that Nam Dinh pho has its own characteristics of that land, suitable for the local people and is also a source of pride for them.

When serving pho to heads of state, artists or international tourists, I always introduce: This is Vietnamese pho. When I see them nodding their heads in praise of the deliciousness, slurping up the broth, I feel extremely happy and proud. It is not only pride in the effort I put in, but also because the country's iconic cuisine is loved and respected," added artist Anh Tuyet.

In 2023, during a two-day tour in Hanoi, the four Blackpink girls had many compliments for Vietnamese cuisine. Member Rosé especially loved pho and described the act of "slurping down the last drop" when enjoying this famous dish.

"A lovely moment of an international artist can introduce Vietnamese pho to millions of people around the world. At that time, they completely do not distinguish between Hanoi pho, Nam Dinh pho, Ho Chi Minh City pho... but they only remember deeply: Vietnamese pho. That is a good opportunity to promote Vietnamese cuisine and Vietnamese tourism," Ms. Tuyet expressed.

Associate Professor Dr. Vuong Xuan Tinh, former Director of the Institute of Ethnology and a researcher on Vietnamese cuisine, said that Vietnamese diners also find it difficult to distinguish the difference between Hanoi pho and Nam Dinh pho. In fact, there are many pho restaurants in Hanoi that do not originate from Nam Dinh pho, but the broth is cloudy, rich, and still has a faint fish sauce flavor.

According to Mr. Vuong Xuan Tinh, dividing pho into two types and having them appear together in the list of National Intangible Cultural Heritage is unnecessary. In fact, this only stirs up unnecessary controversy.

"Pho is the pride of the Vietnamese people, and has long been considered a symbol of Vietnam in the eyes of international friends. International tourists come to Vietnam with the desire to enjoy a delicious bowl of Vietnamese pho, but they rarely and almost do not care whether it is Hanoi pho, Nam Dinh pho, Ha Giang pho or Ho Chi Minh City pho.

From ancient times until now, it is very normal for dishes to be varied and regionally blended to suit local culture and taste, contributing to culinary diversity.

But if we want pho to become a national brand and symbol, I think there needs to be unity, that is, honoring Vietnamese pho in general, working together to preserve the value of pho, and not arguing about local factors," Associate Professor, Dr. Vuong Xuan Tinh said.

According to experts, instead of arguing about which place has better pho, we should focus on practical actions to promote and build the Vietnamese pho brand in general. Not only preserving the recipe that creates the pho flavor, but also improving food hygiene and safety, service style...

"Every Vietnamese person is an ambassador to promote Vietnamese pho to the world," Associate Professor Dr. Vuong Xuan Tinh said.