Ho Chi Minh City to host week-long vegetarian food festival late this month

The festival, themed ‘Choose Green Food for a Green Future,’ is intended to evolve from a cultural showcase into a hub connecting green food, green consumption, green agriculture, green tourism, and green economy.

The week-long culinary event is anticipated to draw more than 350,000 visitors, organizers said at a press conference on Saturday.

Hundreds of booths will feature vegetarian dishes ranging from traditional Vietnamese favorites to modern plant-based creations, alongside products from green food companies, clean agriculture producers, and eco-friendly consumer brands.

The event will also highlight zero-waste practices, reduced plastic use, food waste recycling, and cashless payments.

Nguyen Tan Viet, chairman of the Ho Chi Minh City Food and Beverage Association, said the festival’s mission is to inspire concrete actions.

“From every kitchen and every meal, small changes in food choices and consumption can contribute to a larger green movement,” he added.

Speaking at the press conference, Miss Phan Thi Mo, serving as the festival’s ambassador, shared her passion for vegetarian food and encouraged young people and families to embrace a healthier, more responsible lifestyle.

She emphasized that vegetarianism can be more than a meal choice. It can be a balanced, humane way of living.

Festival activities

On August 24, a professional chefs’ competition will feature three categories, including the 2026 Vegetarian Pho (Vietnamese noodle soup with beef or chicken) Ambassador, the 2026 Vegetarian Bun (noodle) Ambassador, and the 2026 Vegetarian Banh Xeo (Vietnamese sizzling crepes) Ambassador.

The opening ceremony will take place on August 25, followed in the afternoon by demonstrations of vegetarian pho, banh mi, and banh xeo. Chefs and experts will demonstrate cooking techniques and share recipes and experience in preparing and running vegetarian food businesses.

On August 26, the festival will turn its attention to young people with a student vegetarian food competition.

On August 27, chefs will showcase vegetarian versions of bun Hue (Hue-style noodle), bun mam (Vietnamese noodles with fermented fish paste) and fresh spring rolls, bringing familiar Vietnamese dishes to diners through innovative preparation methods.

A community program, ‘Connecting Love - Sowing Happiness,’ will take place on August 29, offering 200 gifts to disadvantaged people, 500 free vegetarian meals, and 30 full scholarships to aspiring chefs.

The festival will conclude on August 30 with Green Environment Day, featuring waste recycling activities, a Green Family workshop, and a program on growing plants without pots using coconut fiber.

The activities will help parents and children learn about waste sorting, recycling, and growing clean vegetables at home, while developing environmentally friendly habits through small everyday actions.