Teacher Tuyen and the Dream of Pho Everywhere

In mid-June 2024, we traveled to South Korea to prepare for the Vietnam Pho Festival 2024.

A Korean company organizing the festival excitedly told us about a Vietnamese chef who is gaining fame in Korea. That is Nguyen Dinh Tuyen, the owner of the Pho KHOE restaurant chain.

The Story of a Culinary Master

The director of the company, while speaking, handed us issue No. 37 of the Korea Post magazine, published in June 2024.

Prominently on the front page was a large portrait of a man accompanied by a bold red headline (translated): "A Culinary Adventure: The Journey to Becoming a Master Chef of Nguyen Dinh Tuyen."

Inside, a four-page article detailed the life and career of the man whom the author referred to as a "master" and affirmed: "Master Nguyen Dinh Tuyen is a testament to the relentless pursuit of culinary perfection and a deep passion for Vietnamese cuisine."

Intrigued and curious, we decided to change our itinerary. We made our way to Pho KHOE 1 in Geumcheon District, Seoul.

On a scorching June afternoon, dozens of customers were waiting to be served pho. Inside, the tables were fully occupied. Most of the diners were Korean.

Owner Nguyen Dinh Tuyen moved between tables, observing and chatting with customers. "This area has many office buildings, so a lot of Koreans come here for lunch. During cooler months, customers even sit outside in the park.

Perhaps people simply love Vietnamese pho," he said modestly. However, after learning more, we realized that winning over discerning Korean diners was no coincidence.

The Healthy Pho Philosophy of... Pho KHOE

This 50-year-old man was born and raised in Vietnam in a family passionate about culinary research and innovation. He was captivated by the cultural, historical, and geographical significance of each ingredient hidden behind the flavors people taste.

As he grew up, his journey was filled with experiences and creative culinary pursuits.

He worked as a consultant, head chef, and restaurant owner, engaging in various food-related roles for renowned culinary establishments in Vietnam, such as Thuy Duong Restaurant (Long Hai), Le Saigon, Mekong... and several brands in Japan and South Korea.

In 2011, he packed his bags and moved to South Korea to work as a culinary consultant for a major corporation. This was also an opportunity to learn and incorporate Korean culinary elements into his vast knowledge of cuisine.

For nearly a decade, he balanced his role as a culinary expert, consulting for restaurants and businesses while researching different culinary cultures and the diverse palates of international customers to nurture his own venture.

Pho KHOE 1 was established in 2019 and was immediately embraced by both Korean and Vietnamese diners. Soon after, Pho KHOE 2 and other branches followed.

He explained that the Pho KHOE brand is not just a name. It embodies a philosophy, a passion for cooking pho, and a "secret." That secret, in essence, is quite simple: his pho offers a healthy, safe dish that promotes well-being.

However, achieving that "secret" perfectly is a long journey. From selecting ingredients, he insists on fresh, nutritious components. Importantly, all ingredients must be transparent in both origin and benefits.

He said: "Elsewhere, people might enjoy a bowl of pho with a rich, mysterious taste, but they may not know what actually creates that flavor. For me, all ingredients must be disclosed and safe for health."

His "secret" is also reflected in how he prepares the broth. He carefully minimizes impurities to ensure the clearest broth possible while preserving its rich essence.

"I have researched and used complementary ingredients, where one ingredient can absorb harmful substances from another. Everything is designed to ensure that when consumed, the food makes people healthier."

Chef Nguyen Dinh Tuyen

The Dream of Pho Everywhere

That "secret" of his is probably no longer... a secret, as he has not hesitated to share it with many culinary enthusiasts. In South Korea, chefs and even food lovers have sought to learn how to make pho.

During our later meetings, he "revealed": "My job now is not to cook or sell pho anymore, but to teach how to make pho." In reality, he has passed on the recipe, pho cooking experience, and even restaurant management techniques to those in need.

We asked him about the fact that many traditional pho cooks tend to keep their pho-making secrets. Some even put up large signs like "Pho xyz gia truyen, bi quyet 40-50 nam" to guard their craft.

Why did he choose, after achieving success, to share his recipe with so many people? He laughed and replied: "I hope one day, Vietnamese people will bring pho all over the world so that pho can be found everywhere."

By the end of 2024, the Pho KHOE restaurant system had expanded to four locations in different areas of Seoul. The number of people he had guided and trained had reached nearly 100.

At the end of the year, as temperatures in Seoul dropped and snow fell heavily, everyone was busy preparing for the Lunar New Year. However, he was still tirelessly training a new team to open another Pho KHOE restaurant near Gyeongbokgung Palace in central Seoul at the beginning of the new year.

Over the phone, he did not forget to talk about spreading pho projects to other places and his dream of one day opening many pho-cooking classes for tourists visiting Vietnam. That way, they could bring the recipe back to their countries, cook Vietnamese pho themselves, and ensure that pho is available everywhere in the world.

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