The Southeast Asian Food Festival opened on May 4 in Bangkok , highlighting national cuisines of various countries in the region.
The event is sponsored by the Novotel Group, which operates hotels and resorts in Vietnam , Cambodia , Laos and Thailand .
Two Vietnamese chefs participating in the festival are Tran Thi Thu Cuc and Do Van Su, who are from the Novotel Phan Thiet Ocean and Golf Resort.
Cuc said during the festival, the Vietnamese delegation will introduce various traditional foods with an average 10 dishes per day, as a way to bring Vietnamese culture closer to regional friends.
In his opening remark, the General Director of Novotel Bangkok Hotel said this festival aims to give visitors a chance to experience unique and typical cuisines of each regional country, while creating opportunities to strengthen cultural exchange and understanding among ASEAN countries.
On the first day of the festival, Vietnamese chefs feasted visitors with various types of “nem” or spring rolls eaten with raw vegetables and salads.
Laos and Cambodia also introduced their specialties such as grilled chicken with lemon and Koi Khai soup, while the host country presented the traditional soup of Tom Yum Kung.
The festival will run until May 13.-VNA
The event is sponsored by the Novotel Group, which operates hotels and resorts in Vietnam , Cambodia , Laos and Thailand .
Two Vietnamese chefs participating in the festival are Tran Thi Thu Cuc and Do Van Su, who are from the Novotel Phan Thiet Ocean and Golf Resort.
Cuc said during the festival, the Vietnamese delegation will introduce various traditional foods with an average 10 dishes per day, as a way to bring Vietnamese culture closer to regional friends.
In his opening remark, the General Director of Novotel Bangkok Hotel said this festival aims to give visitors a chance to experience unique and typical cuisines of each regional country, while creating opportunities to strengthen cultural exchange and understanding among ASEAN countries.
On the first day of the festival, Vietnamese chefs feasted visitors with various types of “nem” or spring rolls eaten with raw vegetables and salads.
Laos and Cambodia also introduced their specialties such as grilled chicken with lemon and Koi Khai soup, while the host country presented the traditional soup of Tom Yum Kung.
The festival will run until May 13.-VNA
