Vietnam Pho Festival guests take the stage to answer difficult questions from Chef Duong Duc Huan of Majestic Saigon Hotel - Photo: HUU HANH
At Cooking show - Cooking instructions at On the morning of October 19, within the framework of the Vietnam Pho Festival, chef Duong Duc Huan of Majestic Saigon Hotel - part of Saigontourist Group - gave the question:
"There are two bowls of pho that are identical in appearance, from color, broth to amount of meat, served to the table at the same time. How can you tell which bowl has more bones and is more delicious, and which bowl has less bones and is not as delicious?"
Pho - Vietnam's national dish - Photo: HUU HANH
Difficult questions from the 5-star chef at Vietnam Pho Festival
The question received a positive response from many people present at the Vietnamese Pho Festival. "The lighter the broth, the better", "the level of precipitation", "taste", "ignore the sweetness on the tip of the tongue, see the aftertaste"... were the answers given. However, according to the head chef of Majestic Saigon, all the answers were incorrect.
He said this was a rather challenging question, not everyone could distinguish and answer with a very scientific argument that made the "audience" sitting below convinced.
"If two bowls of pho are served at the same time, especially in an air-conditioned room, one bowl will be cold and the other will be still hot. In principle, the more protein, the better the heat retention. If a bowl of pho has more bones, it will retain heat better and longer," he advised.
Vietnamese Pho 'causes a fever' in Singapore, diners jostle to enjoy
Two guests experience the presentation of a delicious and attractive bowl of pho - Photo: HUU HANH
The chef shows how to cook a 500,000 VND bowl of pho
At Cooking show , chef Duong Duc Huan shows how to cook a delicious bowl of pho. He said the reason for revealing the secret is "because he wants to spread authentic Vietnamese pho to the world ."
When it was learned that this bowl of pho is currently being served at Majestic Saigon for nearly VND500,000 (about S$23), many people were surprised.
According to him, pho noodles are one of the important ingredients of pho.
You should choose whole grain rice to make pho noodles, specifically old rice, which will help the noodles have the right amount of toughness, making it easier to spread, and create a more unique and delicious flavor.
Regarding the broth, one of the most important factors to have a delicious bowl of pho, first soak it in diluted salt water with a ratio of 10% for about 2 hours to remove dirt. Then blanch the bones in boiling water to completely remove any remaining impurities.
Two guests experience Vietnamese pho at the Cooking show - Photo: HUU HANH
He recommends simmering the bones for at least eight hours. Initially, bring the pot of broth to a vigorous boil for about 15 minutes, continuously skimming off any foam that rises to the surface. Then reduce the heat to a simmer and maintain this temperature for the remainder of the time.
"During the process, do not stir the bones to avoid making the broth cloudy. When removing the bones, ladle the broth into another pot first instead of lifting the bones straight up," the chef noted.
After simmering the bones for about 4 hours, add the spices (roasted earlier).
Mr. Huan advises customers to choose cinnamon with thick stems for the best aroma. When roasting, roast each type separately until fragrant and slightly yellow. As for the shallots and onions, roast them until golden brown and fragrant, then peel.
"All the spices are put in a cloth bag before being dropped into the pot to help the broth only get its essence of aroma without any residue, keeping the water clear," he explained.
Regarding meat preparation, the chef believes that it needs to be handled properly to keep it soft and sweet. Depending on your preference, you can use meats such as beef brisket, beef ribs, or oxtail.
Beef brisket and beef ribs are boiled together in the broth until cooked. Then take them out and soak them in clean water immediately. This technique prevents the meat from drying out and turning black. Finally, slice the meat thinly and present it.
Chef Huan tells you how to season your pho to make it taste the best: First, don't season anything. Take a spoonful of broth and the sweetness of the bones will not be on the tip of your tongue but on the aftertaste. Then, depending on your taste, you can start seasoning.
Saigontourist Group's 5-star hotel chefs prepare for the Vietnam Pho Festival in Singapore
In addition to enhancing the effectiveness of promotional activities at the ITB Asia International Tourism Fair 2025 in Singapore, Saigontourist Group continues to reap success in bringing the Saigontourist Group Culinary Culture Festival to the international market through the Vietnam Pho Festival 2025 in Singapore.
As a co-organizer, Saigontourist Group proactively organized many outstanding activities, exchanged and connected with partners and diners, participated in demonstrations, instructed how to cook delicious pho, shared interesting experiences of the steps to enjoy pho... with Singaporeans and international guests.
Coordinating the organization of the Vietnam - Singapore business connection conference, the exhibition area to promote the brand and the main culinary booths of the festival, Saigontourist Group welcomed more than 30,000 visitors to experience Pho and Vietnamese delicacies; exchange, visit, learn about Vietnam's tourism programs and destinations, especially expanding cooperation and promoting two-way tourism between Vietnam and Singapore.
It can be said that with the pioneering spirit, Saigontourist Group - 50 years of growing with the country, always firmly steps on the journey to contribute to bringing Vietnamese tourism and Ho Chi Minh City tourism to the world.
Continuing to affirm Saigontourist Group's position at international culinary festivals. The success of this event continues the impressive achievements of Saigontourist Group in the field of tourism, especially culinary tourism.
Vietnam Pho Festival 2025 in Singapore
Connecting cultures, promoting cooperation
Vietnam Pho Festival 2025 in Singapore, organized by the Vietnamese Embassy in Singapore, Tuoi Tre Newspaper and Saigon Tourist Group in collaboration with the Department of Industry and Trade of Ho Chi Minh City, the Liaison Committee of Vietnamese in Singapore under the direction of the Ministry of Foreign Affairs and the People's Committee of Ho Chi Minh City, will take place on October 18 and 19 at Our Tampines Hub, Singapore.
The festival was held in the context of Vietnam and Singapore upgrading their relationship to a comprehensive strategic partnership, affirming the program's significance and stature.
With the message "Pho - Enjoying together, growing together", Vietnam Pho Festival 2025 hopes that the event will not only invite international friends to enjoy a typical Vietnamese dish, which was listed by CNN in the list of 50 must-try dishes worldwide in 2011, but also convey the desire to connect - share - accompany the development of Vietnam.
Through the festival, pho will be introduced as a "cultural ambassador", serving as a bridge for Vietnam and Singapore, as well as international friends, to work together towards a prosperous and sustainable future.
The most important activity of the festival is to bring Singaporeans and tourists the opportunity to enjoy the "authentic" taste of Vietnamese pho. At Our Tampines Hub, attendees will be able to enjoy pho prepared directly by top artisans and chefs from Vietnam.
The main chefs of the 5-star hotels in the Saigontourist Group system, including four luxury hotels Rex Saigon, Majestic Saigon, Grand Saigon, Caravelle Saigon and the brand Pho Thu Duc Golf Restaurant (Vietnam Golf & Country Club), along with famous pho brands such as Pho Sen Sasco, Pho Thin Bo Ho, Pho Ta, Pho Phu Gia, Pho Vuong, Ba Ban Pho... will bring diversity in cooking methods and ways of enjoying.
In addition to pho, attendees also have the opportunity to enjoy many other traditional Vietnamese dishes, prepared by Saigontourist's 5-star chefs, creating a vibrant "culinary symphony".
In particular, along with the Pho Festival, a large-scale investment forum was also held, namely the Vietnam - Singapore Investment, Trade and Tourism Promotion Forum 2025, affirming the substance of the event. The forum took place right after the opening ceremony (morning of October 18), expected to attract about 150 businesses from both countries to participate.
At the forum, management agencies and businesses will discuss new cooperation trends in green processing and logistics, tourism and aviation services, import and export of Vietnamese agricultural products and specialties, digital transformation and e-commerce.
In particular, the Business Matching program (1-1 business connection) will create conditions for Vietnamese and Singaporean businesses to meet directly and seek practical cooperation opportunities.
Source: https://tuoitre.vn/bep-truong-khach-san-5-sao-do-2-to-pho-giong-nhau-sao-phan-biet-duoc-to-nao-ngon-hon-20251019122418484.htm
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