Flavour & influence: the Vietnamese female chefs mastering culinary soft power

Hello Thuy Dung and Han Ni. It is a pleasure to chat with you both. First of all, as a young person, and even more so as a woman, how do you feel when choosing to enter the F&B industry, a field that is inherently harsh and requires many factors such as physical strength, endurance and a strong spirit? And in your opinion, is the prejudice that the kitchen profession is a “playground” for men still true in the current context?

Thuy Dung:
Not exactly (laughs)! As a young woman, I understand that the F&B industry is demanding, especially when kitchens are often considered male domains. But I believe that adaptability, perseverance and a willingness to keep learning are my strengths. Rather than avoiding difficulties, I choose to face them. I grow under pressure instead of stepping back. I’m not trying to become someone else. I just want to be myself: a young female chef, serious about her craft, always learning, and pursuing her passion wholeheartedly.

Han Ni:
I agree with Chef Dung! Being young, and especially being a woman in this field, I’m well aware of the mental and physical challenges that come with it. There are days when I work more than 12 hours non-stop, and I’ve had to learn how to manage my body, emotions and mindset. But that same environment has shaped my character. I’ve learned to stay calm under pressure and to persist even in the smallest details.

Although kitchens are still seen by many as male-dominated spaces, I’ve never felt the need to push myself to match that mould. Instead, I’ve embraced qualities that women naturally bring—subtlety, patience, keen observation and emotional depth. Every female chef finds her own voice and direction. For me, it’s about storytelling through food, using gentle but resonant energy to connect with diners on a deeper level.

What is it about the kitchen that you find most attractive and passionate about?

Thuy Dung:
For me, the allure of this profession lies in its constant challenges. Every day offers something new to learn or a chance to surpass myself. I love the focused attention to detail, watching a dish gradually come together feels like telling a story through flavour. But above all, it’s about cooking for others. Seeing someone smile in satisfaction makes all the fatigue disappear. This career has taught me discipline, patience and elegance, and the longer I stay, the deeper my desire to improve and understand.

Han Ni:
The kitchen captivates me because it’s more than just making food, it’s about creativity and connection. Each day brings a new challenge, pushing me in terms of technique, speed and emotion. That constant evolution keeps things fresh and exciting. Beyond that, it’s a space where I can express myself in my own way, from choosing ingredients to the final presentation. There’s something incredibly moving about seeing someone smile, recall a memory, or feel warmth through something I’ve created. That feeling is what keeps me here, no matter how tired I may be.

In your opinion, how is the Vietnamese F&B market changing and developing compared to the time when you first entered the profession?

Thuy Dung:
It has changed a great deal! When I first began, Vietnam’s F&B scene was quite traditional. Business models were limited, and customer tastes were relatively straightforward. But in just a few short years, I’ve seen real transformation in dining trends, in how customers define taste, and in how they evaluate experiences. Everything feels more structured, faster, and far more competitive.

That’s pushed me to evolve as well. I’ve had to shift how I think professionally, how I learn, how I adapt, and even how I connect with my guests. I’m aware that without timely innovation, it’s easy to be left behind. But because of that pressure, I’ve grown and found an even greater love for cooking.

Han Ni:
In recent years, I’ve clearly felt a bold and ambitious transformation in the industry. Diners are becoming more discerning and open-minded. They’re no longer satisfied with simply enjoying delicious food. They also want to understand the story, the emotion, and the mindset behind each dish. This shift challenges chefs to draw more deeply from personal experience and creative thinking, rather than relying solely on technical skill.

One development I truly value is the growing number of young Vietnamese chefs who are returning to local ingredients. They’re telling meaningful stories about Vietnamese culture in a modern, imaginative way. I believe this is a defining moment. The Vietnamese F&B scene is beginning to shape its own identity, not just learning from the world, but also stepping forward with confidence to engage in global conversations.

What is most important to you when cooking: temperature, ingredients, or something else?

Thuy Dung:
I always cook with my heart and knowledge, because I believe that true care and intention can be felt in every bite. For me, there are three key principles that I always follow. First, ensuring food safety is paramount. A dish is only truly meaningful when it is safe to eat. Next, I aim to preserve the quality of fresh ingredients by treating them properly so that their natural flavours shine. And finally, the most essential goal is for the dish to genuinely satisfy the diner.

See also: From Asia to Vietnam: the contemporary generation of Asian chefs reshaping culinary culture

Han Ni:
To me, what matters most is treating diners as though they were family. I don’t create dishes to impress; I do it to nurture, to comfort, and to bring a sense of intimacy, as if I were cooking for my mother or someone I love at home.

Another vital principle is that whether I’m preparing a fine dining experience or a simple meal, it must always begin with respect for the diner and sincerity from the chef. When a dish is made with genuine care, I trust that the guest will feel it. They may not say anything, but a look of contentment, a quiet nod, or a heartfelt compliment after the meal is how I know I’ve done it right.

Throughout your career so far, what has been the biggest challenge you have faced? And through each dish, what message do you hope to convey to diners?

Thuy Dung:
The greatest challenge for me has always been the sheer scope of culinary knowledge. The deeper I go, the more I realise how vast it truly is. Every day becomes an opportunity to learn, not just for myself, but also to inspire and grow alongside my team. I don’t focus on sending out a grand message through each dish. My wish is simply that diners enjoy the moment, and feel the dedication that I, along with the kitchen and service team, have poured into every detail.

Han Ni:
For me, the hardest part of this journey isn’t the long hours or the external pressures. It’s staying true to my own voice and keeping my emotions genuine over time. The longer I work in this field, the more I see how many outside influences shape my decisions, from goals and expectations to rising standards. At times, it feels like I’m cooking to “achieve” rather than to “connect”. That’s when I have to pause and ask myself: “What is it that I really want to express with this dish?”

What I hope to convey is warmth, sincerity and a sense of closeness, like the way family members prepare meals for one another. I want the dish to go beyond flavour and reach something deeper. Whether it’s complex or simple, I hope the person eating it can feel the care behind each choice, from the ingredients to the way the story is told on the plate.

In your opinion, what are the advantages and disadvantages of women participating in the F&B market compared to men?

Thuy Dung:
Women in the F&B industry possess many strengths. It would take quite some time to list them all! (laughs lightly). We have a refined sense of taste, finesse in handling ingredients, and a meticulous eye for detail. Much like tending to a home, we pour our hearts into crafting dishes that are not only delicious but also warm and full of care.

That said, physical demands and stamina remain challenges. The high-pressure environment and demanding hours require resilience. But with passion, determination, and a willingness to keep learning, I believe women can truly carve out their place, bringing diversity and depth to the culinary landscape.

Han Ni:
Dung’s reflections resonate deeply with me. Physical strength is undoubtedly a limitation in this line of work, where long hours and intense pressure are the norm. But over time, I’ve learned to manage my energy wisely, to understand my limits and find thoughtful ways to overcome them.

At the same time, I believe our greatest advantage as women in the kitchen lies in our sensitivity and perceptiveness. We tend to observe more attentively, listen with greater depth, and form emotional connections with both the dish and the diner. Another powerful quality is our ability to balance multiple elements at once. From mastering technique and refining visual presentation, to reading the psychology of our guests, these skills work in harmony and allow us to adapt with grace and shine in a fiercely competitive field.

Read more: Personalisation, exclusive experiences and the new role of cuisine in the hospitality industry

What makes Vietnamese ingredients special? And when you create a dish, where do you usually start?

Thuy Dung:
What makes Vietnamese ingredients truly special is that each carries its own story, shaped by the season. Only when harvested at the right time do they reach their peak freshness and reveal their most authentic flavours. Every ingredient is also a thread that ties back to memory, evoking emotions deeply rooted in the hearts of Vietnamese people.

My inspiration rarely comes from afar. It begins with what nature gives us. I treasure each ingredient, taking time to understand its character, so I can prepare it in a way that honours its essence. For me, cooking isn’t just a job. It’s how I express my gratitude and affection for my homeland and for the gifts that grow from its soil.

Han Ni:
Vietnamese ingredients have a distinctive allure, not only because they vary with season and region, but also because they carry memory, culture and the soul of the Vietnamese people. They allow chefs to tell stories of origin, creating dishes rooted in the land they come from.

For me, creativity doesn’t come from trying to be different for the sake of it. It comes from a deep understanding of one’s roots. With that as a foundation, I reinterpret traditional culinary stories in a more contemporary way, while still holding firmly to the Vietnamese spirit.

Perhaps that’s why inspiration often arrives so unexpectedly. It can come from something familiar; a flavour from childhood, a moment on a long journey, or even a conversation with a vendor at the market. Sometimes, all it takes is the faint scent of Vietnamese coriander or the crackle of a hot pan for a new dish to begin forming in my mind.

Perhaps these inspirations have helped you as a female chef and your team create dishes that are both new and familiar. So during the creative process, which dish did you and your team particularly enjoy, or was the most “headache” when making?

Thuy Dung:
If I had to choose, I’d say the banh nam from Mien’s Van Hoa tasting menu is the dish we are most proud of. It captures exactly what the Mien family hopes to express: a meeting point between tradition and innovation, offering a familiar yet unexpected culinary experience.

Inspired by the well-loved Hue dish, we gave it a new twist by using mushrooms in the filling to create a layered texture within the same cake. The banana leaf still wraps it with its rustic aroma, grounding it in tradition, but there’s a quiet creativity within. After many rounds of testing, we entrusted the dish to Sa Dec rice flour. Its natural softness gave the banh nam a tender consistency that has delighted many diners at Mien in Cambodia.

Han Ni:
That would be the grilled lobster with sesbania and kimchi bisque on Esta’s Spring-Summer menu (laughs). This was the first dish I created from start to finish, from the concept and ingredient selection to flavour adjustment, testing and final presentation. It was a thrilling moment when it made its debut on the menu.

Beyond the technique and distinctive ingredients, I hold this dish close because it speaks of the emotional meeting point between sea, river, smoke, and a touch of flavour experimentation. It also reflects the direction I want to pursue in my cooking, retaining the soul of Vietnamese cuisine while exploring new ways to express it.

The subtle floral note of sesbania, the fresh sweetness of Nha Trang lobster grilled over charcoal to preserve its natural smokiness, and the rich, tangy, creamy bisque made from lobster shells cooked with kimchi—all combine to create a rebellious yet well-balanced flavour profile.

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