Dalat's One-of-a-Kind Artichoke Pho
Inspired by his love for his hometown, a young entrepreneur from Da Lat has combined Vietnam's iconic pho with locally grown artichokes to create a distinctive new dish—Dalat Artichoke Pho.
Born and raised in Da Lat, Trang Truong Minh (25) grew up enjoying dishes prepared by his mother using artichokes, one of the area's signature agricultural products. As he grew older, he began wondering how he could combine his hometown's specialty with Vietnam's traditional bowl of pho to create a unique dish that is both delicious and healthy.
To turn the idea into reality, Minh spent more than three months researching and experimenting with dozens of broth recipes and more than 200 kilograms of pho noodles. He continuously refined the recipe until he found the perfect balance between the rich flavor of traditional pho and the delicate taste of artichokes.
After numerous trials, he successfully created Dalat Artichoke Pho under the Atispho brand. Its clear, naturally sweet broth is simmered from beef ribs and fresh artichoke stems. To make the dish even more distinctive, red artichoke flower extract is infused into the rice noodles, giving them their signature natural pink color.
Guests are also served crisp slices of artichoke stem alongside the pho, creating a dining experience unlike any other bowl of pho. "Da Lat is the home of the artichoke, a plant long recognized for its nutritional value and widely used in health-support products. Incorporating artichokes into pho creates a light, refreshing flavor while offering a dish that is both delicious and suited to a healthy lifestyle. The name Dalat Artichoke Pho reflects not only our signature local ingredient but also our pride in the place that inspired this creation. From its very name, Atispho represents the meeting of Da Lat's specialty produce and the essence of Vietnamese cuisine. It is our way of bringing our hometown's specialties closer to diners everywhere,", Truong Minh shared.
Through his culinary creativity, Minh and the Atispho brand have left a lasting impression while promoting Vietnamese cuisine and Da Lat's local specialties.
Atispho won Second Prize in the competition recognizing the 100 Best Dishes Made from Artichokes, and has participated in major culinary events and food festivals, including the Pho Festival in South Korea and Vietnam Pho Day.
Looking ahead, Minh hopes to continue developing Dalat Artichoke Pho into a signature dish on Vietnam's culinary map. Beyond creating an innovative recipe, Atispho aims to enrich the story of Vietnamese pho through creativity rooted in tradition.
At the same time, Atispho hopes to introduce Da Lat artichokes—one of the region's best-known agricultural specialties—to more diners at home and abroad through high-quality culinary products.
For Minh, this journey is about more than building a successful brand. It is also an opportunity to promote his hometown's agricultural products, enhance the value of Da Lat's specialties, and share the richness of Vietnamese cuisine with the world.