• 한국식생활문화학회지
• /
• 제26권3호
• /
• pp.199-210
• /
• 2011

In this study, we compared the differences and similarities between the Korean food culture and the Vietnamese food culture by surveying food resources and researching the process of Korean food being accepted into Vietnam. We suggest countermeasures for advancing Korean food into Vietnam. We conducted in-depth interviews regarding Korean food with Vietnamese food specialists who ate Korean food. As a result, Vietnamese foodies eagerly recognized that the most representative thing about Korean food was the special properties of its various and affluent side dishes. They were also aware of kimchi, made of various vegetables and condiments, as an excellent side dish compared to the Vietnamese who's staple is boiled rice. Furthermore, the flavor of Korean food was preferred by the Vietnamese who were familiar with foods such as Neue-ok-mom or fermented seafood. It was thought that the new food could be eaten with many vegetables. The specialists replied that the most typical functional property of Korean food was health. The acceptance process of Korean food into Vietnam was based on the acculturation theory. That made the Vietnamese easily experienced strange culture in the case of propagation by whom have already experienced, through the selective filter steps by various images of Korea, and made them accept the Korean food through temporary choose and acceptance step such as recommendations by friends. Globalization strategies for Korean food proposed by the Vietnamese foodies were public relations marketing in voluntary contact environments, distinguishing traditional Korean foods through research and development, and globalization by diversifying the Korean restaurant concept.

• 한국식생활문화학회지
• /
• 제26권4호
• /
• pp.383-393
• /
• 2011

This study aimed to identify efficient methods for the globalization of Korean food in Vietnam. For this, we interviewed owners of 11 Korean restaurants in Hanoi and 9 Korean restaurants in Ho Chi Minh. Due to the rapid economic development of Vietnam, the restaurant industry for the middle class has drastically increased. For the globalization of Korean food, new positioning of Korean restaurants is needed. Research has shown that Korean restaurants need to change their style of management. Although the first generation of Korean restaurant owners managed restaurants as a family business, a new professional management system is now required. Above all, it is necessary to develop and support a comprehensive food culture system in which the menu is suited to the taste of the natives and its recipe is distributed with food material quality control, hygienic control, and operation of a localized management system.

• 수산경영론집
• /
• 제50권1호
• /
• pp.55-69
• /
• 2019

The purpose of this paper is to suggest an export strategy of seaweed products from Korea to Vietnam by analyzing the seaweed products consumption in Vietnam. This research surveyed 217 people in Hanoi and Ho chi minh, Vietnam. The result of the research revealed that consumers in Vietnam perceived seasoned kim as a healthy and easy-to-eat Korean food with snacks and side dishes, and it was recognized as a nutritious snack especially suitable for children to 20s. Kimbap is recognized as simple and healthy Korean food that is consumed as a substitute for meals at home, on the streets, and at restaurants. Sea mustard was the healthiest among seaweeds and are consumed in the form of sea mustard soup as good food for women, children, and the elderly. Summarizing the Vietnam seaweed market, it is a market that is similar to Korean seaweed consumer culture. In conclusion, we suggested a seaweed promotion strategy targeting women in their teens to twenties, communication on seaweed production process, experiential marketing strategy and seaweed food culture strategy.

• 한국식생활문화학회지
• /
• 제36권6호
• /
• pp.531-541
• /
• 2021

This study was conducted to provide basic data for evolving a strategy for the development of Vietnam's customized HMR program and formulating a marketing strategy by analyzing the characteristics and variations of HMR consumption behavior by household size. The results of the analysis were as follows: The number of single households using HMR as a general meal at home was higher than multiple-person households. Moreover, there was a high preference for 'ready to heat' and 'ready to eat' products, which are relatively easy to cook and prepare. It was observed that single households preferred department stores, hypermarkets, and convenience stores for purchasing HMR when compared to multiple households, and that single households preferred to acquire information through TV/radio and internet advertisements. Among the HMR selection attributes, single households valued taste, quantity, price, preparation process, preparation time, and ease of storage as important. Reflecting on the results of this study, when developing HMR in Vietnam, it is necessary to develop a product that can nutritionally replace the general meal with a focus on convenience. In addition, there is a need for products that possess various attributes such as convenience, health, and eco-friendliness.

• 한국식생활문화학회지
• /
• 제12권3호
• /
• pp.289-299
• /
• 1997

This study was performed with survay in the field and literature. The result were; 1. In Vietnam, They took their meal in three times a day. They have taken Nuoc nam (fish sauce) with sliced red pepper, half a lime, etc... in every day every night. Fish Sauce was prepared with small fish (generally fresh- water fish), the same amount of salt, and stored in 8 months, and made filltered fluid. It's Nuoc mam. They have gained protein sauce from it. 2. Their basic menu were composed with rice, soup, food with marine products and meat (generally pork), various vegetables, tropical fruit. 3. Food of cereals were Com Trang (white rice), Pho (rice noodle), Chao (rice gruel), Banh Trang (rice paper), Banh mi (bread) etc... Food of meat were Ho sua, Banh bao chien (barbecued little pork), Suon Nuon (grilled pork), Cha Lua (sausage of pork) etc..., Thit be nhung (grilled beef, Dog meat, Chicken, Duck, Frog. Food of fish were generally fresh-water fish, Ca Chien (grilled fish), Canh chua (soup with sour taste), Ca chem chung (steamed fish with fragrant vegetable), Lobster, Crab, Oyster, Cuttlefish, Shellfish, etc... Food of vegetables were Doa Hanh (Kimchi with a welsh onion), Rau xao hon hop (roasted vegetables), Goi Tom (salad), Canh he dau hu (soup) etc..., and They took much food of trophical fruit, Tra (Tea), Coffee, Lua Moi (distilled liquor). 4. For example, Their Daily meal were composed of Sup Bong Ca (Soup), Heo Sua, Banh Bao Chien (barbecued little Pork), Top Hap (steamed shrimp), Cua (steamed Crab), Luon Um (bioled a fresh-water eel), Lau Thap Cam, Hai Sam Sac Nam Dong Co, Trai Cay.

• 동아시아식생활학회지
• /
• 제21권3호
• /
• pp.418-428
• /
• 2011

The survey for this study was conducted in Vietnam, and was based on previous studies concerning Korean restaurant selection criteria and menu selection criteria that were done within Korea. The survey was conducted particularly, among Vietnamese who had eaten Korean food at a local Korean restaurant, in order to gain some perspective on the marketing of Korean restaurants in Vietnam. The results of the survey showed the following: (1) Vietnamese are very interested in Korean food; (2) they prefer unique recipes, and health food; (3) the main factors that affected selection of Korean restaurants were atmosphere, food features, sanitation, menu, and familiarity; (4) the main factors for a selecting dish from a Korean restaurant menu were social factors, menu, variety, recognition, uniqueness, and reasonable price. This study can contribute to the advancement of Korean restaurants in the Vietnamese market, which has been showing great interest in Korean culture and food.

• 한국식생활문화학회지
• /
• 제37권2호
• /
• pp.133-142
• /
• 2022

The purpose of this research was to examine the preferences of five traditional Korean drinks and analyze the factors affecting the preferences of children aged 7-12 in Korea, Vietnam, and China. The samples used in a sensory test were omija-cha, yuza-cha, sujeonggwa, sikhye and misutgaru. The test was performed to examine the overall, appearance (color), odor, taste and mouth-feeling and a sweetness intensity using 5 point hedonic scale (1=dislike extremely, 5=like extremely) and, check-all-that-apply (CATA) method was performed to determine preference and non-preferences factors. The preference of all samples except sujeonggwa showed significant differences in all items of the preferences (p<0.001). Almost items of the preference was rated more than 4 points in Chinese and Korea children. The sweetness intensity showed also significant differences in all items of the preferences except sujeonggwa (p<0.001), and evaluated as not sweet-appropriate with the score between 2 and 3 points. Sweetness, color, mouth-feeling, familiar flavor and healthy feeling was selected for the factors affecting the preferences. In conclusion, the result of this study determine the preferences and the affecting factors for the traditional Korean drinks in children of Korea, Vietnam, and China.

• 동남아시아연구
• /
• 제21권1호
• /
• pp.49-91
• /
• 2011

Since mid of 1990's Vietnamese food had been advanced in Korea, the franchises and branches of the Vietnam food restaurant remarkably has grown in numbers. It was estimated that the number of Vietnamese food franchise was not less than 30's and the market size of food industry would be around 200 million dollars in Korea. While the interests and study on the globalization of Korean food had been recently increasing, the Southeast Asian food, especially Vietnamese food which had significantly taken place as one kind of food service had few academic approaches to research on the current situation and transition on Vietnamese food in Korea. This study is an experimental attempt to inquire for the Vietnamese food culture and the Vietnamese food in Korea. Through the field research at local(Vietnamese) restaurant, the interviews with the local residents and questionnaire survey on the Vietnamese food from Korean customers, the article examined the 'Southeast Asian Phenomena' in Korea by tracing the origins and pathway how Vietnamese food could be established in Korean food market. In addition, it tries to prove that current growth of Vietnamese food in Korea could be extend and explicated as real 'Vietnamese Phenomena'.

• 식품기술
• /
• 제18권3호
• /
• pp.91-97
• /
• 2005

Nowaday, in Vietnam there are two types of medical services which have coexisted. These are Western medicine or Tay Y and Eastern medicine or Dong Y (this is also known as Oriental medicine). Dong Y is includes Chinese traditional medicine (TCM) or Thuoc Bac and Vietnamese traditional medicine (TVM) or Thuoc nam. In its’ history, Vietnam was dominated by feudal China in more than 1000 years, so that Vietnamese people was impacted much by Chinese thought, culture and medicine of course. Traditional Chinese and Traditional Vietnamese Medicine differ in practice, though they share the same theoretical foundation. Their relationship can be observed by the influence of TCM theories on the TVM which are Yin and Yang, Five Elements. In practice, TCM practitioners usually spend more time giving their patients a sort of theoretical explanation of what's going on, whereas TVM practitioners would use a more practical approach and concentrate less on theory. TVM was popular in common life of working people, generally using ingredients readily available nearby and involving a minimum of processing. Most knowledge was passed unselfconsciously from one generation to the next. It can be said that Vietnamese people are based on theories of TCM and available tropical plant sand animals native to Vietnam to built and develop TVM with it’s own character. The following are some plants are using in normal life of Vietnamese people as food or drink with well-being effect(1,2).

• 한국식품영양학회지
• /
• 제29권1호
• /
• pp.1-11
• /
• 2016

To enhance the physiological activities of roasted coffee (RC), 30 kinds of green coffee beans (GCB) with different cultivating areas and varieties were fermented with Monascus ruber mycelium (MR) by solid-state culture. After the dried MR-fermented GCB was subjected medium roasting, each RC was extracted with hot-water. Among the hot-water extracts, the highest yield was the hot-water extract of RC from MR-fermented Indonesia Mandheling GCB (15.5%). However, the hot-water extract of RC from MR-fermented Ethiopia Sidamo GCB showed significantly higher polyphenolic contents (3.08 mg GAE/100 mg) and ABTS free radical scavenging activity (25.41 mg AEAC/100 mg). Meanwhile, the hot-water extract of RC from MR-fermented Vietnam Robusta GCB showed not only the effective inhibition of $TNF-{\alpha}$ level (73.7% inhibition of LPS-stimulated control) from LPS-stimulated RAW 264.7 cells but also significant inhibition of lipogenesis (63.5% inhibition of lipid differentiation control) in 3T3-L1 pre-adipose cells. In conclusion, these results suggest that roasted coffees from Ethiopia Sidamo and Vietnam Robusta green coffee beans fermented with Monascus ruber mycelium using solid-state culture could have industrial applications as functional coffee beverages.