When Hoang Kim set foot on the idyllic island of Corsica two years ago, she never imagined that she would one day become the head chef of a four-star hotel, introducing locals and tourists alike to the rich flavors of Vietnamese cuisine. Born and raised in Bac Ninh, Vietnam, Kim’s culinary journey was neither planned nor conventional. She had never undergone professional training, yet her passion for cooking, inspired by her mother’s home-cooked meals and the legendary American chef Anthony Bourdain, led her to an unexpected yet fulfilling career in France.
A New Life in Corsica
In April 2023, Kim and her husband arrived in Corsica, an island renowned for its breathtaking landscapes and Mediterranean charm. Being far from home, she found solace in recreating the traditional dishes of her homeland. However, sourcing authentic Vietnamese ingredients on the small island proved to be a challenge. Undeterred, she adapted by using locally available produce to replicate the familiar flavors of Vietnam.
Her homemade meals not only provided comfort but also won over her husband’s family. Dishes such as fried spring rolls (nem rán), braised pork (thịt kho tàu), sweet and sour ribs, and chicken pho quickly became household favorites. One day, her husband’s cousin, who worked on a cruise ship, suggested that she should open a small eatery, noting that many Asian tourists craved familiar flavors but had limited options beyond sushi.
“Vietnamese food is delicious. Why don’t you try sharing it with others?” he encouraged.
This idea sparked a realization in Kim—her cuisine had the potential to thrive in Corsica’s gastronomic scene. With that, she embarked on a journey to introduce Vietnamese flavors to the island’s residents and visitors.
Introducing Vietnamese Cuisine to the Locals
Kim began modestly, preparing small batches of fried spring rolls to offer to the owner of her cousin’s cruise ship. Impressed by the flavors, he decided to add them to the menu as an appetizer. The success of her spring rolls quickly spread, and soon, they were featured in night markets and bars across the island. Some establishments ordered over 100 spring rolls daily, with one restaurant even branding them as “Nem Maison de Kim” (Kim’s Homemade Spring Rolls), making them the highlight of their menu. Encouraged by the positive reception, she expanded her offerings to include braised pork, Vietnamese beef noodle salad (bún bò Nam Bộ), and steamed buns (bánh bao).
However, as demand grew, so did the challenges. Preparing meals in larger quantities introduced inconsistencies in taste, and occasional miscalculations led to customer complaints. Determined to maintain quality, Kim meticulously recorded her recipes, adjusting ingredient ratios to ensure consistency. She also prioritized fresh ingredients, refusing to use frozen produce.
“Certain dishes, especially spring rolls, lose half their quality if made with frozen ingredients,” she explained. “I make everything as I would at home, so my customers experience the same authenticity.”
Social Media and Recognition
In February 2024, Kim decided to share her passion online, posting her first cooking video on TikTok in French. The video, which demonstrated her cooking techniques, garnered 10,000 likes upon release. Over time, she built a collection of more than 60 instructional videos, featuring dishes like chicken spring rolls, pho, Vietnamese sandwiches (bánh mì), and beef noodle salad. Her content resonated deeply with Vietnamese expatriates in France, many of whom expressed gratitude for her efforts in preserving and promoting Vietnamese cuisine.
“When someone tells me that my recipe made them feel at home, or that they are proud of me for showcasing Vietnamese culture, it means more to me than any number of likes or views,” she shared.
Becoming a Head Chef
A month after launching her TikTok channel, Kim received an unexpected job offer from a prestigious four-star hotel specializing in French cuisine. The owner, who had previously worked in Vietnam, was intrigued by her expertise and invited her to join the kitchen team with the possibility of incorporating Vietnamese dishes into the menu.
Although she lacked formal culinary training and was not fluent in French culinary terminology, Kim accepted the challenge, starting as a kitchen assistant. She diligently learned the necessary vocabulary and cooking techniques while assisting the head chef. Her dedication paid off—after just three months, she was promoted to head chef, overseeing the appetizer section, which now included several Vietnamese dishes.
Kim’s signature dishes, such as fried spring rolls, crispy shrimp, steamed buns, and beef noodle salad, became popular starters among hotel guests. Many customers who had previously visited Vietnam recognized the flavors and inquired whether the chef was Vietnamese.
“Whenever I hear guests order Vietnamese dishes, I feel an immense sense of pride and joy,” she said.
Overcoming Challenges
Despite her success, Kim faced significant obstacles. Language barriers initially led to miscommunication in the kitchen, causing delays in service and customer complaints. The high-pressure environment, coupled with long hours, took a toll on her health, leading to weight loss and stress. At one point, she considered resigning, but her head chef encouraged her to stay, reminding her that she was pioneering Vietnamese cuisine in Corsica.
Determined to persevere, Kim motivated herself with a simple mantra: “I must overcome these challenges so that next time, I will be better.”
Looking Towards the Future
Alongside her hotel job, Kim continued selling homemade Vietnamese meals with the support of her husband, Quentin Farrari. Each morning, she prepared ingredients and taught Quentin how to make key components such as fish sauce, rice, and fried spring rolls.
“Thanks to my wife, I now know how to cook Vietnamese dishes, something I never imagined doing before,” Quentin remarked.
Kim’s ultimate goal for 2024 is to open an authentic Vietnamese restaurant in Corsica, complete with signature Vietnamese beverages such as iced milk coffee and salted coffee. However, her vision extends beyond just one establishment—she dreams of expanding her culinary venture across France, bringing the flavors of Vietnam to a broader audience.
“I want to take this further and introduce Vietnamese food throughout France,” Kim declared, her determination unwavering.
A Story of Passion and Perseverance
Hoang Kim’s journey is a testament to the power of passion and resilience. Without formal training, she turned her love for Vietnamese cuisine into a thriving career, overcoming cultural and professional hurdles along the way. From preparing home-cooked meals for her family to becoming a respected chef in a luxury hotel, she has not only brought the essence of Vietnamese cuisine to Corsica but also inspired many with her unwavering dedication.
As she continues her journey, Kim remains committed to her ultimate mission: to share the warmth and authenticity of Vietnamese food with the world, one dish at a time.
