Traditional culinary villages are integral to a nation’s cultural heritage and make significant contributions to the economy. However, they face various challenges, including a lack of skilled human resources and competition from modern culinary trends.
| Â Experts and delegates gather at Thong Nhat Park in Hanoi on November 30 to discuss ways to support and develop traditional cuisine and culinary villages. |
The seminar focused on exploring strategies to acquire more resources for the advancement of traditional cuisine and the preservation of culinary villages.
The event, titled “Developing Quality Human Resources to Preserve and Promote Traditional Villages,” also celebrated the recognition of Hanoi’s pho as a national intangible cultural heritage, a significant milestone for the city and the nation.
The discussion delved into the broader topic of developing human resources for traditional culinary villages, with Hanoi’s pho serving as a point of cultural pride and a symbol of Vietnam’s rich culinary heritage.
| Â Nguyen Thuong Quan, Chairman of the Vietnam Vocational Training and Chefs Association, shares his insights at the seminar. |
Hanoi Pho: A Symbol of Cultural Pride
The recognition of Hanoi’s pho as a national intangible cultural heritage is a testament to the city’s rich culinary history and an opportunity to showcase Vietnamese cuisine on a global scale. Journalist Vu Tuyet Nhung, Deputy Head of the Vietnam Women Journalists Club, highlighted the strong association between pho and Hanoi’s cultural identity, stating, “While the origin of Hanoi’s pho is still debated, one thing is certain: ‘Pho is not exclusive to Hanoi, but it’s best in Hanoi.'”
For Hanoians, pho is more than just a dish; it’s a part of their daily lives. Actress Minh Vuong reminisced about the days when pho was a treat reserved for special occasions, and the aroma of pho filled the streets. Today, pho is a staple for breakfast, lunch, and dinner in Hanoi.
The way Hanoians enjoy pho has also evolved. Chicken pho, once paired with lemon, is now often served with kumquats instead of vinegar, reflecting the dynamic nature of culinary trends.
Nguyen Thuong Quan, Chairman of the Vietnam Vocational Training and Chefs Association, emphasized the need to balance innovation and tradition in cuisine. He noted that while it is essential to preserve the historical and cultural significance of dishes like pho, it is also crucial to adapt to changing societal needs and dining preferences, especially among the youth.
| Â Speakers and participants engage in a lively discussion at the seminar. |
Empowering Culinary Heritage Through Skilled Human Resources
Hanoi boasts a diverse and vibrant culinary scene, and the recognition of its pho is a testament to its culinary excellence. However, utilizing cuisine to develop cultural industries comes with challenges, including enhancing the value of Hanoi’s culinary offerings and addressing human resource gaps.
High-quality human resources are essential for preserving and promoting traditional culinary villages. Artisans and chefs play a vital role in passing down culinary knowledge and traditions. Training and education are key to ensuring that these villages thrive and can adapt to modern tastes and expectations.
Masterchef Vietnam Pham Tuan Hai emphasized the importance of infusing culture into cuisine and highlighted the need for strong foundational training in culinary arts. He suggested that culinary knowledge should be passed down through generations, starting with home-cooked meals and then building upon that foundation through formal education to produce exceptional chefs.
Nguyen Thi Thu Huyen, Deputy Director of the Hanoi Cheo Theater, and artist Mai Thi Thu Huyen echoed similar sentiments, acknowledging the challenges of preserving and promoting human resources in traditional arts and culinary villages.
| Â Com, or young sticky rice, from Vong Village in Cau Giay, Hanoi, is a renowned delicacy with a complex and time-honored preparation process. |
Hanoi’s culinary landscape is enriched by villages known for their unique and longstanding culinary traditions. Dishes like Thanh Tri steamed rolls, Phu Thuong sticky rice, Vong village com, and Phu Do ngan noodles have become synonymous with their places of origin.
These culinary traditions are deeply ingrained in the local culture, with recipes passed down through generations, ensuring the preservation of each dish’s unique identity.
Phu Thuong sticky rice, conveniently located near Hanoi, has a history spanning centuries. However, it was only in 2017 that it received official recognition as a brand and was awarded a geographical indication, showcasing the lengthy process of attaining formal acknowledgment for traditional dishes.
Hanoi is also celebrated for its com (young sticky rice) from Vong Village in Cau Giay and Me Tri in Nam Tu Liem. The intricate process of creating com has captivated international food enthusiasts, often introduced to them by street vendors who carry on the tradition.
The Ultimate Guide to Elevating Hanoi Pho to a Global Sensation
The recognition of Hanoi’s iconic pho as a national intangible cultural heritage marks a pivotal moment in the celebration and preservation of traditional values. This honor not only showcases the unique and rich cultural heritage of Vietnam but also opens the doors to the world, inviting global recognition of this beloved culinary delight. It is a turning point that will forever change how people perceive and appreciate this humble yet iconic dish, solidifying its place in the annals of culinary history.
Hanoi Pho: Elevating a Familiar Dish to a Cultural Legacy
Pho is not just a dish, it is an art form and a culinary masterpiece. An integral part of Hanoi’s cultural heritage, this refined dish is a symphony of flavors and a true testament to the city’s rich history. With its unique blend of spices and herbs, pho has become a national treasure, officially recognized as an intangible part of Vietnam’s cultural heritage. It is a dish that truly encapsulates the essence of Vietnamese cuisine and the heart of its people.
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