The 4 options including: Cha ca La Vong (La Vong tumeric grilled fish), Bun cha nem cua be (Kebab rice noodles with crab spring rolls), Bun bo Hue (Hue-style beef vermicelli soup), and Ram it cake (Sticky rice dumpling on a pancake).
Vietnam is well known as one of the countries that possess the richest and diverse traditional cuisines. Northern, Central, and Southern regions brings different characters to Vietnamese culinary culture, they all attract both domestic and international customers.
Understanding passengers’ love towards Vietnamese cuisine, VNA has cooperated with Chef Luke Nguyen in order to spread these cultural aspects through the innovation of in-flight meals. In 2019, VNA’s Cuisine Ambassador has made remarkable progress on the journey to bring Vietnamese cuisines to the world food map by launching a series of in-flight meals that were inspired by flavors of three regions.
EVP Trinh Ngoc Thanh made an opening remark during the second food tasting event.
Starting the series of 8 new dishes which will be introduced to Business Class passengers until 2020, Luke Nguyen and VNA already finished two new dishes: Nem Lui Ngu Hanh Son (Ngu Hanh Son pork in lemongrass skewer) that was inspired by the dish of Nem Lui from Central region and Bun Sen Dong Thap, an adaptation from the dish of stewed pork ribs with mushroom – a popular Southern cuisine.
In order to introduce the next dishes in time, the talented Chef has immediately join with VNA to choose create new dishes. 4 options were considered, including Cha ca La Vong (La Vong tumeric grilled fish), Bun cha with crab spring rolls (Kebab rice noodles with crab spring rolls), Bun bo Hue (Hue-style beef vermicelli soup), and Ram It cake (Sticky rice dumpling on a pancake).
The two dishes of Cha ca La Vong (La Vong tumeric grilled fish) and Bun cha with crab spring rolls (Kebab rice noodles with crab spring rolls).
The two dishes of Bun bo Hue (Hue-style beef vermicelli soup) and Ram It cake (Sticky rice dumpling on a pancake).
In order to ensure that the new dishes would truly satisfy the passengers’ taste, on 21 March morning, VNA held the second tasting event at Chef Luke Nguyen’s Vietnam House restaurant.
Attending the food tasting event were EVP Trinh Ngoc Thanh and members of VNA culinary specialist team. Besides, for the purpose of receiving feedbacks and understanding customer needs, Passenger Service Department coordinated with Lotusmiles Center to invite 10 Platinum members to evaluate and give opinions on the dishes.
Global Cuisine Ambassador Luke Nguyen introduced the Ram It cake.
Giving review on the first time inviting guests to the food tasting event, EVP Trinh Ngoc Thanh said, “During the process of improving service quality, VNA always listen and give due respect to customers’ opinions. The participation of customers plays an extremely important role in the development of VNA as well as the journey to bring Vietnamese cuisine closer to international passengers”.
EVP Trinh Ngoc Thanh, Lotusmiles members and VNA representatives tried the dishes.
After this experience, two dishes that best meet the criteria of quality, aesthetics, and feasibility will be selected in order to complete the series of 4 dishes from Northern, Central, Southern regions, and Hue in 2019.
EVP Trinh Ngoc Thanh highly appreciated opinions and feedbacks from the customers.
The journey to bring traditional flavors on each flight not only requires a deep understanding and enthusiasm but also requires an organized and professional investment. VNA and Culinary Ambassador Luke Nguyen always cherish and are always eager to spread the beauty of Vietnamese culture through its products to the world. It is not only an effort of VNA to improve its service quality but also VNA’s leading mission as a national carrier.
