Introducing Vietnamese cuisine to international friends in San Francisco (USA)
WVR - On October 6, the Consulate General of Vietnam in San Francisco introduced Vietnamese cuisine, showcasing enticing dishes, preparation methods, dining customs, and the joy of family and friends gathering around the dining table.
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| Ms. Le Thi Tuyet Mai, spouse of Consul General Hoang Anh Tuan, introduces Vietnamese cuisine alongside the chef and his wife, owners of Turtle Tower restaurant in San Francisco. (Source: Consulate General of Vietnam in San Francisco) |
Cuisine is a unique aspect through which Vietnam is understood, remembered, and loved. This event is part of a series of culinary diplomacy activities alongside technology diplomacy by the Consulate General, contributing to introducing Vietnam as an attractive destination for cuisine, tourism, as well as investment, AI development, semiconductors, innovation, and technologies shaping the future.
The Vietnamese Cuisine Introduction program and a friendly lunch were organized by the Consulate General at Turtle Tower Restaurant, Marina area, San Francisco, hosted by Ms. Le Thi Tuyet Mai, spouse of Consul General Hoang Anh Tuan, in collaboration with Mr. Pham Ngoc Thang (also known as Nghia), chef and owner of Turtle Tower restaurant, and his wife, Ms. Nguyen My Hanh.
Attendees included members of the Consul General Spouses Association in San Francisco, and several American friends who are entrepreneurs, lawyers, and humanitarian activists connected to Vietnam.
In the cozy atmosphere of Turtle Tower restaurant, renowned for many Hanoi dishes, international friends gathered around the table with plates of fresh herbs, rice paper, noodles, shrimp, meat, crab, sharing stories about Vietnamese cuisine.
At the start of the program, Ms. Le Thi Tuyet Mai expressed gratitude to the international friends in attendance, emphasizing the simple message: The gathering is a story of “delicious food, good friends, and joy together, and an opportunity for everyone to discover more about Vietnam through its cuisine.”
After introducing a few aspects of Vietnamese cuisine, she also introduced and sincerely thanked the support of the chef and his wife, also the owners of Turtle Tower, who have been bringing Hanoi flavors to the San Francisco Bay Area community for over 20 years.
A special feature of the program was the chef personally guiding the preparation of dishes, allowing guests not only to enjoy the food but also to practice making spring rolls, wrapping nem, and learning about Hanoi pho.
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| Chef Pham Ngoc Thang (also known as Nghia) and his wife Nguyen My Hanh, owners of Turtle Tower restaurant, directly guide the making of spring rolls. (Source: Consulate General of Vietnam in San Francisco) |
With shrimp and meat spring rolls, Chef Nghia demonstrated the preparation method, guiding guests with Ms. Hanh and Ms. Mai on how to soften the rice paper just enough, place lettuce leaves, a bit of noodles, shrimp, and meat so that when rolled, the layers of ingredients appear beautifully through the thin rice paper. Rolling too loosely causes the ingredients to fall out, while rolling too tightly tears the rice paper.
After the demonstration, each person made their own spring roll and enjoyed it with dipping sauce. A seemingly simple dish that reveals the sophistication of Vietnamese cuisine: fresh, light, abundant in herbs, with multiple layers of flavors where no single component overpowers another.
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| Guests delighted after making their own delicious and visually appealing spring rolls. (Source: Consulate General of Vietnam in San Francisco) |
With crab nem, the experience was different. The filling, consisting of crab, shrimp, meat, eggs, wood ear mushrooms, jicama, onions, was mixed to achieve sweetness, crispness, and adhesion. The chef meticulously guided how to soften the rice paper, take the right amount of filling, fold the edges, and roll evenly so that when fried, the nem doesn’t break.
International friends took turns at the practice table to roll nem, then watched the chef demonstrate frying to ensure the nem is cooked inside while the crust turns golden and crispy. From the soft nem just rolled in hand to hearing the crispy crust when tasted is an experience of color, aroma, texture, and flavor.
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| Guests eagerly practicing rolling nem under the chef’s guidance. (Source: Consulate General of Vietnam in San Francisco) |
With Hanoi chicken pho, the story delved deeper into a dish that has become one of the symbols of Vietnamese cuisine. Guests were introduced to the clear yet flavorful broth, chicken, pho noodles, onions, and spices that create a distinctive aroma. A bowl of pho may seem simple, but behind it lies time, patience, and the ability to balance flavors while maintaining lightness.
Following the introduction and hands-on cooking session, a family-style lunch was served featuring crab nem, spring rolls, papaya salad, squid cakes, bun cha, and Hanoi chicken pho. Guests not only learned the names of the dishes but also how they are made, how to eat them, and the joy of sharing these dishes with friends.
International friends attending the program experienced making Vietnamese dishes and gathered for a friendly lunch. Around the table were friends from various countries, creating a close and warm multicultural exchange space.
Consul General Hoang Anh Tuan attended the lunch, thanking international friends for participating in the Vietnamese culinary experience and taking the time to learn more about Vietnamese culture and people.
This is the essence of Vietnamese culinary culture. Meals are where family and friends share common dishes, converse, invite each other to taste, and spend time together.
Hospitality is not necessarily shown through grand gestures; sometimes it’s in an invitation to eat more, a dish adjusted to suit guests, or the host ensuring everyone finds a flavor they love.
Through this special experience with introductions, hands-on guidance, practice, and tasting, international friends gained deeper insights into Vietnamese cuisine – the balance of hot and cool, soft and crispy, fresh and cooked, the rich flavor of dipping sauce paired with the lightness of herbs. This balance makes a meal with many dishes not overwhelming, with each dish having its own identity while harmonizing with the whole.
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| Guests pose for a commemorative photo after the cooking session. (Source: Consulate General of Vietnam in San Francisco) |
Cuisine here is not just for tasting but becomes a way to touch Vietnamese culture with all senses.
International friends were delighted and appreciated the special culinary experience of Vietnam, which they directly participated in, making and immediately enjoying their own spring rolls, trying to wrap a nem, hearing the story behind a bowl of pho, and sharing the joy of friendship around a Vietnamese dining table.
