On June 11, 2024, as part of Summer Trip 2024, the Faculty of Marketing, in collaboration with the Institute of International Education at National Economics University (NEU), organized a field visit to Quan An Ngon restaurant for students from Leeds Beckett University (UK).

The “Summer Trip 2024” group visited Quan An Ngon restaurant, part of the restaurant chain operated by Phuc Hung Thinh.

Located on Phan Boi Chau Street in Hoan Kiem District, Quan An Ngon restaurant is an ideal destination for those who love traditional Vietnamese cuisine, with a mission to share the flavors and character of Vietnam through every dish. The restaurant offers a varied menu featuring specialties from across the country, from southern Vietnamese sizzling pancakes and northern Vietnamese crab noodle soup to Hoi An chicken rice. This made it an ideal venue for a business visit, giving the Leeds Beckett University students an opportunity to experience the local cuisine and culture.

Before the tour, the Leeds Beckett University students began their morning with a tea reception blending Vietnamese flavors with European culture at Quan An Ngon restaurant. The experience energized everyone, setting the stage for a day filled with memorable activities.

Leeds Beckett University lecturers and students enjoy coffee and tea and explore Vietnam’s “morning coffee” culture.

In addition to lecturers and students from both institutions, the visit welcomed Pham Bich Hanh, Founder and General Director of Phuc Hung Thinh Company and owner of the Quan An Ngon brand.

Ms. Pham Bich Hanh, Founder and General Director of Phuc Hung Thinh Company and owner of the Quan An Ngon brand, receives flowers from a Leeds Beckett University representative.

Pham Bich Hanh opened the visit with an introduction to the establishment and development of the Quan An Ngon restaurant chain. She also shared the distinguishing features that have shaped the restaurant’s brand, providing students with useful information and a better understanding of the real-world business environment—something that is often difficult for students still at university to gain. After listening to Bich Hanh’s remarks, the students asked her many questions to learn more about the secrets behind the Quan An Ngon brand. Bich Hanh was deeply impressed by the substance of their questions and praised the students for their thorough preparation.

Pham Bich Hanh and representatives of Quan An Ngon restaurant present the history and development of the restaurant chain.

Immediately afterward, the students toured the dining and food preparation areas of Quan An Ngon restaurant in turn. In each area, they learned about the dishes the restaurant serves, its working philosophy, and secrets that not every customer knows. Touring the distinctive cooking stalls and hearing interesting “behind-the-scenes” stories gave the students further insights and inspiration to prepare well for their subsequent reflection reports.

The students tour the dining and food preparation areas of Quan An Ngon restaurant in turn.

The restaurant also organized a hands-on activity that gave the students an opportunity to make their own fresh shrimp and pork spring rolls with help from the restaurant’s chef. Although their unfamiliarity with the preparation process left the students from abroad somewhat unsure, it did nothing to diminish their enthusiasm and excitement. The activity allowed them to experience making a Vietnamese dish themselves, helping them better understand both the food and Vietnamese culture.

The students have an opportunity to make their own fresh shrimp and pork spring rolls with help from the restaurant’s chef.

At the end of the tour, the students had lunch at the restaurant, enjoying dishes rich in Vietnamese flavors. The meal not only gave them a direct and vivid experience of the quality of the restaurant’s food and service but also deepened their affection and appreciation for Vietnamese cuisine.

Rafaela Carvalho, an Accounting & Finance student at Leeds Beckett University (UK), shared her candid impressions of tasting Vietnamese specialties for the first time: “This is the first time I have tried such a variety of Vietnamese dishes. We ordered snails steamed with lemongrass, sizzling pancakes, pork skin salad, and many other dishes. The food has so many distinctive flavors, and the herbal seasonings really surprised me. Today I also learned that Vietnamese people use not only chopsticks but also their bare hands to wrap and enjoy dishes such as fresh shrimp and pork spring rolls or sizzling pancakes. Sitting in a distinctly Vietnamese setting—a warmly decorated classic villa—and sharing food with friends was also a very memorable experience.”

Rafaela Carvalho enthusiastically records her interesting experiences on her first visit to Vietnam.

Carvalho also actively recorded moments from the trip and plans to make a vlog about this experience of exploring Vietnam. She has compiled a list of delicious dishes recommended by NEU students and lecturers to share with her friends when she returns home.

The business visit to Quan An Ngon left lasting impressions of Vietnamese cuisine. We look forward to more exciting discoveries on this journey.

Article and photos: Institute of International Education

This is an automated translation. If you notice any errors, please contact the Department of Communications, National Economics University at phongtruyenthong@neu.edu.vn.