From fish sauce to herbs, Vietnamese ingredients are making their way into high

From fish sauce to herbs, Vietnamese
Foreign chefs innovate dishes using Vietnamese ingredients.

The chef shared that fish sauce is not only a familiar condiment in Vietnamese meals but can also add flavor to dishes when used in other ways. Instead of just seasoning as usual, he tried brushing fish sauce onto the ingredients before grilling, combining Vietnamese spices with the cooking techniques already familiar in his kitchen.
Sam not only changed his approach to seasoning, but also adjusted his perspective on food texture after working in Vietnam. The head chef recounts that he was initially unfamiliar with the chewiness of chicken in some Vietnamese dishes. However, after tasting more and working with local chefs, he gradually realized that meat doesn’t necessarily have to be completely tender to be delicious.
Chefs and restaurant representatives share their thoughts at the launch of the Future of Food 2027 report (Photo: Moc Khai).
According to Sam, the chewiness also has its own appeal. When chewed thoroughly, diners can better appreciate the sweetness of the meat. These experiences help him view ingredients and cooking methods from a different perspective, instead of just applying familiar techniques.
Chef Sam’s story shows how familiar ingredients can offer new experiences when prepared in different ways.
This is also a new direction mentioned in the “Future of Food 2027” report recently released by Marriott International (a multinational hotel management and business group) in Ho Chi Minh City. According to the report, 95% of participating establishments noted an increasing demand for local specialty dishes.
Sharing her thoughts on local ingredients, Summer Le, founder of Nén restaurant (the first restaurant in Vietnam to receive a Michelin Green Star), said that creative inspiration sometimes comes from trips to the market.
Despite having traveled to many countries, she still encounters vegetables, flowers, and ingredients she’s never seen before. She often brings them back to the restaurant to experiment with different ways of preparing them with her team.
“For example, basil flowers can be preserved in oil or salted to retain their aroma. We also experiment with using beeswax when processing fish and seafood, adding a fragrance reminiscent of honey and flowers,” she said.
She argued that high-end cuisine doesn’t necessarily require expensive imported ingredients. What’s important is the selection of ingredients, the preparation, and the combination of flavors.
Vietnamese beef noodle soup and Vietnamese savory pancakes are adapted in the style of Mexican tacos, but still retain their traditional flavors (Photo: Moc Khai).
The report on beverage menus. According to a survey in Vietnam, 41% of restaurants reported an increase in demand for non-alcoholic or low-alcohol drinks. 43% noted an increase in sales of fruit juices and smoothies.
Meanwhile, 28% of establishments reported a decrease in sales of premium spirits and cocktails. The percentage of those reporting a decrease in sales was 21% for wine and 3% for beer.
Across the Asia-Pacific region (excluding China ), 42% of restaurants and bars surveyed reported increased sales of non-alcoholic beverages. 56% of establishments had developed separate menus specifically for this beverage category.
Diners therefore have more options when eating at restaurants, especially during gatherings where they don’t want to drink alcohol. Instead of just soft drinks or water, restaurants can offer a variety of non-alcoholic juices, smoothies, and mixed drinks.
The trend is towards shorter meals, with streamlined menus to save diners time while still providing a complete culinary
Ms. Summer Le also believes that creating a concise menu is like making a short film—less time but still needing a clear story. Therefore, shortening a menu isn’t simply about removing a few dishes, but requires chefs to carefully consider which dishes should be kept.