Taking care of meals for the marching and parade contingents.

Clearly recognizing the honor and responsibility in ensuring military supplies for the parade and march commemorating the 50th anniversary of the Liberation of Southern Vietnam and National Reunification (April 30, 1975 / April 30, 2025), in recent times, the soldiers responsible for catering in various agencies and units have always been dedicated to taking care of each meal, contributing to ensuring the good health of the forces practicing for the parade and march.

We arrived at the mess hall of the parade and marching contingent of the 4th Military Region and the Army Ceremonial Unit in Di An City ( Binh Duong Province) just as the staff were busy preparing lunch for the soldiers. Each person had a task, meticulously attending to the preparation, cooking, and arrangement of the food, ensuring the tables were neat and clean. The kitchen staff, their shirts soaked with sweat, worked non-stop...

Lieutenant Colonel Phan Van Hai, Assistant Head of the Military Supply Department (Logistics and Technical Department of Military Region 4), who oversees the mess hall, said: “Due to the hot weather and the strenuous training of officers and soldiers, who lose a lot of water, the kitchen staff is putting all their effort into preparing delicious, safe, and nutritious meals. The dishes must be prepared to suit the tastes of the soldiers and adjusted to the weather conditions and the intensity of their daily training.”

Officials at all levels inspect the quality of meals at the canteen of the barracks at Vocational College No. 22.

Looking at the tables set up before the officers and soldiers of the marching and parade units arrived for lunch, we saw many hot and diverse dishes, such as: sour fish soup, fertilized duck eggs, boiled beef, bone broth with vegetables, crispy fried carp... Excited to enjoy the delicious food, female militia member Le Thi Yen (from Quang Tri province, Northern female militia unit) shared: “Returning from the hot training ground, I like the sour fish soup the most, with its sour taste from pineapple, a slight spiciness from chili, and the sweetness of the fish. Each diverse and delicious meal not only helps us stay healthy but also motivates us to complete our tasks well.”

Lieutenant Colonel Pham Van Hai flipped through his diary, showing us the diverse and varied menus for each meal, demonstrating meticulous and thoughtful preparation, with different flavors every day. He explained: "The officers and soldiers come from all over the country, each region having its own unique culinary culture, so we have to research, select, and prepare dishes that are of high quality, suit their tastes, and avoid repetition. We proactively gather feedback from the officers and soldiers, combined with direct conversations and exchanges, to learn from experience and make appropriate adjustments to each meal."

Major Nguyen Van Son, Head Chef of the mess hall for officers and soldiers of Military Region 4, shared: "We carefully planned the staffing for each task to meet the training and practice schedules of the various units. Some days the training schedule changes, and we have to mobilize for joint training, so meal times also change. Many days we stay up until 11 PM cleaning and washing dishes, but then wake up at 2 AM the next morning to prepare breakfast. The kitchen also ensures supplementary meals throughout the day, such as chicken porridge, bird porridge, fruit, milk, mineral water, and refreshing drinks... The work is hard, but we are very happy because we want to contribute a small part to the success of the grand ceremony."

Colonel Nguyen Xuan Thanh, Deputy Head of the Supply Department, Military Supply Department (General Department of Logistics and Technical Services), said: “The kitchen and dining area of ​​the 4th Military Region and the Army Ceremonial Unit are the barracks of Vocational College No. 22. We have coordinated with the units to renovate them into clean and airy kitchens and dining areas. The dining halls have plastic flooring, tables and chairs, electric fans, and new decorations. Each table has a small board publicly displaying the menu, detailed prices, clearly reflecting the quantity, quality, total cost, and food composition. The process of importing raw materials and monitoring food safety and hygiene is meticulously planned by the price council, the economic team, and the temporary logistics support team, selecting reputable suppliers; the military medical force regularly monitors and tests food safety and hygiene, and stores food samples according to regulations.”

With the April 30th National Day fast approaching, the training and rehearsal activities of the parade and marching units for the general rehearsal at each level are taking place with high intensity and continuously. Inspections by the Department of Military Supplies and the heads of the Ministry of National Defense and the General Department of Logistics and Technical Services all indicate that the military supply sector has successfully ensured 100% of the service points for the parade and marching forces over the past three months.

Text and photos: DUY HIEN

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Source: https://baodaknong.vn/cham-lo-bua-an-cho-cac-khoi-dieu-binh-dieu-hanh-250791.html