Vietnamese dinners are offered with authentic domestic and foreign flavors crafted with local ingredients, skillfully prepared by international chefs in a sophisticated fusion of cultures.

Visitors at the Hanoi Culinary Culture Festival taking place at Thong Nhat Park on November 29-December 1. Photos: Tung Lam/The Hanoi Times

It’s the highlight of the Hanoi Culinary Culture Festival 2024 taking place over the weekend at Thong Nhat Park, where nearly 100 booths showcasing an impressive array of traditional dishes from Hanoi and cities across Vietnam, along with delicacies from nearly 20 countries.

Messages conveyed via food

The embassy stalls showcased a variety of global cuisines. Among them, Azerbaijan brought the bold flavors of lamb, beef and chicken dishes and freshly grilled barbecue, prepared on-site to highlight the country’s rich culinary traditions and hospitality.

David Sahib Israfilov (Don David), Vice President of the World Barbecue Association, at the Azerbaijan stall.

For David Sahib Israfilov (Don David), famious representative of the World Barbecue Association, who has visited Vietnam many times, it’s not a challenge for the world-class chef to make dishes tasty for different Vietnamese dinners, especially the festival specializes in food and culture.

“We expect to promote the Azerbaijani food in the Vietnamese eyes with authentic taste but making out of the Vietnamese products, especiallythose cooked on fire. The ones available at the festival are the most typical Azerbaijan food like beef, lamb and chicken shishlik and lula kebabs,” said Don David.

“The main thing is the whole meat is cook on charcoal to have distinctive smoky flavor. In Azerbaijan, everyone cooks meat over the charcoal like we are doing right now here,” he emphasized.

Notably, Vietnamese visitors have an opportunity to taste Dovga (Dovğа), an Azerbaijani soup made from plain yoghurt and herbs which Ambassador of Azerbaijan Shovgi Mehdizade called “the healthiest soup in the world.”

Azerbaijan Lavash combines with Vietnamese ingredients.

A unique feature of this year’s festival was the participation of 16 embassies, each presenting signature dishes from their respective countries. This international collaboration not only introduced visitors to new flavors but also fostered cultural exchange and understanding.

David Jr. happy with Azerbaijan dish served Vietnamese dinners.

Keeping this in mind, Don David used ingredients from Vietnam for Azerbaijan receipts and cooking style. “The importance is how everything connected, how we balance between our countries because Azerbaijan and Vietnam both are rich in culinary culture,” according to David Junior.

He argued that Don David makes things happened for a reason that the chef feels something connected between the two cultures. More than that, “he likes Vietnam, he likes Vietnamese food, and he likes Vietnam people,” the son shared about his father.

Azerbaijan stall at the festival.

Each booth at the festival tells a unique culinary story, with artisans and chefs presenting the essence of their dishes while also recreating the techniques and artistry behind them. The Russian booth impressed visitors with its creative canned food products representing the ingenuity and versatility of Russian cuisine in modern packaging.

Tteokbokki becomes favorite at South Korean stall.

Japan’s stall offered soft, sweet mochi, symbolizing the elegance and precision of Japanese cuisine. South Korea delighted attendees with spicy Tteokbokki and a range of traditional dishes, including kimbap and and kimchi which are familiar to some Vietnamese people.

Meanwhile, children preferred spaghetti and gelato from Italy’s stall. Le Quynh Anh from Long Bien District said her two sons were excited to go to the festival and went straight to Italian stall for some ice cream. At the same time, several teenagers enjoyed gelato in the cool weather of Hanoi in autumn.

The international stalls are places for culinary exchange and connecting cultures, enabling visitors to gain insights into the essence and identity of each participating country.

Italian stall at the festival.

A gathering of Hanoi’s traditional dishes

Another highlight of domestic food is pho. However, a variety of traditional Hanoi dishes were also featured, each showcasing the city’s rich culinary heritage.

One of the standout dishes was bun cha (traditional Vietnamese pork dish that's a speciality of Hanoi), a dish that gained international fame. At the festival, bun cha was prepared with golden-brown grilled pork patties cooked over a charcoal stove, emitting an irresistible aroma. The dish’s highlight was the tangy, sweet dipping sauce made with fish sauce, sugar, and green papaya.

A pho shop at the festival.

Le Thi Hong, a Hanoian living in Hoan Kiem District, said: "I’ve eaten bun cha my whole life, but experiencing it here at the festival gives me different taste. Perhaps it’s the lively atmosphere that makes it special."

Another highlight was Che Lam Thach Xa, a rustic yet delightful treat from Thach That District. This countryside specialty, made from glutinous rice, malt, ginger, and sesame, offered a taste of Hanoi’s rural charm. Nguyen Tri Thuy, owner of Minh Thuy Che Lam, said: "Making che lam is not just a livelihood but also a cultural pride of our village. We take great care in selecting ingredients and following traditional methods to preserve its signature flavor."

A stall of Vietnamese jam, which is also a specialty of Hanoi.

Other traditional dishes such as Thanh Tri steamed rice rolls, Ho Tay shrimp cakes, and Uoc Le pork pies also made their marks at the festival. These dishes not only delighted visitors with their distinct flavors but also carried stories of Hanoi’s craft villages and the dedication of its people.

The Hanoi Culinary Culture Festival was much more than an event to enjoy delicious food. It was a journey into the heart of Hanoi’s cultural and historical legacy. Every dish and booth reflected the passion and pride of Hanoi’s people in preserving and promoting their culinary traditions.

In addition, visitors also tasted different iconic dishes from nearly 20 countries and gained insights into the stories behind food, craftsmanship, and cultural values that make their cuisine special.

The Hanoi Culinary Culture Festival 2024 attracts a large number of visitors.