The traditional beef noodle soup has become a symbol of Vietnam and a reflection of the country's heritage, said Fairfield's Cuong Phu Le, the Asian-Australian community cultural development officer at Casula Powerhouse and curator of the I Love Pho exhibition.

When Mr Le addresses a food and culture series at the National Museum of Singapore next week, he will talk about the importance of the delicious symbol of his homeland and the role it has played in history.

"The beauty of Pho, especially in this era of globalisation, is that the recipe is adapted by its people," he said.

"When refugees left their country they brought with them this recipe. Only Pho can bring a family together."

Pho (say "foe") is a bowl of white rice noodles in clear beef broth with thin cuts of beef but some variations use tripe, meatballs or chicken with garnishes of onion, coriander, lemon and bean sprouts.

Pho originated in northern Vietnam and spread to southern and central Vietnam in the 1950s. North Vietnamese introduced Pho to the south.

"It's a very special dish and not one you cook every day.

"You share it with someone special and when you cook it, you put all of your love into it.

"I don't know whether Cabramatta Pho is better than Marrickville Pho but that's the beauty of it every time I eat Pho it tastes different."