The new specialties to make the list include An Giang province’s Goi Sau Dau (Sau Dau salad), Phu Quoc’s Goi Ca Trich (herring salad), Ca Mau province’s U Minh fish sauce hot pot, Dong Thap province’s lotus-based dishes, and Hau Giang province’s that lat fish-based dishes.
Other recognized dishes and specialties are Phu Yen province’s tuna based-dishes, Ben Tre province’s coconut-based dishes, Quang Ngai province’s Ly Son garlic, Tien Giang province’s Lo Ren Vinh Kim star apple, Khanh Hoa province’s bird’s nests, and Kien Giang province’s Phu Quoc sim wine.
The latest recognition is evidence of the attractiveness of Vietnamese cuisine, particularly due to its array of rustic, simple, but flavourful dishes, all of which have been created using natural ingredients, passion of local chefs, and the inheritance of tradition.
The ARO will present certificates of recognition to representatives of the localities at a ceremony in Ho Chi Minh City later this year.
