Update: 06:42 | 13/05/2018
Making Vietnam become the 'Kitchen of the World' is considered a promising approach for a "smoke-free industry”, as well as the country's cuisine, especially in the context that the tourism industry needs to build its characteristic products to attract tourists, especially international visitors.
Visitors show interest in Vietnamese food.
With richness, diversity, harmony
Vietnam has 12 dishes named in the "Top Asian cuisine value dishes", as recognized by the Asian Record’s Organization (ARO).
Vietnamese cuisine attracts both domestic visitors and foreign tourists. Images of the leaders of other countries coming and enjoying Vietnamese food, such as former US President Bill Clinton eating 'Pho' (Vietnamese noodle soup), or former US President Barack Obama eating bun cha (vermicelli with grilled pork), have contributed to promoting Vietnamese cuisine to the world.
Assoc. Prof. Dr. Vuong Xuan Tinh, Vice President of the Vietnam Association of Ethnology and Anthropology, affirmed that the Vietnamese culinary identity is associated with regions, ethnicities
However, according to experts, Vietnamese cuisine is still only accessible as a part of the trip and is not considered as a type of tourism, or a tourist product, to attract visitors. Culinary artisan Anh Tuyet shared that international visitors highly appreciate Vietnamese cuisine, which doesn’t use as much grease as Chinese dishes and is not as spicy as the food from the Republic of Korea, while it is full of nutrients due to the use of many fresh vegetables. In fact, Vietnamese cuisine has not become a product because we lack a promotion strategy.
In addition, it is necessary to raise awareness on food tourism, focusing on research, training
The zone will become a place to hold culinary events, traditional cooking contests, culinary honors and culinary tourism destinations.
At the end of 2017, the Vietnam Chef Association, under the Vietnam Tourism Association, was officially established, gathering many talented chefs nationwide, which is considered a good signal for food tourism. It promises a close “handshake” between tourism and cuisine to attract more visitors to Vietnam.
According to Nguyen Thuong Quan, President of Vietnam Chef Association, in order to turn traditional cuisine into a unique tourism product, the association is working with the Vietnam Tourism Association to implement the project on a traditional food preservation zone and honor Vietnamese chefs.
The zone will become a place to hold culinary events, traditional cooking contests, culinary honors and culinary tourism destinations. More than 50,000 professional chefs, most of whom are working in restaurants, hotels, restaurants serving tourists, are valuable assets for the development of culinary tourism in Vietnam.