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| Huong Tra’s WU making Huong Can wrapped cake. Photo: Provincial WU |
Every citizen: A culinary ambassador
Visiting a start-up loan model in Thuy Bieu Ward, Hue City, with Ms. Dao Thi Thanh Thuy, Chairwoman of the Thuy Bieu Ward’s WU, we were quite surprised to find it was just a modest noodle shop on a local small street, but with very high efficiency.
We had just arrived, and customers were already coming and going frequently. To prove her point, Ms. Thuy searched online for information about the “Nha Dat” noodle shop of Ms. Nguyen Thi Hong Hanh, a member of Thuy Bieu Ward’s WU. There were “5-star” ratings and “rave” reviews for this modest noodle shop.
Having worked various jobs in many places, when the COVID-19 pandemic hit, Ms. Hanh chose to return to her hometown. With a passion for cuisine and cooking skills, Ms. Hanh was advised by the Ward’s WU on a suitable start-up plan and supported in applying for a loan.
“With a 100-million-dong loan, I rented a space and started a noodle shop. I only thought about selling mainly to local people, earning enough to cover living expenses. But good news travels fast, and with active promotion and introduction from various levels of the WU system, my noodle shop began to attract tourists. Unexpectedly, after eating and finding it delicious, they posted photos and promoted it on social media with very good reviews and feedback,” shared Ms. Hanh.
Having opened the shop for less than two years, she now sells over 250 bowls of noodles daily, with a relatively large number of tourists. This is an initial success that perhaps Ms. Hanh hadn’t dared to imagine.
“It's not just about cooking ‘authentic Hue’ noodles, but ensuring fresh ingredients every day. The noodles are cooked on a wood stove and guarantee food safety and hygiene. Only then can the business be sustainable. Moreover, when tourists know about it and visit more each day, besides ‘making a living,’ we also have the responsibility to maintain the reputation of Hue cuisine,” expressed Ms. Hanh.
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| A simple sticky rice dish that also embodies the unique characteristics of Hue cuisine |
Scrolling through Facebook, I saw a picture of lotus seed sticky rice cooked by a WU member and posted on her page. Along with it were positive comments and many shares by friends on their pages with status updates “missing” Hue’s delicacies from those away from home and friends who had visited Hue.
Or, a meal of a Provincial WU official with a bowl of mussel noodles, which she cooked herself and shared on her personal Facebook page, also made those who had tasted the flavor of these noodles nostalgic. Someone left a comment: “This summer, I’ll definitely bring my whole family to Hue, all because of your bowl of mussel noodles.” A “loving complaint” that surely makes anyone from Hue, or currently in Hue, feel extremely proud of the attraction of Hue cuisine.
Bringing Hue cuisine far and wide
In the “Hometown Delicacies” contest organized by the Provincial WU at the end of May, there were many delicious dishes that are specialties of various localities, such as “quai vac” (Hue’s dumpling), Huong Can wrapped cake, snakehead fish thick-noodle soup, “banh xeo” (crispy pancake)... Through the skillful hands of the women, the dishes not only were beautifully presented but each dish also told an interesting story, closely tied to its hometown.
Ms. Tran Thanh Tam, a member of Phuoc Vinh Ward’s WU, Hue City, said: “Participating in these contests or visiting booths organized by the WU provided me with knowledge about many delicious dishes from various localities. I also realized how rich and diverse Hue cuisine is. The women are very skilled, not only preparing eye-catching dishes but also having many interesting ways to promote the cuisine that are easy to remember and absorb”.
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| Huong Can wrapped cake beautifully presented |
Recently, the provincial and local WUs have been actively promoting Hue cuisine. Each female member is the “owner” of each family kitchen. Hue cuisine is promoted to friends everywhere through not just presenting the dishes in contests, but also taking a nice photo of dishes on daily dining tables neatly presented with Hue’s unique characteristics, and posting it on social media.
Ms. Tran Thi Kim Loan, Chairwoman of the Provincial WU, informed that besides regularly organizing culinary contests, contributing to introducing Hue’s culinary culture and cultural identity far and wide, the WUs at all levels also promote and create conditions for female members to borrow capital for economic development, especially start-up initiatives related to promoting Hue cuisine. In addition, the WU also organizes many training sessions, helping members access information technology, ways to promote Hue cuisine on social media...