A miniature culinary world of Vietnam.
As an outstanding culinary artist specializing in royal cuisine , Ms. Phan Ton Gia Hien stated that, as the capital of Vietnam under the Nguyen dynasty, Hue witnessed a strong cultural exchange, especially within the royal court. Elaborate royal dishes such as "nem cong" (peacock spring rolls), "cha phuong" (phoenix patties), and "bat buu" (eight treasures) have developed over time and been passed down through generations, creating a refined and sophisticated culinary tradition that remains close to everyday life. Along with royal dishes, Hue's cuisine is also rich in traditional folk dishes. Dishes such as Hue beef noodle soup, clam rice, Hue sweet soup, banh loc (tapioca dumplings), banh nam (steamed rice cakes), banh beo (steamed rice cakes), and banh it (sticky rice cakes) have become indispensable in the hearts of Hue residents and international tourists alike.
“Hue cuisine is formed from the intersection of three streams: royal cuisine, folk cuisine, and vegetarian cuisine – each carrying its own cultural, aesthetic, and philosophical values. Unlike many cuisines that only focus on taste, Hue has built its own philosophy of eating, harmonizing yin-yang-the five elements, the five flavors (salty, sweet, sour, spicy, bitter), and the five colors (green, red, yellow, white, black). In Hue, each dish tells a story about the history and culture of the people of Hue and becomes a miniature culinary world of Vietnam,” Ms. Hien shared.
The diversity and uniqueness of Hue's cuisine not only attract domestic tourists but also international visitors, many of whom choose Hue as a destination to experience its culinary culture, from street food to royal banquets. This contributes to boosting the tourism industry and strengthening Hue's position on the global culinary map. After the COVID-19 pandemic, Hue's tourism has grown strongly. In 2024, Hue welcomed nearly 3.9 million visitors, an increase of 21.8% compared to the previous year; of which, international visitors reached nearly 1.45 million (an increase of 16.6%). In 2025, Hue is expected to welcome approximately 6.3 million visitors, an increase of 61.5% compared to the previous year; of which, international visitors will reach 1.9 million (an increase of 40.6%), and tourism revenue will exceed 13,000 billion VND, an increase of 64.4%... These figures reflect the strong appeal of Hue tourism, in which culinary tourism plays a significant role.
Culinary Innovation City
Recently, the culinary website Taste Atlas announced its ranking of “Best Food Cities in the World 2025” based on over 590,000 votes from international experts and diners. In this list, Hue City scored 4.55 out of 5 points, ranking 36th in the Top 100 “World's Famous Cities for Food”.
Mr. Le Tan, Vice President of the Vietnam Culinary Culture Association, believes that Hue cuisine being honored on the ranking of a prestigious global culinary media organization is the result of a long process of efforts to preserve and promote the value of traditional cuisine. This achievement is the result of the joint efforts of the government, researchers, artisans, and the business community, marking an important step for Hue cuisine to gradually reach the world in a sustainable way. This recognition shows that the creative spirit, heritage preservation, and unique culinary style of Hue have truly touched the hearts of friends around the world.
According to Taste Atlas, Hue cuisine makes a strong impression with many distinctive traditional dishes such as Hue beef noodle soup, banh khoai (fried rice pancake), nem lui (grilled pork skewers), and banh beo (steamed rice cakes) – dishes classified as "Must try" when visiting Hue. This is not only international recognition but also compelling evidence of the unique appeal of Hue cuisine – a region boasting approximately 1,700 traditional dishes. Taste Atlas highly rates Hue cuisine based on factors such as its popularity, popularity among diners, and local distinctiveness.
For example, Hue beef noodle soup has been ranked among the "100 best broths in the world" by Taste Atlas. At the end of 2025, at the Hue International Food Festival 2025 held along the Perfume River, Hue beef noodle soup was awarded the title of National Intangible Cultural Heritage for Folk Knowledge. This is an opportunity for the Hue community to continue developing the brand and spreading the image of Hue beef noodle soup in particular, and Hue cuisine in general, to a wider audience. The inclusion of Hue beef noodle soup in the National Intangible Cultural Heritage list is a particularly significant event, as Hue City is preparing to submit a proposal to UNESCO to join the Network of Creative Cities in the field of gastronomy. The UNESCO Creative Cities Network (UCCN), established in 2004, currently brings together over 350 cities from 100 countries, with culture and creativity at the heart of its sustainable development criteria.
According to Ms. Ton Nu Thi Ha, People's Artisan - a successor of royal court cuisine - and a culinary cultural ambassador who has spent over 60 years bringing the flavors of Hue to many countries, many factors contribute to the unique characteristics and value of Hue cuisine. These include natural elements such as the rich natural environment, topography, and ecological landscape, as well as historical and social factors, given that Hue was once the capital under the Nguyen dynasty.
Hue City is currently striving to build the brand "Hue - The Culinary Capital." This is not only a tourism development strategy but also a commitment to preserving and promoting the cultural heritage of the ancient capital. However, for this brand to spread and be sustainable, it requires perseverance and close cooperation between the government, businesses, and people over a long period. Recently, for the first time, the first shipment of Hue's heritage cuisine, such as banh loc, banh nam, and banh it, was officially exported to the US market in a container. This is a very special event and a positive sign for Hue's cuisine because for a long time, Hue's cakes have mainly been exported to the US and other countries through unofficial channels.
“I once personally prepared royal cuisine dishes and witnessed a banquet in Spain where over 200 guests marveled at the Vietnamese dishes. These dishes impressed not only with their appearance and unique flavors, but also evoked memories of Vietnamese culture and history. Hue cuisine is not just food, but also a heritage that needs to be preserved and spread,” shared Ms. Ton Nu Thi Ha.
Source: https://cand.com.vn/Chuyen-dong-van-hoa/am-thuc-xu-hue-i796729/
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