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).

After being organized for four days, the culinary festival themed “The Quintessence of Noodle making craft” at Hue Traditional Craft Festival ended on the evening of May 2 at Thuong Bac Park, with a night to honor the culinary values and gratitude to the contributors of the festival.

On the afternoon of May 1st, the Organizing Committee of the Culinary Festival themed “The Quintessence of Noodle” set a Vietnam record with “Hue-style mixed stir-fried noodle serving 1,000 diners at a time”.

Van Cu is a village located along the Bo River (Huong Toan commune, Huong Tra town). In the past, in order to follow the elaborate rice noodle-making profession, the villagers had to work very hard and clunky with many tools, such as the pestle and mortar to pound rice noodle; mold to twist rice noodle; furnace to boil rice noodle; baskets...