The unique appeal of Vietnamese cuisine

Promoting a nation's image through its cuisine has long been considered the shortest and most effective way to reach the hearts of people around the world.

The journey of Tran Ngoc Nghia and other Vietnamese chefs in bringing Vietnamese cuisine to other countries is not just a professional story, but also a journey of preserving and spreading national identity. Each dish that is warmly received abroad is proof of the enduring appeal of Vietnamese culture in the flow of globalization. - Photo: Provided by the chef.

With its harmonious, refined, and distinctive flavors, Vietnamese cuisine is gradually asserting its position on the global culinary map.

Over the years, Chef Tran Ngoc Nghia has accompanied various agencies and organizations on numerous overseas trips to introduce the finest aspects of Vietnamese cuisine. She shared that whenever she sees international diners enthusiastically enjoying the dishes of her homeland, all the hardships seem to disappear.

Vietnamese cuisine conquers the international stage.

In 2022 in Kuwait, chef Tran Ngoc Nghia and artisan Le Hong Chien undertook the task of promoting Vietnamese cuisine at a 6-star hotel. According to the initial plan, the two artisans were only to serve Vietnamese dishes three days a week for two weeks.

However, the particular fondness of local diners led to the program being extended for over a month, with the frequency increased to six days a week.

Every day, the chefs prepare a buffet menu consisting of 10 savory dishes such as beef noodle soup, pho, banh xeo (Vietnamese savory pancake), banh beo (steamed rice cake), and bot loc (tapioca dumpling), along with 10 traditional sweet dishes and desserts. Their working hours extend from morning until late at night.

What surprised Ms. Nghia was that many diners returned for several consecutive days just to continue enjoying Vietnamese food. The delicate flavors, the balance of sour, spicy, salty, and sweet elements, along with the meticulous preparation, have created a unique appeal for Vietnamese cuisine in the heart of the Middle East.

Previously, in 2018 in Germany, at a specialized restaurant and hotel trade fair, the Vietnamese booth also attracted a large number of visitors. Familiar dishes such as spring rolls and fresh rolls were introduced, accompanied by a sweet and sour dipping sauce.

Initially, many diners were hesitant about fish sauce, but after tasting it, they kept returning throughout the event. Many expressed surprise at experiencing a flavor they considered "hard to find in Europe."

Recently, in 2025, to commemorate the 80th anniversary of the founding of the country, at the invitation of the Vietnamese Consulate in Thailand, chef Tran Ngoc Nghia and his colleagues continued their journey to promote Vietnamese cuisine.

Hundreds of servings of Vietnamese savory pancakes (banh xeo), Hanoi- style vermicelli with grilled pork (bun cha), crab spring rolls (nem cua be), sticky rice with chicken (xoi ga), along with hundreds of glasses of fruit tea, were meticulously prepared to serve approximately 1,000 guests. Many signature ingredients such as fish sauce, herbs, lemongrass, shrimp, and pork belly were imported directly from Vietnam to ensure authentic flavors.

Even before the meal began, diners lined up to enjoy the delicious dishes. Among them were the golden, crispy Vietnamese savory pancakes (banh xeo) in the style of Central Vietnam. The meticulous presentation – each serving of pancake comes with fresh vegetables and dipping sauce – helps international guests fully understand how to enjoy Vietnamese food, thereby clearly appreciating the depth of Vietnamese culinary culture.

Chef Tran Ngoc Nghia instructs chefs in Kuwait on how to make spring rolls - Photo: FBNV

The nation's "soft power"

Going abroad to cook and promote authentic Vietnamese cuisine to friends around the world is always hard work. But Ms. Nghia says she finds joy and happiness in this work, so all the hardships disappear.

"Many customers from Kuwait have come to eat here and asked how they would like to eat these dishes again in the future. I replied that they should come to Vietnam and I will introduce and guide them to many more delicious Vietnamese dishes," she said happily.

According to chef Tran Ngoc Nghia, Vietnamese cuisine has a high degree of standardization: each dish is associated with its own dipping sauce, and a distinctive combination of spices and herbs.

It is this meticulousness that creates an unmistakable identity. However, she also believes that in the process of integration, some restaurants, for business purposes, have adjusted their flavors to suit local tastes, inadvertently diluting traditional identity.

Based on that reality, she expressed her wish for more authentic Vietnamese restaurants abroad, with diverse designs and menus, so that international friends can not only get to know the food but also understand more about the people and culture of Vietnam.

Serving Vietnamese savory pancakes to customers in Kuwait - Photo: Provided by the interviewee.

From a professional organizational perspective, Mr. Nguyen Quoc Ky, Chairman of the Vietnam Culinary Culture Association, emphasized that culinary culture is an effective "soft power" in competition and integration. When properly promoted, cuisine will contribute to spreading the image of the country, arousing national pride, and elevating Vietnam's position on the international stage.

"Vietnam is truly the kitchen of the world. If we do a good job of promoting it, Vietnamese cuisine will reach even further," he affirmed.

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HOANG LE

Source: https://tuoitre.vn/suc-hut-rieng-biet-cho-am-thuc-viet-20260226101213603.htm