A steaming bowl of beef pho, with broth simmered from beef bones, tender rare beef slices, soft rice noodles, and fragrant herbs, wowed locals in Angola who tried the iconic Vietnamese dish for the first time.

Bringing Vietnamese cuisine to Africa

Cong Giap and Son Thach, members of the Quang Linh Vlogs team in Angola, have introduced many Vietnamese dishes to local communities over the years, including grilled pork with rice noodles (bún thịt nướng), chicken rice, and pork belly salad.

In their latest effort to share Vietnamese culinary traditions, they prepared Northern-style beef pho for the village of Maiala, treating the local priest, village chief, and a few residents to a taste of Vietnam.

The dish was inspired by Nam Dinh beef pho, a variety recognized as an intangible cultural heritage of Vietnam and celebrated for its pure, flavorful broth and traditional preparation methods.

To craft the perfect pho, the two men paid close attention to ingredients and preparation:

Fresh ingredients: Early in the morning, Son Thach sourced fresh beef shank from a local butcher, prized for its tenderness and texture.

Rich broth: The broth was prepared the night before by simmering beef bones with cinnamon, star anise, and tomatoes to achieve a naturally aromatic and golden hue.

Unique additions: Local ingredients like banana blossoms and fresh herbs such as basil and cilantro were added for a unique twist.

When the dish was served, the combination of red-pink rare beef, white noodles, and green herbs delighted Cong Giap, who proudly shared, “It might not match a restaurant’s standard, but our homemade pho is still high-quality and flavorful.”

A hit with the locals

As the Angolan villagers dug into their bowls, their reaction was overwhelmingly positive.

Tasting the dish, many exclaimed “chapepa,” a local word meaning “amazing.” They marveled at the sweet, savory broth and the vibrant combination of herbs and spices, expressing surprise at how simple, locally available ingredients like banana blossoms could enhance the dish.

The village priest commented, “This is our first time eating banana blossoms, and it’s delicious.”

The pho experience was more than just a meal; it was an exchange of cultures. The Angolans learned about the ingredients and preparation methods while expressing admiration for Vietnam’s diverse and flavorful cuisine.

The priest noted the dish’s comforting, wholesome qualities: “The broth is sweet and mild, and the beef is tender. This meal fills me up more than the rice dishes we usually eat.”

The meal ended with everyone fully satisfied and appreciative of the new culinary experience.

Thao Trinh