Today, white eggplant preserve rarely appears in everyday life due to its elaborate process and lengthy preparation time.

Growing up from the fields, steeped in rustic flavors of the countryside - “salty fermented vegetables, sour white eggplant”, yet it was not until my late forties that I first heard of mut ca phao (white eggplant preserves) from Hue. The humble eggplant, so familiar on simple family meals, appears here in an entirely unfamiliar form - a delicately beautiful preserves for the Lunar New Year.

On August 8, Hue College of Tourism in collaboration with the USA Poultry & Egg Export Council organized the “Cooking with U.S. Chicken” competition.

When I was still very young, candies weren’t as diverse as they are now. We only had traditional local sweets, like areca-nut candy, ginger candy, glass candy, peanut candy, bird’s egg candy, and pulled sugar candy… Back then, my grandmother would often come back from the market with a small packet of areca-nut candy, which had a simple label with a picture of Hue landscape.

On July 10th, Thua Thien Hue Tourism Association, in collaboration with USA Poultry & Egg Export Council (USAPEEC), organized a workshop and cooking contest featuring American chicken dishes.