Virgile Prod'Homme, Research Director at Alliance Française Singapore, enjoys Vietnamese baguette. (Photo: VNA)
The Vietnam Trade Office, in collaboration with Chef Quoc Vo’s Vietnamese Restaurant and Ganh Xua Restaurant, served iconic dishes such as bun cha (grilled pork with vermicelli), banh mi (Vietnamese baguette), nem ran (fried spring rolls), and pho tron (mixed pho), alongside essential Vietnamese food products like dried vermicelli, rice paper, and fish sauce. Ready-to-use cooking dishes were also introduced, reflecting Vietnam’s growing food industry.
Vietnamese Ambassador to Singapore Tran Phuoc Anh highlighted the role of cuisine in cultural diplomacy, emphasising fish sauce as a defining ingredient.
Vietnamese Trade Counselor Cao Xuan Thang noted that the festival strengthens economic and cultural ties while promoting Vietnamese exports.
Beyond cultural promotion, the event provided a platform for Vietnamese businesses to expand their reach in Francophone markets.
