Vietnam to seek country's top 100 delicious dishes
Wednesday, March 09, 2022, 11:55 GMT+7
The Vietnam Culinary Culture Association is planning to select and honor 100 exquisite dishes from the country's three main regions for inclusion in the Food Festival, which is set to take place at the end of this year.
According to the Vietnam Culinary Culture Association, they are collaborating with experts and culinary artists from across the country to develop a search strategy and compile a list of 100 traditional Vietnamese foods and beverages from each of the country's three major regions: north, central, and south.
Following nominations, a selection committee will choose 100 typical Vietnamese foods and beverages from this database.
The centerpiece of this initiative will be the creation of a gourmet festival with 100 traditional Vietnamese cuisines and beverages toward the end of 2022.
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| An illustration shows two bowls of 'pho' served with herbs and bean sprouts. Photo: Nhu Binh / Tuoi Tre |
The honoring of exquisite dishes will contribute to constructing the traditional Vietnamese delicacy standard, which doubles as the criterion for establishing and expanding a chain of Vietnamese restaurants to the world.
The Vietnam Culinary Culture Association has the goal of creating restaurant, diner, and tasty food guides for visitors through the development of the association's application and website.
The overarching goal of compiling a list of 100 delectable Vietnamese dishes from various regions is to maintain and honor Vietnamese culinary and cultural values, preserve and develop a culinary culture among locals, and educate the next generation about Vietnamese cuisine's unique identity, according to Nguyen Quoc Ky, chairman of the Vietnam Culinary Culture Association.
Numerous connoisseurs have said that this event should tell the story about the ingredients, praise cooks who prepare extraordinary meals, and elevate Vietnamese cuisine to a new level.
Respecting Vietnamese delicacies will provide opportunities for culinary artisans to make a living through their profession, transforming gastronomy into soft power in the competition for the country's tourism brand, stimulating increased consumption, and so benefiting and protecting culinary craftsmen, Ky said.
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