Hung Kaka and his associate, Thanh Paulo, both from Nghe An province, have won many hearts with their simple, approachable, and humorous personalities.

Beyond farming and supporting remote Angolan villages with agriculture, Hung Kaka and Thanh Paulo have been promoting Vietnamese culture by cooking and teaching locals how to prepare iconic dishes from their homeland, such as bun bo, cha nem, and xoi do.

They hope these simple meals provide locals with energy after a hard week's work and prepare them for the week ahead, while also spreading the unique culinary culture of Vietnam.

In a recent video on their YouTube channel with over 750,000 followers, Hung Kaka and Thanh Paulo showcased their skills by preparing a familiar Vietnamese dish for local villagers: bun gia cay or 'fake dog meat' noodles.

"On weekends, I'll cook delicious Vietnamese food to nourish and encourage our farm leaders and team members. Today's special dish is bun gia cay," said Hung Kaka.

With plenty of ducks raised on the farm, he decided to use this readily available ingredient. Essential spices for the dish, such as galangal, lemongrass, and shrimp paste, were also prepared.

At the farm, Hung Kaka and his team caught a 5kg male duck to prepare for lunch. After cleaning and plucking, the duck was singed over dry grass until the skin was crispy and aromatic.

The duck was then chopped into bite-sized pieces, marinated with galangal, lemongrass, shrimp paste, and MSG, and left to absorb the flavors for 15-20 minutes. Hung Kaka revealed that their dish follows the Central Vietnamese style, with additional molasses to enhance its flavor.

Once the ingredients were ready, they cooked the duck until tender. While waiting, the team boiled dry noodles, as fresh noodles were unavailable in Angola, to serve with the dish.

Once ready, Hung Kaka and Thanh Paulo distributed the noodles into bowls, topping them with the hot duck 'fake dog meat' stew. Farm members gathered eagerly around the table, excited to try the dish.

"This is a Vietnamese noodle dish," Hung Kaka introduced as he served the meal, "and the duck is cooked with Vietnamese spices."

As they tasted the dish, Angolan members repeatedly praised its deliciousness. One person admitted, "I've never had anything this good," and thanked the Vietnamese team for their hospitality.

Others remarked that the dish was so tasty, they "ate three bowls and still wanted more."

"At over 40, this is the best dish I've ever tasted. I can only say thank you," another member expressed.

Hung Kaka felt immense joy seeing everyone enjoy the meal. Understanding the hardships faced by the locals, he hopes to continue cooking delicious meals to motivate them and share Vietnamese culinary culture internationally.