Hue's Bun Bo Hue Sets Vietnam Record

In Hue City, Vietnam, over 30 chefs and artisans gathered to simultaneously prepare Bun Bo Hue, setting a new Vietnamese record for the "Event of processing and demonstrating Bun Bo Hue to serve the most people at one time." The record-setting event took place on the afternoon of July 25, as part of the "Hue - Culinary Capital 2026" program at Thuong Bac Park in Phu Xuan Ward, Hue City. The activity attracted a large number of citizens, tourists, and culinary experts. The event was organized to honor the value of Bun Bo Hue's folk knowledge, a national intangible cultural heritage, and to promote Hue as "Vietnam's Culinary Capital." Under the watchful eyes of hundreds of people and tourists, more than 30 artisans and chefs from across the country simultaneously prepared Bun Bo Hue and served it to attendees. Bun Bo Hue is described as a crystallization of folk knowledge, preserved and passed down through generations. The dish is deeply connected to the spiritual life, community activities, and traditional craft villages of Hue, reflecting the lifestyle, soul, and culinary culture of the people of Hue. A traditional bowl of Bun Bo Hue includes a piece of pork knuckle, thin slices of beef shank or flank, and a piece of congealed blood, all immersed in a rich, reddish-orange broth. The vibrant color comes from chili paste, combined with chopped green onions, creating a spicy and visually appealing dish. Vietnamese culinary artist Ho Dac Thieu Anh stated that authentic Bun Bo Hue must be "spicy," with the heat originating from lemongrass, chili paste, chili sauce, and fresh sliced chilies mixed with fish sauce served alongside. The sweetness should be moderate, not overly sugary, but derived from the bones and ingredients used in cooking, she explained. "Each artisan has their own secret, so no two bowls are exactly alike, adding cultural depth to the dish," she added. Following the demonstration, the prepared bowls of Bun Bo Hue were quickly brought to the serving area, where hundreds of people and tourists lined up to enjoy them. Many diners shared that this was their first time experiencing Bun Bo Hue at a bustling festival, with chefs cooking right before their eyes. Most praised the broth for its delicate sweetness, the tender meat, and the characteristic aroma of shrimp paste and lemongrass that defines Bun Bo Hue. After reviewing the documentation and conducting on-site verification, the Vietnam Record Organization - VietKings officially recognized the record. The organizers hope that through such promotional events and exchanges, Bun Bo Hue will become a prominent symbol of Vietnamese cuisine in the global culinary landscape. In 2025, the folk knowledge surrounding Bun Bo Hue was officially added to the National Intangible Cultural Heritage List by the Ministry of Culture, Sports and Tourism, acknowledging its cultural, historical, and generational culinary transmission. Information source: VnExpress