Food festival in the center of Ho Chi Minh City from today until Hung King's death anniversary

On the morning of April 2, Saigon Zoo and Botanical Gardens opened the "Fragrance of 3 Regions" Folk Culture Festival at the main stage. Unlike previous events, this culinary festival also has a space to experience traditional craft villages to help visitors remember their national roots.

Artisan Ho Dac Thieu Anh, Deputy Director of UNESCO Center for Vietnamese Culinary Culture, said that there are currently many culinary festivals held in Ho Chi Minh City as well as other localities across the country. However, to promote culinary culture, festivals need to focus on both the "ceremony" and "festival" parts.

Close-up of more than 50 dishes from 3 regions at the culinary festival at Saigon Zoo and Botanical Garden

Accordingly, while food stalls with delicious dishes meet the dining needs of diners, traditional stalls will be the "language" to promote culinary culture and national traditions.

The "Fragrance and Colors of 3 Regions" festival takes place at Saigon Zoo and Botanical Garden from now until the end of Hung Kings' Commemoration Day, specifically every day from 7:30 a.m. to 8:30 p.m., with free entrance for visitors arriving after 5:00 p.m.

PHOTO: VU PHUONG

Representative of the organizing committee, Mr. Nguyen Thanh Nhut, Deputy Director of Saigon Zoo and Botanical Garden said that the "Fragrance and beauty of 3 regions" festival is a cozy cultural space, converging the culinary quintessence of the 3 regions of North - Central - South, combined with meaningful activities towards the national origin.

On this occasion, in addition to enjoying delicious dishes from three regions, Ho Chi Minh City residents can experience making Bat Trang pottery, making rice paper, weaving sedge, making traditional cakes, wrapping Khmer Ka Tum leaf cakes... right at the entrance area.

On Hung King's death anniversary, this place offers free entrance to visitors wearing traditional costumes of Vietnamese ethnic groups.

PHOTO: VU PHUONG

A stall selling vermicelli with fish sauce and snakehead fish noodles with an attractive arrangement of ingredients

PHOTO: VU PHUONG

Colorful bamboo rice with grilled meat skewers and grilled spring rolls priced at 30,000 VND/skewer is a popular dish during food festivals.

PHOTO: VU PHUONG

Still attractive to young diners is the stall selling boiled snails.

PHOTO: VU PHUONG

Stone-grilled sausage - a hot dish for over a year now

PHOTO: VU PHUONG

In addition to full meals, the food festival also has many stalls specializing in snacks.

PHOTO: VU PHUONG

Bun Tha - a specialty of Mui Ne appeared at the festival

PHOTO: VU PHUONG

Artisan Ho Dac Thieu Anh, Deputy Director of UNESCO Center for Vietnamese Culinary Culture with a model of Vietnam map on rose cake

PHOTO: VU PHUONG

Festival visitors experience making Bat Trang pottery

PHOTO: VU PHUONG

The colorful and eye-catching dishes make some diners hesitate, not knowing which dish to choose.

PHOTO: VU PHUONG

From Giong Trom District ( Ben Tre ), Mr. Nguyen Van Thiet's rice paper factory brought rice paper to the rolling place for the first time to promote the traditional craft village in the locality.

PHOTO: VU PHUONG

The festival area is equipped with tarpaulins to protect against sun and rain and chairs to serve guests eating on site.

PHOTO: VU PHUONG

Source: https://thanhnien.vn/le-hoi-am-thuc-ngay-trung-tam-tphcm-tu-hom-nay-den-le-gio-to-hung-vuong-185250402143343343.htm