The festival presents over 600 carefully selected and refined dishes from all three regions of Vietnam. These specialities are prepared by top chefs from four- and five-star hotels, resorts, and restaurants under the Saigontourist Group network in Ho Chi Minh City and other provinces nationwide.
Northern specialities showcased at the event include bun thang (Hanoi chicken noodle soup), cha ca La Vong (grilled turmeric fish), banh cuon Thanh Tri (steamed rice rolls), banh tom Ho Tay (West Lake shrimp fritters), bun cha Ha Noi (grilled pork with vermicelli), banh da cua cay Hai Phong (spicy crab noodle soup from Hai Phong), banh day Lang Gau (sticky rice cake from Hung Yen), and pho chua Lang Son (sour pho from Lang Son).
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Booth introduces delicious dishes of Cao Bang Province. |
Central Vietnam brings to the festival renowned dishes such as cao lau Hoi An (Hoi An-style noodle dish), mi Quang ga trung ga non (Quang-style noodles with chicken and young eggs), be thui Cau Mong (roasted veal from Quang Nam), banh canh Nam Pho (Nam Pho thick noodle soup), com, bun hen thon Vi (clam rice and vermicelli from Hue), and com am phu (a famous century-old speciality of Hue). Other highlights include nhut Thanh Chuong (pickled jackfruit from Nghe An), chao canh gao lut Quang Binh (brown rice noodle soup from Quang Binh), ga Cua u muoi (salt-baked Cua chicken), banh xeo thit vit (crispy pancakes with duck), and bun tha Phan Thiet (vermicelli from Phan Thiet).
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Dishes made from chicken by central chefs. |
Southern cuisine is equally diverse, featuring Saigon street food, Mekong Delta specialities, coconut-based dishes from Ben Tre, flavours from Tay Ninh and Long An, and coastal delicacies from Phu Quoc and Con Dao. The festival also offers unique experiences such as in-flight meals and specialty beverages from Vietnam Airlines.
Visitors can explore rare and unique highland specialties, including thit trau gac bep (smoked buffalo meat), ca kep nuong ho Ba Be (grilled fish from Ba Be Lake), banh cuon ngo Cao Bang (steamed corn rolls from Cao Bang), thang co Quan Ba (Quan Ba-style horse stew), lap bi trau (buffalo sausage), and cha nuong song Lo (grilled pork from Lo River). Other highlights include roasted pork from the Central Highlands, bamboo-grilled free-range pork, and goi la Kon Tum (Kon Tum leaf salad with 60 types of wild herbs).
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The chefs prepare grilled fresh squid. |
Border-region specialities also make an appearance, such as Mong Cai-style braised pork, Tien Yen salt-baked chicken, and popular street snacks from Da Lat. A traditional countryside market area, "Am thuc ganh" (Street Vendor Cuisine), offers sticky rice dishes served on mobile carts and a variety of sweet soups at bamboo-seated stalls—perfect for those longing for a taste of home.
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Snacks are very popular with tourists. |
Beyond the cuisine, visitors can immerse themselves in a lively, festive atmosphere with cultural and artistic performances. The event features bamboo pole dancing, gong performances, water puppetry, street magic shows, Thai-style Xoe dance, Quan ho folk singing, Don Ca Tai Tu (Southern folk music), Bai Choi singing, Hue royal court music, and Xo Dang ethnic group’s gong performances. Traditional stone musical instruments and call-and-response folk singing will also be performed.
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Cultural and artistic activities during the festival. |
The festival is open to the public from 3 pm to 10 pm every day, from March 27 to March 30.
This is a key activity in the series of programs and events of the Saigontourist Group in response to the celebration of major holidays in Ho Chi Minh City and the 50th anniversary of the establishment and development of Saigontourist Group (August 1, 1975 - August 1, 2025).
