Organizations and individuals are certified by the Vietnam Culinary Culture Association to participate in the project “Building and developing Vietnamese culinary culture into a national brand, period 2022-2024” (Photo: VNA)

The dishes include 47 from the north, 37 from the central region and 37 from the south. They were selected based on their cultural value, history, quality, production, processing, and preservation, technology, and economic value.

VCCA Vice President La Quoc Khanh said that the ongoing project to collect data on Vietnamese cuisine is a first step toward bringing the Vietnam brand to the world via cuisine.

The Association will build a database of 1,000 typical dishes of Vietnam next year, create a Vietnamese culinary map in 2024, and construct a Vietnamese culinary museum sometime in the future.