The typical product of Ao Dai is one of the important elements making up the soul of the nation of Vietnam. Yet, for making Ao Dai truly a famous national brand name and a creative and cultural industry product, perhaps we still have to put in a lot of effort. What the Korean have done for their Hanbok is one of the good practices that we need to refer to.

On October 20, the first large-scale digital art experience space in Vietnam, named "Sốnglab", was officially launched to serve residents and visitors at the Sốngplatform building (Hue City).

Vietnam's first digital art exhibition and experience space, named "Sống Lab", designed to resemble a museum, is set to open its doors to the public on October 20th.

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.

Regularly appears on domestic architecture newspapers and on television programs about well-designed spaces, and once on the American architecture website, the 1991-born Tran Ngo Chi Mai, the founder of LimDim House Studio, is no longer unfamiliar to those who are passionate about architecture. Moreover, her name is associated with youthful, creative projects, which are fascinating destinations for “dreamers”.

A publication set, titled "Mysterious Hue", consists of three books namely: “Hue, the mystery” (by Louis Chochod), “Gia Long Mausoleum” (by Léopold Cadière), and “The collection of maps and sites in Hue Imperial City” (by Henri Cosserat and Léopold Cadière).