On the afternoon of December 25, Hue City Department of Health held a conference to review the pilot model for “Food safety market in food and beverage services business” at Tay Loc Market. This is one of the city's key traditional markets, serving not only as a food source for locals, but also as a popular destination for tourists visiting and experiencing Hue's culinary culture.

On the evening of December 18, in Hue City, a ceremony was held to officially receive the national intangible cultural heritage title for folk knowledge related to Bun Bo Hue (Hue Beef Noodle Soup), alongside the opening of the International Culinary Festival “Hue - Culinary Capital”.

During a career orientation session at Byron Nelson High School in Texas, USA, my daughter and I had the opportunity to experience an exceptionally well-organized Culinary Arts vocational training model. In the U.S. education system, students are guided toward basic career paths as soon as they enter middle school, preparing them for vocational training in high school if they choose not to pursue a university pathway.

Not only travelers from afar, but various TikTokers and Facebookers with hundreds of followers also come to Hue to explore and share unique culinary experiences that they’ve gained in this place.

The culinary passport is seen as a fresh idea that turns dining experiences into highlights of a travel journey. Instead of traditional sightseeing, visitors can “stamp their taste buds” by checking in with signature dishes at each destination. This idea opens up new ways to stimulate tourism demand.

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”.

After more than four years of planning, preparation, and dedicated passion, Hue Culinary Association was officially launched on the evening of May 28. The initiative aims to build and elevate the culinary culture of Hue City, living up to its reputation as the “Culinary Capital of Vietnam.”

In the coming time, the tourism sector will enhance the promotion of culinary tourism through culinary events and festivals, and create unique culinary tours to promote the advantages of local cuisine and enhance the tourism experience for visitors.

Recently, Hue beef noodles was selected by the culinary website Taste Atlas for the list of "100 best soup dishes in the world," with Pho ranked 6th and Bun Bo ranked 16th.

Alongside bo kho (beef stew) and com tam (broken rice), bun bo Hue (Hue beef noodles) has just been ranked among the 100 best breakfasts in the world for 2025 by the renowned culinary website TasteAtlas.

With the theme “Vietnamese Culinary Exchange”, the Hue - Culinary Capital festival is not only an activity within the framework of the National Tourism Year and Hue Festival 2025 but also an opportunity to showcase, promote, and elevate the culinary culture.

Upon preliminary treatments, the young chefs begin to make steamed fish with the five spicy types of fennels in the style of Hue-Royal and steamed snails with lemongrass leaves.

Coming to Thoi Quan space, you can encounter old features, experience and learn about Hue culinary culture from royal to folk cuisine.