Young visitors flood traditional food stalls at Green Vietnam Festival 2026

Held on Saturday and Sunday at Phan Dinh Phung Park, the festival welcomes local residents and tourists alike to explore greener lifestyles and take part in activities promoting environmental protection.

Traditional pancakes with less oil

Among the highlights was a new flour blend introduced by Binh Tay Food Joint Stock Company, designed to make traditional Vietnamese pancakes less greasy.

Made from 50 percent pea extract and 50 percent rice flour, the blend can be used to prepare banh xeo (crispy Vietnamese savory pancakes) and banh khot (mini savory pancakes).

Tran Le Thi Hue Linh, a culinary artisan specializing in traditional southern Vietnamese cakes, said the pea-based ingredient helps increase protein content while reducing oil absorption during cooking.

The plant-based formula also offers a greener alternative for preparing familiar dishes.

Freshly cooked pancakes drew curious visitors, many of whom stopped to watch demonstrations, sample the food, and learn about the ingredients.

Tran Ngoc Linh, 30, a resident of Cau Ong Lanh Ward, said the pancakes absorbed relatively little oil and had minimal oil residue on their surfaces, despite being cooked in pans with a considerable amount of oil.

"This helps the pancakes retain their delicious flavor without being overly greasy. Replacing some of the starch-rich ingredients with pea-based ingredients also helps increase their protein content," she said.

Other visitors also praised the lighter taste and texture compared with conventional fried pancakes.

Herbal teas draw attention

Herbal beverages were another popular attraction, with Bamboo Healthy Food introducing around eight tea varieties, including brown sugar, orange-passion fruit, and brown rice-black bean blends.

A company representative said the drinks contain ingredients such as locally cultivated cordyceps mushrooms and flowers and herbs sourced from Da Lat.

The company uses low-temperature drying technology, which it says helps preserve the ingredients' nutrients and natural appearance.

When steeped in hot water, the dried flowers expand and regain much of their original shape and color.

The company also promotes the drinks for their potential wellness benefits, including cooling the body and supporting liver health and blood pressure regulation.

Tran Trong Nghia, a student at the University of Architecture Ho Chi Minh City, sampled two beverages and decided to buy some after learning about their ingredients and environmentally friendly features.

Traditional flavors appeal to young visitors

Beyond innovative food products, familiar Vietnamese dishes also attracted young festivalgoers.

Vo Thi Hong Nga and Doan Thi Phuong Anh, both 19 and students at Ho Chi Minh City Open University, visited the festival to explore its food offerings.

Nga said goi cuon (Vietnamese fresh spring rolls) was among her favorites because of its convenience and mix of shrimp, meat, and vegetables.

"They're easy to eat, convenient, and offer a good balance of ingredients," she said.

Nguyen Thi Thu Ha, 23, from Cu Chi Commune, said she and her friends were particularly drawn to stalls selling preserved fruits, drinks, and ready-to-eat foods.

She praised the clean, attractive displays and wide variety of dishes, which made the festival more enjoyable.

The food area also gave vendors an opportunity to showcase regional specialties and introduce visitors to the flavors of their hometowns.