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| Ceremony receiving the national intangible cultural heritage title for folk knowledge related to “Bun Bo Hue” |
The event was directed by Hue City People’s Committee and jointly organized by the Department of Tourism and the Department of Culture and Sports, in coordination with the Tourism Development Support Fund under the Ministry of Culture, Sports and Tourism. Attending the program was Mr. Nguyen Thanh Binh, Standing Deputy Chairman of Hue City People’s Committee and member of the Standing Committee of the City Party Committee.
On June 27, 2025, the Minister of Culture, Sports and Tourism signed Decision No. 2203/QD-BVHTTDL, officially inscribing “Folk knowledge related to Bun Bo Hue” on the National List of Intangible Cultural Heritage, under the category of Folk knowledge. This recognition is a well-deserved acknowledgment of the historical, cultural, artistic, and economic values of this iconic dish that embodies the identity of the Ancient Capital. The formal ceremony to receive the title was solemnly held prior to the opening of the International Culinary Festival “Hue – Culinary Capital”.
The International Culinary Festival “Hue – Culinary Capital” takes place over four days, from December 18 to December 21, 2025, at Thuong Bac Park (Tran Hung Dao Street, Hue City). The program is a major highlight in the series of activities marking the closing of the National Tourism Year – Hue 2025, contributing to a vibrant and attractive festive atmosphere at the end of the year in the Ancient Capital.
The festival brings together more than 50 culinary booths from provinces and cities across the country, offering the public and visitors rich and diverse experiences of Hue cuisine as well as regional specialties. Key activities include culinary performances, displays, and introductions featuring a wide range of signature dishes such as steamed rice rolls, shrimp cakes, snail noodle soup, bamboo-tube rice, grilled chicken, grilled pork skewers, ruou can (communal jar wine), leaf salad, seafood salad, Western-region ba khia salad, Binh Dinh mixed tre, Nghe An eel dishes, va sticky rice rolls wrapped with lemongrass, bun dau mam tom, mi Quang; along with Hue specialties such as Hue pressed rice cakes, banh loc, banh nam, banh it, pressed rice soft cakes; export-oriented Hue cakes, vegetarian dishes, and Thai cuisine.
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| Visitors experiencing the booths at the International Culinary Festival “Hue - Culinary Capital” |
The dishes are prepared by teams of chefs from various localities including Hanoi, Nghe An, Thanh Hoa, Da Nang, Quang Tri, Quang Ngai, Gia Lai, and Hue, along with the participation of many outstanding OCOP products from different regions. In addition, visitors have the opportunity to savor specialties from reputable restaurants and hotels across Hue City.
According to the festival’s organizing committee, in the flow of integration and development, culture serves as a thread connecting the past, present, and future, while cuisine becomes a vivid language that tells the story of national identity. Through the festival, the organizers aim to introduce and promote tangible and intangible cultural values, tourism resources, and distinctive tourism products of Vietnam in general and Hue City in particular, while spreading the essence of Vietnamese cuisine to domestic and international friends. The International Culinary Festival “Hue - Culinary Capital” is launched with the expectation of being not merely a celebration of fine food, but a journey of emotional cultural and tourism experiences, helping to unlock the potential of culinary culture and position cuisine as a key tourism product of Hue.