Traditional Vietnamese dishes like boiled chicken and spring rolls, staples of Tet celebrations and family gatherings, received rave reviews from a group of African guests experiencing them for the first time.

Bringing Vietnamese cuisine to Africa

Cong Giap, a native of Nghe An and a familiar member of the Quang Linh Vlogs team in Angola, has long been introducing Vietnamese culture and food to local communities.

Alongside agricultural support, Giap often cooks signature Vietnamese dishes such as stir-fried chicken gizzards, pig ear salad, roasted pork, grilled pork with rice noodles, chicken rice, and beef stew with baguettes.

In a recent YouTube video, which garnered over 626,000 views, Giap visited Maiala Village to prepare a traditional Vietnamese feast for the housewarming celebration of a local priest’s new home.

The house was a special gift funded by Vietnamese benefactors for the priest in Angola.

During the intimate gathering, Giap, the priest, the village chief, the district police chief, the landowner, and several local residents joined in the celebration.

“Today, I want to host this housewarming for the priest and also celebrate the Lunar New Year with everyone. I’ll prepare a meal full of traditional Vietnamese flavors,” Giap said enthusiastically.

Traditional Vietnamese dishes steal the show

The feast featured boiled chicken, potato and pork rib soup, and spring rolls, accompanied by steamed rice and fresh herbs.

“All the dishes today are cooked in authentic Vietnamese style. During Tet, family celebrations, or ancestral worship, boiled chicken and spring rolls are must-have dishes,” Giap explained.

He even demonstrated the proper way to enjoy these dishes, such as pairing boiled chicken with finely sliced lime leaves and dipping it in seasoned salt. Spring rolls, he noted, should be eaten with fresh herbs and sweet-and-sour fish sauce.

The district police chief, trying Vietnamese cuisine for the first time, was curious about the flavors of spring rolls and boiled chicken.

“These dishes are delicious. I’ve never had anything like them before. Even the fish sauce is unique - it pairs perfectly with the chicken,” he remarked.

The priest, as the guest of honor, expressed deep gratitude for the meal. Slowly savoring a piece of boiled chicken garnished with lime leaves and dipped in seasoned salt, he noted the natural sweetness and tenderness of the meat.

Throughout the feast, guests gave enthusiastic thumbs-ups to show their satisfaction. Many complimented the unique way Vietnamese people season and prepare their dishes, expressing surprise at the intricate use of ingredients and spices.

As the meal concluded, the joy and camaraderie among everyone highlighted the universal appeal of good food and the warmth of Vietnamese hospitality.

Thao Trinh