Travel

After the preparation time, Thua Thien Hue Tourism Advisory Board was officially opened in mid March.

Deputy Chairman of the Provincial People's Committee, Mr. Nguyen Dung has just signed a document agreeing to use a logo and a slogan to identify the brand name of Thua Thien Hue tourism.

The banh loc goi (the Vietnamese clear shrimp & pork dumpling wrapped in banana leaf) made by Mrs. Thao is not sticky in hands when diners peel the leaf wrapper. On top of that, its cooked tapioca paste is soft and chewy. Therefore, Mrs. Ha Thi Thao’s household has to knead a quintal of tapioca starch to meet the demand of customers.

In March,the thanh trà (a variety of pomelo) village of Thuy Bieu along the Huong river turns into white with the color and fragrance of pure white grapefruit (bưởi) flowers. This gives visitors slower-paced moments to enjoy the values of gifts from the nature.

With many positive changes, the tourism sector of Hue is confident to start the new development cycle.

According to the Provincial Department of Tourism, from the 29th of Lunar Calendar December to the 4th of Lunar Calendar January, i.e. the 4th of Tet, there were 111,000 tourist arrivals to the ancient capital city. Tourism turnover in Tet holiday has estimatedly gone over VND 66 billion, while social revenue from tourism has reached an evaluation of VND 166 billion.

Son Cha – Pearl Island at the bottom of Mount Hai Van (Lang Co Town, Phu Loc District) has been little known. Yet it is unforgettable for those who have experienced an exploring tour to this rare charming wild.

A series of high-class resort projects will be built, and many ongoing projects will be upgraded and expanded. Hue is "accelerating" to develop leisure travel.

"ASEAN Clean Tourist City" and "ASEAN Green Hotel " (for Pilgrimage Village Boutique Resort and Spa) are the two awards that the Ancient Capital of Vietnam has just earned at the ASEAN Green Award ceremony - part of the ASEAN Tourism Forum (ATF) 2018 in Chiang Mai, Thailand.

Mom often tells us daughters that there are tips to cook bummalo so that it would not turn into fluid. The fish needs to be soaked with some fish sauce and chili, and drained before cooking. Doing so, bummalo flesh becomes hard and delicious.

From January 19-20, Jordan Vogt-Roberts, director of the blockbuster movie "Kong: Skull Island", Vietnam Tourism Ambassador (in term of 2017-2020) is visiting Hue with his relatives.

Realizing many unique values of Thua Thien Hue Tourism, Nguyen Dinh An – the Director of Tourism Joint Stock Company Hue Cua Ta (‘Our Hue’) – choose to “touch the hearts of visitors” by providing services of royalty-related experience.

Mắm thính dưa gang (fermented fish with Asian pickling cucumber) tastes a little bit sour, tough and crisp, and of course, there are the typical smell of mắm, the fatty taste of corn, the hot taste of pepper and chili, and the aroma of oil, fried shallots and white onion leaves.

Enjoying com muoi (salt dishes) while visiting Hue is really a privilege. Eating salt dishes means "eating" the peculiar and profound culture of ancient Hue.

This is the orientation offered by Provincial Tourism Department in 2018