The workshop, titled "Journalists and the Kitchen", was held on the evening of June 11 in Ho Chi Minh City. This warm gathering was organized by Luong Thi Bich Ngoc, editorial advisor at VietNamNet.

According to Ngoc, the event aimed to connect and express gratitude to a close-knit group of writers, journalists, and experts who supported the “Stories of the Rivers” competition and the documentary “The Tunnel: Sun in the Shadows.”

“We wanted to mark Vietnam Journalists' Day (June 21) in our own way, with a culinary workshop where guests could enjoy dishes personally prepared by journalist Vinh Quyen, former Deputy General Director of National Assembly TV,” Ngoc shared.

She added, “Being a great journalist doesn't mean you can cook well, and vice versa. But being both a skilled reporter and a remarkable cook like Vinh Quyen is rare. What's more, she has invested years into researching old Hanoi cuisine. I wanted to offer friends in Ho Chi Minh City a memorable experience by inviting her to co-host this event.”

Quyen chose the theme “Journalists and the Kitchen” because she sees strong parallels between reporting and cooking.

“To me, journalism is much like cooking. Both require passion and emotion. A reporter without feeling produces dull, lifeless stories that don’t touch the reader. Similarly, the soul of a dish depends on the cook’s heart - from selecting ingredients and preparation to presentation, every step reflects their essence,” Quyen explained.

Over the years, she learned a great deal from culinary artisans and experts across various fields. This inspired her to study deeper into Vietnam’s rich cultural values, especially traditional cuisine.

“These two fields may seem unrelated, but to me, they’re closely connected. Without journalism, I don’t think I’d be able to cook the way I do now,” she told VietNamNet.

Quyen describes herself not as a professional chef, but as “a frivolous woman who enjoys cooking.” To prepare for the workshop, she visited traditional markets in Hanoi, handpicked ingredients, and brought them to Ho Chi Minh City for the feast.

“Hanoi cuisine is known for its delicacy. Each dish has its own flavor, light and balanced - never overwhelming. It’s about savoring, not stuffing oneself,” she explained.

The signature of old Hanoi cuisine lies in its subtlety - no overpowering spices, just gentle, rustic harmony. Quyen faithfully brings this spirit into her cooking, using the “old flavors” she learned from her mother and grandmother. She avoids unnecessary twists, focusing instead on authenticity and simplicity.

The menu for her workshop included traditional dishes such as fried spring rolls, nem Phung with fig leaves, banana blossom chicken salad, and bun rieu (crab noodle soup).

For the spring rolls, she preserved the original method, using only minced pork and minimal other fillings - no crab or shrimp. In the banana blossom chicken salad, she used free-range chicken mixed with banana blossom and balanced seasonings for a harmonious blend of sour, spicy, salty, and sweet.

Nem Phung, a specialty from Dan Phuong District, Hanoi, is made from pork, pork skin, sticky and regular rice, and fig leaves. Despite its humble ingredients, the dish’s refinement comes from meticulous preparation.

Quyen’s favorite dish is bun rieu, which, according to her, is nearly impossible to find authentically in modern Hanoi eateries because it lacks the classic toppings like duck egg, pork sausage, beef, and pork cracklings.

Her version featured only hand-pounded freshwater crab, fermented rice vinegar, scallions, tomatoes, and shrimp paste - nothing more.

To her, a meal is not only about taste. It is about memory, nostalgia, and cultural identity.

By bringing traditional Hanoi dishes to a Saigon setting, Quyen sees the event as a heartfelt gift - a tribute to the culinary heritage she has long cherished.

“Preserving traditional cuisine is an issue worth deep reflection. Each of us must find our own way to contribute to the richness of Vietnamese culinary heritage,” she said.

Tuan Chieu