All of this created a space imbued with Vietnamese traditional cuisine in a culinary workshop "Hello Autumn" recently held in Hanoi. The program is an opportunity for exchange between the Royal Vietnamese Chef Association, Hanoi Industrial Vocational College, Hanoi Tourism and Fashion Vocational College of Cooking... with the common desire to spread the values of Vietnamese cuisine.
Participants discovered each stage of making familiar Vietnamese dishes. From preparing ingredients, marinating, heating, mixing dipping sauce to the way dishes are presented, each operation is meticulously performed to preserve the traditional flavor.
Directly guiding the students is culinary expert Duong Van Hung, Chairman of the Royal Vietnamese Chef Association, who shares many experiences on processing techniques as well as secrets to creating the difference of each dish. Under his guidance, the batches of spring rolls are grilled golden brown evenly on a charcoal stove, Ho Tay shrimp cakes reach a crispy crust but still retain the sweetness of shrimp, while hot banh cuon are thin, soft and sticky to standard. Besides rustic dishes, there are elaborately trimmed vegetable works with images of phoenix birds, lotus flowers or delicate arrangements on each plate of shrimp cakes, bun cha, bun cha can, cold sticky rice cakes with young rice flakes... Each dish is like an artwork, reflecting the ingenuity, aesthetic sense and respect of Vietnamese people for family meals.
A special highlight of the program is the presence of culinary artist Nghiem Thanh Huyen, a member of the Royal Vietnamese Chef Association, who just returned from Australia. She directly made banh cuon, banh duc, grilled cha phan... and friendly chatted with everyone about her love for cuisine. Her aspiration is to continue bringing traditional Vietnamese dishes to the Vietnamese community and international friends in Australia. For her, each dish is not just a recipe but also a story about homeland, culture and memories.
Vietnamese cuisine has long conquered diners around the world with the harmony between flavor, color, nutritional balance and cultural depth entrusted in each dish. But its greatest attraction is also its ability to evoke memories of family, homeland and the four seasons of the year. In the context of Vietnamese cuisine increasingly attracting international attention, workshops and cooking exchange activities such as "Hello Autumn" contribute to preserving traditional techniques, inspiring the young generation of chefs and promoting Vietnamese cultural identity to the world.
