Experiencing a traditional Vietnamese meal for the first time, a group of African workers at a farm in Angola could not stop exclaiming "Chapepa" (meaning "wonderful") as they enjoyed dishes like pickled eggplant, boiled water spinach, and fried fish.

Tony Quy (real name Ta Quy, from Nghe An), a long-time member of the African community working with Quang Linh Vlogs in Angola, has been actively teaching locals how to cook Vietnamese meals. His goal is not only to ensure they have filling and nutritious meals for their work but also to share Vietnamese culinary culture.

In a recent video uploaded to his YouTube channel, which has nearly 300,000 subscribers, Tony Quy spent his weekend at the farm, guiding his Angolan colleagues in preparing a traditional Vietnamese meal. The menu featured simple yet beloved dishes: pickled eggplant, boiled water spinach, and fried fish.

A farm-to-table Vietnamese meal

According to Tony Quy, all ingredients for the meal were sourced directly from the farm.

"I pickled the eggplant at home the day before. The fish and water spinach were cooked fresh to retain their flavor and warmth," he explained.

Banxoa, a standout member of Quang Linh Vlogs' African team, took charge of the kitchen. Carefully following Tony Quy’s instructions, he learned the steps to properly prepare each dish.

"The fish is cleaned, gutted, and washed thoroughly before being salted and fried. It pairs perfectly with ginger fish sauce. As for the water spinach, once boiled, we use the leftover water as soup by adding a pinch of salt and MSG," Tony Quy instructed Banxoa.

He further explained that these are common, everyday dishes in Vietnam - simple to cook and easy to enjoy. The pickled eggplant requires no cooking, just fermentation, and the dipping sauce is a must-have for the fried fish and boiled vegetables.

A heartwarming meal

When the food was served, Tony Quy expressed how the humble meal carried a deep sense of Vietnamese tradition. He also took the time to guide his Angolan friends on how to eat it properly.

"Dip the water spinach and fried fish into this fish sauce - it’s delicious. The pickled eggplant is slightly sour but goes well with rice and soup," he explained.

Banxoa was particularly impressed with the crispy texture of the eggplant and the flavorful water spinach dipped in fish sauce.

Even six-year-old Mativado, affectionately known as "Loi Con" among the group, loved the pickled eggplant, repeatedly asking Tony Quy for more to pair with his rice.

Throughout the meal, the group enthusiastically enjoyed the Vietnamese flavors, continuously exclaiming, "Chapepa!" in delight.

Thao Trinh