One interesting thing is that in South Korea, compared to many other countries, the Vietnamese community may not be large, but the number of pho restaurants or Vietnamese dishes is among the highest.

After a period of preparation, Ninh Tito officially introduces the audience to the culinary series “Ha Noi 36 Pho Ngon,” telling the story of exploring Hanoi's cuisine from a unique and emotional perspective.

Some international customers commented that bun bo Hue is not "inferior" to pho in terms of flavor, and it deserves to hold a place equal to pho on the world culinary map.

It can be said that pho is a legendary dish in the treasure of Vietnamese cuisine. Pho is associated with proud milestones throughout the history of Vietnamese cuisine, evolving from a humble dish to a specialty that has reached international stature, added to the Oxford Dictionary, and is now present in many countries around the world. Building a national culinary brand for pho is entirely deserved.

Mentioning bun cha means mentioning a dish familiar to many people, especially those who live and work in the capital. With its distinct color, flavor, and preparation method, bun cha easily wins people's hearts. Its familiarity makes few people realize that bun cha Hanoi is the origin of the capital's culinary culture.

Many people who are used to eating bun bo Hue in Hanoi are surprised to find that in the ancient capital, the noodles commonly used for this dish are half the size.