Project to create a digital food map of Vietnamese dishes. (Photo:NDO).

Database on delicious dishes

Mr. La Quoc Khanh, Vice President of the Vietnam Culinary Culture Association (VCCA), said that the search for 100 delicious Vietnamese dishes is the first step of the first phase.

One of these steps was the survey of culinary heritage conducted in 5 northern provinces such as Nam Dinh, Ha Nam, Thai Nguyen, Phu Tho and Ha Noi in late March, with the participation of food artisans.

"At the end of the first phase, we will make a list of 100 specific delicacies in each of the North, Central and South regions of the country", Mr. Khanh said.

VCCA Vice President La Quoc Khanh said that besides discovering specific delicacies, there must also be information associated with that local area. According to Mr. Khanh, people who enjoy the dishes would have the chance to vote for the dishes that they consider local specialties.

Mr. Khanh stressed the further goal is to introduce a digital map of Vietnamese cuisine. “In 2023, we will continue to introduce 1,000 Vietnamese delicacies, forming a database to create a map of Vietnamese cuisine". The digital food map is projected to be completed by 2024, with the building of a Vietnamese cuisine museum in Hue city.

Echoing the view, President of the Vietnam Chef Association Nguyen Thuong Quan said that service and food safety standards are also required in the making of such a list.

Core values ​​for tourism

The project is hoped to promote Vietnamese cuisine and attract visitors to Viet Nam, as gastronomy may serve as a core value of the country’s tourism, said Dr Nguyen Thu Thuy from the University of Social Sciences and Humanities, Vietnam National University, Ha Noi.

According to Ms. Thuy, the promotion of this culinary digital project needs to emphasize the local factors. “In promoting Vietnamese cuisine, local factors are very important. World-famous chef Gordon Ramsay made a series of films about Vietnamese cuisine with the introduction of culinary specialties that are very good”, said Dr. Thuy.

Dr. Thuy also stressed that there should be more linkage with the food industry and regional connectivity to make the culinary value higher.