Michelin Guide Book eyes on Vietnamese gastronomy

Michelin wishes to promote Vietnamese cuisine in its Michelin Guide handbook, said Ha Van Sieu, Deputy General Director of Vietnam National Administration of Tourism (VNAT).

Speaking at an online meeting on recognizing the uniqueness and diversity of Vietnamese gastronomy jointly held by VNAT and the French Michelin firm on June 8, Sieu said that Vietnam highly appreciates the initiative of Michelin to introduce Vietnamese cuisine in its annual gastronomic publication. "We are looking forward to cooperating with the firm in the future."

The dish of Goi cuon tom thit or fresh spring rolls with shrimp and pork. Photo: Thuan Le

According to Sieu, Vietnam tourism has grown exponentially in recent years and cuisine is one of the important factors that helps affirm the country’s position on the world tourist map.

Vietnam boasts a unique cuisine thanks to the country’s diversity in climate and lifestyles. Vietnamese gastronomy varies throughout the three main regions of Vietnam, including the north, the central, and the south.

Regional Vietnamese dishes carry distinctive and unique characteristics that reflect the geographical and living conditions of the people. Street foods are a typical example of variety. They are found in every corner across the country, but varying from province to province in terms of ingredients and recipes used for those dishes.

With help from the gastronomic introductions on Micheline’s handbook, Vietnamese tourism is in high hope of attracting more international travelers after the Covid-19 pandemic.

The Michelin Guide received high appreciation from tourists and culinary experts, which means the reputation of the restaurant included in the book will be greatly enhanced. Being awarded a Michelin star is considered an honor for any restaurant in the world.

In addition to the culinary handbook, Michelin has developed the Michelin Guide Worldwide application to help users easily access the content online.