Honoring 121 typical Vietnamese culinary dishes

Over 200 guests representing ministries, departments, branches, leaders of provinces, cities, Departments of Culture, Sports and Tourism, and Departments of Tourism across the country attended.

In Phase I of 2022, the Project received 421 culinary dishes sent from 60/63 provinces and cities. With the participation of scientists in the fields of culture, history, food technology, economics; artisans, culinary experts; cultural and tourism managers, VCCA selected 121 typical Vietnamese culinary dishes. Of which, 47 are Northern dishes, 37 are Central dishes and 37 are Southern dishes. These are characteristics containing the cultural quintessence of localities and regions.

Of these, Hanoi has 4 dishes (Hanoi pho; vermicelli with snails including cold and hot vermicelli with snails; Com Lang Vong including Com cakes, Com sweet soup, Com sticky rice, Com sausage; Bun thang). Ho Chi Minh City has 5 dishes (Saigon broken rice, Saigon bread, fish sauce hotpot, Saigon spring rolls, crispy fried noodles). Quang Ninh has 3 dishes (Ha Long squid rolls, sour fish, Dam Ha purple morinda wine). Dien Bien has 3 dishes (Mo chicken, buffalo skin salad, grilled fish of the Thai ethnic group). Ha Giang has 3 dishes (Scattle, Au Tau porridge, corn pho). Thua Thien - Hue has 6 dishes (Hue beef vermicelli, tapioca starch wrapped in roasted pork, Hen rice, Banh loc va vegetarian flower salad, vegetarian steamed rice in lotus leaves), Ninh Thuan has 3 dishes (Phan Rang green grape lamb, Phan Rang cactus juice), Kon Tum has 1 dish (chicken hotpot with ginseng leaves). Binh Duong has three dishes (chicken and mangosteen salad, taro and eel porridge, rice cake with pork skin). Bac Lieu has two dishes (rice cake with pork skin, spicy beef noodle soup)…

Mr. Nguyen Quoc Ky, Chairman of the Vietnam Culinary Culture Association, shared that with the core mission of searching for, collecting, preserving, and developing the heritage and quintessence of Vietnamese culinary culture to become a national brand, making Vietnam the kitchen of the world, thereby contributing to the preservation and promotion of Vietnamese cultural values, the Association has actively implemented the Project. With the culinary dishes awarded certificates today, the Association hopes that localities and units will develop projects and plans to continue to develop and spread the value of culinary culture more widely, forming the strengths of each locality. The Association hopes to have the joint efforts of businesses to promote and turn Vietnamese culinary culture into a national brand, a national tourism brand of Vietnam.

The project "Building and developing Vietnamese culinary culture into a national brand, phase 2022 - 2024" conducts surveys and collects data on Vietnamese culinary culture to build a "Collection of 1,000 typical Vietnamese culinary dishes" and converts that database into an "Online map of Vietnamese cuisine", "Online museum of Vietnamese cuisine". The products of the project will contribute to creating a stepping stone to bring Vietnamese brands to the world through culinary culture, promote national competitiveness and be a premise for Vietnam's economic development.

Phase 2 in 2023 of the Project will implement the following contents and items: Supporting localities in forming a set of events and activities to promote the development of the culinary cultural ecosystem; communicating and promoting on a national and international scale; supporting the digital transformation of local culinary cultural activities on the same map platform, the Vietnamese Culinary Culture Museum (virtual); gradually shaping the strategy for developing local culinary culture. Along with that, the Project will deploy the "Quintessence of Vietnamese Cuisine" Collection, including a set of national-level events associated with a series of activities in localities...