Culinary Culture Drives Community-Based Tourism

Behind every dish lies a story of the land and its people. From a rich, savory cup of midland green tea, Thanh Son sour pork, and traditional Muong family meals to the high-mountain specialties of Tam Dao..., culinary culture has become an “ambassador” promoting Phu Tho’s image following its regional merger. Cuisine enriches tourism offerings while creating distinct experiences that retain visitors and open up a sustainable path for community-based tourism.

International tourists explore and experience wrapping Banh Chung (square glutinous rice cakes) in the ancient village of Hung Lo, Van Phu Ward.

Following the unification of its development space, Phu Tho province possesses a diverse tourism ecosystem that harmoniously blends historical, cultural, ecological, and resort values. Spanning from Hung Kings Temple, Xoan singing, and Hung Lo ancient village to Long Coc tea hills, Xuan Son National Park, Hoa Binh Lake, Mai Chau, Tam Dao, and Dai Lai..., the province is building an interconnected chain of tourism products serving multiple visitor segments.

In this landscape, culinary culture emerges as a “red thread” connecting destinations, making each journey of identity discovery even more captivating. In the first 6 months of 2026, the entire province welcomed over 10.54 million visitors, including 3.22 million overnight guests and 74,000 international tourists. Tourism revenue reached nearly VND 10.76 trillion, an increase of 10.9% over the same period last year. This result reflects not only the expansion of tourism space but also the effectiveness of promoting green and community-based tourism tied to native cultural preservation.

If landscapes are what draw visitors in, culinary flavors are what make a region unforgettable. Phu Tho today embodies a fusion of midland, mountainous, and lowland cultures. Every area features signature dishes reflecting local natural conditions and community lifestyle habits. From mild, subtle green tea with a sweet lingering finish to the crispy, sour, and rich flavor of fermented pork wrapped in fig leaves, these delicacies have become cherished gifts for visitors journeying to Phu Tho. Other local treats include salted preserved fish, boiled palm fruits, Banh Tai (ear-shaped rice cakes), Doan Hung pomelos, and produce from the Hoa Binh Lake region... Each dish carries stories of farming practices and local creativity preserved across generations.

Recently, Thung Waterfall, Pang Stream, and vast green forests in the high-altitude Van Son Commune have become highlights for many travelers. After hours of trekking, swimming under waterfalls, or exploring nature, tourists can savor rustic dishes such as mountain rock snails, grilled stream fish, chayote leaves, wild bamboo shoots, and stream ducks... These dishes do not rely on complex ingredients, yet they embody delicate preparation and the warm hospitality of highland residents.

Mr. Nguyen Dinh Nam from Ba Vi, Ha Noi, an experienced camping organizer, shared: “When visiting Van Son, what attracts tourists is not just bathing in waterfalls or immersing themselves in nature, but also the chance to enjoy Muong cuisine right in the cool, green mountain canopy. After experiencing this, many tour groups express a desire to return because they feel the genuine warmth and closeness of the mountain locals.”

A traditional meal served to tourists visiting the Van Son highlands.

Not only in the highlands, cuisine also breathes life into cultural community tourism destinations. Over the years, Hung Lo ancient village in Van Phu Ward has developed community-based tourism linked with preserving traditional values through signature cuisine. Beyond touring ancient communal houses, listening to Xoan singing, or exploring centuries-old homes, tourists can directly experience wrapping Banh Chung and visiting rice noodle crafting villages—activities steeped in the rural culture of the Ancestral Land.

Inside a 200-year-old ancient house, Ms. Nguyen Thi Yen from Ba Nhat Residential Group shared: “My family regularly hosts foreign guests who come to tour and try wrapping Banh Chung. Many visitors are thrilled to make the cakes and learn about Vietnamese customs. Despite language barriers, everyone feels a sense of warmth and friendliness through these activities.” Every Banh Chung and strand of rice noodle knows how to “tell a story,” helping tourists better understand the legend of Lang Lieu, wet-rice civilization, and cultural values preserved over generations. Consequently, Hung Lo ancient village welcomes hundreds of domestic and international tour groups every year.

In recent times, numerous localities across the province have proactively turned cuisine into community-based tourism offerings. Homestays, farmstays, and community tourism spots do not merely introduce traditional meals; they also guide tourists on how to cook them, combining these experiences with craft village visits, cultural activities, and nature exploration. This direction aligns well with green tourism trends centered on local communities and grounded in cultural identity.

Within its new development landscape, Phu Tho holds a great opportunity to build a distinctive tourism brand. Leveraging the rich culinary heritage of the midlands and mountains, paired with local community efforts in preserving and promoting identity, Phu Tho is step-by-step turning its local flavors into a competitive edge—propelling community-based tourism toward sustainable, identity-rich, and increasingly attractive growth.

Hong Nhung