The Hue Open Vegetarian Cuisine Competition 2026 concluded in Hue City on May 26, with the participation of 27 hotels and restaurants from Hue City and other localities, including Ha Noi, Ho Chi Minh City, Da Nang, and Quang Tri.
Aspiration to build Viet Nam’s “culinary capital”
Amid the poetic setting along the Huong River during Hue Festival 2026, the Hue Open Vegetarian Cuisine Competition 2026 was not only a stage for talented artisans and chefs but also acted as a place to spread the cultural depth, spirit of compassion, and green lifestyle of the former imperial capital. With the participation of 27 units from many provinces and cities nationwide, the competition continued to affirm the special position of Hue vegetarian cuisine in the journey to build the “Hue – culinary capital” brand.
Within the cultural flow of the former imperial capital, vegetarian cuisine has long become a distinctive part of the spiritual life of Hue people. More than simply a practice associated with Buddhist beliefs, Hue vegetarian cuisine also embodies cultural depth and the philosophy of a pure, virtuous, and refined way of life characteristic of the people of Hue.
According to the organising committee, this year’s competition brought together 27 teams from leading hotels, restaurants, and tourism-culinary service establishments in Hue City, along with many artisans and chefs from Ha Noi, Ho Chi Minh City, Da Nang, and Quang Tri. The participation of professional units created a gathering space showcasing the diverse essence of vegetarian cuisine while still retaining Hue’s distinctive identity.
A convergence of culture, spirituality, and tourism
Speaking at the closing ceremony, Dinh Manh Thang, Vice Chairman of the Viet Nam Tourism Association, Chairman of the Hue City Tourism Association and Head of the competition steering committee, stressed that the event was not only a practical cultural-tourism activity but also an occasion to honour the refined values of Vietnamese vegetarian cuisine, especially Hue vegetarian cuisine.
According to Dinh Manh Thang, Hue is beautiful not only because of its heritage system, palaces, or poetic natural scenery but also because of its cultural depth and the elegance of its people’s spirit. “Hue vegetarian cuisine embodies a harmonious fusion between royal and folk culture, between culinary art and the Buddhist philosophy of compassion,” he emphasised.
It is this cultural foundation that has created the distinctive style of Hue vegetarian dishes: light yet refined, simple yet profound. Through the skilful hands of artisans, familiar ingredients such as mushrooms, tofu, vegetables, lotus seeds, and sesame are transformed into artistic dishes that are visually appealing and harmonious in flavour.
“Beyond culinary value alone, the competition also conveys many humanistic messages regarding community health, environmental protection, and the green living trend that is receiving increasing attention in modern society,” Dinh Manh Thang affirmed.
As Hue intensifies efforts to build the “Hue – culinary capital” brand, vegetarian cuisine is regarded as one of the locality’s most outstanding and distinctive values. This is also an advantage helping Hue gradually affirm its position within UNESCO’s global network of creative cities in the field of gastronomy.
Driving force for green and sustainable tourism development
In his closing remarks and award presentation speech, Pham Ba Hung, Rector of Hue Tourism College and Head of the organising committee, affirmed that tourism has long been identified as the city’s spearhead economic sector. With the advantage of being a land rich in cultural and historical traditions, Hue is gradually affirming its position as one of the country’s major tourism-service centres, moving towards a model of a “heritage, cultural, ecological, scenic, environmentally friendly, and smart” urban area.
Hue Festival 2026 is being held under the model of “four seasons of festivals”, with nearly 80 cultural, artistic, and sporting activities taking place throughout the year. Among them, culinary programmes continue to become highlights attracting large numbers of visitors.
According to many tourism experts, experiential tourism, green tourism, and wellness tourism are growing strongly worldwide. This opens many opportunities for Hue to develop tourism products associated with meditation, Buddhist culture and vegetarian cuisine — areas that have long been distinctive strengths of the former imperial capital.
At this year’s competition, many dishes impressed not only because of sophisticated cooking techniques but also because of their creativity in telling cultural stories through cuisine. From presentation style and ingredient combinations to menu concepts, all demonstrated the professional investment of participating chefs and units.
Notably, this year’s competition featured many prestigious judges in the culinary field, including artisan Ho Dac Thieu Anh, artisan Mai Thi Tra, Dr Tran Thi Mai, and Venerable Nun Dr Thich Nu Hanh Thien, along with lecturers and experts from Hue Tourism College. The fairness and expertise of the judging panel contributed to enhancing the professional quality of the competition.
According to Dinh Manh Thang, through the competition, the organising committee aimed to create a space for exchange and connection among artisans, chefs, tourism-culinary businesses, and people who appreciate vegetarian culture from all regions of the country. The event is not only an occasion to showcase talent and creativity, but also an opportunity to promote the distinctive values of Vietnamese vegetarian cuisine, especially Hue vegetarian cuisine, to domestic and international visitors.
At the end of the competition, the organising committee awarded the special prize to the Net Hue restaurant chain from Ha Noi and the first prize to Melia Vinpearl Hue Hotel. In addition, the organising committee presented two second prizes, three third prizes, four impression awards, and 16 consolation prizes to outstanding teams.
