On Friday, the Furama Da Nang Resort, together with the Da Nang Hotel Association and the Da Nang Culinary Culture Association, organized the Spring Culinary Culture Night event with the theme ‘Vietnamese Tradition – Vietnamese Artisan’.

An artist prepares ‘Nem Cong Cha Phung’ dish. Photo: THU HA

This was the first event in the series of events ‘Journey through Vietnamese culinary culture", is held every quarter in 2024.

This event saw the participation of 4 leading culinary artists in Viet Nam to demonstrate the processing and promotion skills of dishes.

They were Phan Ton Gia Hien with the dish ‘ Nem Cong Cha Phung’ (cong-shaped spring roll, phung-shaped sausage); Le Nguyen Hoan Long with the dish “East Meets West Gathering” - American Beef with Tay Giang Forest Pepper Sauce (European style, Vietnamese flavors & ingredients); Le Van Khanh with the dish ‘Kinh ngu hoag’ (Fish turns into Dragon) that is not just a delicious dish but also a culinary artwork, a delicate combination of  long’ (Fish turns into Dragon) that is not just a delicious dish but also a culinary artwork, a delicate combination of fresh ingredients and characteristic sea spices; and Doan Van Tuan, the Vice Chairman of Da Nang Culinary Culture Association, with the ‘Pperformance of  ‘Spring Essence’ With a diverse and distinctive combination including: Tinh Tam lotus seed sweet soup paired with red bean sweet soup, combined with Korean ginseng tea  and Ginger-scented mung bean cake.

The cited artisans introduced to domestic and foreign tourists the quintessence of delicacies from the Viet Nam’s three regions combined with Vietnamese spices and ingredients, thereby bringing sophisticated yet balanced harmony.

According to Mr. Nguyen Duc Quynh, the Chairman of the Da Nang Hotel Association, ‘Journey through Vietnamese culinary culture’ is being organized with the desire to elevate Viet Nam's culinary culture, and is an event implemented according to each theme separately with selected dishes to promote culinary culture by the country's leading artisans and chefs.

Visitors can not only enjoy the dishes suitable to their taste but also with their eyes, watching how chefs and culinary artists make dishes delicately and beautifully.

Also at the event was a display area of the central region-sourced agricultural products from Tr'hy Commune, Tay Giang District, neighbouring Quang Nam Province; A Luoi District, Thua Thien Hue Province; Hoa Bac Commune, Hoa Vang District and Da Nang’s Nam O fish sauce with the desire to promote local agricultural products to a large number of domestic and international tourists.

It is known that recently at the People's Committee of Tr'hy Commune, Tay Giang District, Quang Nam Province, a signing ceremony of the ‘Programme to support the development and consumption of agricultural products between Bac My An Tourist Area Joint Stock Company and the Da Nang Hotel Association, the Da Nang Culinary Culture Association and the Farmers Association of Tr'hy Commune, Tay Giang District’ on purchasing agricultural products and crops developed by Tr'hy people, ensuring consumption towards the sustainable tourism development associated with local community building activities.

Delicious dessert named ‘Spring Essence’ made from agricultural products such as green beans, red beans and lotus seeds by chef Doan Van Tuan. Photo: THU HA

The dish “East Meets West Gathering’ is presented in European style but uses Vietnamese flavours and ingredients to create an impression. Photo: THU HA.

The ‘Kinh ngu hoa long’ dish is beautifully garnished by the chef. Photo: THU HA

Tourists visit the agricultural products display of Da Nang and neighbouring localities. Photo: THU HA

Reporting by THU HA - Translating by A.THU