Udval, a tourist from Mongolia, said she initially joined the experience out of curiosity after hearing recommendations from friends. However, the visit gave her a much deeper appreciation of the snack and its cultural significance.
“Before this, I only knew o mai as a type of preserved fruit,” she said. “But learning about how it is made and the meaning behind it made me appreciate it much more.”
Udval said she was especially impressed by the complex balance of flavours found in o mai.
“It combines sourness, sweetness, saltiness and even a slight bitterness,” she said. “That balance creates something very unique that I rarely find in other foods.”
The activity formed part of the O Mai GOAT cultural experience event held in Hoan Kiem Ward, which attracted large numbers of international visitors.
Through sight, smell, taste and touch, participants were introduced to the detailed production process behind o mai and its role in the daily life and culinary traditions of Hanoi residents.
Many foreign visitors said they were surprised by the bold and unfamiliar flavours, particularly the strong sour taste.
Frappa, a tourist from Canada, described his first reaction as “shocking” after tasting one especially sour variety, though the experience quickly sparked his curiosity to try more.
His travelling companion, Revekka, preferred sweeter versions, particularly those flavoured with apricot and ginger.
Organisers also incorporated interactive activities such as flavour-guessing games, ingredient recognition and sensory challenges, helping visitors engage more deeply with the food.
Brendan, a tourist from the United States, praised the combination of culinary exploration and interactive elements, saying it made the experience feel more complete.
Some visitors also found cultural similarities between o mai and foods from their own countries.
Daniel, from the Philippines, said Filipinos also commonly eat sour fruit with salt, which made parts of the experience feel familiar. However, he said the preparation methods and seasonings used in o mai created a distinctly different and “explosive” taste experience.
The mix of familiarity and novelty appeared to make the snack more accessible to foreign tourists, encouraging them to explore Vietnamese cuisine with greater openness.
Many visitors said they planned to buy o mai as gifts for family and friends after the experience.
Udval said she would definitely bring the snack back to Mongolia.
“I think it is a meaningful gift because it is not only delicious but also represents Vietnamese food culture very clearly,” she said.
Thao Hien, a Hanoi resident attending the event, said she felt proud to see a familiar Vietnamese traditional snack introduced in such a creative and professional way.
“This is a positive step forward in promoting Vietnamese cuisine,” she said.