Following its technical operation phase in August 2025, Vietravel Group organized the Grand Opening of Hué Plaza on the morning of January 11. This event marks the point at which the project is fully completed and officially operational.

On the afternoon of December 15, Hue City Department of Health, in coordination with Campaign for Tobacco-Free Kids in Vietnam and Hue Help, held a conference to share a summary and evaluation of the results of the Child Drowning Prevention Project during the 2024-2025 period, while also calling for investment sponsorship for the next phase.

On the morning of September 1st, Eon Industry Vietnam Co., Ltd., held the inauguration ceremony of Eon Industry Vietnam Helmet Manufacturing Plant - Phase 1 at Gilimex Industrial Park (Phu Bai Ward). This project is part of a series of key works and projects inaugurated and launched in Hue City to celebrate the 80th anniversary of the August Revolution and National Day (September 2nd).

With a period of operation for 6 years, the “Carbon Storage and Biodiversity Conservation” Project Phase 2 (CARBI 2) has successfully integrated conservation with sustainable development, aiming to preserve and restore forests in one of the world's biodiversity hotspots - the Truong Son Mountain Range between Vietnam and Laos.

On the afternoon of February 25, in Hue City, the Management Units of the CarBi phase II project of Hue City and Quang Nam Province, in collaboration with the WWF - CarBi project, organized a conference to close the “Carbon and Biodiversity” (CarBi) phase II project, and launch the implementation of the Global Biodiversity Framework in the Central Annamites.

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.