The Ministry of Culture, Sports and Tourism has officially recognised two elements from Hue - Bún bò Huế (spicy beef noodle soup) and the Bhươih Haro Tơme (new rice) festival - national intangible cultural heritage.

The photograph won in the 'Champagne Taittinger Food for Celebration' category at the awards event, which is a leading global celebration of food photography.

Ranked 28th among the list of 36, dê tái chanh is certainly something unique. The raw goat meat is cut into thin slices, par-boiled and mixed with lemon juice, so its original sweetness is retained. Other ingredients include lemongrass, chilli, garlic, ginger, lemon leaves, pepper and sesame, while the dish is topped with roasted peanuts.

Pho Festival 2025, themed "The Essence of Vietnamese Pho – A Heritage in the Digital Era," officially opened on April 18 at the Thang Long Imperial Citadel in Hanoi, gathering more than 50 renowned pho brands from across the country.

Almost all tourists are drawn by “xoi ngu sac” (five-coloured steamed glutinous rice)’s irresistible attraction, an eye-catching appearance with five vibrant colours.