“Drawing
a Vietnamese cuisine map” is a journey to build up a resource from which we can
discover, collect and recover delicious dishes from all over the country. While
processing the dishes, we received comments from food experts which helped us
realize the difference between Vietnam cuisine and others; it is all about
Vietnamese spices. Spices differ according to various regions, characteristics of
local regions, or depending on the seasons. In addition there are different
methods applied by chefs to create their own take on local dishes,” stated Mrs
Vu Kim Hanh - Director of BSA center.
Chef Huan, of the Hotel Majestic told us that his new creation, a sauce made of
sake fruit, has become extremely popular among Canadian tourists. I think we
should continue to be creative in this direction. I think a spice map is more
precise than cuisine map, because it enables us to record the name of fresh as
well as processed spices in each region.
Currently Vietnam spices are starting to be recognized globally. For instance,
in the last one or two years branded Vietnamese pepper has been exported,
recognized and sold in American supermarkets.
I
think that drawing a Vietnamese spice map in addition to a Vietnamese cuisine
map, where we can discover and record the names of all spices, will enhance the
value of Vietnamese cuisine; they will not compete with each other. It is
possible that we could make another map next year continuing to make Vietnamese
cuisine better known.
Followed M.K
Ambassador of Vietnamese products