Hue has the potential not only to become a prominent culinary destination in Southeast Asia but also to work towards a position among Asia’s leading culinary centers. Therefore, preparing an application dossier to join UNESCO’s Creative Cities Network (UCCN) in the field of cuisine would strengthen Hue’s culinary brand name, promote its cultural values more widely, and boost tourism.

On 18 September 2026, the Standing Committee of the Hue Municipal Party Committee issued Plan No. 101-KH/TU to implement Resolution No.19-NQ/TW of the 14th Central Committee of the Communist Party and the Political Bureau’s Action Program No. 33-CTr/TW on renewing Vietnam’s development model. Plan 101 does more than put an important Central resolution into concrete terms. It raises a long-term approach for Hue: what development model should this centrally-governed municipality choose so that it can achieve new growth, while also preserving and promoting the values that make up its unique identity?

With many dishes featuring distinctive local flavors, Hue leaves a lasting impression on international visitors. The city’s cuisine is an integral part of its appeal, giving travelers from around the world even more reasons to remember Hue long after their visit.

On the morning of October 2, Hue City Youth Center, in coordination with relevant units, organized a training course on ‘Applying AI in learning’ in 2026.

It now takes less than 30 seconds to buy an admission ticket, tap a phone against an NFC station to learn about a heritage site, or scan a QR code to listen to an electronic guide. Exploring Hue’s heritage is becoming possible through an expanding range of new approaches.

On the afternoon of September 24, a delegation from the Central Propaganda and Mass Mobilization Commission had a working meeting with Hue Monuments Conservation Center to discuss the preservation and promotion of Hue’s cultural heritage, traditional performing arts, and the application of science and technology in heritage digitalization.

Whenever Hue enters its rainy season, concerns about declining visitor numbers, postponed or canceled tours, and other related challenges begin to emerge. Yet rain is by no means an unusual phenomenon in Hue. Taking a proactive approach to developing suitable products and changing the way tourism is organized during the rainy season is something the tourism sector and travel businesses need to work toward.

Among the many varieties of fruit, Hue persimmons have a distinctive flavor of their own, especially the heritage varieties associated with century-old garden houses. As autumn arrives, persimmons begin appearing at markets, brightening homes and becoming increasingly popular for sale on social media.

Since 1998, 32 artifacts or sets of artifacts have been returned to Hue from abroad, but only one of them was acquired through an auction. The other 31 were brought back through appeals for donations and connections with owners.

Amid rapid technological change, entrepreneurship education at universities needs to create an environment where students can develop creative thinking, problem-solving capacity, and the ability to apply knowledge in practice. This was also the focus of discussions among experts, managers, lecturers, and businesses at the workshop ‘Innovation and entrepreneurship in higher education’, organized by Hue University on the afternoon of September 18.