High-End Omakase Pho in HCMC: A $120 Culinary Fusion

A unique omakase tasting menu, themed around Vietnam's iconic noodle soup Pho, is being offered for the first time in Ho Chi Minh City. The exclusive culinary experience is a collaboration between two renowned chefs, Peter Cuong Franklin and Shozo. Served in an intimate open kitchen setting at Pot Au Pho restaurant with only 14 seats, the omakase menu allows diners to witness the preparation process firsthand and interact with the chefs. The 13-dish set menu is priced at VND 2.9 million (approximately $120), with an optional alcohol pairing for an additional VND 1.6 million (approximately $100). Peter Cuong Franklin, founder of Pot Au Pho, has dedicated over a decade to exploring modern interpretations of Vietnamese cuisine, with Pho as his primary focus. Shozo, a Japanese chef who has lived and worked in Vietnam for nearly nine years, currently leads the kitchen at FUME, blending modern Japanese cuisine with local ingredients. Both chefs highlighted this as the inaugural instance of Pho being featured in an omakase menu in the city. The menu transcends the traditional bowl of noodle soup, infusing the spirit of Pho into various forms. The dining experience begins with a beef tartare, a French-style dish of finely chopped raw beef, enhanced with uni sashimi and the aromatic herbs characteristic of Pho. Chef Peter also presents a duck Pho, utilizing a broth simmered from duck, served with roasted duck meat, offal, bamboo shoots, and handmade noodles. The duck meat is dry-aged for two weeks to intensify its flavor, adding depth to both the meat and the broth. Diners have expressed surprise and delight at the harmonious fusion of the two chefs' culinary styles throughout the meal. One diner, Nhan Hien Nhi, commented that the price of nearly VND 5 million (around $300) for the entire experience, including drinks, was not excessive for trying novel dishes in an omakase setting. Chef Peter explained that incorporating Pho flavors into diverse dishes is a way to expand the expressive potential of this familiar dish beyond its traditional confines. While traditional omakase menus typically revolve around seasonal ingredients, this Pho-themed menu tells a story of Vietnamese and Japanese culinary exchange. Chef Shozo contributes a unique eel ramen, crafted from homemade soy sauce and featuring eel from Japan's Hamana Lake, a seasonal delicacy. To amplify the umami of the broth, he incorporates 'sá sùng' (sea worm) from Ha Long Bay, a familiar ingredient in many Northern Vietnamese Pho broths. The two chefs, along with their teams, engaged in numerous tasting and adjustment sessions to perfect each dish before its presentation. Shozo noted that he and Peter possess a deep understanding of each other's cooking styles. He also shared that his nine years living in Vietnam have significantly influenced his culinary approach, having traveled extensively to regions like Hoi An, Da Lat, and Sa Pa, engaging with local farmers, fishermen, and chefs to gain insights into indigenous ingredients. Information source: VnExpress