This marks an important highlight ahead of the opening of the 1st Viet Nam Rice Noodle Festival in 2025. The event not only honours the values of traditional cuisine but also spreads the creative spirit of Vietnamese chefs.
All 100 dishes that set the record feature outstanding delicacies from across the country.
Tran Thi Hien Minh, Vice Chairwoman of the Saigon Professional Chefs’ Association and the Ho Chi Minh City Tourism Association, said that creating 100 dishes from rice noodles was both a technical challenge and an effort to acknowledge traditional culinary values through familiar dishes.
Each dish was prepared by skilled culinary artisans and experienced chefs, ensuring the authentic flavours of each region while still incorporating creative touches that suit modern trends.
The skilful combination of traditional cooking techniques and modern presentation made the collection not only diverse but also highly appealing to the public and international visitors.
Representing the Organising Committee, Nguyen Thi Binh, Director of Nguyen Binh Production–Trading–Service Joint Stock Company, expressed her appreciation for the opportunity to accompany the Viet Nam Rice Noodle Festival in spreading the quintessence of Vietnamese cuisine and traditional dishes.
She noted that every competition and every culinary recognition programme helps to foster pride and inspire young chefs to continue innovating on the foundation of local culinary values.
After the record-setting activity, the first Viet Nam Rice Noodle Festival officially opened that evening (November 20) and is expected to provide many appealing experiences for visitors.
According to the organising committee, this year’s programme is divided into several prominent spaces, including: a check-in area with a flour-grinding mortar and three “giant” 80cm-diameter bowls of noodles; a traditional craft zone demonstrating banh tam making and hand-pulled vermicelli; and a culinary experience zone with dozens of stalls showcasing specialties such as Ha Noi bun cha, bun bo Hue, and snail vermicelli.
The festival also features an artisan honouring ceremony aimed at standardising professional activities and paying tribute to chefs who have devoted their lives to the craft, contributing to preserving Vietnamese culinary identity and spreading cultural values to the public.
