300 bowls of Bún bò Huế served simultaneously set Vietnam record

The event took place at Thuong Bac Park as part of the "Hue – Culinary Capital 2026" festival, organised by Hue City's Department of Tourism to promote the city's rich gastronomic heritage.

According to organisers, all 300 bowls were prepared using traditional methods, from selecting ingredients and simmering the broth to the final presentation. After an on-site evaluation by the Vietnam Records Organisation (VietKings), the performance was officially recognised as the largest simultaneous preparation of Bún bò Huế ever held in Vietnam.

Each bowl featured the signature elements that have made Bún bò Huế internationally renowned, including tender rice noodles, sliced beef, pork hock, crab sausage, congealed pork blood, and a fragrant broth flavoured with fermented shrimp paste, lemongrass and local herbs. Culinary artisans carefully prepared every serving to showcase the authentic flavors of Hue's best-known specialty.

Organisers said the event was intended not only to establish a national record but also to honour the traditional knowledge of Bún bò Huế, which has been inscribed on Vietnam's National Intangible Cultural Heritage List.

Certificates of recognition were also presented to 31 artisans, chefs and partner organisations for their contributions to preserving and promoting the dish.

Officials hoped the event would further strengthen the Bún bò Huế brand, enhance Hue's appeal as a culinary tourism destination and introduce one of Vietnam's signature dishes to a wider international audience.

Bún bò Huế has gained growing international recognition in recent years. The global food guide TasteAtlas has repeatedly featured the noodle soup among its international rankings. In 2025, it ranked 16th among the world's 100 best soups, recommending it as one of the must-try dishes for visitors to Hue.

Celebrity chef and travel documentarian Anthony Bourdain also famously described Bún bò Huế as "the greatest soup in the world" during his CNN television series, helping introduce the dish to audiences worldwide.

The recent recognition of the Traditional Knowledge of Bún bò Huế as a National Intangible Cultural Heritage underscores that the value of the dish extends far beyond its ingredients. It celebrates generations of culinary knowledge, from selecting raw ingredients and preparing the broth to balancing spices and preserving the traditional way of serving the dish.

These efforts are expected to further reinforce Hue's ambition to establish itself as Vietnam's Culinary Capital, positioning gastronomy as a key driver of tourism growth while promoting Vietnamese culture on the global stage.

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