ECO-GASTRONOMY – A JOURNEY OF FLAVORS AND STORIES

From January 6 to 11, 2025, XomTour, in collaboration with Food Vision Global Network from South Korea, will organize the Eco Gastronomy Learning Journey across multiple locations: Ho Chi Minh City, Ben Tre, Kien Giang, Can Tho, Da Nang, and Hoi An. This program is part of a sustainable tourism social enterprise project by XomTour, initiated by Vcil Community.

The Eco Gastronomy Learning Journey is not just about exploring cuisine through taste—it highlights the deep connection between people and nature in the food creation process. Every step of this journey is a lesson on how food is carefully nurtured and cultivated from farm to table.

ECO-GASTRONOMY – A JOURNEY OF FLAVORS AND STORIES

A Journey with Purpose

Throughout its planning and execution, XomTour and Food Vision Global Network have devoted great effort to creating a positive impact on local communities in Vietnam.

The program is designed to promote sustainable livelihoods for small-scale workers—ranging from fishermen, cooks, and farmers to local businesses such as hotels, craft cooperatives, and sustainable social enterprises. Beyond contributing to the local economy, this journey is also a heartfelt tribute to those who preserve, restore, and developVietnam’s culture, agriculture, nature, and traditional values. It aims to reassure them that their work is truly meaningful and something to take pride in.

With just a small shift in perspective, a portion of the money that might otherwise flow into multinational corporations can instead reach the hands of local people—those who deeply understand their homeland’s value and genuinely create positive change in their communities. This shift helps them sustain their livelihoods and work with greater stability.

Thoughtful Program Design

The program carefully curates destinations and visits to ensure they are not just stopovers but sources of inspiration, connection, and responsibility—toward culture, nature, and people.

Join us on this journey to uncover inspiring stories, meet local social enterprises, social innovators, farmers, and fishermen, and explore how food, culture, and sustainability come together.

Read more about this journey below:

✨DISCOVERING CASHEW CHEESE: THE CREATIVE AND SUSTAINABLE JOURNEY OF KASHEW CHEESE

Vietnam is the world’s leading exporter of cashew nuts, yet only recently have we begun to fully explore the potential of this valuable nut. With relentless creativity, Ms. Lê Na—the founder of the Kashew Cheese business and restaurant chain—has pioneered Cashew Cheese, a handcrafted, plant-based cheese made from organic Vietnamese cashews. As part of our journey to explore “flavor stories” in Ho Chi Minh City, we visited Kashew Cheese in Phu My Hung. Here, we listened to Ms. Lê Na’s inspiring entrepreneurial journey while tasting a variety of plant-based cheeses made from cashews.

Ms. Lê Na’s journey began with concerns about food and daily production processes while taking care of her own health. These concerns gradually led her to develop a passion for nutrition, realizing that food not only nourishes people but also has a profound impact on the land and environment. This prompted her to ask: Can the food and beverage (F&B) industry transition to using more sustainable ingredients?

During her nutritional research, she adopted a plant-based diet to explore its health benefits. Along the way, the concept of plant-based cheese piqued her curiosity. She discovered that international vegan cheese producers were using cashews imported from Vietnam, yet this industry remained largely undeveloped domestically. Recognizing this gap, Ms. Lê Na decided to experiment and create plant-based cheese with her own hands.

After numerous trials using different ingredients, she found that no ingredient provided the perfect texture and flavor like cashews. Macadamia nuts were rich but lacked the desired smoothness. Soybeans had a higher protein content but lacked natural sweetness, making the final product less appealing. Fermented tofu (chao) contributed unique flavors but was difficult to combine with other ingredients. Today, Ms. Lê Na has developed a range of aged cashew cheeses with diverse flavors, including pepper, chili, turmeric, and dill.

Beyond product quality—flavor and nutritional value—Lê Na is committed to a sustainable food industry while creating economic value for local communities. To achieve this, she collaborates closely with farmers, cooperatives, and businesses that provide organic and high-quality ingredients.

The philosophy of Kashew Cheese is encapsulated in these heartfelt words:

“People often think the best cheese comes from milk. But once upon a time, people also believed the Earth was flat. We don’t believe in outdated conventions. We believe in using high-quality, plant-based, and locally sourced ingredients, combined with the magic of traditional fermentation. All good things take time, and when natural ingredients are properly nurtured, they in turn nourish us.” – Ms. Lê Na

👪 AN INSPIRING JOURNEY: KOTO AND ITS MISSION TO TRAIN A NEW GENERATION THROUGH VIETNAMESE CUISINE

Continuing our exploration of “flavor stories” in the vibrant city of Ho Chi Minh, we visited ST25 by KOTO. Here, we had the opportunity to speak with Mr. Jimmy Phạm, the founder of KOTO, and listen to his inspiring journey of 25 years dedicated to helping disadvantaged youth in Vietnam through hospitality training programs.

Born during a time of hardship, Jimmy left Vietnam with his mother—a Vietnamese woman—and his Korean father when he was just two years old. From that point on, Australia became his family’s second home.

On one of his trips back to Vietnam, he witnessed many children and teenagers living on the streets, struggling to survive. Initially, he helped them by giving money and teaching English, believing he was making a positive impact.

However, an unexpected experience made him rethink his approach. The money he gave, instead of being used for housing or education, was spent on other things. This eye-opening moment led him to realize a deeper lesson:

“Give a man a fish, and he will eat for a day. Teach a man to fish, and he will eat for a lifetime.”

With this realization, Jimmy Phạm came up with the idea of founding KOTO—Vietnam’s first social enterprise—with the mission of providing vocational training to disadvantaged youth, giving them the opportunity to work and transform their lives.

Profits from the business are reinvested into vocational training, accommodation, and comprehensive support for students, equipping them with a solid foundation to build their future.

Through this model, KOTO not only changes the lives of individuals but also spreads sustainable values, giving generations of Vietnamese youth a fresh start.

To date, KOTO has trained over 1,200 students, many of whom have become head chefs, sous chefs, hotel general managers, resort managers, or business owners.

After hearing Mr. Jimmy Phạm’s inspiring story, we enjoyed a meal at ST25 by KOTO—a collaboration between Sofitel Saigon Plaza and the KOTO social enterprise.

ST25 by KOTO is operated by former KOTO students who have been professionally trained by top culinary experts in the hospitality industry. The restaurant not only offers a refined Vietnamese dining experience but also donates a portion of its revenue to the KOTO fund, supporting disadvantaged youth in Vietnam. Through this model, KOTO not only provides students with valuable skills but also helps introduce Vietnamese culinary arts to the world.

The menu at ST25 by KOTO showcases contemporary Vietnamese cuisine, with dishes carefully crafted using fresh, locally sourced, and seasonal ingredients. Notably, every dish is served with ST25 rice—the world-renowned, award-winning variety.

🎉 JOURNEY OF SENSES – FROM THE STRANGE TO THE EXTRAORDINARY EXPERIENCE

Imagine stepping into a completely silent restaurant where the lights gradually dim until absolute darkness surrounds you. You reach out, feeling your way forward step by step. Everything around you seems more unfamiliar than ever—only sound, scent, and touch guide you.

This is exactly the experience that Noir. Dining in the Dark—a unique restaurant by Journey of the Senses—offers. But Noir is more than just a restaurant. It is a place where visually impaired individuals become guides, where they can confidently showcase their abilities in the world they know best—darkness.

Germ Doornbos, co-founder of Journey of the Senses, shares that vision is the dominant sense through which we perceive the world—83% of the information we process comes from sight, 6% from hearing, and 11% from taste, smell, and touch. However, for the visually impaired, when one door closes, others open. They develop heightened sensitivity in their remaining senses in ways that sighted individuals can hardly imagine. And at Noir, diners have the chance to experience exactly that—a world where light is no longer the center of perception.

Journey of the Senses not only creates jobs for the visually impaired but also builds an inclusive space where value is not measured by physical limitations. When guests enter Noir, they don’t just explore refined culinary flavors in the dark; they step into the world of the visually impaired—where trust replaces prejudice, and empathy bridges gaps.

At Journey of the Senses, the term “Person with Disability” no longer exists. Instead, they are referred to as “Persons with Different Abilities”—individuals with remarkable talents that have yet to be fully recognized.

Beyond Noir. Dining in the Dark, Journey of the Senses has developed other sustainable business models, each offering a unique and meaningful experience:

• Blanc Restaurant: Offers diners a novel communication experience by ordering and interacting using Vietnamese Sign Language. More than just a meal, it is an opportunity to connect and gain deeper understanding of the world of the hearing impaired.

• Là Hoa Artisanal Flower Shop: Inspired by nature’s beauty, Là Hoa creates delicate floral designs. Each bouquet comes with a heartfelt message expressed in sign language, which customers can experience via a QR code and an emotional video message.

• Noir.Spa: A unique relaxation space where expert touch, soothing scents, and dim lighting merge to create a deep therapeutic experience, nurturing both body and mind.

• Đu Đủ Xanh Vegetarian Restaurant: A tranquil space offering a sophisticated plant-based menu that encourages a healthy lifestyle while fostering inner peace and well-being.

That afternoon, as we visited Journey of the Senses, we had the opportunity to dine at Noir. Dining in the Dark. More than just a meal, it was an experience filled with emotion.

Sharing

_“As soon as we stepped through the door, we were immediately enveloped in absolute darkness—no light, no familiar reference points. In that moment, it felt as though we had entered the world of the visually impaired, where everything had to be perceived through other senses. Initially, confusion and nervousness took over, but under the patient guidance of our visually impaired servers—the only ones who felt at ease in this space—we gradually relaxed and embraced the experience.

No one knew what the menu for the day was. Without sight, we had to rely on our other senses: hands exploring the shape of each dish, noses identifying distinct aromas, and taste buds discovering the delicate harmony of flavors. Familiar flavors suddenly became more magical than ever. In that darkness, every bite was not just a taste but a profound discovery.

In just 30-40 short minutes, the absence of light taught us a valuable lesson: food is not only experienced through taste but also through the soul. Leaving Noir, I still carried a sense of awe. This was not just a meal; it was a powerful lesson in empathy and appreciation. Noir is not a place where darkness is a barrier—it is where the visually impaired shine through their resilience and strength.”_

Noir. Dining in the Dark is more than just dining in darkness. It is a journey of discovery, understanding, and appreciation—where light does not come from our eyes but from human empathy and courage.

✈️ C2T BẾN TRE – WHEN YOUNG ENTREPRENEURS TURN “CRISIS” INTO “SUSTAINABLE OPPORTUNITIES”

With excitement, our group boarded a vehicle heading towards the Mekong River, en route to our next destination: C2T Bến Tre—a tourism company deeply rooted in Western Vietnam’s cultural heritage while committed to minimizing environmental impact. Here, we had the chance to experience a green tourism model and engage in insightful conversations with Võ Văn Phong, the founder of C2T.

C2T’s journey began in 2016 when Phong attended Mekong Connect in Cần Thơ. Amidst the energy of aspiring entrepreneurs, he found profound inspiration. Witnessing young individuals full of passion and ambition, he realized it was time to carve his own path.

However, 2016 was also the year the Mekong Delta faced severe saltwater intrusion, devastating agriculture, tourism, and local livelihoods. While many saw insurmountable challenges, Phong saw an opportunity—an opportunity to build a sustainable business model that adapts to climate change while generating long-term value for the community.

Thus, C2T was born with a mission beyond profit: business as a force for sustainable development. Phong believes that entrepreneurship is not just about financial gain; it is about fostering an economic ecosystem that harmonizes with nature and society. He shared:

“Transforming business models toward sustainability is an essential step for our generation of young entrepreneurs. We focus not only on revenue growth but also on creating a balance between people and nature. Every startup should have a meaningful purpose—only by doing so can we build a happy economy, where not just businesses, but entire communities thrive.”

With this mindset, C2T is not just a company—it is a journey—a journey of turning challenges into opportunitiesand transforming perceived disadvantages into strengths for a more sustainable future.

We embarked on a boat ride along the Hàm Luông River, beginning our exploration of Bến Tre. Our first experience was a fresh seafood meal right on the boat. The highlight was not just the abundance of local produce but also the deep respect for nature shown by the fishermen.

They only caught fully matured shrimp and fish, releasing the smaller ones or those carrying eggs back into the river—a simple act with profound meaning. Phong emphasized that this is how people can coexist sustainably with nature—responsible consumption ensures the preservation of ecosystems for future generations.

As we continued down the river, he pointed out lush mangrove apple (bần) trees—planted through C2T’s eco-initiatives. These trees do more than beautify the landscape; they play a crucial role in environmental conservation. Capable of absorbing up to 9,000 tons of CO2 annually, they significantly contribute to reducing greenhouse gas emissions. Their extensive root systems prevent riverbank erosion, ensuring the region’s resilience against the forces of nature.

Beyond their ecological benefits, mangrove apple trees serve practical purposes—their fruit is used in local cuisine, while their flowers naturally purify water and serve as food for aquatic life.

As night fell, we were fortunate to experience C2T’s limited-edition “Firefly Tour”. Under the soft glow of the Western Vietnam night, Phong shared the fascinating life of fireflies—a species incredibly sensitive to environmental changes. Even the slightest human interference can drive them away permanently.

Once abundant in Bến Tre, fireflies have gradually disappeared due to urbanization and light pollution. However, their return to C2T is a testament to the company’s environmental conservation efforts.

To protect this fragile ecosystem, the Firefly Tour is strictly limited—only 10 days per month, with a maximum of two boats per night. These measures not only preserve the fireflies but also remind visitors of the importance of living harmoniously with nature.

Beneath the mesmerizing twinkle of fireflies, we didn’t just witness nature’s magic—we gained a deep appreciation for our responsibility in protecting it. It was truly a night to remember—filled with warmth, wonder, and meaningful lessons.

🌾 TƯ VIET SEASONAL RICE – THE CULTURAL STORY OF SEASONAL RICE FARMING BY UNCLE TƯ VIET

Leaving Bến Tre, our group continued the journey to Kiên Giang. Right at noon, we arrived at Lúa Mùa Tư Việt, where Uncle Tư and his friendly companions warmly welcomed us with great hospitality. This place embodies the essence of the countryside, where visitors not only hear stories but also directly experience the life of a farmer and the magical journey of rice grains.

Uncle Tư shared that what makes him proud is not just the rice varieties that Lúa Mùa Tư Việt has developed, but the opportunity to pass down to the community and younger generations how their ancestors lived harmoniously with nature and the cultural values deeply tied to seasonal rice farming.

One of the most remarkable stories shared here is about how local farmers strive to preserve and protect indigenous rice varieties instead of letting them fall into the hands of large corporations. In today’s context, where industrialization and economic powers dominate the seed market—with just four companies controlling up to 60% of the world’s seed supply—preserving local rice strains has become a crucial effort. Uncle Tư explained that after each harvest season, a small portion of the rice fields naturally undergo genetic mutations. When farmers identify a stable mutation, they propagate and preserve it. This method led to the birth of the Lúa Mùa Tư Việt 1 and Lúa Mùa Tư Việt 2 rice varieties.

Uncle Tư also shared his cultivation techniques, following the philosophy of “natural harmony” in farming, just as generations before him did. He only plants one rice crop per year during the most favorable weather conditions, allowing the soil to “rest” and rejuvenate with organic matter from previous farming cycles.

There is no need for fertilizers, as the natural decomposition of duckweed, fish waste, and duck manure enriches the fields. He also uses buffalo plowing instead of machinery, which helps loosen the soil and improve aeration, allowing the rice roots to grow deeper and absorb nutrients more efficiently.

The seasonal rice cycle lasts about six months before harvest. If sown early, it can take up to seven months; if planted late, the season may be shortened to five months.

Although Uncle Tư Việt’s traditional rice farming methods require more time and effort, they result in high-quality, fragrant, and healthy rice grains. Moreover, this approach contributes to environmental protection and preserves the natural ecosystem of the rice fields.

Beyond storytelling, Uncle Tư and his friends showcased the warm and generous nature of the Mekong Delta people. He enthusiastically hosted the group—especially our Korean guests—with delicious, fresh dishes made from locally sourced, organic ingredients.

The cozy atmosphere, meaningful stories, and the heartfelt hospitality of Uncle Tư and his friends at Lúa Mùa Tư Việtleft a lasting impression on everyone. This was not just a tourist destination but a profound lesson on living harmoniously with nature and preserving valuable traditions.

🌱 RÊU DINING TRÀ QUẾ: A CULINARY JOURNEY FROM GARDEN TO TABLE

From the Mekong Delta, our group continued to Đà Nẵng before visiting Hội An, where we experienced a unique cooking and culinary discovery at Rêu Dining Trà Quế.

The first impression upon arriving at Rêu Dining Trà Quế was its innovative architecture, blending seamlessly with nature. The restaurant was built using old wooden boats, a unique idea brought to life by architect Nguyễn Hòa Hiệp. Additionally, he repurposed a variety of recycled materials, including traditional yin-yang roof tiles, old fishing boats, discarded fishing nets, wine bottles, cups, bowls, and more—embodying the spirit of “material rebirth”, creating a space that is both rustic and rich in artistry.

Sharing his creative philosophy, Nguyễn Hòa Hiệp once said:

“In ancient times, people cupped their hands to drink water. Then they made bowls, gradually embellishing them with gold and silver, forgetting that no matter how elaborate the tool, its sole purpose was still just to drink water. I imagine a day when natural resources run out, and people will have no choice but to reuse discarded materials—just as I am doing now. Even waste can be turned into beautiful, functional, and unique creations.”

This spirit of sustainable creativity is not only reflected in the architecture but also extends to the dining experience at Rêu Dining Trà Quế. Each dish is not only a harmonious blend of flavors but also showcases the fusion of tradition and modernity, nature and human craftsmanship.

The “farm-to-table” journey at Rêu was an extraordinary experience. The group had the opportunity to hand-pick vegetables, cast fishing nets, and cook their own meals. Beyond traditional cooking, we also explored molecular gastronomy, where science and culinary artistry merge to create one-of-a-kind dishes.

Witnessing and participating in every step of the process—from sourcing ingredients to preparing and enjoying the final dish—gave us a deep appreciation for the origins of our food. What was once a simple daily activity for our ancestors has now become a rare and precious experience in today’s fast-paced modern life.

🌵 COMMUNITY-BASED LEARNING TOURISM: A SUSTAINABLE DEVELOPMENT MODEL FROM LOCAL COMMUNITIES

On Thursday morning, we visited Cẩm Kim Village, a destination that was not only about exploration but also about reflecting on sustainable tourism. In contrast to the hustle and bustle of urban areas, Cẩm Kim unfolded like a tranquil countryside painting, where human life is intertwined with nature, and traditional values are cherished and preserved.

We learned about the Community-Engaged Learning Tourism Model, an initiative passionately developed by the local people themselves. The Cẩm Kim Agricultural and Ecotourism Cooperative not only provides a stable livelihood but also fosters community spirit, helping residents feel more connected to and proud of their homeland. Instead of following mass tourism trends, they chose the path of sustainable development, utilizing local resources and empowering residents to become genuine tourism ambassadors—telling the story of their land in the most authentic and heartfelt way.

We had the opportunity to meet and listen to moving stories from local boat rowers and tour guides—people who have dedicated their lives to Cẩm Kim. Their words and gestures exuded sincerity and deep understanding of this land. These stories not only helped us appreciate the simple beauty of Cẩm Kim but also made us aware of the challenges faced by the local people.

More importantly, we witnessed how the community came together to find solutions and build a bright, sustainable future—not just for themselves but also as an inspiration for anyone who sets foot on this land.

🌬️ HƯƠNG LÀNG CỔ – “THE CHILD OF THE SEA” AND THE JOURNEY OF PRESERVING NAM Ô FISH SAUCE

Nam Ô fish sauce, one of the most renowned specialties of Central Vietnam, has been preserved and developed by the community at the foot of Hải Vân Pass, Đà Nẵng, for over 400 years.

The locals take pride in the fact that Nam Ô fish sauce is not just a seasoning but a cultural essence of the sea, passed down through generations. However, with the rapid expansion of industrial fish sauce, the traditional craft is gradually fading. The long rows of wooden fermentation barrels that once filled village homes have become sparse, as the younger generation shows less interest in carrying on the trade.

Amidst these changes, Bùi Thanh Phú—a native of the village from a family with four generations of fish sauce makers—has dedicated himself to preserving the traditional flavors. With passion and determination, he founded the Hương Làng Cổ brand, not only to safeguard but also to restore Nam Ô fish sauce to its rightful place on Vietnam’s culinary map.

On this journey, we visited the Nam Ô Fish Sauce Craft Village – Hương Làng Cổ. The setting was simple and rustic, yet it carried a rich history and deep love for the craft. Here, we had the opportunity to hear the story of Bùi Thanh Phú, a young man quietly keeping the fire of his ancestral trade alive, working tirelessly to bring the taste of his homeland to a wider audience.

Sharing

His love for fish sauce is so profound that he can identify its quality and texture purely by smell, even distinguishing between Phú Quốc fish sauce and Nam Ô fish sauce. With this passion, he embarked on the journey of building a business—not just to elevate Nam Ô fish sauce but also to improve the livelihoods of those in the industry. Thanks to his relentless efforts and the growth of his brand, the community has begun to view their heritage differently. From hesitation and embarrassment, the young people of Nam Ô now take pride in their traditional product and cultural identity.

Our visit began at Lăng Ông, where the Cầu Ngư Festival is held—a ritual expressing the fishermen’s gratitude to the sea. We then met and conversed with the artisans who have dedicated their lives to making fish sauce.

Hương Làng Cổ fish sauce is made entirely by traditional handcrafting methods, using only black anchovies and sea salt, fermented in earthenware jars for 12 to 24 months—a process passed down for centuries. The sauce is then filtered through bamboo funnels, extracting only the purest drops of first-press fish sauce—a rich, refined taste of the sea. The longer the fermentation, the higher the quality, resulting in a sauce with a mild aroma, balanced saltiness, and deep, lingering sweetness.

The highlight of the visit was the hands-on experience of blending and tasting authentic Nam Ô fish sauce—where every drop carries the essence of the ocean. Through stories and experiences, we not only appreciated the delicate artistry behind fish sauce production but also deeply understood the love and devotion of the people who keep this tradition alive.

🍚 TÚY LOAN RICE PAPER VILLAGE: MARKS OF TIME AND PERSEVERANCE AMID MODERNIZATION

On Friday—the final day of our journey through Vietnam’s flavors and culture—we arrived at Túy Loan Rice Paper Village, a peaceful corner in the heart of Đà Nẵng. Stepping into this village, we felt as if time had slowed compared to the bustling city life beyond. However, what saddened us most was the emptiness of the once-thriving craft village. Now, only two or three families remain, quietly upholding their heritage—the last members of their lineage still clinging to tradition, though their hands are no longer young.

We silently observed the skilled hands of an elderly rice paper maker—her movements so practiced, they had become second nature. She spread the batter evenly, carefully lifted the delicate rice sheets, and set them under the sun to crisp to perfection. Her eyes shone with pride, but also carried a tinge of sorrow. Through her heartfelt storytelling, the history of a once-flourishing village unfolded—where the sounds of laughter and bustling activity once filled the air but are now replaced by silence.

As we listened, we could feel the weight of her concerns, as if we were touching a fading cultural legacy. In the relentless current of modernization, the old and traditional are easily forgotten. But today, even for just a fleeting moment, we all realized that each piece of Túy Loan rice paper is not merely food—it is a mark of time, a testament to the dedication of those who quietly preserve the taste of their homeland.

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Six Days – A Journey Not Too Long, But One That Leaves Unforgettable Echoes

Each destination brought unique experiences, touching emotions in profoundly different ways. Some reflected that the journey helped them realize the deep connection between humans and nature, gaining a clearer understanding of the importance of living in harmony, respecting, and protecting the environment. Others shared their joy in knowing that every penny spent during this trip directly supported local restaurants, cooperatives, and communities—essential pieces of the puzzle in sustainable development.

However, what weighed on the minds of the entire group was the absence of young people—the generation that should be continuing and preserving these invaluable traditions.

Modern life is advancing at an overwhelming pace, sweeping away cultural treasures that are slowly fading. Centuries-old craft villages now have only a few households keeping the trade alive, and stories once shared around the hearth exist only in the memories of the older generation. This raises an important question: Will these values still be preserved for future generations?

We hope this journey is not just an exploration but also a gateway to new connections—a space where each person learns to cherish the beauty of nature, the land, and the rich Vietnamese culture that still needs to be nurtured and protected.