After traveling to work in various places, the couple A Viet May and A Viet Thi Mai decided to return to their hometown to invest in livestock farming and production. Their herd of pigs grew, their rice fields turned green, and the house became lively again with the sounds of family members' voices and laughter.

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.

How delicious, how sweet! How they tug at our heartstrings! That is the feeling of the poet Vo Que in the concluding sentences of the introduction to the publication "The flavor of Hue cakes, steamed sticky rice and sweet soups" by Tran Nguyen Khanh Phong and Vu Thi My Ngoc. The book has just been licensed to be published by Thuan Hoa Publishing House at the end of October 2021.