Mark Petry, Agricultural Minister-Counsellor at the USDA, U.S. Embassy in Hà Nội, delivers the opening speech

Pork has long been a staple of Vietnamese cuisine, featuring prominently in everyday meals across the country. As consumers place greater emphasis on food quality and balanced nutrition, U.S. pork is gaining attention for its grain-based diet, which contributes to the meat’s tenderness and flavour.

With U.S. pork spareribs and shank taking centre stage, Porkstars USA 2026, themed “The Distinction of U.S. Pork – The Diverse Flavours of Hà Nội”, unleashed a burst of culinary creativity by blending these imported cuts with Việt Nam’s rich heritage of traditional spices.

The highlight of this year’s Porkstars USA was a culinary showdown featuring three teams, each pairing an experienced chef with a culinary artisan specialising in traditional Vietnamese cuisine. Each team brought a distinct culinary style to the competition.

The Fire & Smoke team brought together Chef Đoàn Văn Tuấn, Executive Chef at Furama – Ariyana Đà Nẵng, and Culinary Artisan Phạm Bá Hà, Head Chef of the Seafood World restaurant group and Chairman of the Hanoi Chefs Association.

Representing the Modern Vietnamese team were Chef Nguyễn Danh Hinh, a culinary expert at Lạc Hồng Place Event Center in Hải Phòng with more than 30 years of experience, and Culinary Artisan Lê Văn Khánh, Executive Chef of the Premium Services Complex at the National Convention Center.

The Fine Dining team featured Chef Lê Xuân Tâm, Executive Chef for the Moo Beef Steak restaurant group in southern Việt Nam, alongside Culinary Artisan Đỗ Ngọc Công, Executive Chef at Hải Đăng Plaza.

Three culinary teams, each pairing a Master Chef with a Culinary Artisan

Drawing inspiration from the rich culinary heritage of the former imperial capital, each team took a distinctly different approach to the featured ingredients.

The Fire & Smoke team harnessed the intensity of fire and smoke to build bold, layered flavours, creating dishes such as “Crispy U.S. Pork Hock with Mắc Mật Leaves, Flambéed with Mai Quế Lộ Rice Wine” and “Smoked U.S. Pork Ribs with Wild Pepper”.

The Modern Vietnamese team, meanwhile, reinterpreted traditional flavours through “U.S. Pork Hock and Taro Stem Noodle Soup” and “Sweet and Sour Stir-Fried U.S. Pork Ribs”.

The Fine Dining team took a more refined approach, elevating the ingredients through sophisticated culinary techniques in dishes including “U.S. Pork Hock Braised with Pâté” and “U.S. Pork Ribs with Lã Vọng-Style Fish Cake Sauce and Fermented Rice”.

More than just a culinary showdown, Porkstars USA 2026 extended its mission to social impact. Through its annual “Happy Kitchen” initiative, the organisers and their partners provided essential support to the Vietnam Friendship Village, helping improve nutritional standards and provide warm, wholesome meals for children.

Porkstars USA 2026 went beyond showcasing innovative approaches to preparing pork, highlighting how U.S. pork can be incorporated into traditional Vietnamese flavours and culinary preferences. Through the programme, the organisers hope to inspire greater creativity in the kitchen, bringing more variety to both home cooking and professional restaurant menus.