Do young Vietnamese still eat shrimp paste?

Shrimp paste is a type of fish sauce used to dip and marinate many traditional Vietnamese dishes - Photo: NAM TRAN

That was the question of an audience member attending the press conference to launch the Fermentation: Umami unleashed project on the afternoon of July 8 in Hanoi. This is a research project on traditional cooking techniques of Hanoi and the Northwest mountainous region.

In response to that question, Mr. Jimmy Pham – founder of social enterprise KOTO, which trains disadvantaged youth in culinary skills – told a story from his own experience.

“I once made a very simple Vietnamese dish – shrimp paste – for Korean guests. After eating, they were very surprised and asked why the dish could be so delicious and suitable for their taste. Thanks to that, I can promote and change the thinking of tourists when they come to Vietnam so that they are willing to try dishes that they never thought they would taste.

From this story, I see that it is not that the younger generation no longer eats shrimp paste or traditional dishes, but we need to teach them how to eat them and combine them in dishes. The most important thing is to ensure food safety and hygiene,” Mr. Jimmy Pham shared.

Chefs and experts share about traditional Vietnamese fermentation methods at press conference – Photo: NGUYEN HIEN

The Fermentation Project: Umami unleashed is the passion of TUNG Group, led by head chef Hoang Tung, fermentation expert Jason Ignacio White, and the leader in fermentation research in Vietnam, Daniel Hoai Tien. They are passionate about Vietnamese cuisine, especially the unique traditional fermentation methods of Vietnam.

Owning two restaurants listed in the Michelin Selected list, the top 50 best restaurants in Asia, young chef Hoang Tung - founder of the "Fermentation" project - believes that Vietnamese fermented dishes such as pickles, fish sauce, and drinks such as apricot juice and pickled plums are all delicious, but are not widely known to international friends, because we have not told our own story.

“We still acknowledge that fish sauce is delicious, but that deliciousness is not recognized by the world. The deliciousness here is not the opinion of our parents, or delicious because the teacher said it was delicious.

I am a young generation and have returned to Vietnam with the desire to convey the story of Vietnamese cuisine to the world. Fermentation is a very small aspect, but it is a cultural aspect, the quintessence that our ancestors left behind,” Hoang Tung confided.

In the project, many attractive activities will be organized such as a trip to Lao Cai to search for ingredients and traditional cooking methods of the Northwest people, advanced cooking classes in Hanoi and Ho Chi Minh City, knowledge and skill sharing sessions...

With the Fermentation project: Umami unleashed , the creators hope to awaken the passion for Vietnamese cuisine in the young generation and contribute to bringing Vietnamese cuisine further on the international culinary map.

On July 13 and 18, intensive classes on the art of fermentation will be shared by three chefs Hoang Tung, fermentation expert Jason Ignacio White, and Daniel Hoai Tien for those who are passionate about cuisine in general and fermentation in particular.

Tuoitre.vn

Source: https://tuoitre.vn/lieu-nguoi-viet-tre-co-con-an-mam-tom-20240708170629829.htm