After graduating with a law degree and working in Hanoi for some time, Ho Thuong Liu (born in 1993) decided to return to A Luoi 1 Commune to start his own business. Drawing on the A Lin Stream that was part of his childhood, he developed a community-based tourism model centered on stilt houses, local cuisine, and the cultural traditions of the Bru - Van Kieu people. From a once-pristine and lesser-known destination, A Lin Stream has gradually attracted visitors, contributing to the livelihoods of local residents in the highlands.

Not overly elaborate yet remarkably refined, the harmonious and refreshing flavors of Hue's cuisine have a unique charm for many visitors when summer comes.

The culture and way of life in the highlands possess a unique charm. This appeal comes not only from the distinct customs, cuisine, and lifestyle, but also from the unique stories of the mountains and forests preserved by ethnic minority communities, as well as their cultural identities passed down through generations.

As part of the 1st Festival of Culture, Sports, and Tourism of Ethnic Groups in Mountainous Areas, on the morning of May 30, the Highland Culinary Festival and Traditional Cooking Contest officially launched at A Luoi 2 Commune Market.

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 took a whole month of scheduling before I could meet the famous Vietnamese-American chef Kevin Tien in Washington, D.C. It’s truly fascinating that in the heart of the U.S. capital, there’s a culinary space called Moon Rabbit - where this young man quietly plants seeds of creativity to bring Vietnamese cuisine to the world and inspire the Vietnamese expatriate community.

Through an introduction from Ms. Samantha Colón of the Las Vegas Convention and Visitors Authority (Nevada, USA), I was scheduled to meet Jamie Tran, the owner of “The Black Sheep” restaurant, to talk about cuisine and our shared homeland of Hue...

Hue cuisine is evolving with new “interfaces,” maintaining its traditional spirit while adapting to modern trends, particularly catering to the tastes of young people.

As a part of 2025 National Tourism Year, the Event Week titled “100 Flavors - Michelin-Starred Chefs” will take place from November 23 to 30 in Ho Chi Minh City and Hue.

On the afternoon of October 8, Hue College of Tourism coordinated with Cholimex Foods to hold a contest titled “Finding Hue’s Culinary Ambassador - Season 6” with the theme “Hue Cuisine in the Green Flow - Creativity for Sustainable Development”.

There are 40 stalls selling typical dishes located in front of the main gate of the market. The shops have signs, menus, pictures, and price listings in Vietnamese and English to help diners conveniently choose the dish.

In harmony with the festive atmosphere of 2024, Hue City People's Committee organizes Hue Traditional Cuisine Week 2024 at Thuong Bac Park from April 27 to May 1