The Ho Chi Minh City Tourism Association staged an event to recognise 100 dishes made from rice noodles on November 20, forming the centrepiece of the inaugural Rice Noodle Festival 2025.

The Vietnam Records Organisation (VietKings) presents a certificate recognising the record for 100 dishes made from rice noodles.

The first-ever festival features nearly 100 booths presenting regional specialities, showcasing the breadth of Vietnamese culinary traditions from the North to the South.

Visitors are greeted by a striking check-in space displaying a traditional flour mill and three oversized bowls of pho (Vietnamese noodle soup), (fermented fish noodle soup) and bun bo Hue (Hue beef noodle soup), each measuring 80 centimetres across.

The event also recreates traditional craft settings, where artisans demonstrate hand-made noodle and cake production, along with a vintage-style kitchen equipped with rice and flour grinders for interactive experiences.

Attendees can sample a diverse range of noodle dishes, from bun cha Hanoi (Hanoi rice vermicelli with grilled pork and fresh herbs), fish-cake noodles and bun bo Hue to northern-style pho, complemented by sweet soups, fruit drinks and other refreshments.

A dedicated OCOP (One Commune One Product) zone offers locally made Vietnamese products, while folk games from different regions enhance the festive mood.

During the programme, culinary artisans and chefs were honoured for their commitment to safeguarding traditional food culture and their contributions to culinary innovation.

The highlight is the presentation of 100 notable rice-noodle dishes, including Lao Cai sour pho, Cao Bang duck pho, Nam Dinh beef pho, Hai Phong crab noodle soup, Ha Long mantis shrimp noodles, Phu Yen chive soup and Can Tho bun mam.

Contemporary interpretations such as five-colour stir-fried rice noodles, stir-fried pho and five-colour banh hoi (rice noodle sheet) are also featured.

The record-recognition activity not only demonstrates culinary craftsmanship but also underscores efforts to preserve Vietnam’s gastronomic heritage while promoting creative, modern expressions of regional cuisine.

The festival runs through November 23.

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