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Vietnamese culinary records recognised by international organisations
Vietnamese culinary records recognised by international organisations
The World Record Association (WRA) based in Hong Kong acknowledged five world culinary records from Việt Nam.
These five world records of Vietnamese cuisine were recognised by the World Records Union (WorldKings) in 2020, after over eight years of research and nomination.
This is the first time that Việt Nam has held five culinary records granted by two world organisations at the same time.
According to Vietnam Records Organisation (VietKings), WRA has approved five world records of Vietnamese cuisine: the country owns the most “strand and broth” dishes in the world; the country owns the most kinds of Mắm (salted fish) and dishes make from Mắm with typical flavours in the world; the country owns the world’s most dishes made from flowers; the country owns the most kinds of special roll in the world; and the country owns the world’s most dishes made from rice flour.
The new records have showcased the world’s recognition of the attractiveness of Vietnamese cuisine with rustic, simple but flavourful dishes, which have been created from natural ingredients, passion of local chefs and the inheritance of tradition.
"Vietnamese dishes not only have a balance of flavours such as sour, spicy, salty, sweet, bitter, but also a perfect balance of nutrition,” said Lê Trần Trường An, the General Director of VietKings.
“Such dishes deserve to become culinary heritages that need to be preserved and promoted. They are truly the quintessential values of Vietnamese cuisine passed down from the ancestors and have been constantly innovated by chefs over time."
VietKings also revealed that the organisation is finalising a dossier to nominate six new culinary records to WorldKings and WRA, continuing the journey of promoting Việt Nam's special values to the world.
“The journey to search and promote the special values of Vietnamese culinary art was started by VietKings in 2012. Although it took much time and effort to comply with the procedures and criteria, we didn’t feel worried as the nominations had always received attention from all over the country. Localities have nominated thousands of their dishes and specialties with distinctive flavours. Thanks to that, the process of submitting applications to WorldKings and the World Records Association (WRA) did not face any significant difficulties,” An said.
“For the first time, five world records of Vietnamese cuisine have been set and acknowledged by two international records organisations at the same time, which is really good news”./.
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All comments [ 14 ]
The country has the largest number of 'strand and broth' dishes in the world and the most kinds of mam (fermented seafood) dishes with unique flavors in the world.
Vietnam also has the world's most dishes made from flowers; boasts the most kinds of special rolls and dishes made from rice flour.
These nominations are the world’s most attractive and diverse street food cuisine, the most souvenir and specialty items.
Such dishes deserve to become culinary heritage that needs to be preserved and promoted!
They are truly the quintessential values of Vietnamese cuisine passed down from the ancestors and constantly fine-tuned by chefs over time.
This record however significantly helps introduce Vietnamese food to foreigners.
The history of Vietnam is as complex as it is fascinating. Travel back in time with us to the days of peasants and emperors, colonisation and revolutions to discover the lineage of some of Vietnam’s most essential dishes. Here’s how phở , bánh xèo and cà phê sữa đá shine a light into a complex country.
Though rice has always been one of the nutritional staples for the Vietnamese people, the cuisine would eventually evolve as cooking tools became more sophisticated, and as the influences from other countries became stronger.
Bánh xèo, a thin pancake filled with bean sprouts, shrimp, and pork, could have some roots in the French crepe, except instead of using wheat flour, eggs and milk to create the batter, the bánh xèo is made of rice flour, water and turmeric, ingredients far more readily available in Vietnam than the dairy-filled French version.
Vietnam is enjoying a culinary heyday. The ability to reinvent, renew, refresh, while staying true to one’s origins are things all chefs should aspire to, and that Vietnamese tastemakers have been able to accomplish.
Walk down any street in Vietnam and you will find restaurants and cafes spilling out onto the sidewalks. From meat grilled on makeshift BBQs in the middle of a busy intersection to high-class restaurants serving only the most refined dishes, the flavours and fundamentals of Vietnamese food delight the palate and surprise the senses.
From a new interest in food tourism to the increased popularity of Vietnamese food overseas, the culinary path of Vietnam is continuing to evolve.
the Vietnamese people have been able to weather wars and occupations, famine, and feast, all the while adapting and transforming their remarkable culinary heritage. Whatever’s next is sure to be delicious.
Hue cuisine has become a brand symbolic of Vietnamese culinary culture. It is not only the precious heritage of the Hue people and the Vietnamese people, but also deserves to be included in UNESCO's representative list of the Intangible Cultural Heritage of Humanity.
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