The Ministry of Culture, Sports, and Tourism announced on 18/8 the addition of three Hanoi culinary traditions to the list of national intangible cultural heritage: Thanh Tri rolled cake making (Vinh Hung ward), the knowledge of preparing and enjoying Cha Ca La Vong (Hanoi), and the knowledge of preparing the Bat Trang village feast (Bat Trang commune).

According to the Ministry, all three traditions were nominated by their respective localities and demonstrate significant cultural value, representing local identity, reflecting cultural diversity and human creativity, and being passed down through generations. These heritages have the potential for long-term preservation and revival, with strong community support, voluntary nomination, and commitment to protection.

Thanh Tri rolled cake served with sweet and sour dipping sauce and, notably, roasted water bugs. Photo: Quynh Mai

Thanh Tri rolled cake served with sweet and sour dipping sauce and, notably, roasted water bugs. Photo: Quynh Mai

Thanh Tri village has long been associated with the craft of making rolled cake, a familiar dish in Hanoi. The cake is made from rice soaked overnight, ground into flour, and steamed into thin sheets, sprinkled with fried shallots. It's typically eaten cold, without filling, dipped in fish sauce, and served with cinnamon sausage or meatballs. This preparation creates a distinct flavor, different from rolled cakes in other regions.

Currently, Vinh Hung ward has more than 50 households making rolled cakes, with many establishments having been maintained through generations. In addition to direct sales, these households also supply large quantities to vendors daily.

Cha Ca La Vong. Photo: Bui Thuy

Cha Ca La Vong. Photo: Bui Thuy

Cha Ca La Vong is a culinary symbol of Hanoi. The dish combines fresh Hemibagrus with dill, scallions, and shrimp paste. The golden-brown grilled fish is served with vermicelli noodles, fresh herbs, and grilled rice crackers, creating a memorable flavor. The dish has been featured in "1,000 Places to See Before You Die" and ranked in the top 5 of 10 global culinary experiences. In 2016, Cha Ca La Vong was recognized by CNN as one of the world's best dishes.

Stir-fried kohlrabi with squid, part of the Bat Trang village feast. Photo: Bui Thuy

Stir-fried kohlrabi with squid, part of the Bat Trang village feast. Photo: Bui Thuy

The tradition of preparing the Bat Trang village feast has also been recognized. While ceramics are the pride of the village, the traditional feast preserves its culinary essence. In affluent families of the past, the Tet feast was often the "eight-treasure feast" with 6 bowls and 8 plates. The name stems from the concept of "treasure" representing precious dishes, symbolizing prosperity and abundance. Each dish, from bamboo shoot and squid soup to stir-fried kohlrabi with squid and pigeon spring rolls, is carefully prepared, creating the unique culinary identity of Bat Trang.

Tourism experts emphasize the important role of culinary heritage in building sustainable tourism. It encourages visitors to not only explore historical sites and craft villages but also experience culture through traditional flavors. This recognition also motivates local communities to preserve their craft and pass down culinary secrets to future generations.

Tuan Anh