International Culture Culinary Festival 2025: A wide array of Hai Phong’s rich local specialties
WVR - Amid the vibrant, colorful atmosphere of the International Culture Culinary Festival 2025, booth of Hai Phong Department of External Relations stands out with the culinary essence of the Port City.
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| The booth of Hai Phong Department of External Relations at the International Culture Culinary Festival 2025. (Photo: Xuan Son) |
From the very first steps, visitors are drawn in by gentle aroma of chrysanthemum tea, spicy warmth of banh mi cay (spice bread), and intriguing novelty of chewy dried Bang La apples — three signature specialties brought from the Port City.
Ha Phuong, representative of An Tra brand and one of the delegates sent by Hai Phong Department of External Relations to participate in this year’s Festival, shared: “I am honoured to bring Hai Phong’s signature products to the event, including chrysanthemum tea, banh mi cay, and a new product — chewy dried Bang La apples. All are made from local ingredients, reflecting the purity and unique cultural traits of my hometown".
More than a culinary gift, Hai Phong chrysanthemum tea carries with it a long-standing tradition. Unlike the green teas of Thai Nguyen or Tuyen Quang, chrysanthemum tea here is skillfully blended from different varieties of chrysanthemum flowers, harmonizing sweet, sour, and slightly bitter notes to create a distinctive aroma.
“Chrysanthemum tea from Hai Phong not only helps with relaxation and sleep but is also good for health and vision. It embodies the tea-drinking habit of Port City residents, where chrysanthemum tea is ubiquitous across streets and alleys, from small stalls to large shops”, Ha Phuong explained.
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| A wide array of Hai Phong’s rich local specialties are showcased for visitors from all directions. (Photo: Xuan Son) |
Alongside tea, banh mi cay is another crowd-pleasing specialty. According to Ha Phuong, Hai Phong’s banh mi cay is prepared in a small, bite-sized form while retaining the rich flavours of fresh meat, pate, and each baker’s distinctive recipe.
“Compared to traditional large baguettes, the smaller size allows visitors to enjoy the full flavour without feeling too full. It is also more affordable and suitable for children”, she noted.
A new highlight at this year’s Hai Phong booth is chewy dried Bang La apples — a rare yet delightful rural treat. Its introduction serves as a reminder of the rich specialty-producing countryside that the city’s Department of External Relations has previously showcased through many Food Tour programs.
Regarding the event’s organization, Ha Phuong observed: “This year’s Festival has been meticulously prepared, with a broader cultural palette and stronger investment than before. This allows provinces and cities to promote their products more widely, creating an engaging experience for visitors".
The Hai Phong booth is not only a place for tasting local delicacies but also a cultural bridge, bringing the cuisine and hospitality of the Port City to international friends. Within these simple flavors, one can sense a vibrant, creative city rich in cultural identity.
| With the theme “Donate in solidarity to aid communities affected by the floods”, all activities of the International Culinary Culture Festival 2025—from the booths to the charity programs—aim to promote sharing and community support, especially for residents of central provinces heavily affected by storms and floods. Every contribution from individuals and groups here goes directly to charitable activities, fostering the spirit of solidarity, compassion, and national unity. |
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