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DNO - According to the Vietnam News Agency correspondent in Japan, the Kanda University of International Studies has introduced Vietnamese “pho” to its campus lunch menu as part of a cultural program encouraging students to explore world cuisines.
As part of a special programme encouraging students to explore international food cultures, the university introduced Vietnamese “pho” to its cafeteria menu for two weeks starting May 18.
Though Vietnam is already familiar to many students through the university’s Vietnamese Language Faculty and annual Vietnamese speech contest, this marks the first time the country’s most iconic dish has been officially served on campus.
The response has exceeded expectations. Every lunchtime, long lines form in front of the dedicated “pho” counter as students eagerly wait to taste the dish that has become a global symbol of Vietnamese cuisine. Some arrived out of curiosity. Many returned because they genuinely fell in love with the Vietnamese flavours.
To recreate the atmosphere of Vietnam’s vibrant street food culture, organizers decorated the dining space with lanterns, plastic stools, snack carts and small traditional-style stalls, transforming the cafeteria into a miniature Vietnamese streetscape.
But the true star remains the bowl itself. Prepared by university chefs under guidance from Vietnamese recipes, the “pho” served at the university preserves the soul of the original dish while making subtle adjustments to suit Japanese palates.
The fragrant broth, slowly simmered with meat and spices, combines with soft rice noodles and the signature aroma of fish sauce to create a balance both comforting and deeply flavorful.
Head chef Sato Yuta said the team has worked carefully to retain the essential character of “pho”.
“The defining feature of “pho” is the aroma of fish sauce and the richness of the broth. We want students to experience those authentic flavors”, he explained.
For many students, the dish feels surprisingly familiar despite coming from another country. Student Fafa Moroi was especially impressed by the delicate broth and chewy rice noodles.
“I think both Japan and Vietnam value broth-based cuisine. But “pho” has its own unique flavour from the simmered meat and spices. It’s really delicious”,
Fafa Moroi
The growing popularity of “pho” in Japan reflects something larger than a culinary trend. The dish represents the warmth, simplicity and cultural depth of Vietnamese cuisine, a cuisine increasingly appreciated around the world for its harmony of flavors and fresh ingredients.
At Kanda University, a bowl of “pho” is opening a doorway to Vietnamese culture through flavor, conversation and shared experiences, one spoonful at a time.