Present at the event were Vietnamese Ambassador to India Ton Sinh Thanh and diplomats from the Philippines, Thailand, Myanmar and India.
Addressing the event, Ambassador Thanh said the dishes which make up Vietnamese cuisine are extremely diverse. They demonstrate the brilliant harmony and balance of ingredient selection and flavours that promote a healthy lifestyle, he added.
He said he hopes that it will bring Vietnamese cuisine closer to Indian people as well as to other international friends.
Chefs Doan Van Tuan and Nguyen Huy Hoang from Furama Resort Danang introduced the guests to a wide range of Vietnamese traditional foods, including ‘ga cuon la lot’ (chicken with piper lolot leaves), ‘pho cuon’ (rice noodle rolls), ‘nem ran’ (spring rolls), and ‘pho’ (rice noodle soup).
Chef Doan Van Tuan revealed that all of the ingredients were imported from Vietnam and he and Chef Hoang will stay in India for ten days to teach chefs at Trident Gurgaon Hotel how to cook Vietnamese dishes.
The hotel has already designed a handbook to introduce Vietnam’s most popular dishes alongside the country’s landscapes and people. It also includes Vietnamese foods in its hotel dining menu.
