Vietnamese gastronomy research centre debuts in HCM City

Speaking at the event, Vu The Binh, Vice Chairman of the Vietnam Tourism Association, said Vietnamese dishes, such as Pho, spring rolls, and bun cha (grilled pork and noodle), have gained in popularity among local and foreign foodies.

Social development has simplified traditional spices, leading to a need to study and promote the Vietnamese cuisine, Binh noted.

The centre was built to focus on the study of typical dishes and drinks of Vietnam, select the finest foods to serve tourism activities, and collect information on Vietnamese food. 

The facility plans to offer cooking classes and certificate cooks, helping Vietnamese chefs reach overseas markets.