On the afternoon of 25/7, within the framework of the Hue - Culinary Capital 2026 program at Thuong Bac park in Phu Xuan ward, Hue city, organizers held a record-setting event. The event was titled "Event of preparing and showcasing Hue beef noodle soup to serve the most people at one time".

This activity drew many residents, tourists, and culinary experts. The program aimed to honor the folk knowledge of Bun bo Hue, a national intangible cultural heritage, and promote Hue as Vietnam's "Culinary Capital".

Under the watchful eyes of hundreds of residents and tourists, over 30 artisans and chefs from three regions simultaneously prepared and served Hue beef noodle soup at the event.

Bun bo Hue is the crystallization of folk knowledge, preserved and passed down through generations. The dish is linked to spiritual life, community activities, and traditional craft villages like Van Cu and O Sa noodle villages, deeply reflecting the lifestyle, soul, and culinary culture of the Hue people.

A traditional bowl of Bun bo Hue includes one slice of pork hock, several pieces of thinly sliced beef shank or flank, and one piece of congealed pig blood, all immersed in a rich, reddish-orange broth. The color comes from chili oil, combined with chopped green onions, creating a spicy and visually appealing dish.

Vietnamese culinary artisan Ho Dac Thieu Anh stated that "authentic" Bun bo Hue must be spicy, with heat derived from lemongrass, chili oil, chili paste, and fresh sliced chilies soaked in accompanying fish sauce. The sweetness should be moderate, not from sugar, but naturally from bones and other ingredients used to cook the noodle soup. "Each artisan has their own secret; no two bowls are alike, which adds cultural depth to the dish," said Thieu Anh.

After the performance, the bowls of Bun bo Hue were quickly moved to the serving area, where hundreds of residents and tourists queued. Many diners shared that it was their first time eating Bun bo Hue in such a bustling festival atmosphere, with chefs preparing the dish right before their eyes. Most praised the sweet broth, tender meat, and the characteristic aroma of lemongrass and fermented shrimp paste.

Following a review of documentation and on-site verification, the Vietnam Record Organization - VietKings officially recognized the record for "Event of preparing and showcasing Hue beef noodle soup to serve the most people at one time." Organizers hope that through these promotional activities, exchanges, and product introductions, Bun bo Hue will become a prominent symbol of Vietnamese cuisine in its international integration.

In 2025, the Ministry of Culture, Sports and Tourism added the folk knowledge of Bun bo Hue to the National Intangible Cultural Heritage list, acknowledging its cultural, historical, and culinary techniques passed down through generations.

Vo Thanh - Tuan Anh

Photo: Le Dinh Hoang