At the end of the academic year, when flamboyant trees begin to burst into fiery red blossoms, yearbook photography services also enter their busiest season, allowing students preserve their school memories.

Rolling up their sleeves, preparing ingredients by hand, seasoning dishes and enjoying traditional specialties, many international visitors are discovering Hue’s culinary culture in the most intimate way possible.

“Vai nom tren cat” (Fish Trap Baskets on the Sand) or “Vai chai tren cat” (Fishing Nets on the Sand) is one of the activities staged by residents of Thuan An from the familiar movements of traditional fishing work. During every festival season in this coastal area, “Vai nom tren cat” becomes a vibrant source of spiritual and cultural enjoyment for local people and visitors alike.

While Hue Festival was previously held biennially, creating impressive “peak” moments yet remaining largely seasonal, with the model of a four-season Festival, Hue has now chosen a more sustainable direction: Turning culture and heritage into an ever-present rhythm within the city’s daily life.

On the afternoon of April 10th, Hue Tourism College (under the Ministry of Culture, Sports and Tourism), in coordination with Cholimex Food Joint Stock Company, organized the 7th season of the “Searching for Hue Culinary Ambassadors” contest under the theme of “Preserving and Promoting the Essence of Hue Cuisine”.

It is the season of late spring transitioning into early summer, when cicadas begin their rhythmic chorus amidst the leafy canopies. During this season, from late March to early April, Hue still carries a slight chill in late night and early morning, offering many cool parts throughout the day. This is an ideal condition for visitors from near and far to experience the natural scenery, historical relics, scenic spots, and the daily life of this ancient capital.

On the morning of March 31st, Hue Tourism College, in coordination with the USA Poultry & Egg Export Council (USAPEEC), organized a seminar and the competition “Cooking with U.S. Chicken - Season 3”.

Now in its fifth year, Hue has been hosting the Four Seasons Festival (Spring, Summer, Autumn, Winter). Instead of concentrating activities within a few peak days as in the past, the Hue Four Seasons Festival is implemented under a new model, featuring a continuous series of cultural, artistic and tourism events throughout the year to honor heritage, promote tourism and create new experiences for visitors.

Within the cultural complex of Hue, if the system of palaces and royal tombs defines the face of an Imperial capital, the villages along the lagoon and coastline preserve the depth of community life. There, heritage does not lie dormant in the past but lives on in every festival season, every daily custom, and every belief tied to the natural environment. The Cau Ngu Festival of Thai Duong village, held once every three years in January at the Thuan An seaport, is precisely such a heritage - a vibrant cultural practice where community memory, maritime knowledge, and the will to survive have woven together into an enduring whole across hundreds of years.

“Ve ngang mot mua hoa gao/ Thang Ba e ap ma hong/ Bang hoang tieng keu chim sao/ Mot troi hoa do menh mong…” (“Passing by a season of silk-cotton flowers / March shyly blushing pink / Startled by the call of a starling / A vast sky with red blossoms…” (from Ve ngang mua hoa gao by Thien An).

Being around 30km away from Hue City to the southeast, Vinh Thanh beach (Vinh Thanh commune, Phu Vang district), is a beautiful beach and famous for its fresh and cheap seafood.

Visitors can hike up to the mountaintop to fully enjoy the fairy-tale landscape with the green hues of the forests and the yellow of the wild sunflowers against the red basalt soil.