Vietnam is widely recognized as the “cradle of pho,” but each region adds its own spirit to this iconic dish. In the misty highlands of Dalat, pho has been reimagined to reflect the area’s unique terroir through a special ingredient: the artichoke.
Known as the “signature flower” of Dalat’s temperate climate, artichokes are famed for their medicinal benefits and delicate sweetness. In this creative variation, the broth is slow-simmered with beef bones and carefully prepared artichoke blossoms, resulting in a notably clear, light, and naturally sweet soup.
The dish’s visual appeal comes from its distinctive reddish-pink noodles, creating a striking contrast with the savory beef. Beyond the tender meat, diners enjoy thinly sliced, crunchy artichoke stems—a texture seldom seen in traditional pho. This innovation is more than just a culinary twist; it is a “flavor fingerprint” of the region’s climate and soil.
Artichoke pho captures the heart of Dalat in a single bowl, showcasing a refined balance between a national treasure and the botanical pride of the Central Highlands. It is a must-try for any food traveler interested in the evolving story of Vietnamese cuisine.
