On the afternoon of October 31, the Department of Tourism of Binh Dinh province organized the first Cultural Culinary Association Congress of Binh Dinh for the term 2023-2028.
During the event, representatives from the Cultural Culinary Association of Vietnam (VCCA) presented certificates and symbols for 4 culinary specialties of Binh Dinh, including Bau Da wine, Cho Huyen spring rolls, thorn leaf cakes, and shrimp paste. These are 4 distinctive culinary delights loved by locals and tourists alike.
Speaking at the congress, Mr. La Quoc Khanh, Deputy Permanent Chairman of the Cultural Culinary Association of Vietnam, stated: “VCCA was established with the mission of preserving, promoting, and honoring the culinary cultural values of Vietnam, aiming to conserve the culinary cultural heritage, develop it into a national asset, and promote the image of Vietnam to the world.”
According to Mr. Khanh, in 2022, VCCA received 421 nominations for outstanding culinary specialties from 63 provinces and cities. This involved the participation of scientists in cultural, historical, and food technology fields, as well as culinary experts both nationally and internationally.
As a result, VCCA honored 121 outstanding culinary specialties with certificates in the first phase.
Mr. Khanh also added that in phase 2, VCCA will announce a plan to build and develop Vietnamese culinary culture into a national brand.
“These 4 culinary specialties of Binh Dinh recognized this time will be an important driving force for further development, spreading the cultural values of the province,” emphasized Mr. Khanh.
According to Mr. Lam Hai Giang, Vice Chairman of the People’s Committee of Binh Dinh province, Binh Dinh is a place rich in creativity, where many cultural values converge and spread, including culinary culture. Many local dishes are famous and satisfy tourists from within the country and abroad.
However, the exploitation of the culinary cultural value of Binh Dinh to become a tourism product currently lacks systematic and professional methods, resulting in low added value and attractiveness for tourists, especially international ones.
Mr. Giang expressed his expectation that the establishment of the Culinary Cultural Association of Binh Dinh will overcome these limitations, contributing to making tourism in Binh Dinh a key economic sector. The unique culinary culture, with its local flavors, will be an important highlight to attract tourists.
He hoped that the Binh Dinh Culinary Association will become a center for connecting Binh Dinh natives nationwide, creating a value chain, supply chain, and bringing Binh Dinh cuisine to many countries around the world.
“Surely, in the near future, many more culinary specialties of Binh Dinh will be honored as Vietnamese and global delicacies,” Mr. Giang expressed his belief.
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