From luxurious European kitchens to authentic Vietnamese kitchens, the group of students and teachers from Hungary had a meaningful journey at Saigontourist Hospitality College (STHC)
The teacher & student exchange program between Saigontourist Hospitality College and Békéscsaba Vocational Training Center has opened a new door, where culinary cultures intersect, where each dish is not just a recipe, but a story of creativity, passion and love for the kitchen.
During the nearly month-long trip, the Hungarian teachers and students explored Vietnamese dishes with rustic flavors and outstanding specialties of the regions. Each dish bears the cultural imprint and culinary quintessence of the rice homeland such as: fish hotpot with bamboo shoots, banh xeo, pho cuon, Hanoi vermicelli with grilled pork, tuna noodle soup, grilled clams with caul fat, fried chicken with mac mat leaves,... Each dish is not only a perfect combination of fresh ingredients but also a part of the proud Vietnamese culinary story.
In addition, STHC students also learned about Hungarian dishes such as Gundel beef tenderloin, duck breast fillet marinated in acacia honey, Kalocsa strudel, and yellow pasta. Through each dish, STHC students learned more about European culture and culinary style.
Every day, students not only learn how to cook but also discover the story behind each ingredient, the subtle combination of spices and the art of presenting dishes imbued with Vietnamese identity. In particular, Hungarian students expressed their deep impression of the enthusiasm and dedication of the teachers and students of STHC's culinary class, who are always ready to support, share knowledge and experience with them.
Looking back, the beautiful memories and dishes with rich Vietnamese flavors will always be unforgettable marks in the culinary journey of Hungarian students.
