Vietnamese food was honored by the first-ever Alimentarium Food Museum

Visitors are enjoying Vietnamese featured dishes. Photo by: Hoang Hoa

This was the first time that Alimentarium, the first-ever museum of Food and Nutrition - which was established 30 years ago, chose to introduce the cuisine of one specific country.

Ms. Laetitia Aeberli, representative of Alimentarium Museum, inaugurated the event and said that co-hosting this culinary event with Vietnamese Embassy was a special gesture to honor the relationship of the two countries and Vietnamese culinary culture.

Ambassador Pham Hai Bang of Vietnam emphasized that this cultural activity was one of special events to celebrate the 45^th founding anniversary diplomatic ties between Vietnam and Switzerland (October 11^th 1971 – October 11^th 2016).

The Exploring the Taste of Vietnam Program in Vevey took place right after the visit of Vietnamese National Assembly Vice Chairwoman Tong Thi Phong, showing the determination of both nations to further cooperation and friendship in all flieds.

Chef Nguyen Hoang Nam performed how to make fried rolls with lotus seed. Photo: Facebook

Exploring Taste of Vietnam’s guests had a chance to observe chef Nguyen Hoang Nam - from Minh Long I Ceramic company - performing how to make fried rolls with lotus seed. They asked lots of question to the chef about the combination of ingredients and spices, also about the right way to fry rolls.

Besides his performance, chef Nguyen Hoang Nam also guided how to make this dish in detail and answered guests’ questions. Photo by: Dang Thanh

Moreover, from ingredients (rice paper, pork, fresh lotus seed, dried fungus, and carrot) and processing (how to roll and fry) to how to mix fish sauce were particularly introduced with illustration in leaflets in order to help clarifying the process to all of guests.

At last, guests enjoyed specific Vietnamese dishes, such as Pho (beef bouillon soup), Cha Giò (deep fried rolls), and shrimp & pork rolls. Many diners were willing to express their thoughts of Vietnamese cuisine.

A special guest - General Director of the Department of Asia – Pacific, Ministry of Foreign Affairs of Switzerland – Mr. Johannes Matyassy felt pity that there had not had any Vietnamese restaurants in Berne capital. He would follow chef Nguyen Hoang Nam’s instruction to make this roll at home, said Mr. Matyassy.

Fried rolls with lotus seed. Photo by: The Golden Spoon.

Besides Mr. Johannes Matyassy, Mayors and Chairmen of the Local People in the state of Vaud also attended this event.

For over 30 years already, the world’s first-ever food-themed museum Alimentarium has been sharing a global and independent view of the many aspects of the human diet. Its multidisciplinary, cultural, historical, scientific and nutritional-focused approach and its bold and original program of activities have established the Alimentarium as a reference on food. The Alimentarium Foundation is a worldwide reference on food and nutrition, combining a digitally and physically interconnected learning platform to share its expertise with the general public and professionals.

Together the Exploring the Taste of Vietnam program, Alimentarium also published an article about French influence on Vietnamese cuisine on its official website, which is clearly showed by the way Vietnamese’s usage of dairy products, beef, carrots, and tomatoes.

By Hoang Hoa

(Vietnamplus)