Recently, Exploring the Taste of Vietnam Event was co-hosted by The Alimentarium Food Museum, located at Vevey city (Vaud, western Switzerland), and Vietnamese Embassy in this country.
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 45th founding
anniversary diplomatic ties between Vietnam and Switzerland (October 11th
1971 – October 11th 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)