Vietnam is the "star" of Asian cuisine.

Based on in-depth analysis from more than 30 leading chefs, mixologists and food editors, and data from 270 Marriott hotels in 20 markets, the report found that Vietnam is being rated as "Southeast Asia's fastest-growing culinary destination".

The Future of Food 2026 - Asia Pacific report, recently announced by Marriott International in Ho Chi Minh City on the evening of October 14, shows that Vietnam is leading the wave of "luxury casual cuisine". Dishes such as pho, banh mi or soy sauce can all become world-class culinary experiences.

Vietnam is becoming the "new star" of Asian cuisine.

If in the past, fine dining was associated with long parties and elaborate rituals, now diners are looking for "casual luxury" - a high-class but comfortable style.

According to a survey in the Food Trends 2026 report, 33% of diners in Vietnam prefer fast, simple dining over luxury, lower than the average of 59% in the Asia- Pacific region. Dishes do not need to be luxurious but must bring emotions. It can be a hot bowl of pho, a crispy baguette or a bowl of fish sauce with boiled vegetables... all contain Vietnamese cultural and spiritual values.

In addition to Ho Chi Minh City (Vietnam), the 2026 culinary trends report is also taking place in 9 countries in Asia - Pacific.

PHOTO: LE NAM

"More and more travelers are choosing destinations based on cuisine. They want to taste the flavors associated with the local land," said Mr. Petr Raba, Vice President of Food & Beverage at Marriott International Asia Pacific.

It is not difficult to see this in the journey of traveling to Vietnam: tourists come to Hoi An to find Cao Lau, go to Hanoi to eat Pho Bat Dan, or visit the West to enjoy Linh fish sauce hotpot with Dien Dien flowers. Each dish is a "cultural identity card", a way for tourists to touch the spirit of the land.

The report also noted that 47% of diners in Vietnam choose to order from a fixed menu (set menu). This is a form of combining convenience and enjoying the full flavor. Notably, 80% of restaurants in Vietnam serve traditional dishes in a modern way, 87% of chefs focus on local ingredients.

Taro and water spinach soup (a vegetable that can be eaten raw, grown in many northern provinces). A dish prepared and created by a Vietnamese chef, using many local ingredients.

PHOTO: LE NAM

More than just food, Vietnamese cuisine is gradually becoming a national tourism development strategy. According to data, 96% of guests staying at Marriott hotels in Vietnam said they chose to eat local food during their trip. This figure far exceeds many countries in the region.

More and more international chefs are coming to Vietnam, not only to work but also to learn. From Hanoi pho to Central region fish sauce, from Saigon iced milk coffee to Nha Trang grilled spring rolls.

Pho is the most popular dish ordered in hotels in Vietnam, for both Vietnamese and international guests.

In a world that changes every day, Vietnamese cuisine still retains its core of authentic flavors and the warm feeling of returning home. Perhaps that is what makes Vietnam not only an attractive tourist destination but also gradually becoming the "new culinary center" of Asia.

Source: https://thanhnien.vn/viet-nam-la-ngoi-sao-cua-am-thuc-chau-a-185251014223240129.htm