Instant noodles have long been familiar to most Vietnamese families. Hot bowls of noodles that are ready to serve after only three minutes are always the first pick for a hasty morning snack or for when you are suddenly hungry and in a hurry. It is also a product that many people and athletes choose to bring along when they travel abroad in case the food there does not suit their tastes.
On VNA flights, instant noodles, pho, and crab brown flat rice noodle soup are always the most popular dishes chosen by passengers among the “backup meals.” Specifically, the number of these soup dishes served for C, PE, and Y grades and flight crew is about 10 to 45 servings. This figure is derived on the basic standards for instant noodle supply on long-haul flights such as from HAN/SGN to France, England, Australia, Japan, South Korea, etc.
On VNA flights, instant noodles, pho, etc., are always the most popular dishes chosen by passengers. (Cre: Kenh 14).
Despite being considered as a favorite and convenient dish for when you “want something different,” instant noodles are still widely viewed as unhealthy. According to nutritional studies, the oil in satay packets in instant noodles often contains antioxidants. These components slow down the oxidation rate, prolonging the time to change the noodles taste. High consumption of antioxidants will adversely affect the endocrine system and promote aging. Fat in instant noodles can increase the level of bad cholesterol in the blood, worsening the risk of cardiovascular diseases such as hypertension, atherosclerosis, and stroke.
With the spirit of better “listening to understand” about its customer’s needs and wants, VNA has officially started removing the oil packets in instant noodles before serving. At the same time, VNA has also worked with suppliers to pre-season instant noodles to limit the use of nylon and to help serve passengers in the most convenient manner. These changes are small but will help ensure passengers’ health as they limit the oil that is harmful to the cardiovascular system. In addition, this solution also helps prevent the oily water from clogging the drainage system on the plane, thereby ensuring a clean and hygienic environment.
Maintaining the 4-star level, VNA always considers the in-flight experience to be an essential factor to satisfy passengers and contribute positively to the selection of airlines. In addition to renewing cultural and entertainment experiences on flights, ensuring safety is one of VNA’ top priorities – in which passengers’ health is a matter of great consideration for each flight.
Nguyen Xuan Nghia – COMM
