Dong Nai makes a mark at the Autumn Fair

The first Autumn Fair 2025 in Hanoi concluded with remarkable results. The event reached its largest scale to date, attracting the highest number of visitors in Vietnam, generating nearly 1 trillion VND in direct sales, and achieving a total value of transactions, contracts, and Memoranda of Understanding (MoUs) of approximately 5 trillion VND.

Leaders from Departments, Agencies, and Associations explore virtual reality tourism products at Dong Nai’s exhibition area

At this year’s Autumn Fair, Dong Nai province showcased its economic, cultural, tourism, and culinary strengths, leaving a strong impression on visitors. The province attracted thousands of attendees who sampled local agricultural-based delicacies, explored cultural and tourism spaces, and experienced local tourism products through 3D virtual reality technology.

Bringing the Dong Nai brand to the capital

At the closing ceremony of the Autumn Fair, Dong Nai Province’s economic exhibition space was recognized by the organizers as one of the top 30 exemplary displays. The province’s main pavilion, covering 200 square meters, carried the theme “Dong Nai: Integration and Development”, highlighting the province’s economic strengths across industrial production, agriculture, commerce, and services.

In the tourism sector, Dong Nai also featured a pavilion showcasing key destinations, signature tours, and promotional programs from local travel enterprises, attracting significant visitor interest.

Tran Thi Thu Trang, Deputy Director of the Dong Nai Investment, Trade, and Tourism Promotion Center, stated that the province’s tourism pavilion, themed “Green Dong Nai - A complete journey”, attracted a considerable number of visitors who came to explore and experience local destinations through virtual reality tourism products.

Participation in tourism promotion allowed local enterprises to present their products directly to the public and other businesses, creating opportunities to showcase Dong Nai’s tourism offerings, scenic attractions, and local potential to both domestic and international visitors. The initiative also enabled travel companies to introduce and market tourism services, thereby contributing to the development and stimulation of tourism in the locality.

Tran Quoc Hung, a resident of Lang ward, Hanoi, shared that he was highly impressed with Dong Nai’s tourism products, particularly the 3D virtual reality experiences of the Tran Bien Confucius Temple and the Nhon Trach Tunnels. He also took advantage of a 20% discount on forest exploration tours offered by local travel enterprises, registering to receive promotional gifts and expressing his hope to visit Dong Nai in person to experience its green tourism spaces.

In the culinary area, the Autumn Culinary Festival consistently drew large crowds eager to sample local specialties. At Dong Nai’s food pavilion, visitors were delighted to watch local chefs demonstrate and present signature dishes, including the Asian record for the crispiest fried sticky rice, fish noodle soup with rattan shoots and nhip leaves, and salt-roasted cashew nuts.

The Asian Records Organisation (ARO) recognized the crispy, fried, sticky rice from Dong Nai as an Asian culinary specialty in 2023. Made primarily from sticky rice, sugar, and cooking oil, the dish requires careful preparation and skilled frying techniques to achieve a thin, crispy, and fragrant result.

Another highlight at the Autumn Culinary Festival was fish noodle soup with rattan shoots and nhip leaves, a dish crafted from Dong Nai ingredients, including catfish, rattan shoots, and nhip leaves. Visitors appreciated the dish’s unique combination of flavors: the mild sweetness of the broth, the fragrant, non-fishy taste of the catfish, and the slightly astringent, delicately processed rattan shoots. This dish offers a distinct taste of northern Dong Nai, setting it apart from similar fish noodle soups in other provinces and cities.

Dong Nai chefs demonstrate the preparation of fried sticky rice balls. Photo: Ngoc Lien

Stepping up promotion of Dong Nai tourism

Representing both a local travel enterprise and the Dong Nai Tourism Association, Huynh Quoc Bao, Director of Dong Nai Tourist Joint Stock Company (Donatours) and Vice President of the Dong Nai Tourism Association, shared insights on promoting the province’s culinary heritage.

To promote Dong Nai’s signature dish of fried sticky rice ball to both domestic and international tourists, Donatour dispatched a team of professional chefs from its network of restaurants and hotels to participate in live cooking demonstrations at the Autumn Culinary Festival, part of the Autumn Fair. Visitors were invited to enjoy complimentary tastings of the dish, prepared according to a recipe created by Donatour chefs more than 50 years ago.

Huynh emphasized that Donatour will continue to actively promote Dong Nai’s tourism and culinary offerings at cultural, tourism, and culinary events both locally and nationwide. He noted that this effort is not only an opportunity to enhance the company’s brand but also a responsibility to preserve and promote the province's cultural and culinary values.

The fried sticky rice ball has left a strong impression on visitors, with many praising its delicious taste, unique preparation, and eye-catching presentation, sparking the curiosity of tourists.

 Huynh Quoc Bao, Director of Dong Nai Tourist Joint Stock Company, Vice President of the Dong Nai Tourism Association

Attending the opening of the Autumn Fair and visiting Dong Nai’s pavilions, Le Thi Ngoc Loan, Member of the Provincial Party Committee and Director of the Department of Culture, Sports, and Tourism, commented that promoting Dong Nai tourism at domestic and international culinary tourism forums is essential. She highlighted that with the upcoming operation of Long Thanh International Airport, the province will have greater opportunities to welcome visitors to explore, experience, and stay in Dong Nai. The Department is currently focusing on developing Tan Trieu pomelo village as an eco-tourism destination, which is expected to become a new tourism product attracting both domestic and international visitors.

By Ngoc Lien – Translated by Hong Van, Minho