The dishes served were not prepared on-site, but their original flavors were preserved through the freezing technology employed by QP Foods, located in Hanoi.
We are thrilled to share that our frozen Vietnamese delicacies have garnered exceptional reviews from satisfied customers. Our offerings are highly praised for their convenient preparation and outstanding flavor.
We welcomed a diverse group of individuals, including international retail groups, who were interested in tasting our delicious cuisine. Furthermore, these retail groups also expressed their desire to import and distribute our flavorful Vietnamese dishes in frozen form.
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| A supplied photo shows a bowl of ‘bún tôm’ (shrimp vermicelli soup) produced by QP Foods. |
QP Foods is a dynamic company established in 2021 and led by Quy Phuong, a highly accomplished individual with a PhD in information and communication science from Panthéon-Assas University in France.
Drawing inspiration from the celebrated French Picard brand of frozen foods, which is known for its exquisite taste and superior quality, Phuong set out on a quest to craft convenient and delightful Vietnamese dishes.
During their journey together, Vu Duy and his wife discovered that utilizing modern technologies such as freeze drying and freezing is an excellent method to preserve the authentic taste of traditional Vietnamese dishes and introduce them to the global market.
At QP Foods, we employ a freezing technique to preserve the flavor and texture of our complete meals cooked from freshly-caught ingredients.
One method of preserving food involves rapidly freezing the dish within a two-hour timeframe, using temperatures as low as -48 degrees Celsius. Another method is to freeze-dry the food immediately after processing. These techniques effectively create a state of bacterial resistance, allowing the meal to maintain its nutrients, flavors, and original texture, particularly in meat, fish, and shrimp. This ensures that the food remains fresh and edible for an extended period of time.
Our authentic Vietnamese dishes are expertly crafted by Phuong and Duy, incorporating ingredients and spices known for their natural antibacterial properties. These include fish sauce, anise, and cinnamon.
Furthermore, incorporating organic additives such as lemon, ginger, wine, and vinegar into the preparation and disinfection of foods is a longstanding practice that not only ensures food safety, but also preserves the natural texture of the ingredients.
Phuong and Duy’s enterprise expertly captures the essence of Vietnamese cuisine, preserving the meals at their peak freshness, and making them available for enjoyment at any time.
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| A photo shows a dish of frozen ‘cơm tấm’ (broken rice topped with grilled pork chop and steamed egg meatloaf) by QP Foods after being reheated. Photo: Supplied |
“I have had the privilege of visiting numerous countries solely to indulge in their culinary delights and immerse myself in diverse flavors and tastes. However, in my quest for gastronomic excellence, I have reached the conclusion that no other culinary style can rival the authenticity, balance, and sophistication of Vietnamese cuisine,” expressed Vu Duy, CEO of QP Foods.
As a tribute to the rich culinary tradition of Vietnam, my motivation to establish a worldwide food processing technology brand stems from the exquisite and nourishing meals crafted with love by Vietnamese grandmothers, mothers, sisters, and wives. Upon witnessing the delectable creations and the inherent care behind them, I found inspiration to introduce advanced technological solutions to enhance and preserve the essence of these time-honored recipes.
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| Quy Phuong (fifth from left) and Vu Duy (fourth from right) pose for a picture with their team at their booth while attending the 2023 THAIFEX-Anuga Asia food and beverage exhibition in Bangkok, Thailand in May 2023. Photo: Supplied |
Our aim is to enhance the value of Vietnamese ingredients
Phuong and Duy are dedicated to their brand’s overarching goal of adding value to Vietnamese ingredients.
During a recent business trip, CEO Duy had the privilege of accompanying a prominent Maltese business partner to a state-of-the-art white-leg shrimp farm in Vietnam. This expansive facility boasts a remarkable annual production capacity of 10,000 metric tons.
According to a prominent businessman from Malta, incorporating the delectable shrimp sourced from his farm into the dining experience at his luxury resorts across Malta has the potential to elevate its value by as much as 30-fold.
Despite the strenuous efforts exerted by shrimp farmers in Vietnam, the profitability of their endeavors has proven to be insufficient to cover the expenses associated with technology, production scale, and capacity, despite the significant output achieved.
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| A supplied photo shows a bowl of ‘bún cá’ (fish vermicelli soup) produced by QP Foods. |
QP Foods has openly expressed their intention to significantly increase the price of tilapia, a fish that currently sells for around $2 per kilogram. Their aim is to raise it to nearly $20 per kilogram by utilizing their freezing technology in their popular fish vermicelli soup.
At THAIFEX, the fish vermicelli soup prepared by Phuong, Duy, and their team was a resounding success. The use of freshwater tilapia ensured a dish that is completely allergen-free, without compromising the regulations safeguarding the livestock and fishing industries in certain countries.
