Discover the culinary flavors of three regions and the world at the Autumn Fair

The Autumn Fair offers a unique culinary journey, gathering hundreds of delicious dishes from 34 provinces and cities of Vietnam along with international cuisine and the participation of many famous domestic and foreign chefs.

First Fall Fair - 2025 is opening a large-scale culinary space. With the message "Connecting People with Production and Business," the fair is not only a place for trade but also a playground for culinary culture and a taste experience full of festival spirit.

Taste of "A Round of Vietnam"

The “One Round Vietnam” area is an ideal stop for those who love traditional cuisine. More than 150 specialties from all three regions of the North, Central and South are prepared and served on the spot, helping diners easily enjoy the full flavor of their homeland right in the heart of the capital.

The area is cleverly arranged to form a journey of discovery starting from Tuyen Quang and ending in Ca Mau. Each stall is not simply a stop but also a culinary story, introducing regional characteristics through flavors and delicate preparation.

In the North, diners can start their journey with the rich flavor of Tuyen Quang Thang Co, a dish cooked in a large cast iron pan with more than 20 types of mountain spices. In addition, Tuyen Quang corn pho stands out with noodles made from yellow corn flour, fragrant and unique, which will surprise anyone.

Cao Bang is famous for its corn rolls, black canarium sticky rice and duck-filled ap chao cakes, which are rustic dishes that bear the mark of the highland winter. Lang Son offers roasted duck with mac mat leaves and khau nhuc, two iconic dishes of Lang, where traditional marinating and grilling techniques have been preserved for many generations.

Meanwhile, the Thanh-Nghe-Tinh culinary area creates highlights with Thanh Hoa sour sausage, Nam Dan veal sausage and Cam Khe May.

Nghe An specialties at the culinary area. (Photo: Phuong Trang/Vietnam+)

In the Central region cuisine, diners will be immersed in the rich, delicate flavors of the sunny and windy Central region. In Da Nang, the Tran Specialty Pork Roll and Quang Shrimp and Pork Noodles always attract diners with their light taste and the harmony in the combination of ingredients.

Hue, with its three “royal” representatives including Hue beef noodle soup, Hue sweet soup and Hue cakes, fully demonstrates the culinary philosophy of “deliciousness must be harmonious, beauty must be delicate” of the ancient capital. Each dish carries within it a story, a part of the soul of Vietnamese culinary culture.

At the end of the journey, the South welcomes diners with rich flavors, liberal cooking methods and the typical hospitality of the Southern land. Tay Ninh culinary area will fascinate visitors with Trang Bang noodle soup, sun-dried rice paper rolls with pork, and Tay Ninh shrimp salt - dishes that have become the "brand" of the sunny and windy land.

The Ho Chi Minh City food court represents the convergence of culinary cultures from all regions, with broken rice, grilled pork vermicelli, Nam Vang noodles, beef in betel leaves, or banh khot. All are prepared and served in an open space, creating the image of a "miniature Saigon market" that is both rustic and modern, reflecting the dynamic pace of life of the economic locomotive city.

Can Tho and Ca Mau again take tourists to the rich river region with banh cong, real crab hotpot, Rach Goc dried shrimp or bon bon shrimp salad, all of which carry the spirit of "Southern garden". Ending the culinary journey in Ca Mau - the southernmost land of the Fatherland, this place contributes fresh seafood dishes: Ca Mau crab hotpot, Rach Goc dried shrimp, grilled mudskipper with salt and chili, or salted three-sided crab.

Colorful traditional cakes typical of the Southern region. (Photo: Phuong Trang/Vietnam+)

The special feature of the “One Round Vietnam” area is that all dishes are prepared directly on the spot, ensuring fresh and delicious flavors, true to the region. The stalls are designed with their own themes: Highland market, Central Old Quarter or Western floating market, helping visitors fully feel the cultural atmosphere in each dish.

Not only is it a place for visitors to experience the cuisine, but each booth is also a “miniature cultural map” where they can hear the story about the origin, preparation method and cultural significance of each dish.

Cuisine without borders

Not stopping at Vietnamese dishes, the “Cheer Fest Borderless Cuisine” area offers a journey of global taste discovery with more than 100 international dishes. At “BBQ Island,” the smoky aroma spreads from whole roasted veal, Texas BBQ ribs, herb-grilled lamb leg, Russian-style barbecue to Nha Trang lobster grilled with garlic butter, scallops with cheese, Mediterranean octopus.

The Asian food court introduces a variety of signature dishes: Tokbokki, black bean noodles, Japanese eel rice, pad Thai, Thai mango sticky rice, Chinese duck stew, and many familiar street foods presented in a modern style.

Meanwhile, diners who love European food can find beef steak, hamburgers, spaghetti, carbonara, honey waffles, and beer-based dishes in the spirit of the autumn festival. In particular, the "Beer World" area gathers more than 30 German, Belgian and Vietnamese craft beer brands, from Hofbräu, Arcobräu, Kristoffel, to domestic craft beer lines such as Dream Alone, Golden Ale, Sunset, Pale Ale, bringing a vibrant exchange space in the spirit of "Cheer Fest."

The mark of a famous chef

The 2025 Autumn Fair is also a gathering place for the “stars” of the Vietnamese and international culinary world. Representing France is Chef Benoit Leloup (Chef Ben), Executive Chef of Hotel des Arts MGallery Saigon, member of the Disciples d'Escoffier Association, a pioneer in sustainable cuisine with homemade Swiss sausages and the philosophy of “Save the Planet.”

Chef Benoît Chaigneau, founder of premium fish sauce brand Chuben, will introduce Vietnamese smoked fish sauce, the product chosen to represent Vietnam at World Expo Osaka 2025.

On the Vietnamese side, Chef Pham Tuan Hai, judge of MasterChef Vietnam, brought herb-grilled lamb leg and Russian-style grilled meat; artisan Tran Thi Hien Minh, Vice President of the Saigon Professional Chefs Association, who is famous for more than 20 years of preserving traditional Vietnamese cakes. At the fair, artisan Tran Thi Hien Minh performed dishes such as fu ling cake, round cake, sieve cake, crepe cake and especially the largest picture of sticky rice with bean flowers in Vietnam.

Additionally, the fair will feature Chef Don David, Vice President of the World BBQ Association, bringing Central Asian skewer style and Azerbaijani cuisine rich in fire and smoke.

The fair’s food court will be open from 9am to 9pm daily. The combination of food, culture and performing arts makes this year’s fair one of the most anticipated events of the year-end festival season./.

(Vietnam+)

Source: https://www.vietnamplus.vn/kham-pha-huong-vi-am-thuc-ba-mien-va-the-gioi-tai-hoi-cho-mua-thu-post1073488.vnp