Mrs. Le Thi Tuyet Mai, wife of Consul General Hoang Anh Tuan, introduces Vietnamese cuisine to the chef and his wife, the owner of Thap Rua restaurant in San Francisco. (Source: Consulate General of Vietnam in San Francisco)
Cuisine is also a unique aspect that helps Vietnam be understood, remembered, and loved. This event is part of a series of culinary diplomacy activities, running parallel to the Consulate General’s technology diplomacy, contributing to introducing Vietnam as an attractive destination for cuisine, tourism, as well as investment and development in artificial intelligence, semiconductors, innovation, and technologies shaping the future.
The Vietnamese culinary introduction and informal lunch program was organized by the Consulate General at Turtle Tower Restaurant in the Marina area of San Francisco, hosted by Mrs. Le Thi Tuyet Mai, wife of Consul General Hoang Anh Tuan, in collaboration with Mr. Pham Ngoc Thang (aka Nghia), chef and owner of Turtle Tower Restaurant, and his wife, Mrs. Nguyen My Hanh.
Attendees included members of the San Francisco Consuls General’s Spouses Association, and several American friends who are businesspeople, lawyers, and humanitarian activists with ties to Vietnam.
In the cozy atmosphere of the famous Thap Rua restaurant, known for its many Hanoi dishes, international guests gathered around the table, enjoying plates of fresh herbs, rice paper rolls, vermicelli, shrimp, meat, and crab, sharing stories about Vietnamese food.
Opening the program, Ms. Le Thi Tuyet Mai expressed her gratitude to the international guests for their participation, emphasizing a simple message: The gathering was a story of “delicious food, good friends, and shared joy, and also an opportunity for everyone to discover more about Vietnam through its cuisine.”
After giving a brief introduction to Vietnamese cuisine, she also introduced and expressed her sincere gratitude to the chef and his wife, the owner of Thap Rua restaurant, who, originally from Hanoi, has been bringing the flavors of Hanoi to the San Francisco Bay Area community for over 20 years.
What makes the program special is that the chef personally guides the cooking process. Guests not only get to enjoy the food but also get to practice making spring rolls, learn how to roll nem (Vietnamese sausage), and listen to an introduction to Hanoi pho.
Chef Pham Ngoc Thang (aka Nghia) and his wife Nguyen My Hanh, owners of Thap Rua restaurant, directly instruct on how to make spring rolls. (Source: Consulate General of Vietnam in San Francisco)
For the shrimp and pork spring rolls, Chef Nghia introduced the recipe and, along with Ms. Hanh and Ms. Mai, guided guests on how to soften the rice paper just right, and how to place lettuce leaves, a little vermicelli, shrimp, and pork so that when rolled, the layers of ingredients are beautifully visible through the thin rice paper. Rolling too loosely will cause the ingredients to fall off, while rolling too tightly will cause the rice paper to tear.
After the instructions, each person made their own spring roll and enjoyed it immediately with dipping sauce. A seemingly simple dish, yet it showcased the subtleties of Vietnamese cuisine: fresh, light, with plenty of vegetables, and layers of flavor, but without any component overpowering another.
Guests were delighted after successfully making their own delicious and visually appealing spring rolls. (Source: Consulate General of Vietnam in San Francisco)
When it comes to crab spring rolls, the experience is different. The filling, made with crab, shrimp, meat, eggs, wood ear mushrooms, jicama, onions, etc., is mixed to achieve the perfect balance of sweetness, crispness, and cohesion. The chef meticulously guides you on how to soften the rice paper, take the right amount of filling, fold the two edges of the rice paper, and roll it evenly so that the spring roll doesn’t break when fried.
The international students took turns approaching the table to practice rolling their own spring rolls, then watched the chef demonstrate how to fry them so that they were cooked through while the wrapper turned golden brown and crispy. From the soft, freshly rolled spring roll in their hands to the crisp sound of the wrapper when they tasted it, it was a complete experience of color, aroma, texture, and flavor.
Guests enthusiastically practiced rolling spring rolls with guidance from the chef. (Source: Consulate General of Vietnam in San Francisco)
With Hanoi chicken pho, the story delves deeper into a dish that has become one of Vietnam’s culinary icons. Diners are introduced to the clear yet flavorful broth, chicken, rice noodles, onions, and spices that create its distinctive aroma. A bowl of pho may look simple, but behind it lies time, patience, and the ability to adjust the flavors to blend together while maintaining a delicate balance.
Following the introduction and cooking demonstration, a family-style lunch was served, featuring crab spring rolls, fresh spring rolls, papaya salad, squid patties, vermicelli with grilled pork, and Hanoi-style chicken pho. Guests not only learned the names of the dishes but also gained insight into how they are prepared, how to eat them, and the joy of sharing these culinary delights with friends.
International participants in the program had the opportunity to experience making Vietnamese dishes and gather around a friendly lunch table. Surrounding the table were friends from many different countries, creating a warm and welcoming multicultural atmosphere.
Consul General Hoang Anh Tuan attended the lunch and thanked the international guests for participating in the Vietnamese culinary experience and for taking the time to learn more about Vietnamese culture and people.
That is also the essence of Vietnamese culinary culture. A meal is a time for family and friends to share dishes, chat, invite each other to taste, and spend quality time together.
Hospitality doesn’t necessarily have to be expressed through grand gestures; sometimes it’s in an offer of extra food, a dish adjusted to suit the guest’s taste, or the host wanting everyone to find a flavor they enjoy.
Through unique experiences involving introductions, hands-on guidance, hands-on practice, and tasting of dishes, international guests gained a deeper understanding of Vietnamese cuisine – the balance of hot and cool, soft and crispy, fresh and cooked, the rich flavor of dipping sauces paired with the lightness of herbs. It is this balance that makes a meal with many dishes feel light and airy, with each dish having its own distinct character while harmonizing with the overall meal.
Guests pose for a commemorative photo after participating in the cooking session. (Source: Consulate General of Vietnam in San Francisco)
The food here is not just for enjoyment; it becomes a way to connect with Vietnamese culture through all the senses.
The international guests were delighted and appreciated the special experience of Vietnamese cuisine that they directly participated in, making and enjoying spring rolls themselves, trying their hand at wrapping a nem (Vietnamese sausage), listening to the story behind a bowl of pho, and sharing the joy with friends at a Vietnamese dining table.
Dining and Cooking