A Hungarian kitchen in Vietnam

Late afternoon in an early day of March 2024, we met Csaba Szabo (44 years old) at a Hungarian restaurant named Canteen, located on Dinh Cong Street (Hoang Mai, Hanoi). In the open kitchen, Csaba and his colleague were preparing Chicken Paprikash.

It took Csaba Szabo 2 hours to prepare Chicken Paprikash, with chicken and paprika as the two main ingredients. Chicken meat was stewed in a sauce flavored with fresh, rich paprika. Chicken thighs were browned first, then fresh vegetables and spices such as onions, garlic, and of course, Hungarian paprika were added. This combination gives the dish its distinctive flavor and aroma.

He said: “Spicy flavor is popular in Hungarian dishes. One of the secrets to preparing this dish is using high-quality paprika. Hungarian paprika adds a unique character to Chicken Paprikash, and its spiciness is highly appreciated by fans of traditional foods. Sour cream is also an essential ingredient. Its richness goes perfectly with paprika’s spiciness, further enriching the flavors of the dish. Chicken paprikash is usually served with noodles or dumplings. It often appears on Hungarian family holiday menus. Additionally, many restaurants and eateries offer this delectable dish to their customers.”

Csaba Szabo - a Hungarian chef in Vietnam. (Photo: Dinh Hoa)

“We prepare all our dishes without any modifications, preserving their originality. As with the traditional kitchens of the world, Hungarian cuisine is also based on vegetables that can be easily grown in large quantities, considering the climatic and agricultural conditions of the given area. Hungarian cuisine is unthinkable without tomatoes, peppers, carrots, potatoes, celery, parsley, paprika... We get all the ingredients we need from Family Foods Market, which is run by a Vietnamese expat in Hungary. Sometimes we use ingredients imported from Hungary to ensure that authentic Hungarian flavors are available to local enthusiasts in the same quality.”

As a child, Csaba Szabo spent a lot of time cooking in the kitchen with his grandmother. He loved helping her prepare daily lunch. He was 8 years old when he cooked his first beef stew.

Csaba, his colleague, and Chicken Paprikash. (Photo: Dinh Hoa)

He also stated that: “Alongside the famous Hungarian Goulash and Chicken Paprikash, beef stew is also a family recipe passed down through generations. It will also appear in our restaurant’s menu. As a Hungarian chef, I want to introduce the most popular Hungarian dishes among the Vietnamese people. I am not aiming to present a modern, trendy style at Canteen. Rather, I want to showcase the original, simple, clean, authentic Hungarian dishes that our parents and grandparents used to make daily.”

"I love everything in Vietnam"

Though quite busy with the opening ceremony of the Hungarian culinary corner in Hanoi, which will take place on March 15, Csaba Szabo was enthusiastic when asked about his "harmonious relations" with Vietnam. According to the chef, he loves everything about Vietnam, from the nature, cuisine to the people.

Csaba Szabo and Hanna Nguyen (a Vietnamese in Hungary) enjoy a traditional Hungarian dish prepared in Vietnam. (Photo: Dinh Hoa)

According to Csaba Szabo, he loves traveling and discovering new places, cultures, and flavors. I've been to over 40 countries worldwide, traveled the Trans-Siberian Express from Moscow to China, and walked the famous European pilgrimage route, the "Camino," trekking over 700km from the Portuguese capital Lisbon to Santiago de Compostela in Spain. I've driven through Death Valley in California, walked along Miami Beach in Florida, and dived near one of Cambodia's hidden gems.

“My trip to Vietnam is unforgettable. I came to Vietnam back in 2020. It was right at the beginning of the Covid-19 pandemic. After rounds of health checks, I could finally enter Vietnam. Since all tourist attractions were closed by then, after two days, I decided to change my plan and headed to Da Nang by train. After about three weeks under strict lockdown, I could move around quite freely. It was remarkable how well and professionally the local government handled the situation despite the inconveniences. While Europe and many other parts of the world seemed almost helpless in containing the virus, here, in nearly five weeks, they managed to largely suppress it. I felt safe here, safer than if I had been at home,” he stressed.

According to the Hungarian chef, only until that moment did his journey truly begin. He bought an Attila motorbike to drive along the coastline, covering 100-150 km a day. If he liked a place or city, he spent a few days or weeks there. He passed Hoi An, Quang Ngai, Qui Nhon, Nha Trang, made a detour to Da Lat, and then continued his journey to Mui Ne, Phan Thiet, Vung Tau, and finally Ho Chi Minh City. Out of all those cities, he said: “Mui Ne Hills and Ho Chi Minh City are my two absolute favorite places; since then, I've returned almost every year.”

“Vietnam is one of the most beautiful countries on earth, with unique natural attractions, offering an excellent culinary experience. However, the greatest thing is the Vietnamese people. Initially, I always experienced and perceived a kind of distance keeper behavior, but once the ice is broken, I find them to be very kind-hearted, friendly, and hospitable. I have great respect for the Vietnamese people for remaining a strong, proud nation despite their painful historical past, and for maintaining a positive outlook on life and being kind, smiling, and good-hearted despite so many difficulties and suffering. The reason I am still here is thanks to the openness and hospitality of the Vietnamese people,” said Csaba.

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