HUTECH and UKM experiment Vietnamese cuisine with new ingredients, preparing for the UNESCO Conference
- 02/03/2020
The experimental session was part of the Ulam Project - a project sponsored by Toyota Foundation (Malaysia) with the participation of many scholars, food and culinary experts from many countries around the world. Accordingly, HUTECH lecturers also participated in the project and conducted experiments to share practical information about plants that can be applied in the food processing industry but have not received much attention. At the same time, members of Ulam Vietnam will also present the tested Vietnamese dishes with new ingredients at the UNESCO Conference on Social Practices in Intercultural Communication and Social Cohesion which will be organized in June 2020 in Malaysia.
Drinks from plum mango leaves and canarium leaves prepared by Dr.Eric Olmedo and HUTECH lecturers
At the experimental session, the lecturers teamed up with Dr. Eric Olmedo in experiments with common and familiar dishes and drinks in Vietnam with new ingredients while ensuring nutrition and health benefits for users. With drinks made from plum mango leaves and canarium juice, combined with dishes such as rolled salad with clove leaves, shrimp and crab Soup with dragon fruit flower, Panna Cotta made from berries,..., the experts have introduced dishes that are both delicious, nutritious and with impressive resistance enhancement support, and received great appreciation from diners coming to the trial.
Daily Vietnam ingredients such as dragon fruit, clove leaf, and berries ... have been used to bring nutritious, healthy and delicious dishes.
These dishes will be presented before UNESCO in the near future
The dishes that are successfully experimented are expected to be included in the list of teaching and practice for students of HUTECH Faculty of Tourism and Hospitality Management, and will appear in the Ebook of Ulam published by the Publishing House of Universiti Kebangsaan Malaysia (UKM);. They will be effective new improvements, helping to update the trend of delicious and healthy food to HUTECH students, actively supporting them on their journey to conquer their favorite professions.
Article: Pham Thi
Photo: Tuan Minh
Translator: Ngoc Bach
