The Royal Thai Consulate General in Ho Chi Minh City, the Thai Trade Center in Ho Chi Minh City, the Tourism Authority of Thailand – Ho Chi Minh City Office, and Thai businesses organized an event to promote Thai food. The event included a cooking class where participants learned to cook Thai staples such as pad Thai, tom kha kai (Thai coconut soup), and crispy shrimp with tamarind sauce. The cooking class was led by culinary expert Torroong Jarungidanan, who traveled from Thailand to share her expertise.

Culinary expert Torroong Jarungidanan demonstrates how to cook Thai food at the Royal Thai Consulate General in Ho Chi Minh City. Photo: Dong Nguyen / Tuoi Tre News

A dish of pad Thai topped with Vietnamese dried tiny shrimps prepared by culinary expert Torroong Jarungidanan at the Royal Thai Consulate General in Ho Chi Minh City. Photo: Dong Nguyen / Tuoi Tre News

Torroong Jarungidanan is a renowned expert on Thai cuisine and the founder of several famous Thai restaurants in Thailand. She has also published three cookbooks on Thai cuisine. During the cooking class, Jarungidanan used readily available Thai ingredients that can be purchased in Vietnam, along with local products such as rice noodles, sugar, and dried tiny shrimps. This allowed the participants to easily recreate the dishes at home.

Culinary expert Torroong Jarungidanan prepares crispy shrimp with tamarind sauce at the Royal Thai Consulate General in Ho Chi Minh City. Photo: Dong Nguyen / Tuoi Tre News

“These are the tiny shrimps we use to sprinkle on our pad Thai today. They are roasted on low heat without using any oil,” explained Jarungidanan while showcasing Vietnamese dried shrimps. The objective of the event was not only to promote Thai cuisine but to demonstrate that making Thai dishes at home is relatively straightforward. Thai cuisine has gained significant popularity in Vietnam, with Thai food and ingredients readily available in supermarkets and local markets across the city. Vietnamese people appreciate the similar tastes of Thai and Vietnamese cuisines, such as sweetness, sourness, and saltiness.

Representatives from the Consulate General of Singapore and the Consulate General of Italy collaborate to prepare Thai food at the Royal Thai Consulate General. Photo: Dong Nguyen / Tuoi Tre News

Representatives from the Consulates General of Indonesia and Malaysia make Thai food at the cooking class at the Royal Thai Consulate General. Photo: Dong Nguyen / Tuoi Tre News

Torroong Jarungidanan expressed her fondness for Vietnamese food, particularly pho, the Vietnamese national noodle soup. She also praised the quality of rice noodles in Vietnam and the Vietnamese preference for having a lot of vegetables with their dishes.

Participants making pad Thai sauce at the cooking class at the Royal Thai Consulate General. Photo: Dong Nguyen / Tuoi Tre News