Hanoi has four dishes on the list of 121 Typical Delicacies of Vietnam including pho (noodle soup), bun oc (vermicelli soup with snail), com Vong (dishes made from young stick rice flakes) and bun thang (vermicelli noodle with assorted toppings).

Bun thang is one among Hanoi delicacies honored.

On September 29, the Vietnam Culinary Culture Association (VCCA) held a ceremony in Hanoi to award certificates to 121 typical culinary dishes selected in Phase 1 (2022) and announced Phase 2 (2023) of the project "Building and Developing Vietnamese Culinary Culture into a National Brand".

In the first phase, about 421 culinary dishes from 60/63 provinces and cities were nominated.

With the participation of experts in culture, history, food and tourism, the VCCA has selected 121 typical Vietnamese dishes, including 47 from the north, 37 from central Vietnam and 37 from the south.

These are the iconic dishes of localities and regions, embodying the local cultural quintessence.

Nem nuong (grilled fermented pork) is a specialty of Nha Trang, the coastal province of Khanh Hoa. Photo: Ngo Minh/The Hanoi Times

According to Nguyen Quoc Ky, Chairman of VCCA, the main mission of the project is to collect and promote the heritage and quintessence of Vietnamese culinary culture into a national brand, making Vietnam the "kitchen of the world" and contributing to the preservation and promotion of Vietnamese cultural values.

With the awarded culinary dishes, Ky hoped that projects and plans will be worked out to further spread culinary cultural values and create strengths for each locality.

He hoped that with the joint contributions of businesses, Vietnam's culinary culture could be promoted and turned into a national and Vietnam's national tourism brand.

Nguyen Quoc Ky, Chairman of the VCCA speaks at the ceremony. Photo: The Hanoi Times

The project conducts surveys and collects data on Vietnamese culinary culture to compile about 1,000 typical dishes of Vietnamese cuisine and create a database for online map and online museum of Vietnamese cuisine.

The project "Building and Developing Vietnamese Culinary Culture into a National Brand, Period 2022-2024" includes 3 component projects: Collection of 1000 typical Vietnamese culinary dishes; Online Vietnam Cuisine Map; Online Vietnam Culinary Culture Museum with three criteria: Preserve the value of culinary culture; promote nutrition science and develop culinary economy.

Source: SGGP