Offering tray to the chef who set a Vietnamese record

The Vietnam Chefs' Federation (VCF), under the Vietnam Tourism Association, has just set a record with the largest number of dishes and regional specialties in Vietnam (200 dishes) in the offering tray to the profession's ancestors made by artisans and chefs across the country.

The event took place at the incense offering ceremony in memory of Prince Lang Lieu - Hung Chieu Vuong (who is honored as the founder of Vietnamese chefs), in Viet Tri city, Phu Tho.

The ceremony attracted nearly 500 artisans and chefs from associations and branches across the country with up to 200 trays of offerings, including local specialties prepared meticulously and passionately by artisans and chefs across the country.

Each dish is a story, a unique mark of each region, not only showing respect and gratitude to the ancestors of the profession but also an occasion to honor the rich culinary culture of the nation.

The offerings include specialties from all regions. (Photo: Organizing Committee)

Vice President of the Vietnam Chefs Association, Mr. Duong Van Hung said: "This is not only an opportunity for those in the profession to review their roots, strengthen solidarity, and demonstrate the talents of artisans, but also a valuable opportunity to promote and honor the culinary culture of regions on the Vietnamese culinary map."

"This activity also aims to honor traditional cultural values, preserve and promote the value of intangible cultural heritage and the worship of Hung Kings; educate the tradition of patriotism, deep gratitude to the Hung Kings and ancestors who built and defended the country, show gratitude to ancestors, promote the spirit of hard work and creativity of local people."

The event was recognized by the Vietnam Record Organization as the "Offering tray for Prince Lang Lieu (Hung Chieu Vuong - the 7th Hung King), made by artisans and chefs nationwide with the largest number of dishes and regional specialties in Vietnam."

“The record has contributed to affirming the culinary cultural identity of Vietnam, while promoting the image of the country and Vietnamese people to friends at home and abroad. This is also a way to connect the community, unite professionals across generations, fostering pride and responsibility in preserving and developing the diverse and rich cuisine of our country,” said Mr. Nguyen The Toan, Head of the Training and Vocational Development Department of the Vietnam Tourism Association./.