Chefs from provinces and cities across the country cooked rice noodle dishes together to set a Vietnamese record.
On November 20, the Saigon Professional Chefs Association, the Center for Research, Conservation and Development of Vietnamese Cuisine , the Ho Chi Minh City Tourism Association, and Nguyen Binh Production, Trade and Service Joint Stock Company jointly organized the event to set a Vietnamese record for 100 delicious dishes made from rice noodles and vermicelli. This is an important highlight before the opening of the 1st Vietnamese Rice Noodle Festival in 2025, which will take place tonight (November 20).
Each cooking team will cook dishes typical of each region of Vietnam.
This year’s Vietnamese Rice Noodle Festival brings together hundreds of chefs, culinary artists and rice product production and trading units. Among them, the record-setting activity of “100 delicious dishes from rice noodles and vermicelli” is considered a unique highlight, demonstrating the richness of Vietnamese culinary culture stretching from North to South.
100 record-breaking dishes include outstanding groups of dishes: Lao Cai sour pho, Cao Bang duck pho, Nam Dinh beef pho, Gia Lai dry pho, Da Lat artichoke pho...; Northern vermicelli and rice noodles such as: Hai Phong crab rice noodles, Ha Long mantis shrimp noodles, Quynh Coi fish soup, Hanoi catfish noodle soup, vermicelli with thang, crab noodle soup...; Central dishes: Phu Chiem chicken Quang noodles, frog Quang noodles, Hoi An cao lau, Quy Nhon fish noodles, Phu Yen chives noodles, Ninh Hoa fish leaf noodles, Nha Trang jellyfish noodles...; Western - Southern dishes: Can Tho fish sauce noodles, Ha Tien ken noodles, rice noodles with ribs and doc mung, My Tho noodles, Ben Co rice noodles, fish sauce noodles, Bac Lieu spicy beef noodles, Ca Mau snakehead fish noodles...; Modern dishes with unique variations such as: Can Tho noodle pizza, five-color stir-fried rice noodles, stir-fried pho, stir-fried noodles with beef, five-color rice vermicelli...
Each dish is carefully and meticulously prepared by the chef.
Ms. Tran Thi Hien Minh, Vice President of the Saigon Professional Chefs Association, shared that setting the record of 100 delicious dishes from rice noodles is not only a technical challenge but also an opportunity to honor the diversity and characteristics of Vietnamese regional cuisine.
Each dish is carefully prepared, skillfully combining traditional techniques and modern presentation, while carrying its own cultural story, helping the public and international visitors understand the value of Vietnamese culinary culture.
Each dish is carefully supervised by the organizers from food preservation to cooking.
According to Ms. Hien Minh, the event is also an opportunity for young chefs to learn, create and develop, both preserving the traditional spirit and innovating dishes to suit modern trends. This is also a way to elevate Vietnamese cuisine on the international map, promote Vietnamese dishes more widely and inspire the next generation to continue to preserve and promote the quintessence of national cuisine; at the same time, creating a connection between professionals, connoisseurs and long-standing cultural values.
The dishes were placed on the table waiting for the judges to come and judge.
Representative of the organizing committee, Ms. Nguyen Thi Binh, Director of Nguyen Binh Production, Trade and Service Joint Stock Company, said that what has been troubling her for many years is that traditional industries are gradually fading away, while many clean products from craft villages are not widely known. Therefore, participating in the program helps her to be more confident that indigenous values have the opportunity to revive and reach the public.
Ms. Binh also hopes that the event will inspire young chefs to be creative on the basis of Vietnamese values, while helping consumers prioritize clean products, contributing to preserving and supporting the sustainable development of traditional professions.
The dishes are displayed by region for easy visualization.
After the record-setting activity, the 1st Rice Flour Festival opening tonight (November 20) is expected to bring many exciting experiences to visitors. The organizers said that this year's program is divided into many prominent spaces such as: a check-in area with a flour mill and a "giant" model of three bowls of noodles with a diameter of 80 cm (pho, bun mam, bun bo Hue); a traditional craft area demonstrating making banh tam, pulling vermicelli by hand; a culinary experience area with dozens of booths introducing specialties such as Hanoi bun cha, bun bo Hue, bun oc, bun rieu, pho Bac, banh canh, banh tam...
All dishes are made from Vietnamese products to enhance the value of Vietnamese dishes.
The festival also has a program to honor artisans to standardize professional activities and show gratitude to chefs who have devoted their lives to the profession, contributing to preserving Vietnamese culinary identity and spreading cultural values to the public.
Source: https://baoangiang.com.vn/100-mon-ngon-tu-soi-gao-lap-ky-luc-tai-ngay-hoi-soi-gao-viet-2025-a467812.html
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