The first episode of the “Ha Noi 36 Pho Ngon” series, titled “Bun - Pho Hanoi,” has just been released by Ninh Tito.
In this episode, Ninh Tito skillfully combines introducing Hanoi's famous Pho and Bun dishes - such as Pho Bo, Pho Ga, Bun Rieu, Bun Cha, Bun Dau Mam Tom, etc., along with fascinating food culture stories, personal memories, and fresh perspectives on Hanoi’s cuisine.
Ninh Tito takes the audience to long-standing Pho Bo shops, sharing stories like “when I was a child, I could only eat Pho when I was sick” from the shop owners, or stories about the broth of Pho being simmered carefully for hours from beef bones, giving it a rich and refined flavor.
In the episode "Bun - Pho Hanoi," viewers are not only satisfied with the steaming bowls of Bun and Pho, but they also “enjoy” the stories behind each dish, each street, and each street vendor.
From family-owned Pho shops with a long history, preserving the family’s secret recipe through generations, to humble sidewalk Bun shops... all are depicted authentically and vividly, bringing a sense of closeness and familiarity.
Ninh Tito said that through introducing Hanoi’s traditional dishes, he hopes to contribute to preserving and spreading these precious values.
In addition to Pho Bo, Pho Ga, Bun Rieu, Bun Cha, Bun Dau Mam Tom, etc., also appear in episode 1 of “Ha Noi 36 Pho Ngon” as a thread of storytelling about the distinctive dishes of Hanoi.For example, Bun Rieu, with its traditional and modern flavors, and Pho Ga, with its unique broth that varies from place to place, are featured in this episode.
Bun Cha, considered the “culinary ambassador” of Hanoi, is also introduced in an enticing way by Ninh Tito, while for Bun Dau Mam Tom, Ninh Tito does not shy away from mentioning the “distinctive smell” of Mam Tom, an essential element that creates the flavor of this dish.
One of the special highlights of episode 1 and the overarching theme of the “Ha Noi 36 Pho Ngon” series is Ninh Tito’s approach to food.
Accordingly, he does not just evaluate the flavor of the dishes but also focuses on exploring the cultural and historical values behind each dish.
“I want to tell culinary stories with my heart, with respect for traditional values, and with curiosity about discovering new things. For me, cuisine is not just about eating, it’s about culture, memories, human connections, and a bridge between the past and the present,” said Ninh Tito.
Through this series, Ninh Tito also wants to affirm his shift towards the role of “culinary storyteller.”
He aims to link different dishes with fresh perspectives, bringing his personal touch while still retaining the cultural depth.
The process of researching old information and past stories about each dish during his experiences has helped Ninh Tito understand the value of traditional cuisine more deeply, inspiring him to spread these values to the audience.
Why Choose NoodleSaigon20 Pho and Vermicelli?
At NoodleSaigon20, we believe that selecting the right rice is crucial to crafting authentic and delicious pho and vermicelli. We use carefully chosen rice varieties to produce high-quality noodles, ensuring an exceptional culinary experience for our customers.
01Traditional flavor, exceptional quality02International HACCP-certified factory
03Advanced freezing technology for preservation
04Convenient and easier to prepare compared to dried noodles
05Favored by international diners, exported to countries like Korea, Japan, etc.
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Currently, the product is available for wholesale/retail in South Korea. You can place orders via Hotline, message on the Fanpage, or order directly on Coupang: |
