The popularity of street food among young people in ho chi minh city

This research focuses on the issue of young people consuming street food, and food hygiene and safety are currently on vigilant.. The study discovered that young people's interest in str

HO CHI MINH CITY

Ho Chi Minh City, December - 2021

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FINAL REPORT

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ABSTRACT

Increased food consumption away from home – in restaurants, street sellers, and canteens – is a result of economic and social developments that have resulted in urbanization and a rise in travel and tourism Inadequate food safety training or a lack of infrastructure to support hygienic procedures increases the likelihood of large-scale outbreaks This research paper aims to investigate the prevalence of street food among young people in Ho Chi Minh City, as well as to highlight the hazards connected with it and to suggest solutions This research focuses on the issue of young people consuming street food, and food hygiene and safety are currently on vigilant The study discovered that young people's interest in street food is linked to the changing nature of modern society throughout time, and that food hygiene and safety are strongly linked to street vendors

Key words: Street food, Ho Chi Minh City, Vendors, Hygiene and food safety

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TABLE OF CONTENTS

ABSTRACT 2

CHAPTER 1: INTRODUCTION 5

1.1 Background 5

1.2 Research objective 5

1.3 Scope of the study 5

1.4 Research structure 5

CHAPTER 2: LITERATURE REVIEW 7

2.1 Concept 7

2.1.1 Definition 7

2.1.2 Reasons to eat street food in Ho Chi Minh City 7

2.1.3 Food hygiene and safety issues of street foods 8

2.2 Previous studies 9

2.3 Suggestions 10

CHAPTER 3: METHODOLOGY 11

3.1 Research Design 11

3.1.1 Type: 11

3.1.2 Research method: 11

3.1.3 Research process 11

3.2 Research Material: 11

3.2.1 Sources: 11

3.2.2 Data Collection 11

3.2.3 Data analysis 11

3.3 Limitation 11

3.3.1 Method 11

3.3.2 Limitation data 12

3.3.3 Limitation population 12

CHAPTER 4: DISCUSSION 13

4.1 Strengths 13

4.2 Weakness 13

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4.3 Opportunities 13

4.4 Threats 14

CHAPTER 5: RECOMMENDATIONS 15

5.1 Enhance awareness among both clients and vendors 15

5.2 Maintain control over the origins of processing materials 15

5.3 Managing the environment in which street food is produced 16

CONCLUSION 17

REFERENCES 18

LIST OF FIGURES Figure 1:Street food cuisse in Viet Nam (Internet) 7

in the city

1.2 Research objective

The purpose of this research project is to investigate at the behavior and eating habits of young people in the HCMC area, as well as the popularity of street food among them nowadays Furthermore, the study looked at the "largest phobia" of street food customers

- the problem of cleanliness when eating whole foods in order to provide guidance and –methods to help pacify or at least lessen the problem

1.3 Scope of the study

This scientific article is about street food, and the participants are exclusively young people

in HCMC, notably those between the ages of 18 and 25, who live in a primarily unsettled economy and are frequently students and workers

6 Chapter 5: Recommendation

ready-is extremely popular with people all over the world, especially manual workers, people who are too busy to cook themselves Street food is most popular in developing countries, where people are not so rich but can still get a good meal.

Figure 1:Street food cuisse in Viet Nam (Internet)

2.1.2 Reasons to eat street food in Ho Chi Minh City

Affordable price:

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low, making it accessible to the majority of inhabitants (mainly workers, students) In comparison to neighboring countries and countries around the world, Vietnamese food is quite inexpensive, ranging from 20,000 VND to 50,000 VND (2- 25 dollars) for a tasty and filling street dinner You are mistaken if you believe a dish with such a low price will be

"bad" in terms of components and flavor Ingredients in traditional street dishes like Com Tam (Tam rice), Banh Cuon (rolled rice pancake), Pho, Bun Cha (rice noodles with grilled pork), and so on can surprise you These dishes are packed with meat, vegetables, noodles, and broth, all of which have been seasoned to taste considerably better than expected for the price

Taste of local food:

The majority of street food in Ho Chi Minh City leaves an indelible impression on people who try it for the first time Each meal has its own precise recipe, which has been modified for centuries to achieve perfection Furthermore, there may be some variances in the flavor

of the same dish between places in Vietnam People in the south and south-central, for example, prefer to use more sugar or sweeteners in their everyday diet, but street food dishes in the north and north-central are saline and spicier All of them, on the other hand,

will make an excellent first impression on guests

Ingredient freshness and authenticity:

Vietnamese street food is similar to fast food in Western nations, yet it is more fresh and authentic Most street food meals will not be prepared ahead of time; instead, they will be prepared immediately when visitors place their orders, ensuring that the flavor remains authentic Tourists should eat them when they are still hot in order to get the best flavor Furthermore, Vietnamese people are used to eating practically all of their foods with herbs

to give them a fresh flavor There is no shortage of herbs and original ingredients at any street food stand to provide diners with an authentic and fresh flavor

2.1.3 Food hygiene and safety issues of street foods

There is no denying the great benefits of street food such as solving the daily consumption problems of workers, providing quality meals at low prices, solving employment problems

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practices in developing countries: A review” (2016), street foods have many potential risks for food safety and hygiene He compiled a review of literature reports on risk factors in the street food trade in developing nations and advised a safety intervention to demonstrate that street food poses several health risks and to propose remedies to address the issue He specified three risks in street foods as environmental, chemical, and microbiological, and among them, he especially emphasized the main risk that is considered the most dangerous

is microbiological Studies have revealed substantial concerns about the potentially harmful exploitation that street foods face in vending situations In order to increase sales, street food sellers frequently display their items in high-traffic locations Vendors of street food can be found on major street corners, industrial/construction sites, bus/train stations, public spaces, and school grounds The vending units are either mobile or stationary using open or protected crude structures such as push carts, plastic tables, bowls or chop bars Environmental pollutants such as airborne chemicals in dusts, exhaust discharges from moving vehicles and industrial engines, burning fumes and offensive odor from accumulated waste and effluent from industrial discharge, insects and rodents predisposed street foods to recontamination and cross contamination in the environments in which they were prepared, vended, and consumed Dust is full of airborne illnesses and bacteria that can be hazardous if allowed to settle on prepared food surfaces

2.2 Previous studies

According to the study, the writers of <Globalization vs local The Role of Street Food in

the Urban Food System= provide an overview of street cuisines as well as the importance

of street food to young city dwellers In addition, this research examines several aspects of the genesis and evolution of street food in the past This study also asks tourists about their cultural experiences, interpersonal relationships, excitement, sensory appeal, and health concerns in order to increase tourist enthusiasm to try local foods and beverages in a tourist location

Buliyaminu Adegbemiro Alimi (2016) examines the potential dangers of street food, as well as the reasons why the image of street food is connected with poor cleanliness, and

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enjoy street cuisine and are unconcerned about its dangers

2.3 Suggestions

According to Buliyaminu Adegbemiro Alimi's research paper <Risk factors in street food

practices in developing countries: A review=, we should use basic measures that should be handled from the raw food source and then pervade the entire chain of the business" to prevent potential hazards from street food In impoverished countries, government policies

on safe and hygienic street food trading are weak and poorly enforced As a result, if we want to improve the safety and cleanliness of street food, we must boost the implementation

of rules that regulate food supply, clean processing instruments, and control cooking stages

We require the active participation of stakeholders in the street food trade, such as street food vendors, consumer associations, civil-society groups, and development partners, particularly government, to accomplish this Raising awareness about how to deal with inappropriate behavior in the street food business is suggested

With specific research and evaluation methods, but the collection through those methods

is extremely difficult, causing many errors leading to the conclusion only in the spirit of the whole

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3.3.2 Limitation data

Although the data collected are almost diverse, it causes one thing: chaotic overlapping information and disturbances The search engines are very diverse, so the information is almost a lot, but some information change quickly because consumer demand changes rapidly

3.3.3 Limitation population

Most metrics do not accurately overreach all customer's demands

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4.1 Strengths

Besides, street food provides business opportunities, job creation, and significant income for many people, especially women This is the type of starting point for those who have little or no business capital because it does not need to be equipped with a lot of equipment

- The appeal of street food is growing Street food is not just something you buy quickly

to take home, it is an experience of taste and smell Street food has a long history in many parts of the world Street food is not only cheap and fast, but it's also a great way to meet locals and discover the local cuisine

You've heard the saying we eat with our eyes first and then eat with our mouths When you eat on the street, the food presented in front of you will make you more attractive and stimulating than eating at a restaurant like a restaurant just looking at the pictures on the menu It has more options because the food is relatively cheap, we can try in many different places to feel the taste

4.2 Weakness

The body needs food to live, but not all food is good for everyone's health, especially young people Street food is harmful to human health The fats in street foods can lead to heart disease, make people lose their memory Especially diabetes, kidney, and liver Regular use of street food can easily cause stomach pain And in addition to the above harms, street food is mostly unhygienic, often produced directly on the street, and lacks hygienic cooking conditions Street food contains many bacteria that are harmful to human health if consumed in excess (Buliyaminu Adegbemiro Alimi, 2016), this situation occurs in part due to environmental problems in the area around the point of sale Around the street sales place, there are often piles of untreated garbage left by street vendors, this is a breeding ground for rodents, flies, insects they promote vigorous growth of microorganisms increases the risk of disease transmission and food contamination

4.3 Opportunities

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hub (airway, railway, sea, road ); political and cultural center (with 54 ethnic groups living); economic center (contributing about 40% of national GDP) With a history of more than 300 years of development, this place has become an attractive destination, attracting international tourists The city's tourism industry is being invested heavily and is on the rise to affirm the position of a spearhead economic sector, in which street food is a component of the tourism product system, it is not only meet the food needs of people but also contain the cultural identity of the nation that domestic and foreign tourists always want to learn Over the years, HCMC street food has played a big role in contributing to the development of the tourism industry Although the degree of completion and spread is not wide, the effect is still modest, but hopefully in the future, when Ho Chi Minh City successfully implements the proposed solutions, the contribution of street food in the field

of income will be certain Attracting international visitors will bring great cumulative benefits to the tourism industry in particular and the city's socio-economic in general

4.4 Threats

Street food is now rampant everywhere without the control of the government and health organizations In street foods with mixed ingredients of poor quality, made from dirty, unclean ingredients, without food hygiene and safety inspection The domestic market competition is also a big threat to this food industry, the competition between sellers in the same dish, copying the taste of the dish makes them lose their originality With their originality and characteristics, street foods are gradually saturated Price competition causes street food prices to drop and people who run street food businesses face difficulties, most of them have low incomes Changing consumer trends make this market unstable, street vendors always have to update and follow the trend so as not to fall behind

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5.1 Enhance awareness among both clients and vendors

The retraining of street sellers is one of the top priorities for increasing the safety of street food Food hygiene and safety for street vendors must be raised in terms of awareness, attitude, and behavior To boost seller awareness of the amount of danger and how filthy food is damaging to humans, information about food hygiene and safety issues should be extensively disseminated through the media: newspapers, television, social media, and so

on Furthermore, we should not only raise vendor awareness, but also warn consumers about the dangers of intestinal diseases caused by viruses when consuming contaminated food, advising people to avoid places selling goods that are not clean, reputable, or guarantee quality to protect their health

5.2 Maintain control over the origins of processing materials

The quality of the ingredients has a significant impact on the quality of the street food sold Most street vendors don't care about the quality or provenance of the ingredients because

of the immediate profit and selfishness For a lower price, street merchants are willing to buy putrid, filthy ingredients That greed has the potential to change a person's life

To avoid this issue, Alimi et al in research paper <Risk factors in street food practices in developing countries: A review= suggested that a safety approach to the dangers of street meals begin with excellent farming practices and spread across the whole supply chain It was acknowledged that most developing nations' legislation and regulations for safe street food trading are inadequate and badly implemented, if not non-existent in some cases As

a result, improving rules and ensuring adequate enforcement will surely result in a major reduction in the risks associated with eating street food All stakeholders in the street food trade, including governments, street food vendors, consumer associations, civil society organizations, and development partners, would be actively involved To control the source

of commodities supplied by street vendors, the government should collaborate with the Ministry of Health and local officials in each place