Vietnamese Pho Continues to Spread Its International Reach to Sydney

On the opening day, Pho Ha Noi 1979 attracted

a lot of Vietnamese Pho lovers. Photo VNA

Vietnamese Pho has long been a symbol of the country’s rich culinary heritage, captivating food lovers across the globe. This fragrant noodle soup, deeply embedded in Vietnam’s culture, has now become a beloved dish in many international cities, from North America to Europe and Australia. More than just a meal, Pho represents a connection to tradition, a comforting experience that transports diners to the bustling streets of Hanoi or Ho Chi Minh City with every spoonful.

A recent testament to Pho’s global appeal is the opening of “Pho Ha Noi 1979” in Sydney, Australia. Located in the vibrant Burwood district, the restaurant has already drawn crowds eager to indulge in an authentic taste of Vietnam. Diners lined up on opening day, enticed by the rich aroma of simmering broth, a scent they likened to a “symphony of flavors.”

The key to Pho’s enduring popularity lies in its meticulously prepared broth. Slow-cooked for hours with beef bones, star anise, cinnamon, and other fragrant spices, the broth achieves a depth of flavor that is both complex and comforting. Served over silky rice noodles and topped with fresh herbs, Pho is further personalized with additions like lime, chili, bean sprouts, and garlic vinegar, allowing each diner to craft their perfect bowl.

Tommy Le, the manager of Pho Ha Noi 1979, was inspired to bring this Northern Vietnamese staple to Australia after hearing from countless locals who had traveled to Vietnam and fallen in love with the dish. Determined to replicate the authentic flavors of Hanoi, he and his team adhere strictly to traditional cooking methods, using only natural ingredients and omitting MSG to ensure a fresh and wholesome experience.

The restaurant welcomed many diners on the opening day

Among those attending the grand opening was Nguyen Trong Thin, a renowned Pho master from Hanoi with over four decades of experience. He expressed immense pride in seeing young Vietnamese entrepreneurs bring their culinary heritage to an international stage. He even joined the restaurant’s kitchen staff for the day, helping to prepare bowls of Pho to ensure the highest quality and authenticity.

Pho’s reach extends beyond just the Vietnamese diaspora. On opening day, the restaurant welcomed not only Vietnamese expatriates but also a diverse mix of international diners. One enthusiastic Chinese customer raved about the dish, calling it “number one,” while Henry Nguyen, a long-time Sydney resident, remarked that the Pho transported him back to his childhood in Hanoi, evoking cherished memories of family meals.

The success of Pho Ha Noi 1979 is just one example of how Pho continues to thrive worldwide, cementing its status as a global culinary treasure. As more restaurants dedicated to authentic Vietnamese flavors open across different continents, the love for Pho only grows, further strengthening its role as a 
cultural ambassador for Vietnam’s rich gastronomic tradition.

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