Cover Vietnamese cuisine—particularly its contemporary evolution—has undergone significant changes.
(Photo: Pexels / Roman Odintsov)
Vietnamese cuisine—particularly its contemporary evolution—has undergone significant changes. (Photo: Pexels / Roman Odintsov)
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Vietnam’s dining scene has been evolving rapidly, gaining international recognition and redefining contemporary Vietnamese cuisine.
Recent years have seen a surge in global interest, with high-profile culinary accolades bringing increased visibility to the country’s chefs and restaurants. As Vietnam’s gastronomic landscape continues to expand, the conversation around international awards, their impact, and their alignment with the nation’s rich culinary heritage remains ongoing.
The year 2023 marked a turning point, as Vietnamese restaurants gained new levels of exposure on the world stage. While this recognition has created opportunities for chefs and restaurateurs, it has also sparked discussions on how such accolades influence the industry—both in terms of perception and practice.
Culinary accolades bring prestige and ongoing debate
The world of fine dining has long been shaped by prestigious awards and global recognition, with restaurants and chefs striving for excellence in an increasingly competitive landscape. While these accolades can serve as a valuable benchmark for quality, their origins and evolving role in the industry continue to spark discussion.
Many internationally recognised awards have emerged as promotional tools, designed to guide diners toward standout culinary experiences. Over time, they have evolved into influential markers of prestige, shaping the way restaurants are perceived on both a local and global scale. However, the criteria behind these distinctions—ranging from ingredient quality and technical skill to innovation and overall dining experience—remain a topic of debate among chefs, food critics, and diners alike.
As the global culinary scene embraces sustainability and authenticity, some awards have introduced new categories to recognise environmentally responsible practices and forward-thinking gastronomy. This shift reflects an industry-wide evolution, where dining excellence is no longer measured solely by technique or presentation but also by ethical sourcing, waste reduction, and a commitment to local heritage.
Despite these standardised criteria, some argue that international culinary awards apply a Western-centric perspective that struggles to capture the depth and nuance of Vietnamese cuisine. The growing presence of global restaurant rankings in Vietnam has sparked mixed reactions—while some celebrate the international recognition of the country’s rich culinary heritage, others believe that such awards lack the cultural understanding to fully appreciate local dining traditions. This debate is not unique to Vietnam but has also surfaced in several other Asian countries.
Many street-side eateries—an essential part of Vietnamese cuisine—struggle to gain recognition due to their modest reputation and lack of advertising. As a result, they often miss out on major accolades or receive only an honourable mention rather than a top distinction. This is an unfortunate reality, as limited time and resources may prevent a deeper understanding of Vietnam’s vibrant culinary landscape—one that has long been celebrated as the “kitchen of the world”. That said, these awards have nonetheless sparked meaningful engagement with the country’s food-loving public.
Many international experts have pointed out that current selections fail to fully capture the richness and diversity of Vietnamese cuisine. With only a handful of top-rated restaurants and a limited number of honourable mentions, many iconic dishes—such as com tam, banh mi, and other beloved street foods—remain underrepresented. It is little wonder that Vietnamese culinary enthusiasts are eager to see a broader and more inclusive representation in future editions.
Above Christmas dishes in 2024 at Koki restaurant - Capella Hanoi (Photo: Facebook / Koki - Capella Hanoi)
Christmas dishes in 2024 at Koki restaurant - Capella Hanoi (Photo: Facebook / Koki - Capella Hanoi)
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International culinary awards are often seen as a reflection of European dining standards, where precision, technique, and structure take precedence. This approach, some argue, struggles to fully appreciate the “grace” and organic charm intrinsic to the cuisines of the East. When applied in Vietnam, criteria such as “sophistication” and “advanced techniques” risk overshadowing the rustic simplicity that defines so much of the nation’s culinary identity.
There are also concerns that global recognition could drive the commercialisation of Vietnamese cuisine, potentially diminishing the authenticity and unpretentious charm that make street food so appealing.
The South China Morning Post has even questioned whether such accolades tend to favour fine-dining establishments over the casual eateries that best reflect the heart of Vietnamese food culture. Perhaps the most vivid example of this diversity, simplicity, and appeal is breakfast—when the country’s vibrant culinary trade comes alive, offering an array of dishes designed to nourish diners before the day begins. From pho bo and banh mi to bun moc, pho ga, banh cuon, xoi, com tam, and hu tieu, these dishes are the true essence of contemporary Vietnamese cuisine, bridging the gap between tradition and modernity.
The Bustling Scene of Contemporary Vietnamese Cuisine
The growing international recognition of Vietnamese restaurants in recent years is considered an important turning point. According to culinary experts, this signals that Vietnam is ready to compete on the global stage. While challenges remain, they serve as both a pressure and a catalyst for the country’s continued integration into the global dining scene.
Above Chef Yamaguchi Hiroshi of Koki restaurant - Capella Hanoi (Photo: Facebook / Koki - Capella Hanoi)
Chef Yamaguchi Hiroshi of Koki restaurant - Capella Hanoi (Photo: Facebook / Koki - Capella Hanoi)
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A quick look at the strengths that make contemporary Vietnamese cuisine so compelling to international diners includes freshness, balance, seasonal ingredients, and preparation methods that maximise food use and minimise waste—qualities that align with the growing global focus on sustainability. Vietnamese dishes are often praised for their delicate balance of flavours and the use of fresh ingredients. Dishes such as pho and bun bo Hue are celebrated not only for their deliciousness but also for their skillful preparation and cultural significance. Highly rated restaurants such as Anan Saigon and Gia have introduced new experiences, combining modern techniques with traditional ingredients.
Forbes and The New York Times have also highlighted that Vietnam’s evolving culinary landscape presents an opportunity for the international community to further explore a long-standing food culture that has yet to fully realise its potential.
Many restaurants that once operated with an average number of customers have seen a significant rise in both domestic and international diners after receiving major culinary accolades. This surge has driven development in related industries such as tourism and retail. However, perhaps the most significant impact is the way the human element within Vietnam’s F&B industry is being nurtured and supported more than ever before.
Chefs and hospitality professionals, beyond benefiting from increased visibility, now have greater motivation to refine their skills, elevate service standards, and engage with international counterparts. This not only enhances their expertise but also allows them to redefine their personal brand and creative identity within the industry.
