The typical Vietnamese dishes in 2022 have been announced, including 47 dishes from the north, 37 from the central region, and 37 others from the south, according to the Vietnam Culture and Culinary Association (VCCA).

The artisan from Hue City introduced the “Nem cong Cha phuong” or “Peacock Spring-roll and Phoenix Ham” at the typical Vietnamese dishes 2022 that takes place in HCMC on December 22. Photo: VGP

Within the framework of the VCCA program “Journey to discover the value of Vietnamese cuisine”, a series of quintessences of Vietnamese cuisine were unveiled, namely Pho or Vietnamese traditional noodle soup and Cha ca La Vong or grilled fish with vermicelli (from Hanoi), Com tam Saigon or Saigon broken rice (from HCMC), ruou can Hoa Binh or wine drunk out of a jar through pipes (from Hoa Binh Province), Quang noodles (Quang Nam Province), nine dishes prepared from Dong Tao chicken (Hung Yen Provine), among others.

To be selected for the list, 121 dishes had to go through rigorous rounds of surveys and evaluation based on many different criteria. In addition to the quality, nutritional value, and presentation, these dishes must be representative of the region where it was born. They must be the results of excellence in production, processing, and preservation as well as bring back economic value and be able to popularize among the community.

According to La Quoc Khanh, Standing Vice President of VCCA, the program is a part of the project entitled “Building and Developing Vietnamese Culinary into a National Brand in the period of 2022-2024.”

The event attracts the attention of foreign tourists. Photo: VGP

“Restoring and developing traditional dishes may help to enhance Vietnamese culinary culture, and at the same time, through food, introduce Vietnam’s image to the world,” he said.

In the next phase, VCCA will continue to complete the database of Vietnamese cuisine. The culinary association also aims to find 1,000 typical culinary dishes that match its criteria in 2023.

This culinary data will be used to complete the “Vietnam Culinary Map” by 2024, with a view to building the “Vietnam Culinary Museum”, in order to offer better quality food to local and international travelers in the future and contribute to positioning and turning Vietnamese cuisine into a national brand.

Hanoi’s specialty of Cha ca La Vong is on display at the gastronomic event. Photo: VGP
Hue’s specialty or nem lui or grill pork with lemongrass. Photo: VGP