HANOI The week of introducing and connecting Vietnamese agricultural cuisine with the system of foreign diplomatic agencies and counselors in Vietnam was held from October 27 to 29.
From October 27 to 29, the Agricultural Trade Promotion Center presided over and coordinated with the Central Office for New Rural Area Coordination and the Vietnam Traditional Fish Sauce Association to organize a Week to introduce and connect Vietnamese cuisine for traditional fish sauce products and regional specialties to introduce Vietnamese culinary culture to consumers, especially diplomatic agencies and foreign counselors in Vietnam (referred to as the Cuisine Week).
The main product introduced at the Food Week is traditional fish sauce. Photo: Bui Yen.
This is an opportunity to promote and disseminate messages about product stories, production processes of fish sauce products, fish sauce and cuisine from Vietnamese fish sauce to consumers in order to raise awareness, preserve traditions and unique cultural features of Vietnam to domestic and foreign tourists. Thereby contributing to promoting trade, connecting supply and demand of traditional fish sauce products and cuisine from fish sauce.
Participating in the Food Week are more than 40 registered units from Lao Cai province, Hai Phong city, Quang Ninh, Nam Dinh, Bac Ninh, Thanh Hoa, Ha Tinh, Binh Thuan, Phu Yen, Bac Lieu, Ninh Binh, including 16 units that are members of the Vietnam Traditional Fish Sauce Association.
The main products introduced at the Food Week include traditional fish sauce (anchovy sauce, sea worm sauce, etc.), shrimp sauce, crab sauce, shrimp sauce, spices, etc. Products of units under the Vietnam Traditional Fish Sauce Association will be displayed in the typical product display area. Products of localities and businesses introduced by localities (outside the group of businesses under the Vietnam Traditional Fish Sauce Association) will be displayed in a space divided into 3 regions: North - Central - South.
Many high-quality traditional fish sauce products will be introduced at the Food Week. Photo: Bui Yen.
The culinary week also has a space to introduce cuisine, typical dishes of localities associated with traditional fish sauce products with 6 participating units, of which 5 units are members of the Vietnam Culinary Culture Association and 1 unit from Hanoi. The dishes focus on light dishes using fish sauce for dipping such as pho, Kenh village rolls, banh goi, nem cuon, au tau porridge, young beef rolled in rice paper, moc chao ve, fried beef sausage, etc.
Within the framework of the Food Week, there will be sideline activities such as: Seminar introducing fish sauce culture and Vietnamese cuisine to a number of foreign diplomatic agencies in Vietnam (taking place on the afternoon of October 27); Q&A talkshow between consumers and experts, businesses, and cooperatives; Organizing livestream sessions to promote and connect consumption for units and businesses participating in the Food Week.
In particular, the seminar introducing fish sauce culture and Vietnamese cuisine was organized in a combination of in-person and online formats (including about 80 in-person delegates and about 80-100 online delegates).
At the Food Week, there is a space to introduce cuisine, typical dishes of the localities associated with traditional fish sauce products. Photo: Bui Yen.
The seminar was attended by leaders of a number of units under the Ministry of Agriculture and Rural Development (Department of Quality - Processing and Market Development, Department of Economic Cooperation and Rural Development, Central Office for New Rural Areas Coordination); representatives of a number of central ministries and branches (Department of Grassroots Culture, General Department of Tourism...); Vietnam Traditional Fish Sauce Association, Vietnam Culinary Culture Association, Vietnam Fish Sauce Association, Vietnam Association for Consumer Protection; diplomatic agencies, foreign counselors in Vietnam, an international organization (FAO, UNDP, IFAD, WB, UNESCO...); representatives of the Department of Agriculture and Rural Development of a number of localities participating in the program (Lao Cai, Lang Son, Nam Dinh, Nghe An, Thanh Hoa...); representatives of a number of product consumption systems and a number of units, enterprises, cooperatives...
The culinary week is held at the Economic and Trade Fair and Exhibition Area (489 Hoang Quoc Viet Street, Hanoi), opening hours are from 8:30 am to 7:00 pm from October 27 to 29.
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