If there was some kind of culinary hall of fame, Vietnamese food would surely be an early inductee. After all, it’s the cuisine we have to thank for pho, the noodle soup to end all noodle soups.
In a bid to put an official stamp on the varied and numerous merits of the cuisine, the Vietnamese Ministry for Home Affairs last year ruled in favour of establishing a government body to preserve and promote Vietnamese cuisine and culture. Our only question is this: what took them so long?
The new executive committee, the Vietnam Cuisine Culture Association (VCCA) comprises 300 members from all over the country, all working towards the shared aim of "preserving, developing and promoting Vietnamese cuisine to the world".
In a debut ceremony held in Ho Chi Minh City earlier this month, the Association announced an action plan for the 2018-2022 period, which prioritises food research, education and training of younger generations, and boosting Vietnam’s tourism industry through advertising Vietnamese food internationally. Dream job alert.

Pho: a Vietnamese dish worth championing. (China Squirrel) Source: China Squirrel
“Promoting cuisine culture will help promote cultural and tourism development,” Mr Nguyen Quoc Ky, president of the VCCA says. “We need to develop a plan to promote Vietnamese food overseas.”
Promoting cuisine culture will help promote cultural and tourism development. We need to develop a plan to promote Vietnamese food overseas.
Also on the agenda for the coming years: festivals to honour classic Vietnamese food like pho, nem (spring rolls) and bun cha (grilled pork with noodles and fish sauce), cook and bartender training schools, a Vietnam Cuisine Culture museum, and a Vietnamese gastronomy research centre to be unveiled in Ho Chi Minh city.
The VCCA will work closely with other branches of government, including the Ministry of Culture, Sports and Tourism, and presumably, will make sure banh mi is treated with the reverence it deserves from now until forever.

Spring rolls will be honoured and protected. (Chris Chen) Source: Chris Chen
Details about VCCA’s online presence haven't yet been released, but stay tuned.
Have we got your attention and your tastebuds? The Chefs’ Line airs every weeknight at 6pm on SBS followed by an encore screening at 9.30pm on SBS Food Network. Episodes will be available after broadcast via SBS On Demand. Join the conversation #TheChefsLine on Instagram @sbsfood, Facebook @SBSFood and Twitter @SBS_Food. Check out sbs.com.au/thechefsline for episode guides, cuisine lowdowns, recipes and more!
Vietnamese gems worth protecting

13 recipes that are pho the win!