With skillful hands and simple, familiar ingredients, the cake makers give this traditional dish a fresh new look while preserving its time-honored appeal. The refinement of Hue’s culinary heritage continues to be preserved, passed down, and shared with others in its own distinctive way.

More than just providing accommodation, Ms. Dinh Thi Phuong Thy (born in 1991, Kim Long Ward) brings visitors closer to local culture through everyday experiences such as making conical hats, making traditional Hue cakes, preparing Hue-style meals, and making lotus tea...

For over 20 years working as an ao-dai designer, Tran Thien Khanh has brought the images and spirit of Hue to numerous stages near and far. Yet in ‘Huong Ky Uc’ (Fragrance of Memories), he chooses not to portray Hue through grand symbols, but through the hands of his mother, baskets of loc cakes, and the simple, familiar memories of childhood.

Combining artistic expression with refined sculpting skills, Nguyen Thi Quynh Nhu, a pastry chef born in 1995, is creating vivid “blooming flowers” on each of her cakes.

The excited chatter of children in the corner of the house does not make Mrs Ton Nu Minh Trang miss a beat as she gently shakes the tray of cakes. She smiles knowingly: “They’ll break everything if they rush around! Making phuc linh cakes can’t be hurried or done carelessly!”

By 3 a.m., Le Thi Thu Trang’s bakery is already blazing. Batch after batch of traditional cakes and preserves from My Loi Village (Vinh Loc Commune) emerge from the oven, their rich aroma filling the air in time for the Tet (Lunar New Year) market.

Behind each little cake were care, creativity, and gentle skills, helping children fall in love with the family kitchen and feel proud of Hue’s culinary culture.

On the morning of December 4, at Hue One Food manufacturing plant (No.1 Nguyen Van Tuyet Street, Thuan An Ward, Hue City), Hue One Food Joint Stock Company held a ceremony to release a 40-foot container, carrying about 19 tons of traditional Hue cakes, for official export to the U.S market.

The recent export of 18 tons of Hue specialty cakes (including nam cakes (flat rice flour cakes with shrimp topping), loc cakes (tapioca dumplings), and it cakes (glutinous flour round cakes)) to the USA by Hue One Food and Kinh Do Specialty Joint Stock Company, Thuan An, holds significant meaning, acting as a special cultural ambassador of Hue to the world, with the value of cassava plant.

On the morning of August 22, in Hue City, Kinh Do Specialty Joint Stock Company in cooperation with Hue One Food Joint Stock Company held a ceremony of shipping the first container of Hue cakes to the U.S. market.

With appealing flavors and unique artistic designs, entremet cakes (a type of dessert originating from France) have gained great attraction and are especially loved by young people, particularly on meaningful celebratory occasions.

In Da Lay commune (Da Teh district, Lam Dong province), the new homeland of the people from Hue today, it is hard to recognize the traces of the hardships from nearly half a century ago. The most recognizable feature in this rural area that carries "Hue far away" is the distinctive Hue accent, the conical hats of the elderly women glistening as they shield their kind smiles, and the lively mornings with loc and nam cakes. We arrived at the Da Lay market in the Central Highlands and felt as if we were back in Hue, enjoying street food and chatting at a corner of Dong Ba or An Cuu markets…