TTO – A large number of pho lovers have come to White Palace to enjoy this exquisite dish. Here, December 12 is officially established “Day of Vietnamese Pho”.
A large number of guests attended the “Day of Pho” 12-12 – Photo: QUANG DINH
At exactly 14:00, Mr. Le The Chu – Editor-in-Chief of Tuoi Tre newspaper – Head of the Organizing Committee announced the opening of the exhibition. The guests cut the ribbon to open the exhibition and visit the exhibition “The Road of Pho”.
All attendees were invited to enjoy free pho of famous brands of Saigon.
Foreign guests are delighted with Vietnamese Pho – Photo: DUYEN PHAN
Guests enjoy pho at Pho’s Day – Photo: DUYEN PHAN
Chef sliced beef at Pho Day – Photo: QUANG DINH
Announcing the establishment of “Vietnamese Pho Day”
Mr. Le The Chu announced that Tuoi Tre newspaper had chosen December 12 as the “Day of Vietnamese Pho” for pho lovers to share and honor.
Mr. Nguyen Quoc Ky, Chairman of the Vietnam Culinary Culture Association, presented the registration receipt of the newspaper “Tuoi Tre” on intellectual property to the Pho Day logo to the organizers.
Sharing at the seminar “The Way of Pho”, Mr. Bui Ta Hoang Vu, Director of Ho Chi Minh City Department of Tourism, highly appreciated the initiative of the newspaper “Tuoi Tre” when choosing a very right angle to contribute to honoring delicious dishes. Vietnam.
According to Mr. Vu, cuisine is a very important factor in promoting the discovery of tourists when coming to a land or a country.
Mr. Nguyen Quoc Ky – Chairman of Vietnam Culinary and Culture Association, presented the receipt of intellectual property rights with the logo of Pho Day to Mr. Le The Chu – Editor-in-Chief of Tuoi Tre newspaper, at the food seminar on thematic “Day of the Day of the Youth”. Pho has the theme “Everybody’s Pho” – Photo: QUANG DINH
With the meaning of Pho Day that “Youth” initiated, Mr. Vu proposed to turn the idea of Pho’s Day into “Week of Pho” and develop this series of events in 2018 as an activity to attract culture, tourists tourism, becoming the address tourists need to visit when in Ho Chi Minh City.
“At that time, the event will be held in a large space attracting many pho brands to participate, people can also vote for the most favorite pho brands… Pho’s day will grow in many years. next year with many richer activities,” suggested Mr. Vu.
The symbol of Vietnamese pho
According to Mr. Tran Xuan Toan, member of the editorial board of the newspaper Tuoi Tre, the symbol of “Pho Day” was formed based on the idea of the origin of the noodle fiber: it is the grain of rice, the largest ingredient that makes up the noodle.
Inside the symbol are the words “Day of Pho”, the image of a rice plant, a pair of chopsticks, noodles, and a stylized porcelain bowl used to eat pho.
The phrase “Day of Pho” uses a handwritten font with an implication of the naturalness of pho. The lettering is curvy like the shape of soft cooked noodles.
The last part of the word Pho is rounded down, forming a bowl (bowl) of pho. The handwriting is flexible, showing the story of pho.
The ripe yellow rice grains are firm, after being harvested, they will produce white rice grains. These are the ingredients to make pho.
Rice is cleaned, soaked, cooked and coated into soft round “cakes” but with moderate toughness.
The round noodle soup after cutting the fibers will become pho noodles. The round shape of the icon represents a round noodle soup before cutting. The circle also implies the spread to all directions, as pho is increasingly being spread to many regions around the globe.
Pho is mostly served in a round bowl, with broth and meat. And with a top-down view, the circle represents the circle of a bowl of pho (or plate of pho).
Pho noodles are usually long fiber in shape. Unlike noodles, pho noodles have the white color of rice, and are usually flat, long and not curly.
Chopsticks are an indispensable image because this is a pho utensil that is difficult to replace by a knife, fork or something else. The main colors are 2 colors: green and white.
Green represents the natural origin of pho, is the green color of rice and is also the color of vegetable fibers, onions and cilantro, which are commonly found in a daily bowl of pho.
White is the color of pho. Is the white color of rice grains, rice flour. The white color represents the purity and originality of the rice grain, not mixed with other coloring agents. Choosing 12-12 is an easy date to remember.
Guests enjoy pho at the festival – Photo: DUYEN PHAN
As the first guests, Ms. Nguyen Thi Thanh, 71 years old, living in District 10, said that as soon as she read the information about the program in the newspaper “Tuoi Tre” introduced, she and her sister registered to attend with the desire to understand better. Learn about the process of making pho as well as explore different ways of making pho.
“From morning until now, we just waited until the time to come to the festival. As soon as we entered the space of the festival, the typical aroma of pho smell rose up, we were very excited,” said Ms. Thanh.
Formerly the owner of a Hanoi pho shop on 3-2 street, Ms. Thanh said that seeing how modern pho is made, Vietnamese pho has improved, thereby learning and expanding more about cooking methods. Vietnamese pho.
Talking about a delicious bowl of pho, Ms. Thanh said that the first decisive thing must be fresh ingredients, ensuring hygienic pre-processing.
Lively atmosphere at the festival – Photo: DUYEN PHAN
According to pho lovers at the festival, beef noodle soup or chicken noodle soup also needs ginger and green onion ingredients, from the way vegetables and onions are prepared, it also determines the delicious taste of the bowl of pho.
The broth of each type of pho must be different, such as beef noodle soup must have the sweetness of the bones and marrow, while chicken noodle soup in clear water has the aroma of finely chopped onions.
Many diners quickly chose for themselves hot bowls of pho, enjoying and feeling the variety of ways to prepare Vietnamese pho.
The traditional pho stalls are gradually crowded with customers, almost everyone wants to enjoy a hot bowl of pho served by famous pho brands of Saigon such as Pho Phu Gia, Pho De Nhat, and Pho Vietnam.
Journalist Le The Chu – Editor-in-Chief of Tuoi Tre newspaper, happily chats with Mr. Kajiwara Junichi – General Director of Acecook Vietnam – Photo: QUANG DINH
An equally curious pho stall of many visitors is the modern pho that introduces the technology of making instant pho of the Acecook brand.
Mr. Kajiwara Junichi – General Director of Acecook Vietnam enjoys Vietnamese pho – Photo: DUYEN PHAN
The advantage of modern pho is that it still tries to keep the typical flavor of traditional pho, but the method is modernized by machines, which is both hygienic and convenient to use and carry away.
Especially at the festival, the cancer-fighting ginseng noodle soup of the Vietnamese kitchen program was also introduced to diners.
A large number of visitors visit the noodle production stalls at Pho’s Day – Photo: QUANG DINH
Young people try to grind rice to make pho flour at Pho’s Day – Photo: QUANG DINH
Tuoi Tre Newspaper initiates “Pho Day” 12-12
“Day of Pho” 12-12 was initiated and organized by the newspaper “Tuoi Tre” with the companionship of Acecook Vietnam Joint Stock Company.
The event includes a series of main activities: a cultural and culinary program, a demonstration of the pho cooking process, an exhibition on the history and development of Vietnamese pho, and a thematic cultural and culinary seminar “Pho Day”. .
In particular, the pho exhibition recreates the hundred-year journey of Vietnamese pho through precious documentary photos, comparing the flavors of pho that have changed over time…
Attendees will also enjoy an impressive and playful performance that brings to the festival a very comfortable, relaxing, fun atmosphere.
The organizers expect this to be an annual traditional activity. From 2018, “Day of Pho” will be organized into a tourism and cultural community activity.
NHU BINH – PHAM VU