- Ecohost Vietnam
Pho is culture, Pho is home
The two “Pho villages” of Van Cu and Giao Cu (Dong Son Commune, Nam Truc District, Nam Dinh Province) are regarded as the cradle of the famous Nam Dinh Pho brand. When the Nam Dinh textile factory was established in the early 1900s, villagers began carrying steaming pho in bamboo baskets to feed workers at Vietnam’s very first industrial zone.
By the 1920s–1930s, Van Cu was home to legendary pho masters such as Co Nhu Than and Co Huu Vang, who were among the first to bring Nam Dinh Pho to Hanoi. From the 1980s onward, pho-making flourished, with Van Cu and Giao Cu villagers spreading their culinary craft across the country—especially in the capital, where pho became a cultural icon.
Today, while only a few households still run pho shops in the villages, many families continue to preserve their ancestral recipes. For travelers, the most unique experience here is not only tasting pho, but also hearing century-old stories from village elders and even learning how to cook pho with the locals.
The name “Nam Dinh Traditional Beef Pho” has long been famous nationwide. More than just a dish, pho represents the soul of Nam Dinh cuisine and culture.
Old records of Pho
Traditional Pho is made with a variety of spices. Each has its own unique flavor, but when blended together, they create a perfect harmony—bringing richness to the broth and releasing an irresistible aroma.
The type of cinnamon used in Pho is usually cassia cinnamon, taken from the bark of the tree. It has a slightly spicy, tingling taste and a strong yet pleasant aroma that is not overwhelming.
A star-shaped spice widely used in both traditional medicine and cuisine. It has a mild spiciness, a warm fragrance, and a subtle sweetness similar to licorice.
With a slightly pungent, spicy flavor and a fragrant aroma, black cardamom not only warms the body but is also known to soothe coughs and stimulate the appetite, making Pho even more flavorful.
Dried seeds of the coriander plant, with a gentle fragrance often used in Pho broth. They are rich in natural oils and help eliminate the strong odor of bones and meat.
A spice that adds mild spiciness and a distinctive fragrance to Pho broth. Cloves are also packed with vitamins and beneficial compounds for health.
Five-Spice Powder is a seasoning that embodies the essence of Eastern culinary culture. It reflects the delicate harmony of the yin–yang and five-element philosophy deeply rooted in Vietnamese tradition, while also mirroring the full spectrum of human emotions.
In the past, master chefs sought to create the “perfect spice blend” that captured all five essential tastes: sour, spicy, salty, sweet, and bitter. By chance, they discovered a way to combine five different spices into one, unlocking a powerful seasoning that brings dishes to life with richness and depth.
The bitter taste nourishes the heart (Fire element), but excessive bitterness can harm the lungs and large intestine (Metal element).
The sweet taste benefits the stomach and pancreas (Earth element), yet too much sweetness can weaken the kidneys and bladder (Water element).
The spicy taste supports the lungs (Metal element), but overindulgence may damage the liver (Wood element).
The salty taste strengthens the kidneys (Water element), though too much salt can strain the heart and small intestine (Fire element).
The sour taste nurtures the liver (Wood element), but an excess of sourness can upset the stomach and spleen (Earth element).
In traditional medicine, food is often classified into two groups: Yin and Yang, which are then combined to achieve the best balance for the body. Yin foods tend to cool and soothe, while Yang foods warm and stimulate the system.
Pho represents the culinary essence of Vietnam. It is not only a traditional dish loved by generations of Vietnamese people, but also a favorite of international visitors. Pho is a perfect harmony of the five basic flavors—sour, spicy, salty, sweet, and bitter—and the four natural energies in ingredients—hot, warm, cool, and cold. Together, they create a natural appeal that nourishes and delights the body’s internal organs.
Breakfast is the most important meal of the day, providing energy after a long night’s rest and jumpstarting the body’s metabolism. Pho, made primarily from rice flour, is rich in starch and protein, ensuring enough nutrients and energy for the morning. Whether stir-fried Pho, beef Pho, or Pho with chicken or pork, this traditional dish is both delicious and nourishing—making it the perfect way to begin your day.
In the early 20th century, Phở was described by writer Thach Lam as “the dish enjoyed by all, at any time of day.” Yet, for rural families back then, it remained a rare luxury. Today, thanks to instant Phở – quick, affordable, and easy to prepare – everyone can savor the authentic taste of Vietnam’s most iconic dish right at home.
Phở Tonkin – Golden Flower Award 2022
I am Bùi Nhàn, born and raised in Hải Hậu, Nam Định – the land of rice. My father was once a salt worker, and my mother started cooking phở when I was only three. The aroma of phở has been with me since childhood. Back then, phở was a luxury—something only the wealthy could afford. For us kids, a bowl of phở usually meant we were sick and needed comfort.
Growing up, I worked in tourism and proudly introduced phở to international friends, tasting countless versions and learning from true masters. To create such a dish, combining so many delicate ingredients, is something only Vietnamese people could achieve. If phở itself proves our culinary talent, imagine the thousands of other dishes across Vietnam waiting to be discovered.
If Vietnam is the world’s kitchen, then Nam Định is proud to contribute its chefs, artisans, and phở masters. We are ready to “light the fire,” welcoming guests to explore, taste, and fall in love with our culinary heritage.
Pho has long been a humble yet beloved dish of the Vietnamese people. It wins hearts with its irresistible flavor and unique aroma that no other food can replicate. Thanks to this, pho is not only popular across Vietnam but also cherished by food lovers all around the world.
Ecohost Vietnam is a pioneer in consulting, implementing, and operating community-based tourism models across the country. We connect local resources with international expertise to build a sustainable, efficient, and distinctive community-based tourism ecosystem.
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