Memories with a rich flavor
Born in Quang Trach commune, Nguyen Van Hoa's childhood memories lacked elaborate meals, consisting simply of a humble evening meal with a bowl of wild vegetable soup, a salty stewed fish, or a basket of steaming boiled potatoes. But it was in this simplicity that Hoa found the most important "ingredient" that he would later consider the guiding principle of his life: family togetherness.
For Hoa, cuisine is first and foremost about emotion. He believes that a delicious dish lies not only in the technique of slicing or the expensiveness of the ingredients, but also in the atmosphere it creates. It's the laughter of his father, the calloused hands of his mother, the warmth that permeates their small home where "the storm stops behind the door." These memories act as an anchor, preventing him from being swept away by the flashy but fleeting culinary trends of the times.
 |
| Nguyen Van Hoa (in the middle) won the Master Chef of FOODEX title - Photo: DH |
Hoa recalled that his first turning point came in the summer of his tenth grade year. While his peers chose to rest, Hoa applied for a job as a waiter at a small restaurant. There, he was once again "bewitched" by the magical rhythm behind the kitchen door. It was a world both disciplined and artistic: the rhythmic sound of knives hitting the cutting board like a clapper, the smell of smoke mingling with steam to form a hazy mist, and the skillful tossing of the pan by the chef. He was mesmerized by that space, rich in flavor and sound. In that moment, Hoa knew he didn't want to stand outside and watch anymore.
Leaving his hometown for Ho Chi Minh City was a life-changing decision, a new challenge on his journey to becoming a professional chef. From someone accustomed to the savory, rich flavors of Central Vietnam, Hoa faced the diverse tastes of urban cuisine. He had to relearn seasoning, to understand the sweet palates of the South, the refined tastes of the North, and the discerning international diners. There were no shortcuts during that period. Hoa learned from mistakes, from the frowns of diners, and from sleepless nights spent meticulously adjusting every gram of spice. This patience forged a calm and composed Nguyen Van Hoa, a quality he calls the "backbone" of his culinary career. In that environment, a single moment of impatience can ruin an entire work of art.
Culinary "fingerprints"
2025 became a special milestone when Nguyen Van Hoa was crowned the champion of Master Chef of FOODEX, becoming Vietnam's representative to compete at the Culinary Olympic in Arezzo (Italy). This was no longer just a personal story, but a clash of cultures. Standing among top chefs from countries with long-standing culinary traditions and rigorous training systems, Hoa carried a special baggage: the profound pride of a son of Vietnam.
At Arezzo, the competition atmosphere was tense and full of pressure, but that didn't dampen the spirits of him and his teammates. While other teams completed their tasks quickly, Hoa and his teammates chose a different strategy: meticulously adjusting each dish. Because they weren't simply preparing food, but telling a story… that was very Vietnamese. The results exceeded expectations: The Vietnamese team beat 11 other countries to win the national team championship. As for Hoa, he further solidified his position by winning the individual competition.
In the dishes he brought to the competition, Hoa skillfully incorporated the "fingerprints" of Vietnamese cuisine into the dishes: Phan Thiet fish salad, Vietnamese shrimp patties, Northwestern herbal beef rolls... He didn't try to transform Vietnamese dishes into European ones, but used modern global presentation techniques as a foundation for the Vietnamese spirit to shine. Amidst the international dining experience, the savory taste of seafood and the fragrant aroma of the Northwestern mountains and forests remained. Hoa's creativity is like a bridge, one end a memory of humble meals in his hometown, the other a lavish banquet in Italy. In the middle of that bridge is his unwavering commitment to his homeland's identity, as he often reiterates his philosophy: "A chef can only go far when he knows where he comes from."
The dream of a "map" of flavors.
With his gentle and down-to-earth appearance, Hoa transforms into a completely different person the moment he steps into a professional kitchen: disciplined, principled, and incredibly meticulous. He considers dedication to his craft the only measure of success. “Skills can be learned, titles can be earned through training, but dedication is something every chef must constantly reflect upon every day. ‘Why am I cooking this dish? Who am I cooking for? And what do I want this dish to say to them?’ These are the questions I always ask myself before placing the last plate on the table. I believe that diners feel respected through the absolute concentration of the chef,” Hoa confided.
Nguyen Van Hoa is down-to-earth and unpretentious, despite possessing prestigious titles that all chefs aspire to. In him, one sees the composure of a skilled chef and the keen eye of someone searching for the soul within… spices. Amidst ever-changing culinary trends, Hoa has chosen a unique path: bringing the memories of humble meals from his hometown to the most luxurious international banquets. But more profoundly, his aspiration is to bring Vietnamese cuisine to the world.
Hòa's greatest inspiration is René Redzepi, head chef of NOMA (Denmark) – voted the best restaurant in the world. Hòa finds common ground with Redzepi in their mindset of focusing on the local ingredient ecosystem. He says that the entire Vietnamese landscape is a vast "map" of flavors, enough for him to create for a lifetime. He doesn't just want to promote the dishes, but the entire journey: how people in the highlands harvest mắc khén (a type of spice) amidst the fog, how people in his hometown dry fish under the scorching sun of Central Vietnam… He is also nurturing a project to inspire the younger generation of chefs, especially those from poor rural areas but full of ambition.
Concluding the conversation, Hoa mentioned a quote from famous chef Gordon Ramsay: "Thank God I wasn't born in Vietnam, because if I were, I'd just be a terrible chef." From Hoa's perspective, this was the most profound compliment to the depth of Vietnamese cuisine. For him, that depth encompasses multiple layers of flavor, a rich variety of ingredients, and a strong narrative. It is the most powerful passport for Vietnamese food to confidently step out into the world.
Dieu Huong
Source: https://baoquangtri.vn/xa-hoi/202602/mang-am-thuc-viet-ra-the-gioi-6aa64ad/
Comment (0)