This past weekend, the Hanoi Culinary Culture Festival drew large crowds of locals and visitors to Thong Nhat Park, showcasing over 80 booths with culinary delights from Hanoi and eight additional provinces, as well as offerings from 16 embassies, including those from India, Japan, and France.

A standout feature was the “Hanoi Digital Pho” area, where a robot showcased its ability to prepare pho. On the evenings of November 29 and 30, people gathered eagerly to see the robot work, with many waiting long periods to taste the noodle soup it made.

This robotic system, utilizing a specially programmed arm, efficiently handled tasks such as cooking noodles, assembling ingredients, and serving broth in an impressive time frame of five seconds per serving. Each bowl took roughly 2 to 4 minutes to prepare.

Despite the robot’s innovation, human staff were still essential for critical functions like measuring components and placing bowls onto the robot’s conveyor.

“This robot serves as a prototype, designed to give guests a distinct experience. It cannot fully replace human employees,” noted an organizer of the event.

Bui Thi Bich Thuy, a guest from Ha Dong, appreciated the robot’s pho, though she noted it took longer than traditional cooking methods and still needed human help. Visitors placed their orders through a QR code, although sometimes the booth had to halt orders due to high demand.

During the festival’s opening ceremony, Hanoi Vice Chairman Vu Thu Ha praised the city’s rich cultural background, which integrates the Thang Long tradition with influences from surrounding regions.

“Pho Hanoi gained recognition as part of the National Intangible Cultural Heritage in 2024, marking a significant achievement for Hanoi and its culinary sector and laying a strong foundation for its preservation and promotion,” Ha expressed.

Additional popular dishes from Hanoi included Ho Tay shrimp cakes, Phu Do rice cakes, Vong village green rice, Phung fermented pork rolls, and Ha Mo rice porridge, all drawing considerable attention.

One of the initial highlights was the Ưoc Le Gio Cha booth, which fascinated onlookers with a gigantic 150kg sausage crafted by ten skilled artisans. On November 30, crowds watched as these artisans expertly pounded pork and wrapped sausages in the traditional way.

“Creating gio cha involves meticulous steps,” explained artisan Le Tien Ung. “The pork needs to be fresh and sticky, and the pounding must be consistent for optimal texture. Even the banana leaves must be selected carefully to enhance flavor and appearance.”

The festival was not only a hit among local food enthusiasts but also attracted international guests. Itay Klir’s family from Iceland was especially delighted by the ice cream inspired by Hanoi.

“It’s a vibrant and exciting festival. We’ve tried many wonderful dishes. Hanoi truly deserves its place as one of the world’s premier culinary destinations,” Klir shared.