The banquet table displays more than 100 types of Vietnamese jams and candies.

To make delicious jam, choosing the right type of sugar is very important - Photo: N.BINH

The Asian Chefs Conference with the theme "Introducing 100 types of Vietnamese jams, cakes and candies" held on the afternoon of May 10th became a festival of jams, cakes and candies in Ho Chi Minh City.

Three Vietnamese artisans representing the North, Central and South introduced to international chefs traditional and unique jams of Vietnam, surprising even domestic chefs. The banquet of more than 100 jams and candies also reminded many flavors of jams and candies that seemed to have been forgotten due to changes in the lifestyle and eating habits of Vietnamese people.

Representing the Central region’s jams and candies, artisan Ho Dac Thieu Anh brings a strange jam: jam from Buddha’s hand fruit. She said that to make whole Buddha’s hand jam, the fruit must be soaked in salt water for at least a week to remove all the bitterness in the peel.

Then peel, boil, soak in sugar, dry in the sun during the day and dew at night, simmer the whole fruit until the Buddha's hand fruit has the right clarity.

Vietnamese artisans introduce traditional jams to international chefs - Photo: N.BINH

Mr. Le Nguyen Hoang Long, Vice President of the Vietnam Association of Master Chefs (WAMC) - said that the theme of the conference was 100 types of Vietnamese jams and candies, but in reality, the number of jams and candies displayed at the conference was much more than 100. That shows the rich diversity of Vietnamese jams and candies.

However, Vietnamese jams and candies are gradually losing their place in life. Even on Tet holiday, many types of jams and candies are no longer displayed. Young people today only know a few popular jams such as coconut jam, pumpkin jam, lotus seed jam, etc.

"The program is designed to inspire people to learn more about different types of jams. This reminder will help chefs explore more types of jams and new ways of making them that are suitable for today's lifestyle," said chef Le Nguyen Hoang Long.

The Chefs Association also invited a number of international confectionery experts to this occasion to show them the diversity of Vietnamese confectionery, thereby finding ways to promote Vietnamese sweets.

Tomato jam. To make jam like this requires the chef's skillful jam-making technique - Photo: N.BINH

Whole orange jam is no longer popular because of the elaborate preparation process - Photo: N.BINH

Eggplant jam is a jam associated with many memories of ancient Hue people - Photo: N.BINH

Whole bitter melon jam has a sweet, crunchy taste and also has the ability to clear heat and detoxify, which is very good for the liver.

Buddha's hand jam, with its long and elaborate preparation and processing time, seems to have disappeared during Tet - Photo: N.BINH

Source: https://tuoitre.vn/ban-tiec-trung-bay-hon-100-loai-mut-keo-viet-nam-2024051021483093.htm