After more than four years of planning, preparation, and dedicated passion, Hue Culinary Association was officially launched on the evening of May 28. The initiative aims to build and elevate the culinary culture of Hue City, living up to its reputation as the “Culinary Capital of Vietnam.”

On November 11th, Hue Tourism College collaborated with Vietnam - Japan Friendship Association of Thua Thien Hue Province to host a seminar and exchange event featuring Vietnamese - Japanese traditional New Year culinary culture.

On the evening of November 7th, the Vietnamese Cuisine Culture Association held a ceremony to announce and present certificates for the outstanding culinary dishes of Thua Thien Hue province in phase I – 2022, and launched the nomination voting for the second phase in 2023 of the “Journey to discover the typical cultural value of Vietnam’s cuisine”, and awarding membership certificates to the Culinary Culture Association of Thua Thien Hue.

These are 6 of 121 Vietnamese culinary dishes that have just been honored by the Vietnam Cuisine Culture Association (VCCA) as typical national dishes in phase I of a project titled "Building and Developing Vietnamese Culinary Culture into a National Brand Name”. All of these 6 dishes, including: Hue beef noodle soup, glutinous rice dumplings stuffed with roasted pork in sweet soup, mussel rice, banh loc (glutinous rice dumplings), vegetarian fig salad, and lotus-leaf-wrapped steamed rice; all are close to the gardens and paddy fields of the land.