(HBO) – The Vietnam Culinary Culture Association (VCCA) presented certificates in recognition of 121 typical Vietnamese dishes in the first phase of the project "Building and developing Vietnamese culinary culture into a national brand” and announced its second phase in 2023 at a ceremony in Hanoi on September 29.


Three delicacies of the Muong ethnic people in Hoa Binh province are honoured as typical Vietnamese dishes.

The dishes included 47 from the north, 37 from the central region and 37 from southern localities. They encapsulate the cultural essence of localities and regions nationwide.

The dishes were selected basing on their cultural values, history, and quality, as well as cooking, processing and preservation techniques, and economic values.

Three treats of the Muong ethnic people in Hoa Binh province have been recently added to the list of 121 typical Vietnamese dishes, namely Ca oc do mang chua (steamed "ot" fish with bamboo shoots), mon nau da trau kho ("mon" leaves soup with dried buffalo skin) and ruou can (wine stored in a big jar and drunk with long bamboo straws).

Currently, cuisine tourism is an important offering that helps improve Hoa Binh province’s competitive edge. The honoured delicacies will be a motive for the province to preserve and develop local cuisine, making contributions to building its tourism brand.

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