The Green Growth Show 2024 (GRECO 2024) is an event held within the framework of the Ho Chi Minh City Economic Forum (HEF). This event is directed by Ho Chi Minh City People’s Committee and hosted by Investment and Trade Promotion Centre of Ho Chi Minh City (ITPC), in coordination with the city’s departments, branches, and related parties. GRECO 2024 will take place for five days, from September 21 to 25, 2024, on Nguyen Hue and Le Loi streets, District 1, Ho Chi Minh City.

One of the activities attracting consumers at GRECO 2024 is the GREEN – DELICIOUS AND HEALTHY FOOD FESTIVAL, taking place on Le Loi Street, spanning from Nguyen Hue to Pasteur.

The GREEN – DELICIOUS AND HEALTHY FOOD FESTIVAL showcases professional cuisine featuring ingredients that are key agricultural products of Vietnam, prepared by Michelin-starred Chef (France), the Vietnam National Team participating in the International Catering Cup in Lyon (France), January 2025, and talented young chefs from Ho Chi Minh City, including: Chef Nguyen Thi Thuy Phuong, Head of the Young Chefs Club (Vietnam Youth Union – Ho Chi Minh City), Chef Van Phu Phuong Dung, member of the Executive Board of the Young Chefs Club of Ho Chi Minh City, Chef Han Hieu, Member of the Young Chefs Club of Ho Chi Minh City, Chef Gin Pham, Vice Head of the Young Chefs Club (Vietnam Youth Union – Ho Chi Minh City)

On September 22, 24, and 25, from 9:30 to 11:00 AM, the community will be introduced to and invited to enjoy the following dishes: Bac Lieu shrimp spaghetti (Bac Lieu shrimp from the “shrimp hugging rice” model, adapting to climate change), Modern Banh It (featuring Thap Muoi lotus, jackfruit, Cao Lanh mango, and passion fruit), Son Quy Go Cong, Tien Giang sweet soup, Phu Yen crab noodle soup (made with flour from the century-old Sa Dec flour village), Sen-lemon detox water branded by Khanh Thu Group

In particular, on the evenings of September 21 from 4:30 to 6:00 PM and September 23 from 6:00 to 7:30 PM, there will be performances featuring special dishes, including:

• “Fermented chocolate with cyclo”: Introduced for the first time by its creator, Journalist Xich Lo, and inspired by Minister of Agriculture and Rural Development Le Minh Hoan. This dish uses Vietnamese cocoa and fresh Vietnamese vanilla, fermented with Bac Lieu salt and Tien Giang fruit, and is crafted by chef Hervé Rodriguez.
• “Pangasius Karaage”: Combining the Japanese karaage technique to create an easy-to-cook, convenient, and delicious fish dish. The fish frying oil is made from pangasius by-products, promoting the message of circular economy and green transformation. Pangasius is one of Vietnam’s main seafood exports, present in over 150 countries and territories, accounting for about 95% of the global pangasius market share.
• “Pho cuon with lotus seed filling”: Crafted by chef Nguyen Hiep, this dish uses lotus rice to create pho rolls filled with lotus seeds. Discarded lotus stems are turned into paper and folded into packaging, clearly demonstrating the principles of circular economy and green transformation. The “Rice-Lotus” crop rotation model is considered an effective solution for farmers to adapt to increasingly severe climate change.