Vietnam map made from 600kg of sticky rice sets national record

The recognition was announced at a ceremony on Sunday at the Hung Kings Temple in Binh Thuy Ward, where the creation, weighing nearly 600 kilograms, was confirmed as the largest Vietnamese map made from sticky rice with coconut milk.

The project was jointly carried out by the Mekong Delta Professional Chefs Association and Vietcoco, a Vietnamese producer of coconut-based products, with a Vietnam record certificate presented to representatives of the participating units.

The work recreates Vietnam's territorial shape following a national administrative restructuring that took effect on July 1, 2025, resulting in the reduction of 63 to 34 provinces and cities.

Measuring two meters wide and 2.6 meters long, with a thickness of 10.3 centimeters, the map was designed to symbolize the year 2026 and the Hung Kings' Commemoration Day, which is observed annually on the 10th day of the third lunar month and fell on April 26 this year. 

Its base layer was made from green sticky rice, while the provinces and cities were shaped using beans in different colors for visual distinction.

Shredded coconut was added in select areas to enhance texture and presentation. The creation brought together 103 artisans and professional chefs, a figure chosen to represent the 103 wards and communes of Can Tho.

Speaking at the ceremony, Sam Long Giang, deputy director of the Can Tho Department of Culture, Sports, and Tourism, said the event helps honor traditional Vietnamese cuisine while highlighting the distinctive culinary identity of southern Vietnam.

He added that it also showcases the creativity, skill, and dedication of artisans and chefs, helping elevate the country's culinary culture on the global stage. 

Giang noted that Can Tho, the central hub of the Mekong Delta, is known not only for its riverine landscapes but also for its rich cultural and culinary heritage.

In recent years, the city has identified cuisine as a key pillar of its sustainable tourism strategy and an effective way to promote its image to both domestic and international visitors.

He called on the Mekong Delta Professional Chefs Association and the Can Tho Professional Chefs Association to continue organizing large-scale, creative culinary activities that preserve traditional values while supporting tourism growth.

Giang expressed confidence that the event would go beyond setting a record to become a meaningful cultural highlight, helping foster national pride and a deeper appreciation of Vietnam's heritage.