Thua Thien Hue boasts nearly 1,300 culinary dishes, ranging from royal delicacies to everyday local food. To preserve these characteristic Hue dishes and promote the local food culture both nationally and internationally, the implementation of 3D digitization is necessary.

Thua Thien Hue has the most dishes honored in Phase I of the project, including Hue beef noodle soup, tapioca dumpling stuffed with roasted pork sweet soup, mussel rice, tapioca dumplings, vegetarian fig salad, and vegetarian steamed rice wrapped in lotus leaf.

On the evening of November 7th, the Vietnamese Cuisine Culture Association held a ceremony to announce and present certificates for the outstanding culinary dishes of Thua Thien Hue province in phase I – 2022, and launched the nomination voting for the second phase in 2023 of the “Journey to discover the typical cultural value of Vietnam’s cuisine”, and awarding membership certificates to the Culinary Culture Association of Thua Thien Hue.

On the afternoon of October 26, Hue College of Tourism, in collaboration with Cholimex Food Company, organized a competition in search of Hue culinary ambassador - season 4, 2023, with the theme “Delicious Hue Dishes”.

These are 6 of 121 Vietnamese culinary dishes that have just been honored by the Vietnam Cuisine Culture Association (VCCA) as typical national dishes in phase I of a project titled "Building and Developing Vietnamese Culinary Culture into a National Brand Name”. All of these 6 dishes, including: Hue beef noodle soup, glutinous rice dumplings stuffed with roasted pork in sweet soup, mussel rice, banh loc (glutinous rice dumplings), vegetarian fig salad, and lotus-leaf-wrapped steamed rice; all are close to the gardens and paddy fields of the land.

As a land of culinary quintessence, Hue’s cuisine is highly appreciated and favored by visitors from all over the world. With 6 dishes being honored, Hue proudly outnumbered other provinces and cities.

According to a Vietnam News Agency correspondent in Malaysia, from August 30 to September 2, the Malaysia - Vietnam Friendship Association attended the "Taste of Sambal" fair in Ipoh, Perak state. The Vietnamese booth, with many special dishes, has attracted the visit and enjoyment of many overseas Vietnamese in Malaysia and international friends.

Chicken-mangosteen salad and soursop tea have been the two dishes popular among youngsters and become key words of top search on social media recently.

Taking advantage of candied fruits, nuts, and dishes to relieve boredom after Tet, many young people have researched and learned how to make nougat to contribute more luck and wish them well for the first days of the new year.

Boi p'ruc is the name of the salt with leaves and seeds of the Ta Oi people in the A Luoi highland. This is the "divine" salt used for many dishes of the Ta Oi people on weekdays and traditional holidays.