#Vietnamese cuisine
Viet Nam topped the list of the world’s 10 most attractive culinary destinations for 2026, as recently voted by readers of The New Zealand Herald, surpassing countries renowned for their cuisine such as Italy, Japan, Thailand, and France.
The Tourism Information Centre under the Viet Nam National Authority of Tourism has announced that Travel & Leisure has recently published an article exploring Viet Nam through its unique culinary culture. Throughout the journey, cuisine serves as a window into the history, culture, and unique identity of the regions stretching across the length of Viet Nam.
More than a food showcase, the programme combines live cooking demonstrations, cultural talks, chef-to-chef exchanges, and business networking to strengthen the global profile of Vietnamese cuisine and promote deeper international connections through gastronomy.
The 2026 UN International Bazaar took place in New York on June 3, bringing together 60 booths from United Nations member states, including Viet Nam.
Inspired by the idea of creating a distinctive culinary “passport”, the Viet Nam national culinary team presented at the Global Chefs Challenge Finals 2026 an engaging menu that invited diners to explore Viet Nam through carefully selected ingredients and masterful cooking techniques, offering an experience that was both contemporary and rich in heritage.
Vietnamese gastronomy is in the spotlight at the Saigontourist Group Culinary Culture & Delicacies Festival 2026, where some 500 dishes are being presented through 10 curated “flavour journeys” at Van Thanh Tourist Area, drawing both local audiences and international visitors.
In Viet Nam, vegetarian food is not merely a dietary choice but also a philosophy rooted in peace, compassion, and a deep respect for nature. It reflects the Vietnamese soul - gentle yet flavourful, simple yet sophisticated. Familiar ingredients such as lotus seeds, tofu, mushrooms and fresh herbs are transformed into light, nutritious dishes that embody the essence of Vietnamese gastronomy.
When passengers leisurely enjoy a hot meal amid the clouds at an altitude of 10,000 metres, few can imagine that behind the seemingly simple meal tray lies an entire ecosystem operating quietly, in which every small detail is subject to strict control.
A Vietnamese Pho Day was held in Beijing on February 5, spotlighting pho as a signature of Viet Nam’s national brand while promoting cultural exchange between Viet Nam, China and the wider international community, and supporting Vietnamese businesses in China in promoting their products and services.
On the afternoon of December 23, in Ho Chi Minh City, 28 members of the Viet Nam Culinary Culture Association (VCCA) were officially conferred the prestigious title of “Viet Nam Culinary Culture Artisan”, affirming their mission to keep the flame of the “Vietnamese kitchen hearth” alive.
A Vietnamese spring roll-making workshop at Uccle Arts School in Brussels on December 18 introduced Europeans to the nuances of Vietnamese cuisine, as the classroom filled with the scents of fresh herbs, spices and prepared ingredients.
Japanese fast-food giant Matsuya has added “Vietnamese-style broken rice with pork” to the menu of more than 1,100 outlets nationwide, marking a major step for Vietnamese cuisine to conquer the Japanese market.
The Viet Nam Culture Festival will be held in Moscow for the first time from July 25 to August 3, according to the official website of the Moscow City Administration.
Viet Nam has made a vibrant impression at the 8th International Cultural and Culinary Festival held on June 7 at Victory Square in Prague’s district 6.
The Permanent Mission of Viet Nam to the United Nations (UN) and the Association of Vietnamese Spouses in the US joined the annual UN International Bazaar in New York on June 4 with two booths showcasing exquisite handicrafts and authentic cuisine.
