Preserving Vietnamese cuisine
Graduating as a nuclear physicist, Hoang Anh, owner of Phu Xuan Vegetarian Restaurant in
Every month, she publishes a vegetarian dish in Vietnam Buddhism Congregation’s Buddhism Cultural Magazine. The food made from traditional ingredients is decorated like a beautiful artwork. Hoang Anh never uses mono-sodium glutamate or artificial colour in her dishes, focusing instead on vitamin rich natural food.
“I now feel that Vietnamese vegetarian food is oblique. The taste and food of Buddhists is changing together with industrialization. Imported food is all embalmed in chemicals, or has too much starch, or is lacking in vitamins. In addition, all the food is vegetarian versions of fatty food such as “Vegetarian beef” or “vegetarian chicken”. It is not good. Abstinence must be from principle and the mind.” Hoang Anh said.
Under the Nguyen Dynasty in 17th century, her village’s men were frequently chosen as royal chefs, making daily food for the royal family and parties.Hoang Anh’s grandfather was a head-chef under the dynasties of King Khai Dinh (1916-1925) and
For years, she and her husband, an antique collector, have sought ancient books on royal
Maintaining the same idea, her restaurant Phu Xuan is a destination for fans of
In 2003, the restaurant was included in a list of the top 73 restaurants in
“I think we should cooperate with tourism to popularize Vietnamese food. It is a part of saving traditional culture. When thinking about preserving heritage, we usually think of extensive projects, but I believe preserving tradition should start from something simple like cooking a good meal for your family.”