Vietnam cuisine.
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Other activities will be held, such as opening cooking and bartender training schools and implementing promotional programs both inside and outside of the country to introduce Vietnamese dishes and encourage more people to discover them.
The Association will also verify suppliers of safe food and introduce them to consumers. Its work is expected to contribute a great deal to tourism development, as restaurants and related services account for 70 per cent of the sector’s revenue.
Talking about the Association’s targets, Nguyen Van Tuan, Director General of the Vietnam National Administration of Tourism, said it is crucial to develop the country’s cuisine culture into an outstanding tourism product, as Vietnam has thousands of diverse dishes, including those popular among international visitors, like Pho, Nem (spring rolls), and Bun Cha (grilled pork with noodles and fish sauce). The Association should also help to introduce Vietnamese food to international visitors, he added.
The Association has selected an executive board with 33 members. In addition, Nguyen Quoc Ky, General Director of Vietravel, one of the country’s leading tour operators, was elected as Chairman of the Association for 2017 - 2022 tenure.
The future association has planned to hold Vietnamese Tet (lunar new year) Festival in December 2017, and Royal Cuisine Exhibition in central Hue city in January 2018, to build up Vietnamese gastronomy standards, and to organize training courses for chefs and bartenders.
