The feast comprises 10 dishes: Thanh Chuong fermented jackfruit salad, stir-fried luffa with chicken gizzards, steamed chicken with lime leaves, Hanoi com (young glutinous rice) patties, Phu Thuong corn sticky rice, Hue banh it (steamed glutinous rice cakes), pickled eggplant with Nam Dan soy sauce, braised basa fish in clay pot, taro and water spinach soup with crab, and lotus seed, longan, and coconut sweet soup for dessert.

President Ho Chi Minh stayed at Nguyen Thi An's house on An Duong Vuong street, Phu Thuong, Hanoi for three days, 23/8 to 25/8/1945, before moving to 48 Hang Ngang street to write the Declaration of Independence, according to the Ministry of Culture, Sports, and Tourism.

During his stay, his host served him meals including taro soup, banana soup, mung bean soup, and chicken porridge. Inspired by these dishes and in celebration of National Day, Ngon Garden, a Hanoi restaurant featured three times in the Michelin Selected list, collaborated with culinary expert Vinh Quyen to create the "Independence Day Feast" for visitors to the capital.

Boiled chicken with lime-salt dipping sauce is a staple in Vietnamese feasts and special occasions. In the Independence Day Feast, the boneless chicken is arranged in a traditional style from the former Thai Binh province, now Hung Yen province – the pieces are placed close together on a round plate, resembling a mound of sticky rice.

Stir-fried luffa with chicken gizzards is a familiar dish in Vietnamese family meals, especially in the North.

Restaurant owner Pham Thi Bich Hanh said they also incorporated regional specialties to create a North-Central-South reunion meal, offering diners a diverse culinary experience.

"We want to evoke historical memories through these flavors and rekindle the spirit of togetherness in a family meal," Hanh said.

Pictured are the crab, water spinach, and taro soup, Nam Dan pickled eggplant, and braised fish with rice, representing dishes from the three regions.

Hue specialties like banh it with shrimp and pork filling, and banh la (steamed glutinous rice cake wrapped in banana leaves) represent Central Vietnam in the Independence Day Feast.

Hanoi com patties, another Hanoi specialty, are also included.

These patties have a crispy exterior and a chewy interior of young glutinous rice mixed with ground pork. The dish offers a blend of sweet pork, rich fat, and the chewy, nutty flavor of fresh com.

Besides com patties, autumn visitors to Hanoi can also enjoy fresh com, com sticky rice, and com cakes filled with mung bean paste. Com from Lang Vong village is renowned for its quality.

The dessert is lotus seed, longan, and coconut sweet soup with coconut milk – one of the restaurant's bestsellers.

Phu Thuong corn sticky rice, another element of the Independence Day feast, is known for its delicious, chewy texture. Phu Thuong, located west of Hanoi, is famous for its traditional sticky rice, with varieties like sweet sticky rice, sticky rice with mung beans, sticky rice with gac fruit, and five-color sticky rice.

Phu Thuong currently has nearly 600 households making sticky rice. The villagers have built a reputation for their product, selling it in most traditional markets and shops in Hanoi, as well as catering to special events and celebrations.

In 2/2024, Phu Thuong sticky rice making was recognized as a National Intangible Cultural Heritage.

Thanh Chuong fermented jackfruit salad is another specialty included in the feast.

According to historical records of the former Thanh Chuong district, centuries ago, during the lean month of March, some rural areas in Nghe An province had only sweet potatoes and jackfruit. To diversify their meals, families would boil young jackfruit, dip it in chili sauce, and eat it with rice. Since jackfruit season lasts only a few months, some people would shred young jackfruit and salt it to preserve it year-round, leading to the creation of Thanh Chuong fermented jackfruit.

Braised basa fish in a clay pot is a famous specialty of the former Tien Giang province, now Dong Thap province.

Writer Phong Diep noted the meal combines the refreshing sweetness of the northern soup, the mild sourness of the central salad, and the rich flavor of the southern braised fish. Enjoying this special meal is also a way for younger generations to understand the nation's cultural identity.

Dr. Nguyen Thi Thu Anh, a member of the Vietnam National Council for Education and Human Resources Development, also visited the restaurant to enjoy the Independence Day Feast. "The dishes are familiar and create a warm, family atmosphere, like a home-cooked meal," Anh said.

The feast costs 990,000 VND and serves six people. It is available at Ngon Garden and Quan An Ngon, another Hanoi restaurant also featured three times in the Michelin Selected list.

Besides the Independence Day Feast, visitors to the capital can also find other dishes inspired by Independence Day, such as pho and pastries decorated with the national flag at various restaurants.

Phuong Anh

Photo: Hanh Pham