Highland culinary festival in Hong Thai

The Organizing Committee of the Hong Thai Pear Blossom Festival has recently held the 2026 Hong Thai Highland Culinary Culture Festival.

The event drew 17 teams from villages, residential clusters, agencies and schools across the commune. Within 90 minutes, teams prepared dishes and arranged traditional feast trays featuring Vietnamese family specialties and distinctive local ethnic cuisine.

With dedication, responsibility, creativity and skill, the teams presented numerous delicious dishes and beautifully arranged feast trays. Many trays reflected the cultural identity of highland ethnic communities, including fermented pork, smoked meat, stir-fried buffalo skin, grilled fish and five-colored sticky rice.

The feast trays were decorated to convey the traditional meanings of the ethnic groups living in Hong Thai Commune.

Hong Thai’s cuisine is rich and diverse, with dishes carefully prepared and attractively presented.

The feast trays were arranged meticulously and aesthetically.

Field carp, black chicken and lap xuong (smoked sausage) are indispensable dishes in the traditional feast trays of Hong Thai residents.

Local specialties were skillfully and harmoniously arranged on each tray.

International visitors shared their impressions of the beautifully presented dishes at Hong Thai Commune.

A miniature model of Hong Thai’s terraced fields was creatively incorporated into the presentation, bearing the distinctive imprint of the locality.

Delegates toured and admired the feast trays at the festival.

Teams competed at the 2026 Hong Thai Highland Culinary Culture Festival.

Teams competed at the 2026 Hong Thai Highland Culinary Culture Festival.

Colorful feast trays were showcased at the 2026 Hong Thai Highland Culinary Culture Festival.

Field snails, a signature dish of Hong Thai residents, were also featured.

One elaborately decorated tray stood out with the words “Hong Thai Festival” crafted from locally grown glutinous rice.

At the end of the festival, the Organizing Committee awarded one First Prize, two Second Prizes, three Third Prizes and 11 Consolation Prizes.

The culinary festival created a healthy and meaningful playground for the local people, helping to promote the commune’s distinctive culinary culture to visitors, while contributing to the development of local tourism.

Trang Hoang