The festival is held for 3 days (from 22 - 24 March), in the Thi Nai Bay area, Quy Nhon City (Dong Da Street, section from Phan Dinh Phung Street to Tran Hoan Street). There will be a buffet with the theme "77 unique and quintessential dishes of Binh Dinh" on 22 March; the opening ceremony will take place on 23 March; More than 50 food booths, OCOP booths of Binh Dinh and some neighbouring provinces, booths of international units and food service areas for tourists and residents. In addition, there will also be a performance by Michelin chefs and a number of other chefs from Binh Dinh Province and other provinces.

One of the highlights of the Festival is the buffet, introducing 77 typical delicacies of Binh Dinh. According to Mr. Nguyen Hoang Sam, Chairman of the Binh Dinh Provincial Culinary Culture Association, these are dishes imbued with the traditional culinary culture and typical flavours of each district, town, and city. Visitors directly experience delicious dishes, and also receive information from volunteers related to the origin, preparation, and nutritional value of the dish.

Many typical dishes of Binh Dinh such as coconut rice paper, fermented pork rolls, fermented pork skin, ramie leaf rice cake... have become popular gifts for many tourists. Photo: Nguyen Dung/Binh Dinh Online

“The Festival's activities are broadcast live on the province's digital platforms and social networks. Binh Dinh culinary culture has a unique feature when expressing both aspects: Refresher (beverages, drinks) and food (eat, dishes). Coming to the Binh Dinh Culinary Culture Festival, visitors enjoy many delicious dishes, some unique drinks, namely Bau Da wine, one of four specialties honoured and awarded certificates by the Vietnam Culinary Culture Association.

Area for displaying, introducing, processing cuisine and OCOP products of Binh Dinh and localities has 39 culinary booths of 12 units outside the province (Hue, Dong Nai, Da Nang, Southern Cuisine, etc), 1 international unit (Yongsan district, Korea), 9 districts, towns and city in  Binh Dinh, 13 units under the Binh Dinh Culinary Culture Association, and 4 restaurants and hotels in the province…

Within the framework of the festival, there are performances by Michelin chefs, Central region culinary expert Nguyen Ngoc Duy and chef Ho Thi Thu Hien from Binh Dinh Culinary Culture Association. In addition, many units in the province have registered performances of dishes such as: Jellyfish salad + Binh Dinh fermented pork skin, grilled chicken in bamboo tubes, Tay Son rice paper rolls, cocktail preparation, tuna sashimi, dishes made from Song Than Thai An vermicelli, baby rattan stir-fried with bacon, Tay Son beef intestine, noodles with Mang Linh artichoke, instructions for making Korean KimBap dish…

“The festival creates opportunities to exchange and learn between restaurant, hotel, and food service establishments in the province, thereby improving service quality and culinary business activities in the province's tourism industry. In addition, the Festival attracts the participation of many culinary establishments outside the province, creating conditions to exchange, learn experiences, and understand more about the strengths, similarities, and differences in culinary tourism between provinces and cities in the country. Then, further affirming the strength of Binh Dinh cuisine, shaping the brand and image of Binh Dinh delicacies in the hearts of domestic and foreign tourists, aiming to serve the community and attract tourists better in the future", said Mr. Tran Van Thanh, Director of the Department of Tourism of Binh Dinh Province.

Prawn spring rolls are one of four typical delicacies of Binh Dinh, honoured by the Vietnam Culinary Culture Association. Photo: Nguyen Dung/Binh Dinh Online

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