Charity kitchen sustains An Giang’s patients for four decades

Over the past four decades, the centre has provided three free meals a day to carers and patients at An Giang General Hospital, An Giang Maternity and Children’s Hospital, An Giang Cardiology Hospital and the An Giang Eye‑Ear‑Nose‑Throat‑Dental Hospital.

According to Nguyen Van Thanh, permanent deputy head of the centre, the facility was established in 1983 and initially offered free containers of boiled water for patients and their carers.

Recognising that many families struggled with food costs during prolonged treatment, philanthropists joined forces to create a charitable kitchen model to support poor patients.

Since then, the centre has become a familiar humanitarian address, receiving support from numerous organisations and individuals both within and beyond the province. Thousands of free meals, bowls of porridge and drinks are distributed daily, easing the financial burden for those far from home caring for the sick.

Currently, the centre has 18 permanent members, divided into logistics and meal distribution teams. The youngest is 38 and the oldest 70, all united by the joy of charitable work.

Each day, members arrive early in the morning to begin preparations. By 4 a.m. hot porridge and boiled water are ready for delivery. The team then prepares ingredients and cooks lunch and dinner. The work continues from dawn until night, yet their faces reflect delight at being able to share with the community.

Having served in the kitchen for nearly 40 years, Huynh Chi said her greatest happiness is seeing patients and carers receive hot meals and eat heartily. That joy motivates volunteers like her to continue supporting patients.

Similarly, Doan Thi Tuyet Hue, a long‑time member of the kitchen, regards it as her purpose in life in old age. For her, lending a hand to those in hardship is the most meaningful act of all.

At present, the kitchen serves on average more than 1,500 free meals each day. Each portion is carefully prepared with four basic dishes, with menus regularly varied to ensure adequate nutrition. In addition, the centre continues to provide free hot water and drinks daily.

Whether on ordinary days or public holidays, the members maintain operations so carers and patients need not worry about meals when treatment coincides with a holiday.

Caring for a relative at An Giang General Hospital, Nguyen Thi Hanh expressed her deep gratitude for the charitable kitchen, which helps her save significantly on daily expenses.

Le Van Tan, a relative of a patient undergoing long‑term treatment, shared that receiving free meals has warmed his heart during a difficult period.

In 2025, the centre served more than 489,800 free meals and over 482,000 litres of hot water and drinks free of charge to patients and relatives at the four major hospitals in Long Xuyen ward. It also carried out 135 free patient transfers by charitable ambulance, supporting people during treatment.

The total value of free meals, porridge, drinks and patient transfers in 2025 was estimated at more than 6 billion VND. At the same time, the centre mobilised almost 7.85 billion VND from social resources in cash and donations such as rice, vegetables, cooking oil, sugar, monosodium glutamate and other necessities.

These achievements not only highlight the effectiveness of the centre’s activities but also demonstrate the power of solidarity and mutual support within the community, spreading noble humanitarian values. They are the collective efforts of authorities, philanthropists and volunteers who have quietly devoted themselves to charity work for many years.