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.

More than simply a meeting place for buyers and sellers, Hue Agricultural Products Fair 2026 brings the flavors, produce and stories of rural communities closer to local residents and visitors.

Recent culinary events and festivals in Hue have emerged as popular gathering points, drawing crowds of visitors from near and far. However, what truly retains them is not merely the flavors or the festive atmosphere, but the live performances and the narratives behind each dish, offering tourists deeper insights into the history, culture, and people of Hue.

Among about 3,000 dishes documented nationwide, over 1,700 are believed to be prepared in Hue styles, bearing the distinctive hallmarks of the former imperial capital’s cuisine. This rich culinary heritage is one of the key reasons that Hue has chosen gastronomy as the focus of its application to join the UNESCO Creative Cities Network (UCCN).

If you saw giant freshwater prawns nearly as thick as an adult’s wrist, three of which may weigh a kilogram on average, few of you would guess they were wild-caught from the Bo River. Their firm, succulent flesh, naturally sweet flavor, and rich, golden roe make them truly exceptional. It would come as no surprise if this remarkable prawn earned its place among the signature delicacies of the ancient imperial capital one day.

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.

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.

Not overly elaborate yet remarkably refined, the harmonious and refreshing flavors of Hue's cuisine have a unique charm for many visitors when summer comes.

Taking “made in Hue” salted coffee flavor far and wide is the aspiration of Pham Ngoc Anh Phuong (born in 1995), Co-founder of Alufa Technology and Trading Co., Ltd., through his investment in researching instant salted coffee product.

On the Lantern Festival (the Full Moon of the First Lunar Month) more than 15 years ago, the most “pure Hue native” friend I know, architect Nguyen Trong Huan, and I put on thin raincoats and walked together through the light, drifting drizzle to search for Hue’s culinary specialties. Having lived in this city for many years, Huan still longed for the flavors he once tasted.