Hue City (VNA) – Van Cu vermic🥂elli is not only an important ingredient in Hue’s cuisine but has also become a symbol that contributes to the reputation of spicy beef noodle soup (Bun Bo Hue) – a famous specialty of ꦡthe ancient capital.
Van Cu village, located in the north of Hue city, stretching along the picturesque southern bank of the Bo River, is famous for the craft of vermicelli-making.
For over 400 years old, Van Cu vermicelli has been regularly brought to various markets, eateries, and restaurants throughout the central city.
Van Cu vermicelli is an important ingredient in Hue’s cuisine. (Photo: VNA)
Century-old craft
Vermicelli-making in Van Cu village has not merely been a means of livelihood of local people but has also been regarded as a unique cultural feature, clearly reflecting their life and spirit.
It is said that once upon a time, a group of people from the North followed Lord Nguyen Hoang southward, choosing Co Thap village (now in Quang Dien district) to establish their residence. Among the group was a girl who was both beautiful and talented, always receiving affection from everyone.
While most villagers were primarily engaged in farming, that girl stood out by choosing the profession of making vermicelli from local rice grains. Thanks to her skilled craftsmanship and the delicious flavour of her vermicelli, she was affectionately called "Miss Bun."
However, some envious individuals exploited poor harvests in the region for three consecutive years to spread rumours that the deities were punishing the villagers. They claimed the reason was that "Miss Bun" had soaked, scrubbed, and ground rice, called the “heavenly gift", into vermicelli.
The villagers were outraged and pressured her to choose between giving up her profession or leaving the place. Determined to preserve her work, she decided to leave.
She was allowed to choose her path and was accompanied by five strong young men to help transport the heavy stone mill. Together, they moved eastward. When the fifth young man became exhausted, she realised that the place they stopped was the place where the Gods wanted them to stay.
She decided to choose Van Cu as her home and to develop her career.
Here, she passed on the secrets of making vermicelli to the local people. Over time, the craft flourished, becoming a famous brand.
Since then, the art of vermicelli-making has been preserved by the descendants of Van Cu through generations. Van Cu is the only locality in central Vietnam that holds a ceremony to honour the patroness of the craft on the 22nd of the first lunar month.
Making vermicelli is not just a combination of rice, water, and the skillfulness of Van Cu artisans, but also embodies spiritual values, representing the culmination of traditional craftsmanship over many generations.
The local makers not only create products for sale but also work with a profound love for their craft, deep pride, and appreciation for the heritage left by their ancestors.
In Van Cu village, almost all families wake up at dawn to prepare for the morning market. They must soak the rice, grind it into a paste, and meticulously prepare every step the night before.
The rice is carefully soaked to remove all impurities, then rinsed again with cold water to ensure it is truly clean. Next, the process moves on to grinding the rice, kneading the dough, shaping it, and cooking the noodle strands.
Van Cu vermicelli is well known not only for its delicious and distinctive flavour but also for its meticulous and sophisticated preparation process. (Photo: VNA)
Van Cu vermicelli is well known not only for its delicious and distinctive flavour but also for its meticulous and sophisticated preparation process. What sets it apart is that the locals do not use any additives other than natural salt.
As a result, the vermicelli forms a rare smoothness, a pristine white colour, and a shiny, attractive surface. When eaten, it does not have a sour flavour. Instead, it carries a gentle aroma of rice flour, with the right texture, ensuring it is neither mushy nor too hard.
In the past, vermicelli production followed traditional methods that required a lot of time and effort. Today, the villagers have adopted modern machinery, which saves time and labour while ensuring quality, food safety, and higher productivity.
Tourist attraction
According to the Huong Toan commune People's Committee, Van Cu village currently has 125 households engaged in vermicelli-making, accounting for nearly one-third of the total 399 households in the village. Approximately 325 workers are regularly involved in the craft.
Currently, the village plays an important role in supplying vermicelli to many restaurants and eateries in Hue city as well as neighbouring provinces.
Last year, the craft of Van Cu vermicelli-making was officially recognised by the Ministry of Culture, Sports and Tourism as a national intangible cultural heritage.
An exhibition space for Van Cu vermicelli is to be set up at the “Miss Bun” temple. Local authorities will organise practical activities and training to preserve and promote the values of the intangible cultural heritage. Additionally, supportive and encouraging policies will be integrated to promote the sustainable development of the craft./.
To revive and develop this traditional craft, local authorities are actively promoting vocational training, preservation efforts, and linking the craft with community-based tourism.
The central city of Hue hosts the Visit Vietnam Year in 2025, promising a significant boost to the local tourism sector based on the land’s rich cultural heritage.
The ambassador noted that among the 300,000 Vietnamese residing in the RoK, around 3,000 are living in Pyeongtaek and contributing actively to the local economy. Ho expressed his hope that the local authorities will continue support the overseas Vietnamese community in the city.
This is the first time since the adoption of the Convention that a country has served two consecutive terms on the Committee. The outcome shows the trust and recognition that member states have given Vietnam for its efforts and achievements in carrying out and promoting the Convention, as well as for its active role, strong standing, and growing credibility at UNESCO.
Quang Duc pottery is known for its wide range of forms, including wine bottles, jars, lime pots, vases, plant pots, incense burners and candle stands. Decorative motifs are equally rich, featuring mythical creatures, pastoral scenes, floral patterns, deer, peacocks, bats and more.
Vietnam’s cinematic appeal lies in its diverse settings, from terraced mountains and limestone karsts to bustling markets and ancient towns. Its mix of ethnic vibes, buzzing street life, and old traditions gives directors a goldmine for storytelling.
The Vietnamese team will gather on June 26 in Ba Ria-Vung Tau, where they will train until July 14 before departing for Indonesia for the ASEAN U23 Championship 2025, which runs from July 15 to 29. Vietnam will face Laos on July 19 and Cambodia on July 22 in the group stage.
The exhibition showcases more than 100 valuable documents and artifacts, divided into two main parts: “Journalist Nguyen Ai Quoc – Ho Chi Minh” and “President Ho Chi Minh – Founder and Mentor of Vietnamese Revolutionary Press.” This is an opportunity to recall the late leader’s journalism journey and affirm his exceptional role in founding and guiding the revolutionary press in Vietnam.
For the first time, the World DanceSport Federation (WDSF) has granted Vietnam hosting rights for the two championships, including the Asian women’s solo category, which debuts this year as an officially recognised event.
Eight teams will join the tournament, divided into two groups. Group A features Vietnam, the Philippines, Sichuan Club (China), and Australia, while Group B consists of Vietnam U21, Korabelka Club (Russia), Taiwan (China), and U21 Thailand.
Despite strong home support and high expectations, Vietnam were unable to overcome the defending champions, who secured their third consecutive win over Vietnam in a regional final, following previous victories in 2014 and 2023.
The event, part of Vietnam’s cultural diplomacy strategy through 2030, was jointly organised by the Vietnamese Embassy in Venezuela and USM’s Faculty of International Relations. It attracted thousands of students from universities across Venezuela.
For the first time, Vietnamese audiences will have the opportunity to experience the ballet masterpiece "Don Quixote" in its original version by renowned choreographer Marius Petipa.
The contest carried deep meaning as it was the first time the life of Vietnamese women abroad had been highlighted as the central theme, said poet and writer Nguyen Quang Thieu, Chairman of the Vietnam Writers’ Association.
The event formed part of Vietnam’s ongoing campaign to seek UNESCO World Heritage status for the complex at the 47th session of the UNESCO World Heritage Committee, scheduled to take place in Paris in July.
Creative cultural festivals are fast emerging as a new catalyst for tourism development in Vietnam, as localities increasingly invest in these vibrant events on a more systematic and larger scale.
This marks the first time Vietnam has hosted a continental-level Muay event which will feature competitions across 28 weight categories in combat and eight performance categories.
Coming to the Vietnamese booth, visitors had the chance to take part in a bamboo dance, a workshop on painting woven bamboo or rattan, or quizzes about Vietnam.
These are impressive achievements, not only showing the efforts and prowess of Vietnamese paddlers but also serving as proof of the sports sector’s strategic and systematic investment.
