Rex Saigon organizes a green culinary event aimed at community cuisine

Immersing yourself in the flow of Green Tourism – Green Cuisine, the special menu at the Rex Hotel Saigon culinary seminar on March 29 is designed with enthusiasm, bringing dishes that are not only rich in identity but also honor the harmony between natural ingredients and skillful processing methods, aiming at the spirit of community cuisine – close, accessible but still extremely unique.

The culinary journey begins with dried snakehead fish and neem leaf salad, a dish imbued with the soul of the Western countryside. Neem leaves with a mildly bitter, sweet aftertaste, combined with fragrant grilled dried snakehead fish, create a special blend. When dipped in sweet and sour and spicy fish sauce, each piece of salad awakens all senses, leaving an unforgettable aftertaste.

Next is Long An fish cake, a rustic dish but containing the essence in each step of processing. Fresh fish is rubbed finely, seasoned with appropriate spices, and then fried to a crispy golden color. When enjoying, the crust is crispy on the outside, the inside is chewy and sweet, dipped in sweet and sour fish sauce or mildly spicy chili sauce, creating a well-rounded experience.

Those who love seafood cannot miss steamed snails with lemongrass leaves and salt. Fresh snails, steamed with lemongrass leaves, retain the pure flavor of the sea. Dipping with é salt – a blend of salt, fresh é leaves, kumquat and chili – brings out the rich flavor but still retains its inherent elegance.

Another highlight on the menu is the herbal pork noodle soup, a dish honored to be in the Top 10 delicious dishes to try at the 2024 Food Festival. The herbal pork is raised using a natural, clean, nutritious method, giving it a characteristic sweet taste. When grilled until just cooked, the meat retains its succulence, combined with cool vegetable vermicelli, harmonious sweet and sour dipping sauce and fresh raw vegetables, creating the perfect balance between nutrition and flavor.

Braised black chicken with mountain herbs – steamed noodles is the soul of the party, a dish that brings together the quintessence of nutritious cuisine. Black chicken, a type of chicken rich in protein but low in cholesterol, is slow-braised with Ngoc Linh ginseng and rare Chinese herbs. The broth is clear and rich, bringing warmth and abundant energy to the body. When combined with soft and chewy steamed noodles, each piece of chicken is imbued with the pure flavor of traditional Chinese medicine, not only delicious but also helps nourish health and increase vitality. This is not only a dish, but also a natural nourishment therapy, helping to balance the body, regenerate energy and bring relaxation to the soul.

Closing the taste journey is the Central Highlands butter tofu cake, a cool dessert, imbued with the flavors of the vast land. The soft texture and light fatty taste of butter mixed with natural soybeans create a dish that is not only delicious but also good for your health, closing the party completely.

Not only quintessential dishes, this menu also sends a profound message about sustainability and the spirit of green living. Aiming for Green Tourism – Green Cuisine, all dishes utilize natural ingredients, simple but creative processing methods, fully preserving traditional values. This is not only a feast for the taste buds but also a connection between people and nature, between cuisine and the community. A sustainable cuisine not only contributes to protecting the environment, but also spreads cultural values, so that every meal is not only an enjoyment but also a journey to feel the soul of the Vietnamese nation.