International chefs from Vietnam Airlines’ overseas catering network gathered in Hanoi on May 21 and 22. The airline’s first Inflight Catering Vietnamese Cuisine Workshop attracted 19 chefs from around the world to learn how to prepare authentic, signature Vietnamese dishes.
“We picked the most signature dishes for the workshop: Pho, Bun Cha, Banh My Viet Nam,” explained Phuong Mai, Deputy General Manager of the Inflight Services Division and Head of F&B – Onboard at Vietnam Airlines.
Pho is a fragrant beef rice noodle soup that CNN has lauded as one of the world’s best dishes. The chefs witnessed the meticulous process of preparing Pho broth for inflight catering.
Bun Cha, a flavourful grilled pork and rice vermicelli dish, gained renown when U.S. President Barack Obama ate it in Hanoi. It was another of the dishes showcased.
Banh My Viet Nam, a crispy baguette filled with savoury meats, pickled vegetables and fresh herbs, is another dish that gives the vibrant flavours and culinary artistry of Vietnam centre stage.
The session was led by Nguyen Kien Cuong, Executive Chef of Noi Bai Catering Services (NCS), a subsidiary of Vietnam Airlines that specialises in inflight catering services.
The workshop was a platform for the chefs to connect and exchange experiences while experiencing local hospitality in Hanoi.
A gategourmet participant based in Sydney, Australia, commented: “It wasn’t until this trip to Hanoi – getting to taste authentic Vietnamese dishes here, learning to cook them at NCS, and experiencing the true flavours of local cuisine – that I completely fell in love with Vietnamese food.”
Plans are afoot to hold the first Inflight Catering Vietnamese Cuisine Workshop twice a year over the next three years with all of the caterers in the Vietnam Airlines International network.
The Vietnamese dishes that the chefs learnt will be served on Vietnam Airlines flights.
