Honoring traditional values, CHIN-SU honors artisans of Nam Dinh pho village

CHIN-SU Pho Chili Sauce is present in Thanh Nam in the bustling atmosphere of the Van Cu Pho village festival. Here, activities such as singing Ca Tru, Xam, water puppetry take place; Exchanges between Pho chef clubs; reenactment of traditional feast preparation (pounding pork roll, making spring rolls...); work scenes of cooking Pho...

Members of Pho Van Cu Association after the launch received gifts from CHIN-SU brand. Photo: PV

Appearing as an indispensable part of the festival taking place at Van Cu village communal house, the area recreating the traditional way of making pho noodles and the traditional ham making area attracted a large number of villagers and visitors. Ms. Vu Thi Nhung (79 years old), in hamlet 9, Van Cu village shared: “Normally, the village only organizes a festival once every 5 years, but today, CHIN-SU organized it, it is the biggest festival ever. The whole village is working far away, and when they heard about the event, they eagerly returned a few days ago. I am very excited because it has been a long time since I have been able to live in the atmosphere of a village festival.”

The area where traditional pho noodles are made and pork rolls are pounded attracts many people from Van Cu village and tourists. Many foreign tourists enjoy visiting the Pho Village Tour. Photo: PV

CHIN-SU Pho Chili Sauce is a product made from fresh ground chili and fermented by artisans in the traditional way, helping the taste buds to sublimate in 3 layers of flavor. Add a little CHIN-SU Pho Chili Sauce to a bowl of pho, blending into the broth to create an extremely attractive color. The aroma of pho and the fermented sour smell act as an appetizer "transmitter" to stimulate the taste buds. The broth is rich in spicy, warm and light flavor. In addition to being eaten with pho, CHIN-SU Pho Chili Sauce is also very suitable for vermicelli, glass noodles, grilled squid dipping sauce or when mixing dipping sauce.

CHIN-SU Pho Chili Sauce is a product made from fresh, finely ground chili and fermented by artisans in the traditional way. Photo: PV

Mr. Nguyen Khanh - Artisan of Nam Dinh Culinary Culture Association said: “This is an extremely meaningful activity of the Vietnam Culinary Culture Association in general and Nam Dinh Culinary Culture Association in particular. These activities contribute to the development of local tourism economy, honoring artisans and chefs, preserving and promoting the culinary culture of pho of the craft village. I hope this will become an annual activity in conjunction with the CHIN-SU brand with the CHIN-SU chili sauce brand as an indispensable part of pho”.

Within the framework of the festival activities, on the afternoon of December 9, at Van Cu village temple, the Van Cu Traditional Pho Association was also officially launched. Showing respect for long-standing traditional values, CHIN-SU presented meaningful gifts to the Association members and honored 5 Pho folk artisans with 3 or more generations of experience practicing in the locality.

Ms. Nguyen Hoang Yen and Mr. La Quoc Khanh - Vice President of Vietnam Culinary Culture Association awarded the Golden Board of Honor to 5 Artisans of Van Cu village. Photo: PV

After the Pho Village Tour event on December 9, the Pho Day event (organized by Tuoi Tre newspaper) with many other exciting activities will continue to take place from December 10-12, 2022. In addition to the opportunity to enjoy bowls of Nam Dinh-style pho prepared by artisans, guests and locals can also enjoy pho dishes with typical flavors from regions in the country such as: H'Mong pho, Ngoc Linh ginseng pho, Southern pho...

But no matter which region or area they introduce pho flavor from, the contestants do not forget to guide diners to enjoy a bowl of hot, steaming pho, adding CHIN-SU chili sauce to ignite the pho flavor, immediately awakening the attractive sour taste. The rich broth, combined with the spicy aroma stimulates the taste buds, making the pho dish irresistibly delicious.