(VOVWORLD) - Peruvian cuisine, a melting pot of history, biodiversity, and bold flavors, is emerging as a true cultural ambassador of Peru. In Vietnam, the journey to introduce Peruvian food goes far beyond serving dishes like ceviche (citrus-marinated raw fish), lomo saltado (stir-fried beef), or ají de gallina (creamy chicken stew). It is a process of cultural connection and creative fusion. In this week’s edition of Cultural Rendezvous, we delve into the heart of Peruvian cuisine and explore how it has become a flavorful bridge between Peru and Vietnam.
 Four Peruvian chefs from acclaimed restaurants across Asia showcase the richness and diversity of Peruvian cuisine to Vietnamese culinary students at the Asia-Europe Cooking School. (Photos: Embassy of Peru in Vietnam) |
Peruvian cuisine, a fusion cuisine, rich in identity
Former Peruvian Ambassador to Vietnam Augusto Morelli once described his country’s cuisine as a unique combination of pre-Columbian culinary traditions and Spanish, African, Italian, Chinese, and Japanese influences. But to truly understand Peruvian cuisine, one must look beyond the ingredients. It’s a story of identity.
Chef Franco Aldana, from the restaurant Feliz in Kuala Lumpur, explains, “Peruvian cuisine is a fusion of many cultures, Spanish, African, Italian, Chinese, Japanese, and more. We’re not just a fusion cuisine, we are a unique identity. Peru’s approach is creative but rooted, blending heritage and independence in one culinary voice.”
This cultural complexity is why Peru has twice had restaurants ranked No.1 on The World’s 50 Best Restaurants list and why Peruvian chefs are rising to global prominence.
One of the most iconic dishes is ceviche, a national treasure made with fresh raw fish cured in lime juice, a celebration of freshness, simplicity, and elegance.
 (Photos: Embassy of Peru in Vietnam) |
At a recent culinary workshop held in Hanoi as part of Peru Food Week, Chef Pier López Mendizabal of Yunka Nikkei restaurant in Ho Chi Minh City demonstrates his signature ceviche. With precision, he slices translucent fillets of fish, squeezes fresh limes, and mixes chili, red onions, coriander, and diluted fish sauce into the well-known leche de tigre (tiger’s milk) marinade. A gentle sizzle is heard as the acid hits the fish, and the aroma of citrus and chili fills the air.
"Ceviche is Peru’s most iconic dish beloved by all Peruvians and known around the world. What makes it special is its freshness and simplicity. Here in Vietnam, we use seedless limes, which are very similar to Peruvian limes, and even white corn that reminds me of home," Pier explained.
 "Ceviche is Peru’s most iconic dish beloved by all Peruvians and known around the world. (Photos: Embassy of Peru to Vietnam) |
When dishes become messages
Pier, a specialist in Nikkei cuisine, the fusion of Peruvian and Japanese flavors, tells Peru’s culinary story through his food.
Working with a team of 15 young Vietnamese chefs, Pier not only teaches them skills, but inspires creativity. “Who knows, maybe one day they’ll create their own dishes that blend Peru and Vietnam in new ways,” Pier told VOV.
Across Asia, Peruvian chefs like Abel Ortiz Álvarez from Chullschick in Hong Kong, China, are taking the mission of cultural connection even further.
"I believe every Peruvian chef working abroad is a cultural ambassador, even if they don’t hold the title. Every action, big or small, reflects Peru. That’s why we do things with care and pride, inspired by figures like Gastón Acurio, Virgilio Martínez, and Mitsuharu Tsumura. We’re not just serving food. We’re sharing the soul of Peru, one plate at a time," said Abel.
 Patricia Yolanda Ráez Portocarrero, Ambassador of Peru to Vietnam (C) with four Peruvian chefs in the gastronomic festival called 'Flavors of Peru - II Edition Asia'. (Photos: Embassy of Peru to Vietnam) |
Culinary diplomacy
Peru’s diplomats in Vietnam also recognize cuisine as a powerful connector between nations.
"We want to spread the essence of Peruvian cuisine, because it is our national culture and identity. Vietnam is equally proud of its rich culinary traditions, so the two countries have much in common to celebrate and Exchange," said Ambassador Patricia Raez.
From a diplomatic perspective, opening Peruvian restaurants in Vietnam is a strategic step. Peru already has a strong presence in Ho Chi Minh City, with plans to expand in Hanoi. Ambassador Raez said she hopes to create spaces where Vietnamese chefs can learn and eventually innovate new blends of Peruvian and Vietnamese flavors.
"Peruvian restaurants in Ho Chi Minh City have developed several dishes that are already combining Vietnamese and Peruvian influences. Peru has Nikkei cuisine with Japan, and Chifa with China, so it’s only a matter of time before a Peruvian and Vietnamese style emerges. With the creativity of chefs from both countries, I believe a new, meaningful culinary identity will soon be born."
A bridge called cuisine
From delicate slices of ceviche to a crisp glass of pisco sour, from colorful chaufa rice to bold native spices, every Peruvian dish served in Vietnam tells a story of curiosity, shared flavor profiles, and cultural resonance. Peruvian cuisine is truly a living bridge, connecting Peru with the world. In Vietnam, that bridge is growing stronger with every dish, every conversation, and every shared meal.