Vietnamese cuisine shines at international food expo in South Korea
Vietnamese cuisine is proving a crowd favorite at South Korea’s biggest food expo, where hundreds of visitors queued to sample signature dishes.
THE HANOI TIMES — Pho (noodle), banh mi (baguette) and other Vietnamese foods stand out at the Namdo International Food Industry Exhibition 2025 (NICE 2025) held in Mokpo City, Jeollanam-do Province, South Korea.
Vietnam promotes cuisine at Namdo International Food Industry Exhibition 2025. Photo: Vietnam News Agency
The Vietnamese pavilion is a popular stop, with many Korean and international visitors eager to try flavors they had only heard about before.
Along with signature dishes like pho and banh mi, guests also enjoyed nem cuon (spring rolls), ca phe sua da (iced Vietnamese coffee) and nuoc mia (sugarcane juice).
Pham Quang Yen, a member of the Executive Board of the Association of Vietnamese Businesses in Korea and owner of Pho Khoe Euljiro in Seoul, said the event is “a valuable opportunity to promote Vietnamese cuisine to both Korean and international visitors.”
“We are honored to be introduced by the Vietnamese Embassy to join the Mokpo and Jeollanam-do international food festival,” he added.
The ASEAN presence adds diversity, giving food lovers a chance to taste flavors from across Southeast Asia while opening doors for new market cooperation. Photo: www.expo-namdonice.com/
Running through October 26, the first government-approved global food expo also features cuisines from several ASEAN countries alongside South Korea as the host.
Mokpo, a seaside city in South Jeolla, is famous for its abundant seafood. Visitors can enjoy freshly prepared local dishes, explore cultural landmarks and take sightseeing cruises around Mokpo Bay. The mix of coastal cuisine and tourism has become a defining feature of the expo.
With the theme “Namdo’s natural table: The future of sustainable food,” NICE 2025 highlights traditional Namdo cuisine, known for local ingredients and fermentation, and embraces technology and sustainability.
