On the late afternoon of July 24, the Department of Tourism, in coordination with relevant units, organized the National Bun bo Hue Festival. This is one of the highlight activities of the Hue - Culinary Capital 2026 program, aimed at honoring traditional values and spreading the Bun bo Hue brand to a wide audience of residents and visitors.

Beyond a celebration of Hue Beef Noodle, the iconic dish of the Ancient Capital, the Hue - Culinary Capital 2026 program has become a vibrant showcase of culinary excellence from across Vietnam. From Hue’s traditional flavors to regional specialties from every corner of the country, each food stall and every dish tells a story of Vietnam’s rich cultural identity, taking visitors on a journey that awakens all their senses.

On the evening of July 23, at Thuong Bac Park in Phu Xuan Ward, Hue City, Hue - Culinary Capital 2026 program, themed ‘Bun bo Hue (Hue beef noodle soup) Day’, officially opened. The program is led by the Department of Tourism, in coordination with relevant units, as part of Hue Festival 2026 series of events.

For the first time, Bun bo Hue (Hue beef noodle soup) will be celebrated through a nationwide festival. Featuring more than 80 food stalls, live culinary demonstrations serving hundreds of visitors, a stage production recounting the dish's more than 400-year history, and a variety of interactive experiences, these will turn Thuong Bac Park to become a gathering place for food enthusiasts from July 23rd to 26th.

On the morning of July 10, Hue Department of Tourism, in collaboration with Acecook Vietnam JSC, held a press conference to announce ‘Hue - Culinary Capital 2026’ program under the theme ‘Hue Beef Noodle (Bun bo Hue) Day’. The event was co-chaired by Vice Chairman of Hue City People's Committee Tran Huu Thuy Giang.

In the context of the rapidly growing experiential tourism trend, cuisine is no longer viewed as a supplementary service but has become an important competitive edge for the tourism industry.

More than just a place serving authentic dishes from the Ancient Capital, Hue Thuong restaurant in the heart of Osaka, Japan, has become a familiar gathering place for Hue natives living far from home. Through every delicately prepared dish, the restaurant preserves and shares the cultural values and culinary essence of Hue.

On the evening of June 19, at Tinh Tam Lake, the Department of Tourism hosted “Thuc Thuy Show,” an art and culinary performance that serves as one of the highlights of the 2026 Hue Lotus Festival, taking place from June 19 to 21.

As part of the 1st Festival of Culture, Sports, and Tourism of Ethnic Groups in Mountainous Areas, on the morning of May 30, the Highland Culinary Festival and Traditional Cooking Contest officially launched at A Luoi 2 Commune Market.

From electric boat rides along the Ngu Ha River to ideas for night streets, culinary routes, and community cultural spaces, Phu Xuan Ward is gradually unlocking the potential of a “heritage ward”.

In the coming time, the tourism sector will enhance the promotion of culinary tourism through culinary events and festivals, and create unique culinary tours to promote the advantages of local cuisine and enhance the tourism experience for visitors.

Upon preliminary treatments, the young chefs begin to make steamed fish with the five spicy types of fennels in the style of Hue-Royal and steamed snails with lemongrass leaves.

Coming to Thoi Quan space, you can encounter old features, experience and learn about Hue culinary culture from royal to folk cuisine.