I dunno what it is, but whenever well-meaning “experts” discuss Vietnamese food, set up programmes, events and symposiums to promote it, they seem hellbent on sanitising, standardising, slaughtering and sucking all life from it,
Firstly, we have to build the theories of the ‘Vietnamese kitchen’ to know about the unique identities of Vietnamese cuisine. Then, we can standardise Vietnamese food and restaurants, and establish culinary development companies like the Thai Royal Company which operates 8,000 restaurants around the world. link
Apparently, there is also something called “The international symposium on promoting Vietnamese cuisine”.
Photo from the back bench in Phở Thìn, Hà Nội