Vu Ngoc Vuong brings his famous Nam Dinh 'pho' to Truong Sa (Spratlys) three times. (Photo vietnamnet.vn) Born in a family with a tradition of cooking the dishfor three generations, Vuong himself has been in the business since 1993 in Hanoiwith his father. He started his first restaurant at the age of 20.
Now with five restaurants and thousands of bowlsserved to happy customers across Hanoi, Vuong brought his famous dishes andrecipes to the faraway islands of Truong Sa (Spratly), reported vietnamnet.vn.
"The journey was quite a feat. Many people go onbusiness trips to Truong Sa with just their essentials like paper, pens,computers, cameras... but I carried along 50 crates of ingredients," said Vuong.
The trip to Truong Sa in April this year was the thirdtime that Vuong brought ’pho’ to serve the officers andsoldiers stationed on the remote islands.
In 2013, Vuong made his first visit to Truong Sa.
On that trip, Vuong's close friend, Vietnam NewsAgency journalist Nguyen Hong Ky, noted that ’pho’ is craved byislanders, and asked Vuong to try the almost impossible task of bringing the dishin its finest taste to Truong Sa.
Taken by surprise, Vuong responded firmly: "I amready for the challenge, but I need a week to test the food preservation."
According to Vuong, bringing ’pho’ tothe islands is not a simple task because it requires bringing along variousingredients such as vegetables, ’pho’ noodles, beef, and more. Tomake a delicious and authentic bowl of ’pho’, besides his ownsecret recipe, the ingredients used must be fresh and clean.
"A trip to Truong Sa takes more than 10 days, soI had to experiment with how to keep the food fresh and delicious," Vuongadded.
Once he found a way to preserve the food and easilytransport it to the islands, Vuong was determined to join the mission to TruongSa. That year, his trip was a resounding success. Over 1,000 bowls of ’pho’ wereprepared by Vuong and offered to the officers and soldiers on the ship and atthree different islands.
'One more bowl, please'
"When the bowls of ‘pho’ were served, the firstthing the soldiers did was take photos of the food. Everyone's faces werefilled with excitement and happiness. Many soldiers were overwhelmed withnostalgia for home because it had been such a long time since they had the opportunityto eat ’pho’. There were also soldiers from remote and distantregions who had never tasted ’pho’ before, so they were deeplymoved," Vuong recalled.
While observing the officers and soldiersenjoying ’pho’ and witnessing their appreciation for the foodhe had put so much effort into, Vuong felt overwhelmed. Therefore, when ahesitant soldier asked, "Can I have another bowl?", he eagerly servedhim right away.
However, upon returning home that year, despite thepride of setting foot on the sacred land of the nation and bringing thetraditional cuisine of their homeland to the distant islands, Vuong still felta bit regretful. "Because not every island I visited could be served ’pho’."
After the trip, Vuong wished that if he could returnto the islands for a second time, he would bring ’pho’ toevery island that he visits.
In 2017, his wish came true as Vuong brought over2,000 bowls of ’pho’ to serve the officers and soldiers at theislands he visited outside of Truong Sa.
"That year, I even brought ’pho’ tooil platforms. The journey was challenging, but as soon as I set foot on theisland, a surge of pride made me forget all the exhaustion.
"At 5am, when the ship arrived at the island, thesoldiers had prepared a pot of boiling water for me. I asked for theirassistance, some peeled onions, others prepared the ingredients. By 5:45, Ihad ’pho’ ready, and by 6:15, everyone on the island hadfinished eating.
"The job required quick hands, but when done withpassion and enthusiasm, I didn't feel tired; I only felt excited. It's anemotion I will never forget," Vuong said.
After nearly 30 years in the business, ’pho’ isno longer just a means of living for Vuong's family. It has become a source ofpride for the people of Nam Dinh in general and those who have inherited thetraditional craft of ’pho’ in particular.
For them, preserving the ancestral secrets of the dishis not just about preserving the cultural heritage of the town but also aboutbringing joy to people everywhere./.
VNA
