Hue cuisine is different from food in other parts of Vietnam and is characterized by its diverse ingredients, delicate preparations, and artful presentation. In recent years, local authorities and people have been working hard to promote Hue cuisine to the world.
|Hue aims to become capital of Vietnamese cuisine |
A communication program to promote Hue as the capital of Vietnamese cuisine is being implemented until 2020. Local authorities will develop and manage trademarks for Hue’s typical dishes, and compile a list of local restaurants.
Thua Thien-Hue province also offers preferential policies to get skillful artisans involved in reviving and promoting traditional Hue food. A workshop on Hue Royal and Folk Cuisine was held during the 2018 Hue Festival in April.
Thua Thien-Hue province has developed food tours to explore Hue’s cuisine including street food, cakes, sweet soup, and royal dishes. Joining these tours, visitors also get to know the ingredients and cooking methods by browsing traditional markets and participating in cooking classes.
The province plans to set up a Culinary Museum and an Information Center on Hue culinary.
Vu Hoai Phuong, Head of Hue Tourism College, said, “It’s necessary to take synchronous measures. The most important factor is doing research. We plan to build a set of standard documents on the history and development of Hue cuisine which will be taught in our college”.
Communication is another decisive factor that Hue local authorities are aiming at to promote the brandname of local cuisine.
Le Tan, Vice Chairman, and General Secretary of the Vietnam Culinary Culture Association, said, “It’s essential for the State, researchers, and enterprises to join efforts in promoting Hue cuisine. Our Association is aiming to make Hue cuisine a national brandname and an integral part in Vietnam’s tourism development plan”.