Newly-debuted gastronomy research centre promotes Vietnamese food

A new gastronomy research centre was opened in Ho Chi Minh City as part of the Vietnam Tourism Association’s efforts to promote sustainable tourism.

(VNF) - A new gastronomy research centre was opened in Ho Chi Minh City as part of the Vietnam Tourism Association’s efforts to promote sustainable tourism.

Newly-debuted gastronomy research centre promotes Vietnamese food

Vietnamese dishes display at the launch of the Vietnam Culinary Conservation, Research and Development Centre on September 21st in HCM City. (VNS Photo Gia Loc)

Vu The Binh, Vice Chairman of the Vietnam Tourism Association, said Vietnamese dishes, such as Pho, spring rolls, and bun cha (grilled pork and noodle), have gained in popularity among local and foreign foodies.

“Vietnam’s cuisine has a unique cultural heritage with thousands of years of development and is known around the world for its delicious dishes. This is a tourism product with national character that can attract more foreign and local tourists,” said Binh.

Binh spoke at a launch ceremony for the Vietnam Culinary Conservation, Research and Development Centre on September 21st in HCM City.

With 54 ethnic minorities, the country has perse dishes, but many of the dishes have been lost year by year, he said.

“That is why we need to conserve and develop them again,” Binh said, adding that the association worked with the HCM City’s Tourism Association to open the centre at Truong Dinh Street in HCM City’s District 3.

Newly-debuted gastronomy research centre promotes Vietnamese food

Bun Bo Hue (Hue beef noodle), a popular dish in Thua Thien - Hue central province has become well-known worldwide. U.S. chef Anthony Bourdain calls it the world's best noodle soup in his show on CNN. (Photo: VNA)

The country’s first such centre will focus on collecting and reviving lost traditional dishes and conduct surveys on specific dishes of Vietnam in order to advertise the country’s images.

The facility will have detailed information about dishes and drinks in the country, and will also be in charge of human resource development for the country’s culinary sector.

The tourism association also will create a society of cooks to provide assistance in professional training and support restaurants as well as food and drink processing establishments./.

VNF

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