Decision No. 3979/QD-BVHTTDL dated December 10, 2024 of the Ministry of Culture, Sports and Tourism has recognized the “Van Cu noodle-making craft” being in the National Intangible Cultural Heritage List under the Traditional Handicraft category. This serves as a foundation for building an intangible cultural heritage profile with a national and international vision for Bun Hue (Hue noodles) culinary heritage in the coming time.

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.

On May 15, Hue Dental Hospital in collaboration with ReSurge International (USA) and professors, doctors from The Buncke Clinic San Francisco organized screening for patients with hand deformities.

"75 years - Full of love" was the name of a photo exhibition on the occasion of the 75th anniversary of War Invalids and Martyrs' Day (July 27), organized by the Provincial Museum of History for two days July 27th and 28th at Chin Ham - the Nine Bunkers historical site (located in An Tay ward of Hue city).

In addition to the story of 9,000 sets of Bun Bo Hue - Hue Beef Noodle, put on the menu for students in Saijo (Japan), there are Vietnamese people who have quietly brought this dish to the land of Phu Tang from meals for invited guests to special dishes in the restaurant system.

Apparently, the first time I met Ms. Dam Thu was also the first she got to A Luoi., and it has been 20 years. Time is mentioned because she has just sent me a bunch of beautiful photos of Hue with the message: "Sent from Canada... For Hue people, it's too familiar. It has been six years since I returned to Hue."