Recently, the Vietnam Culinary Culture Association (VCCA) held a certification ceremony for 121 typical culinary dishes in phase I, 2022 of the Project "Building and developing Vietnamese culinary culture into a national brand".
At the ceremony, Deputy Director of the Vietnam National Administration of Tourism Nguyen Le Phuc said that the Vietnam tourism development strategy until 2030 has identified culinary tourism as one of the important product lines, contributing to enhancing the competitive advantage and brand of Vietnam tourism. Building a Vietnamese culinary map will contribute to honoring and preserving the cultural identity of Vietnamese ethnic groups, thereby becoming a driving force for socio-economic development.
To effectively exploit the potential and advantages of culinary tourism, the Vietnam National Administration of Tourism aims to build attractive and quality culinary tourism products, focusing on providing experiences and discoveries about the cultural identity and community activities of the destination associated with each dish and drink.
At the same time, we will promote Vietnamese culinary culture to the world through international events held at home and abroad, especially in countries that are key markets for Vietnamese tourism.
Mr. Nguyen Quoc Ky, Chairman of the Vietnam Culinary Culture Association (VCCA), shared that with the core mission of searching for, collecting, preserving, and developing Vietnamese culinary heritages and quintessence to become National Brands, 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 "Building and developing Vietnamese culinary culture into a National Brand".
"The Association hopes to have the joint efforts of businesses to promote and turn Vietnamese culinary culture into a National Brand and Vietnam National Tourism Brand," he expressed.
In phase I of 2022, the project received 421 culinary nominations from 60/63 provinces and cities and selected 121 typical Vietnamese dishes (47 Northern dishes, 37 Central dishes and 37 Southern dishes). These are characteristics containing the cultural quintessence of localities and regions.
Of these, Hanoi has 4 culinary 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 culinary dishes (Saigon broken rice, Saigon bread, fish sauce hotpot, Saigon spring rolls, crispy fried noodles).
Meanwhile, Quang Ninh has three dishes (Ha Long squid rolls, sour fish, Dam Ha purple ginseng wine). Dien Bien has three dishes (Mo chicken, buffalo skin salad, grilled fish of the Thai ethnic group). Ha Giang has three dishes (gupta, au tau porridge, corn pho).
Thua Thien-Hue has six dishes (Hue beef noodle soup, tapioca dumplings wrapped in roasted pork, mussel rice, vegetarian banh loc va and flower salad, vegetarian steamed rice in lotus leaves). Ninh Thuan has three dishes (Phan Rang green grape stewed lamb, Phan Rang cactus juice), Kon Tum has one dish (chicken hotpot with ginseng leaves). Binh Duong has three dishes (mangosteen chicken salad, eel taro porridge, banh beo bi). Bac Lieu has two dishes (banh tam bi, spicy beef noodle soup)…
Also at the ceremony, VCCA announced the Project "Building and developing Vietnamese culinary culture into a national brand" phase II - 2023.
In 2023, the project will implement the following contents and items: Support localities in forming a set of events and activities to promote the development of the culinary cultural ecosystem; communicate and promote on a national and international scale; to honor cultural, nutritional and economic values so that cuisine can aim at the goal of developing local culinary tourism; support the digital transformation of local culinary cultural activities on the same map platform, the Vietnam Culinary Culture Museum (virtual); gradually shape the strategy for developing local culinary culture...
The products of the Project "Building and developing Vietnamese culinary culture into a National Brand" are expected to contribute to creating a stepping stone to bring Vietnamese brands to the world through culinary culture, promote national competitiveness and be a premise for economic development.
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