You’re sitting down to eat at a Vietnamese restaurant. Look around: what do you typically see? For most people, a Vietnamese meal out implies two options—a cheap meal perched on a red plastic table, or fine-dining at one of Saigon’s 4- and 5-star hotels.
Image source: wrap-roll.com
Apart from these two extremes, there are very few in between.
As the city’s F&B market becomes increasingly sophisticated, the casual-dining restaurant segment has become competitive as well. Ten years ago Saigonese likely found their daily meals at street food vendors or in small, mom-and-pop restaurants, but today Vietnamese food chains like Pho Ong Hung and Mon Hue, both owned by F&B conglomerate Huy Vietnam, are working to corner the sit-down, casual dining market.
While these chains have done well in major cities around the country, the world market beacons for the aspiring restaurateur. But can Vietnamese food, a cuisine based on fresh ingredients and homemade tastes, be franchised and replicated in other countries?
Targeting the Fresh Market
When Nguyen Thi Kim Oanh looked at Saigon’s F&B market in 2006, she spotted a glaring hole. What if a white-collar worker, either foreign or local, wanted high-quality, healthy Vietnamese food in a clean, trendy setting, without sifting through the hundreds of items on a typical Vietnamese menu?
“I wanted healthy food with good service and a very fresh and trendy atmosphere. It was something I created just for someone like me. The target customer is exactly myself.”
Every bit the professional, energetic and passionate businesswoman she sought to cater to, Oanh developed the concept for Wrap & Roll before setting off on a country-wide trip to decide what rolled cuisine was really all about. She discovered almost 100 different wrap and roll dishes, and settled on just 60 easily replicated and fresh varieties, focused on two different culinary models: the pre-made roll, and the do-it-yourself.
Image source: wrap-roll.com
After planting these curated rolls on an easy-to-understand menu, and creating a clean and inviting atmosphere on Hai Ba Trung, magic happened. The concept worked, and within a year, four Wrap & Rolls were open for business in Ho Chi Minh City, in key locations like Phu My Hung and Diamond Plaza. Oanh modestly attributes her success to her knowledge of the market, and a little help from the perfect timing.
“The customer targets were all correct, and the timing was good. In 2006, there was a food court trend in Vietnam. Timing is very important,” she said.
Expanding nationally is one thing, but franchising a Vietnamese restaurant for expansion overseas? That’s another story. At the moment, only the chain restaurant Rolld has capitalised on Vietnamese food in Australia, and soup emporium Pho Hoa Noodle Soup, which boasts to be “the only Vietnamese cuisine franchise outside of Asia”, has outlets in the US and Canada, along with several countries in Asia—but not Vietnam.
So, when the private equity firm Mekong Capital took on Wrap & Roll in 2010, for Oanh it was all about grounding the company in an Asian market before expanding elsewhere. So far diners can enjoy a Wrap & Roll dinner in Singapore and Shanghai, while Taiwan, the Philippines and Cambodia are likely to be added to the list in the coming years.
“We have been receiving a lot of offers from America and even Europe, but we want to focus on this area first to easily control the quality and brand awareness.”
Quality is a top concern, especially when dealing with a cuisine dependent on fresh herbs and vegetables that can’t be exported.
Image source: wrap-roll.com
So far, the Wrap & Roll team has maintained quality by subtly altering ingredients to fit products available locally and importing Vietnamese spices directly from Saigon.
Even more than quality concerns, Oanh also points to increased Vietnamese food competition in Asia’s F&B marketplace—a realisation that goes against the now-established narrative lamenting the lack of Vietnamese cuisine across the world. “In the region we’re focussing on, you can find a lot [of Vietnamese food] in Singapore. You also find a lot in Manila and Korea.”
With a goal to open 50 stores in five countries by 2021, it looks like Vietnam has found its first international restaurant franchise.
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Essential Vietnamese New Year Foods - Southern food
Have you ever tried Southern Vietnamese foods? If you could only use a few words to describe your Southern dish, what would they be? For some people, the answer is clear: rich, flavorful and sweet!
We have gotten to know more about Northern and Central Lunar New Year foods in the previous articles, so let’s head down to our last stop: Southern Vietnam.
Diverse Natural Resources Result in Flavour Richness
We all know that regional cuisines differ according to the climate and local products. So in Southern Vietnam, the abundance of rice, fresh fruits, veggies as well as coconuts are reflected in the dishes of this region, which tend to emphasize sweeter flavors.
Image source: vietnamworldheritages.com
The warm weather and fertile soil of Southern Vietnam create an ideal condition for growing various fruits, vegetables, and raising livestock. As a result, food in Southern Vietnam gets a more vibrant flavor profile with the generous use of garlic, shallots, and fresh herbs.
Additionally, thanks to the widespread use of coconut and sugarcane, sugar is added to more food here than anywhere else in the country giving the dishes a distinctly sweet taste—just like how sweet and friendly Southern people are.
Bánh Tét (Tet Cake or Vietnamese Round Glutinous Rice Cake)
If bánh chưng is an indispensable part of Northerner’s Tet, bánh tét plays the same vital role in Central and South Vietnam. Year after year during Tet holiday, Southern families enjoy this Tet cake, the central dish of the Southern Tet celebration.
According to Southern people's belief, bánh tét is a symbol of a prosperous life. That’s why it is considered a New Year specialty although its available throughout the year.
As we have talked about Central bánh tét in the previous article. In this article, I’m going to introduce you something totally new! The Southern version of bánh tét that isn’t well known by foreigners. This sweet and vegetarian dish is called bánh tét ngọt.
Basically, bánh tét ngọt is the ordinary bánh tét but filled with vegetarian ingredients like banana, back mung bean, mung bean instead of pork.
Image source: st.phunuonline.com.vn
The process of making bánh tét is time consuming and provides an opportunity for family members to catch up, bond and revel in the holiday spirit. In preparing this dish, glutinous rice must be carefully chosen and washed before being stir fried with coconut milk and some salt. Then the hardest part comes, filling the cake. The exact taste of the cake’s insides is up to you. This could be savory or sweet depending on the taste of each family.
Watch how Southern people make their special bánh tét:
Video source: RunAwayRice
Bánh tétngọt also differs from region to region, as locals tend to base their recipes on what natural ingredients are close at hand put their own hallmark spin on bánh tét. For example, Can Tho is famous for its unique bánh tét lá cẩm (violet Tet cake). This bánh tét's sticky rice is soaked in purple water colured by lá cẩm (magenta leaves), which gives the cake a more eye-catching, charming purple appearance. Inside the cake, there are tasty ingredients such as mung bean, black mung bean, and sometimes salted egg yolks. All are tightly and beautifully wrapped in banana leaves. The cake is cut into pieces, which show the dark purple of banana, the yellow of green bean, and the orange of egg. The flavour of glutinous rice cake is tender and tasty.
Some just make Tet cakes for family consumption and gifts, some make it for businesses, and some have become artisans by elevating their Tet cake making to a craft.
Video source: Cooky TV
Củ kiệu tôm khô (Pickled Scallion Heads Served with Dried Shrimp)
If Central’s people like to savor bánh tét with dưa món (pickled vegetables), Southern people love to enrich their sense of taste with pickled scallion heads and dried shrimp. Even as early as mid December, the housewives have already bought scallion heads in preparation for Tet.
This rustic yet simple-looking dish, contrary to popular belief, requires an extra meticulous cooking process.
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First things first: scallion heads are soaked for hours in water. Then the roots are carefully washed and then exposed to the sun until their leaves turn dry and wilt. Next, all the scallion heads are put into a clean jar. One layer of sugar is covered with one layer of scallion heads. After placing all the ingredients together, one must leave the jar in a dry area for about 10 days until the scallion heads are slowly fermented and eventually are ready to be taken out.
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Finally, one serving dish of củ kiệu isn’t complete without some dried shrimp on top. Make sure to prepare more dried shrimp in advance for our littlest diners. I assure you kids will definitely be fond of this savoury, sweet and sour dish.
And there it is! Your Southern Tet feast is halfway finished!
Thịt kho Tàu / Thịt kho hột vịt (Pork Braised With Eggs and Coconut Water)
This Vietnamese dish of braised pork with egg and coconut milk is best cooked by the Southern people. Just like other Southern housewives, my mom, a true Southerner, would prepare a giant pot of pork braised with eggs, enough for the whole family to eat during Tết.
Two days before the Lunar New Year’s Eve, my mom would go to the nearby markets early in the morning to choose the ingredients: the best meat, eggs, as well some coconuts for her giant pot of thịt kho hột vịt.
Making Southern thịt kho hột vịt is not too challenging if you just follow some tips. After watching my mom make it for years, here are some good tips that I can offer.
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In order to make the most delicious braised pork dish, you must choose the ingredients wisely. Pork belly must contain both fat and lean meat, or it will get unsuitably dry during the long cooking storage. This meat must be cut into large pieces, marinated with spices and fish sauce for about 30 minutes. While waiting for the meat to become thoroughly soaked, boil the eggs and remove shells.
To start, heat up your pot, then boil fresh coconut water and add cold water if needed. Then put all the marinated pork into the pot, cook until the meat becomes soft. Now it’s time for the next step, putting the eggs into the pot. Finally, season it to match your family's taste and simmer the food until the meat becomes super tender.
The finished dish of pork braised with egg and coconut water is considered properly done if it has these two qualities: an eye-catching and distinct golden brown color and well-seasoned, tender meat.
Learn how to make your own dish:
Video source: Jamie Oliver
This is a dish were cooks have some leeway to give it their own style and spin. For example, some Southerners love to dry pork belly in the sun before braising and some others like to braise their protein with scraped coconut meat. But my mom’s recipe is done without either step.
This dish is best paired with pickled scallion heads and a fragrant hot bowl of rice.
Canh khổ qua dồn thịt (Bitter melon Stuffed With Meat Soup)
You might be wondering why superstitious people like the Vietnamese would choose a bitter dish for their very first start of year. This might surprise you, but canh khổ qua dồn thịt is a significant part of Southern Vietnamese spirituality.
It may look simple at the outside, but bitter melon stuffed with meat contains many spiritual elements according to the Southerners’ belief system. In Vietnamese, “khổ” means “hardship”, and “qua” means “pass”. So basically, Southern people eat this dish in the first days of the New Year with the hope that unlucky things in the old year will pass and that they will welcome a peaceful new year.
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Bitter melon has a nutritious blend of bitter and sweet flavors.
Additionally, canh khổ qua dồn thịt is also good for health thanks to the cool-tasting broth, which is a relief amid the humid and warm weather in Southern Vietnam. This food is believed to help lower the heat inside our body.
Make yourself a bowl of bitter melon stuffed with meat soup:
Video source: Helen's Recipes (Vietnamese Food)
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Essential Vietnamese New Year Foods - Northern food
Tết Nguyên Đán or simply Tet (Vietnamese Lunar New Year) is the most festive time of year in Vietnam as well as the most busy due to the amount of preparation required. You can easily get a sense Tet’s intense yet joyful atmosphere just by watching streets crowded with a continuous stream of people busy with shopping and preparing in advance for Tet. On this special occasion, everything must be prepared carefully and early.
To get ready for the holiday in accordance with Vietnamese belief, you should clean your home, replace your outdated things with new ones and—because you’re to stop all work during Tet including household work—cook all the food you’ll eat during the holiday.
There are certain dishes like bánh chưng (square meat cake) that are like unofficial Tet mascots for their close association with the holiday. If you’re in Hanoi or somewhere else in the North, expect to see typical dishes from that region there like xôi gấc (stick rice) during this time of year.
In this series, we’re going to explore the food traditions of Vietnam’s three major regions—the North, Middle and South—going from top to bottom.
An Overview of Vietnamese Tet
The Vietnamese call this time of year Tết Nguyên Đán or Tết Ta (Vietnamese New Year), Tết Âm Lịch (Lunar New Year), Tết Cổ Truyền (Traditional New Year). As the Lunar New Year is determined according to the phases of the Moon so Tet is celebrated later than Tết Dương Lịch (Western New Year).
It has many different names, but we’ll just call it “Tet” here for short.
There is an additional month added to the lunar calendar every three years, but otherwise the the Tet window remains unchanged: the first day of the Lunar New Year is never before January 21 and never after February 19 in the Gregorian calendar. It is usually held during late January to the middle of February.
In the past, the entire annual Lunar New Year celebration used to last for about 2 weeks across two separate periods: seven or eight days of the old year and 7 days of the new year (23 December to the end of January 7).
Just like other Asian countries deeply influenced by Chinese culture, Tet holds a very important, significant meaning in the life of the Vietnamese people for many reasons. For one, it’s an opportunity for a family reunion. It’s often the occasion to welcome family members returning home after working apart all year round. Second, it’s also an opportunity to visit acquaintances, relatives, and friends during the longest leisure time period of the year.
Image source: ancarat.com
Getting the Meal Ready
If you asked me which of Tet’s many activities is the most fascinating, I would doubtlessly pick preparing the traditional food.
Tet foods play a vital role in worshipping the ancestors, reuniting the family and receiving the guests during the first three days of the Lunar New Year. Preparing for these dishes requires one to be meticulous and attentive to the particular traditions of your area. As Vietnamese people are creative in the kitchen, the selection of Tet’s food is rich and diverse varying from region to region.
My grandma and mom always bought and prepared loads of food in the week before Tet’s arrival because food plays such a large part in Tet celebration. Vietnamese people always make sure that there is plenty of food for the whole family to last for at least three days since it is taboo to work or cook during the first three days of Tet. It is also bad luck to run out of food during this time.
A complete Northern Tet meal is considered the most traditional meal of all. Hanoi is said to have retained the the highest number of traditional dishes among all the other the northern provinces. A complete meal there calls for preparing a broad number of foods and a sophisticated presentation. Traditionally, the complete Northern Tet meal needs eight dishes—four bowls and four plates—which represent four pillars, four seasons and four directions.
The traditional Hanoian family’s meal has been simplified now compared to the amount of recipes in the past. Nevertheless, there are still some irreplaceable dishes that almost every Northern family will prepare on this special occasion.
Image source: murtahil.com
Bánh Chưng (Chưng cakes or Vietnamese square cakes)
This is the most well known cake of the holiday, arguably the most famous Tet dish of them all. Bánh chưng (Vietnamese square cake) is made from glutinous rice, mung beans, pork and other ingredients, which are believed to express the essence of the heaven and the earth through the skillful hands of humans, according to Vietnam’s legendary ancient chief King Hùng Vương. By this belief, making bánhchưng cake is also the ideal way to express gratitude to our ancestors and homeland. It embodies the spirit of the Vietnamese Lunar New Year.
Image source: doanhnhanplus.vn
Vietnamese families love to pack and boil bánh chưng cake together as a household around one week before giao thừa (New Year's Eve). It is also a great chance for family members to gather and spend the night together sharing neverending stories, games and conversations while waiting for the cakes to be boiled.
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My family used to pack and boil bánh chưng years ago in a private corner right in front of our house. This is doubtlessly a precious memory to any kid growing up in the city like me. Because the making of the bánhchưng cake requires participation of all family members, each of us was involved in different parts of the process, but we shared a common joy.
Early in the morning we had to head out to market to choose lá dong (phrynium leaves). To make the cake, you must cleanse them over water, then carefully wipe up every single leaf. If you leave the leaf wet, it might ruin the whole cake.
Packing the cake is even more challenging. Bánh Chưng cake should be tightly and carefully wrapped, boiled for about 14 hours, taken out, soaked in water and squeezed using a heavy plank. That way, when bánh chưng cake is cut, it will be limber but not flabby. It will instead be fleshy and fragrant.
Nowadays, times have changed and it is hard to find a family who packs and boils bánh chưng cake by themselves in the city, but family elders still get first dibs and choose before anyone else so they get the one that’s best cooked. The cake should be made from a fragrant glutinous rice for better longevity.
Watch video of Vietnamese people making of bánh chưng cake:
Video source: Helen's Recipes (Vietnamese Food)
Xôi gấc - Red Sticky Rice
Xôi (Sticky rice) is also an indispensable part of the traditional Northern meal. There’s a selection of different xôi: xôi lạc (sticky rice with peanuts), xôi đậu xanh (sticky rice with mung bean), and my personal favorite xôi gấc (sticky rice with special gấc fruit). Among these types, xôi gấc is in my opinion the best choice thanks to its distinct red color, which signifies a good fortune, according Vietnamese belief.
Image source: media.cooky.vn
Generally, xôi gấc is usually served with giò chả (Vietnamese sausage) or boiled chicken in Tet meals. Sometimes it can be served with chè (sweet soup) like a dessert dish. Xôi gấc is a great start for the new year because this dish is believed to bring lots of luck and symbolise good things.
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Dưa hành– Pickled Onions
Fresh pickled onions are often served as a side dish alongside bánhchưng cake or high protein dishes to reduce the greasiness. Foreigners may find this dish, in a word, unfriendly as they often can not handle the alliaceous, intensely oniony smell.
But once you get along with these sweet-but-sour, slightly spicy pickled onions, you just can’t resist them. It helps elevate the flavor of Tet dishes as well as benefit our body’s digestive processes.
Image source: static1.squarespace.com
First thing’s first: in order to make standard pickled onions, you need to choose old onions with firm bulbs. Next, soak the onions in water mixed with borax and ash for two days and two nights. After that, take out the onions, cut off the roots, peel them, then put them into a large jar, cover them with salt and then put a thin layer of chopped cane on top. Cover the onions with layers of bamboo. After two weeks, you can get the onion bulbs out, soak them in sugar and vinegar. In three days, your pickled onions will be ready to rock.
Watch video of foreigner first trying dưa hành:
Video source: Zing.vn
Giò Chả, Giò Thủ – Vietnamese sausage, Pork Head Ham
Regardless of regional geography, Vietnamese Tet feast must contains a dish of giò (Vietnamese sausage), one of the most savoury of all Lunar New Year dishes.
Vietnamese sausage (Giò), usually made of pork, from meat finely milled in a stone mortar and wrapped in banana leaves to form a tube shape. It is then boiled or steamed. There’s also giò bò (beef sausage), which is made from finely milled beef, a specialty of central Vietnam. A well cut piece of giò must look neat, nice, and easy to pick up. The plating and presentation of this dish depends on the creativity of cooks.
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Then you have giò thủ (pork head ham), a Vietnamese sausage made from the meat of a pig’s head. For making giò thủ, pig’s ears and head meat are not milled but diced, and mixed with other ingredients like wood ear (black mushroom), fish sauce, pepper and garlic, all of which are stir fried. They are first fried in a pan, and then stirred well on low heat. Then, wrap the pies in fresh banana leaves, tie them carefully, and boil or steam them just like how we did with giò chả. A well cooked giò thủ dish gets it marble texture with the crunchy cartilage in every bite. This chewy, meaty, crunchy dish endowed with a deep, spicy, strong favour of condiments and garlic is best paired with pickled onions and a cold glass of bia hơi (Vietnamese fresh beer).
Image source: jamja.vn
Thịt đông – Frozen Meat
Thịt đông is a dish particular to the winter-spring period of the Northern Vietnam, when the outside temperature is drastically cooler. Thịt đông is made from mixed protein, sometimes from chicken as well as pork and pork skin. After the ingredients are cooked in a pot, they may be left to cool down inside the pot, or divided into small bowls, depending on your preferred serving size. Then it is covered and chilled in the open air to make what you’d agree is one wonderful dish.
Image source: baomoi-photo-2-td.zadn.vn
The complete thịt đông dish has a thin white layer of fat on top, and the smooth jelly-like layer of frozen meat underneath. A piece of frozen meat served with pickled onions and a hot bowl of rice makes the true Northern Tet flavor. Frozen meat is typically served with a hot, fragrant bowl of rice as the heat of well-cooked rice melts down the frozen fat and soup. All harmonize into one perfect taste.
Learn how to make your own:
Video source: Feedy VN
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The Banh Xeo: The tantalizing Chameleon of classic Vietnamese Cuisine
Beyond pho, goi cuon & banh mi, banh xeo is often named as a must-try dish for visitors to Vietnam.
Banh xeo translates literally as “Sizzling Cake”. When reduplicated, xeo xeo (pronounced like “sell-sell”) is an effective Vietnamese onomatopoeia describing the tantalising sizzles or assortment of cracking sounds one might encounter when sauteing or frying food.
Frequently compared to crepes, pancakes and more than often agreed to be a close relative of the Japanese Okonomiyaki (お好み焼き)and Korean Jeon (전), these Vietnamese pancakes are commonly filled with a generous amount of bean sprouts, shrimp and slices of pork in Ho Chi Minh City. The most ubiquitous way to eat banh xeo in Saigon is by wrapping them in softened banh trang (Vietnamese rice paper) together with seasonal raw vegetables and dipping the resultant masterpiece in a wide range of sauces that vary depending on stalls, homes and regions. Depending on the region, these sauces vary from fish sauce-based to peanut-based and at times are even made from finely blended liver.
Cô Chi from Quang Ngai demonstrates how Banh Xeo is made in her hometown.
The key to banh xeo’s sizzle-magic lies in the batter where the identity and ratios of grain powders are kept as family and vendor secrets. Depending on the desired consistency, flavour, crispiness, sponginess and texture upon cooling, banh xeo batter may be made purely from rice flour or even complicated concoctions of rice powder, wheat flour, corn starch and perhaps even tapioca powder.
In most of southern Vietnam and Saigon, banh xeo mien tay (South-western) is a crowd-pleaser with its rich taste due to the liberal use of coconut milk. This style is also universally accepted abroad as the flamboyant mascot of banh xeo.
Bánh Xèo 46A on Dinh Cong Trang Street, made famous by late Anthony Bourdain.
Depending on the skill of the maker, the edges of Bánh Xèo Miền Tây are often deliberately thinner and crispier than its centre, with every bite exuding a nice burst of coconut fragrance. A yellow hue is achieved by the addition of turmeric powder, and the use of mung beans as a filling serves as a slightly sweet and umami complement. The overwhelming richness of Bánh Xèo Miền Tây coaxes its audiences to consume it with large servings of raw vegetables. This is likely the reason why it happens to be served predominantly with a savoury, fish sauce-based dipping sauce that is often mixed with sour pickles and sometimes a dash of vinegar.
Unbeknownst to many, not every banh xeo is stereotypically folded like a taco. Hailing from Binh Dinh Province, Bánh Xèo Tôm Nhảy of Quy Nhon city is known for being open-faced.
Bánh Xèo Dư, a trending Bánh Xèo establishment in Bình Thạnh district specialising in open-faced Bánh Xèo Quy Nhơn.
Unlike its southern Vietnamese counterpart, this central Vietnamese rendition of the popular snack replaces pork with thin slices of seasoned lean beef and replaces mung beans with onions and scallions. Medium-small shrimp are preferred because of the smaller pan size. The name tôm nhảy literally translates to “jumping shrimp”, so freshness of seafood is paramount. Most makers in Quy Nhon insist on milling rice flour by hand since freshly-ground rice powder purportedly results in a crunchiness that persists for a long time even after cooling. The contrast between its crunchy crust and soft, congee-like interior makes this rendition a winner in terms of texture.
Bánh Xèo Cầu Ván, a long time establishment & local favourite in Tân Phú district.
Another style from Quang Ngai province changes the textural experience with its inclusion of eggs.Best described as crepe-like or perhaps an omelette, the banh xeo of Quang Ngai is the antithesis of other more common styles. Slightly fluffy, these are a serious treat if you are an egg-lover. One notable peculiarity is how finely chopped scallions are added to the batter before the cooking process, elevating the fragrance of the piping fresh banh xeo.
Cô Chi’s Banh Xeo Quang Ngai
The origins of these pancakes remain a mystery, but rumour has it that the southern coconut milk batter rendition hails from Khmer cooking, and the smaller and somewhat more adorable central varieties are said to be a culinary hybrid resulting from interaction between the Central Highlanders of Gia Lai Province, the ethnic Vietnamese and also the Cham citizens of Bình Định province during the days when the Champa Kingdom reigned in Central Vietnam.
In conclusion, it would be safe to say that it would take an exceptionally long time if one’s mission would to be to sample all variations of this fascinatingly simple yet appetizing dish. Banh xeo authenticity is highly debatable and hundreds of variations exist even in a single city of origin. However, it is hard to deny that it is almost always consumed with raw vegetables and a regional sauce for gastronomical balance.
Such differences in preparation and cooking process illustrate the exciting contrasts in tastes and ingredients that can exist even across a span of a few hundred kilometres. Yet another reason to discover the next banh xeo surprise on your next visit to Vietnam!
Bánh Xèo Cầu Ván - 211 Lũy Bán Bích, Tân Thới Hoà, Tân Phú, Hồ Chí Minh Bánh Xèo 46A - 46A Đinh Công Tráng, Tân Định, Quận 1, Hồ Chí Minh Bánh Xèo Dư - 274 Nguyễn Văn Đậu, Phường 11, Bình Thạnh, Hồ Chí Minh Bánh Xèo Quảng Ngãi Cô Chi - 468 Bùi Đình Túy, Phường 12, Bình Thạnh, Hồ Chí Minh
Image source: Mervin Lee
Food Bank Vietnam: Leading the Fight against Food Waste
Sitting on a street corner in Saigon, it’s easy to catch the sight of street children polishing shoes and old women selling lottery tickets. These are just a few among the many Vietnamese people who may also struggle to put food on their tables every single day. Statistics from the Vietnamese Fatherland Front show that in the first half of 2017, there were 574,000 people suffering from hunger in Vietnam.
Image source: blog.frankiefoto.com
On the other hand, food waste is a widespread issue throughout the country at almost all stages of the supply chain. A survey by Electrolux on 4,000 households in eight Asia-Pacific countries suggested that Vietnam is the second largest producer of food waste in the region, behind China. 87 percent of the households admitted that they waste two plates of food per week on average.
There are many reasons why Vietnamese people waste so much food. Culturally, preparing more food than necessary is considered a gesture of hospitality and generosity. This has become a custom not only in families but also in restaurants and ceremonies. While Vietnamese people have a habit of saving leftovers for the next meals, nearly 50 percent of people surveyed said that they often forget about excess food or fresh ingredients left in the fridge.
Image source: baoquocte.vn
A considerable amount of food is also lost or damaged during production, storing, transportation and distribution, due to the lack of investment in technology and infrastructure. The preference for fresh food also means that items more than a day old, though still safe to eat, are too easily considered garbage and thrown away because no one is buying them.
In Ho Chi Minh City alone, food waste accounts for more than 60 percent of the city’s 8,300 tons of solid waste per day. In previous City Pass Guide reporting, Nguyen Toan Thang, Director of HCMC Department of Natural Resources and Environment, said that up to 76 percent of this waste ends up getting buried in the city’s vast landfills, which leads to severe air, water and soil pollution in the surrounding area.
Image source: i.imgur.com
Until now, there has been no concerted effort to collect unwanted food and distribute it to those in need, thereby preventing it from becoming waste. This is where Food Bank Vietnam steps in.
Project founder Nguyen Tuan Khoi shared his vision for Food Bank Vietnam. “We want to build not only a charity project distributing food for poor and disadvantaged people, but we also aim to engage businesses such as restaurants, food producers and supermarkets, in the movement to save food, avoid wastage and supply food for the people who actually need it,” he said.
The project is a non-profit project established by Development and Sharing Foods (DSF) and C.P. Vietnam. C.P. Vietnam is a branch of Thailand-based C.P. Group, one of the largest Thai conglomerates in agriculture and food processing.
To do this, Food Bank Vietnam plans to start with supporting ten community houses and homeless centers in 2018, by providing them with free food, such as pork and rice, on a regular basis. It will also organize cooking sessions with the ingredients collected from donors, and distribute the meals to disadvantaged groups in Saigon through the help of a team of volunteers.
Image source: ibb.co
In April 2018, Food Bank Vietnam will organize a seminar called Chong lang phi thuc pham (Fighting Food Waste) for representatives from the food and beverage industry to raise awareness among them about reducing food waste and ask for them to redirect their excess food from the waste stream.
In the long term, it plans to develop a system of “Mobile Food Banks”, or stations to receive and give out free food, as well as “Food Bank Eateries”, selling low-priced meals for the disadvantaged throughout the country.
Another important part of the project is to build an emergency food bank to provide food during natural disasters, such as floods and hurricanes, which happen every year in Vietnam. With support from the Vietnamese Committee of Red Cross and the Youth Social Work Centre, the project founder is optimistic that this is achievable within five years and will be sustainable in the future.
Love is everywhere this season! Valentine’s Day is approaching fast - do you know what you’ll be doing for you special someone? Check out our lovely Vietnamese Valentine’s Day deals below - we chose the most romantic venues and the best offers so you won’t be running around like mad this February 14th. Moreover, for local insight and extra information about great dining places, lovely sights and cool drinks, see the rest of our website, where you can always find some places to fit you and your partner. Put on your best suit/dress and impress your loved ones with your marvelous preparation.
A detectable candlelit night out filled with roses, indulge in the irresistible flavors of premium culinary cuisine at the unique rooftop dining space.
- Set Menu: VND1,400,000++/pax, 5 courses featuring Duck Breast Stuffed With Foie Gras Served With Melon Salad In Honey Sauce, Grilled Lobster In Orange Butter Sauce, Baked Tenderloin In Apple Sauce...
- Buffet dinner: VND1,600,000++/pax dinner with more than 120 amazingly delicious dishes. Full of choices from fresh seafood such as lobsters, oysters, crabs…to an array of mouthwatering international dishes, freshly made soups, salads and even dim sum.