Dong Nai unveils 106 signature local dishes

On August 28, at Buu Long Tourist Area in Tran Bien Ward, the Dong Nai Chefs Association held the 2026 Dong Nai Chefs Festival and unveiled a list of 106 signature dishes made from distinctive local ingredients.

Chefs stand beside the display featuring 106 signature dishes. Photo: Ngoc Lien

The announcement ceremony was attended by Nguyen Thi Khanh, Vice Chairwoman of the Vietnam Tourism Association; leaders of the Department of Culture, Sports and Tourism; leaders of the Dong Nai City Tourism Association; and nearly 500 delegates, including chefs from South Korea and India, chefs from provinces and cities across the country, members of the Dong Nai Chefs Association, tourism businesses and sponsors.

Chefs complete preparations for the 106 signature dishes. Photo: Ngoc Lien

The Dong Nai Chefs Festival and the unveiling of 106 signature dishes made from local ingredients were held to commemorate the 81st anniversary of the August Revolution and National Day (September 2), as well as the third anniversary of the establishment of the Dong Nai Chefs Association. During the festival, chefs from the association and localities demonstrated cooking techniques and created a culinary display featuring 106 signature dishes made from distinctive local ingredients.

Indian and South Korean chefs enjoy the puffed fried sticky rice dish. Photo: Ngoc Lien

Nguyen Van Thinh, Chairman of the Dong Nai Chefs Association, said the 106 signature Dong Nai dishes made from local ingredients are the result of research and study by chefs, who compiled a list of distinctive dishes from different localities and geographical areas across the city. Of the dishes, 100 are distributed across Northern and Southern areas, brackish-water culinary regions, as well as the cuisines of ethnic minority communities living in the city, creating a culinary display showcasing a wide range of local specialties.

Chefs in Bu Gia Map prepare “canh thuc”, a traditional local soup. Photo: Ngoc Lien

The Dong Nai culinary display featuring 106 signature dishes includes “xoi chien phong” (puffed fried sticky rice), which has set several records: the largest number of people frying puffed sticky rice in Vietnam in 2014, an Asian Culinary Record in 2023, and the record for Vietnam's largest fried sticky rice ball stuffed with cashew nuts in 2025. Tan Trieu pomelo salad set the record for Vietnam's largest pomelo salad platter in 2013. Stir-fried beef with “nhip” leaves was named among Vietnam's 121 typical dishes in 2022, while banh bo (Vietnamese honeycomb cake) set the record for Vietnam's largest "banh bo" in 2014. The display also features dishes associated with the fruit-growing areas of Xuan Loc and Long Khanh, the brackish-water areas of Nhon Trach and Long Thanh, and specialties from Tri An Lake.

Chefs demonstrate the preparation of puffed fried sticky rice. Photo: Ngoc Lien

The 106 signature Dong Nai dishes made from local ingredients are intended to introduce and promote distinctive foods prepared with ingredients sourced from Dong Nai, thereby helping enhance the cultural value of Dong Nai's cuisine and the culinary heritage of the Southeastern region, while supporting local tourism development.

A stone xylophone performance at the event. Photo: Ngoc Lien

Three years after its establishment, the Dong Nai Chefs Association now has more than 350 members and two clubs. The festival provided chefs with an opportunity to exchange and share experiences in culinary activities. Several chefs have won culinary awards at both national and international competitions.

On the occasion, the Vietnam Tourism Association presented certificates of merit to one collective and six individuals in recognition of their outstanding achievements.

By Ngoc Lien – Translated by Mai Nga, Minho