Chudi Vũ - Phở Yến Gia Truyền
Xin chào everybody! We chat to Chudi Vũ of Pho Yen in Auckland, where every bowl of pho is a story and is inspired by her mother’s 35-year legacy of crafting Hanoi’s iconic noodle soup. Chudi brings the same love and heritage to various Auckland markets, including Botany’s Wednesday Night Market. Think bone-based 24-hour simmered broth balanced with subtle spices, amped with tender beef, soft rice noodles and aromatic herbs – pho perfection, made and served with heart. She tells us what she misses about her home country, what you should eat if you go there, and all about fish sauce.
1. If you had to describe your native cuisine in three words, what would they be, and why?
Fresh: Vietnamese cuisine emphasises fresh ingredients, especially herbs and vegetables, making dishes light and flavorful.
Nourishing and Balance: Many meals are designed to be healthy and satisfying, with lean proteins and plenty of vegetables. There's a beautiful balance of sweet, sour, salty, and spicy, reflecting the philosophy of balance in Vietnamese culture.
Diverse: Regional cuisines vary widely, showcasing unique ingredients and cooking techniques across the country.
2. What ingredients are must-have in your kitchen – the ones you can’t live without – and how do they show up in your cooking?
Vietnamese brand fish sauce: 40 degree. The "40 degree" refers to the concentration of the fish sauce, indicating quality and flavour intensity. The higher the degrees, the richer the taste, making dishes more appealing.It’s made from fresh fish and a natural, long fermentation without (or with less) preservatives and additives.
Phu Quoc is Vietnam's largest island, known for stunning beaches, lush jungles, and vibrant coral reefs. Often referred to as the "Emerald Island," it’s become a really popular tourist destination. The island is also famous for fish sauce production and it’s a must-visit for anyone travelling to Vietnam, especially if you’re a foodie.
3. What’s one thing people always seem to get wrong about food from Vietnam that drives you a little crazy?
Vietnam is maybe not as familiar to many people as Thailand, China, or Indonesia and many don’t fully appreciate the differences between all the Asian cuisines. Plus some believe we can’t maintain authentic Vietnamese flavours overseas – this doesn’t so much drive me crazy as it makes me think about how to introduce Vietnamese food to more people, preserving authentic flavors and the traditional way of enjoying the dishes.
4. Describe a dish from your childhood that still makes you smile.
My grandparents ‘Happy Rolls’ – they’re a favourite dish when we have big family dinners (and by big, I mean more than 30 people). My grandparents would ask us kids what we wanted to eat and we’d all say "the rolls." Even though they need a lot of preparation and take time to make, they were always happy to make them for us. We called them "The Happy Rolls” and they’re different from the summer rolls you may know. Mainly because they don’t use rice paper wraps. Making them requires skill and there are loads of ingredients; fried egg, shrimp, fried tofu, roasted pork, lettuce, herb, noodle. The fried eggs must be thin and golden, while the sautéed shrimp should be crispy and have an appealing bright red color. The green onions are gathered at one end, dipped in boiling water, and cooked just enough so they become soft and easy to roll while still retaining their firmness and sweetness. The vermicelli noodles are cut into short, bite-sized pieces. The roasted pork belly and fried tofu are also sliced into small strands. The person preparing the rolls needs skill to ensure all the ingredients are thin and uniform in size so that they won’t fall apart or break when rolled. You take a lettuce leaf, fold it, and then layer coriander on top. Next, carefully arrange the vermicelli noodles, shrimp, pork, tofu, and egg over the herbs, ensuring that the ingredients don't cover each other. Finally, use the blanched green onions to wrap everything together.
5. Is there an ingredient from home that’s tricky to find in New Zealand? If yes, what do you use as a stand-in, and how does it stack up?
There are some fresh herbs that are hard to get for everyday use. I just use what is available in New Zealand.
6. What’s the one thing you most miss about food in Vietnam?
The incredible variety of street food. The vibrant stalls and bustling markets offer an array of flavours, from fresh spring rolls to savoury pancakes (bánh xèo) and aromatic phở. Each dish is often made to order, using fresh ingredients and traditional techniques that give authentic taste.
The communal atmosphere of enjoying food at street-side tables, surrounded by the sights and sounds of the city, adds to the experience. It’s not just about the food; it’s about the culture, the connections, and the vibrant energy of everyday life. That unique blend of flavours and experiences is something I truly miss!
7. What’s your advice for someone about to dive into Vietnamese food for the first time? Where/ with what should they start?
Start with the Classics:
Phở: This iconic noodle soup is a must-try. Choose between beef (phở bò) or chicken (phở gà) and enjoy the aromatic broth, fresh herbs, and rice noodles.
Bánh mì: This delicious sandwich is a perfect blend of French and Vietnamese influences, featuring a crispy baguette filled with meats, pickled vegetables, coriander, and spicy mayo.
Gỏi cuốn: Fresh summer rolls are a great introduction. They’re light, healthy, and can be filled with a variety of ingredients. Pair them with a dipping sauce for added flavour.
Bún chả: If you have the chance, try this Hanoi dish of grilled pork and rice noodles, often served with a light dipping sauce.
Cơm tấm (broken rice): A popular Saigon dish, typically served with grilled meats, pickled vegetables, and a fried egg.
Tips for Enjoying Vietnamese Food:
Embrace Fresh Herbs: Fresh herbs are a key component of many dishes. Don’t be shy about adding them for extra flavour.
Balance of Flavors: Vietnamese cuisine is known for its balance of sweet, salty, sour, and spicy. Taste each component to appreciate the complexity.
Dine with Others: If possible, enjoy your meal with friends or family to share different dishes and enhance the experience.
Starting with these classics will give you a great overview of the flavours and textures that make Vietnamese cuisine so beloved. Enjoy the journey!
8. Or better yet, if they’re visiting Vietnam, where should they head for the best food experiences?
1. Hanoi:
Old Quarter: Explore street food stalls for phở, bun cha, and egg coffee (cà phê trứng).
Đồng Xuân Market: A great place to sample local snacks and ingredients.
2. Ho Chi Minh City (Saigon):
Bến Thành: Try a variety of street food, including bánh mì and fresh spring rolls.
Nguyễn Huệ Walking Street: Plenty of street food vendors offering everything from grilled skewers to desserts.
3. Huế:
Hue Street Food: Famous for its royal cuisine, try dishes like bun bo Hue (spicy beef noodle soup) and various traditional cakes (bánh).
4. Hội An:
Old Town: Renowned for its culinary heritage, The bánh mì in Hội An is a must try in Vietnam.
5. Da Nang:
My Khe Beach Area: Enjoy fresh seafood at beachside restaurants, along with local specialties like mì quảng (turmeric noodles).
6. Mekong Delta:
Floating Markets: Experience unique local foods and fresh produce on boats, like fresh fruit and local delicacies.
7. Nha Trang:
Seafood: Known for its fresh seafood, enjoy grilled fish and shellfish at beachside restaurants.
Each of these locations offers a distinct culinary experience that showcases the rich diversity of Vietnamese cuisine. Exploring local markets, street food stalls, and cooking classes will make for memorable food adventures!
9. What’s the one ingredient from your culture that you think could be a game-changer if more New Zealanders tried it?
Fish sauce (nước mắm). It’s a fundamental flavour enhancer in Vietnamese cuisine, bringing depth and umami to dishes.When used in moderation, it can elevate various recipes, from marinades and dressings to soups and stir-fries. If more people embraced it, they’d discover how it can transform flavours in ways they might not expect! Luckily, you can easily buy it online now.
