The cuisine of Vietnam’s southeast region stands out with its diversity, rich in cultural identity from the Kinh, Khmer, Cham, and Chinese ethnic groups.

Signature dishes like Vung Tau's banh khot (mini savory pancakes), lau ca keo (goby fish hotpot), and bun mam (fermented fish noodle soup) are more than just culinary delights – they serve as ‘cultural ambassadors,’ adding a distinctive charm to M.I.C.E. tourism, which blends conferences, events, and cultural experiences.

Diversity, rich cultural characteristics

Cultural fusion creates unique dishes like bun nuoc leo, a blend of Khmer fermented fish, Chinese roast pork, and Vietnamese vegetables.

These specialty dishes not only stimulate the taste buds but also offer a unique cultural experience.

Cuisine is a highlight in M.I.C.E. programs in southeast Vietnam.

Gala dinners featuring local specialties or team-building activities like making rice paper and fruit picking allow visitors to enjoy and feel culturally connected.

Locations such as Ho Chi Minh City, Vung Tau with modern infrastructure, or Tra Vinh and Tay Ninh with rich cultural identities are ideal destinations for high-class events.

Potential for M.I.C.E. tourism development

With an array of culinary resources and strong infrastructure, southeast Vietnam is increasingly affirming its position as a leading destination, attracting businesses and international tourists.

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