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| Food artisans preparing the dish |
To make 1,000 dishes of Hue-style stir-fried noodle to serve 1,000 diners at a time, food artisans had to use a pan that was 2 meter in size to process the ingredients, including 70kg of pork, 50kg of beef, 60kg of shrimp and vegetables, etc.
To carry out this event, the organizers received the accompanying and direct participation of 22 famous culinary artisans in the country, consultative senior artisans, as well as direct support of 40 professional chefs, 100 lecturers and students of the Faculty of Food Technology - Nutrition, Da Nang College of Food Industry, etc.
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| The Vietnam Record Association awarding certificates to individuals and units that co-own the record |
The dish has been sampled, processed and reviewed many times at Hue Tourism College, certified to ensure food safety and hygiene.
Mr. Le Tan, the researcher of culinary culture, General Director of Phu Dat Gia Ltd., Company, Standing Deputy Head of the Culinary Festival Organizing Committee, said that the event aimed to introduce boldly the practical values and effectiveness of traditional local products: Hue noodle, thereby honoring the efforts of noodle’s manufacturers, proceeding to develop a project to submit to the Ministry of Culture, Sports and Tourism to recognize Hue noodle craft as an intangible cultural heritage of Vietnam.
After receiving the record certificate, the organizers shared the joy with diners through the lucky draw program “Luck with noodle – Luck with record” with many gifts from sponsors.