On December 11, representatives of the provincial Department of Culture and Sports informed that the Minister of the Ministry of Culture, Sports, and Tourism announced the decision to include the Hue Nam Temple Festival (Huong Tho Commune, Hue City) and Van Cu noodle-making craft (Huong Toan Commune, Huong Tra Town) in the list of National Intangible Cultural Heritage.

Many renowned dishes representing various regions have been recognized as National Intangible Cultural Heritage, such as Quảng noodles of Quang Nam province and the craft of making phở of Nam Dinh province. In light of this information, diners are asking where bún bò Hue (beef noodle soup) stands on the culinary map and why it has not been recognized yet.

There is a unique dish sold only during summer in Hue, with a cool, refreshing flavor that helps to cool down the body. It's called bún giấm nuốc (vinegar blue jellyfish noodles). Hue's noodle dishes are famously diverse and abundant, too numerous to count on one's ten fingers, with each type having its distinct color and flavor that's hard to confuse with others.

Three Vietnamese dishes, namely beef stew (bo kho), Hue beef noodle soup, or Hue breakfast noodle soup (bun bo Hue), and broken rice with grilled pork (com tam suon), have been included in the list of “Top 100 breakfasts in the world” by the international food magazine Taste Atlas.

Thua Thien Hue is a region with many dishes honored in the “Journey to find the cultural value of typical Vietnamese cuisine” including Hue beef noodles, tapioca dumplings stuffed with roasted pork sweet soup, mussel rice, tapioca dumplings, mixed vegetarian fig salad, vegetarian rice steamed in lotus leaf.

Thua Thien Hue has the most dishes honored in Phase I of the project, including Hue beef noodle soup, tapioca dumpling stuffed with roasted pork sweet soup, mussel rice, tapioca dumplings, vegetarian fig salad, and vegetarian steamed rice wrapped in lotus leaf.

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.

“Reaching the sustainability from noodle covers” is a program carried out in Hue by the Green Instant Noodle Club from July 26 to train knitting techniques for people with disability at Hope Center – a Vocational Training and Job Creation Center for People with Disability and Children in Difficult Circumstances (No.20 Nhat Le St., Hue City).