Kitchen smoke drifts with the year's first breeze,
Banh Chung preserves the soul of home for centuries.
Within the cultural flow of Vietnam's traditional Tet, Banh Chung is not merely a familiar dish but a symbol of family reunion, gratitude to one's roots, and the aspiration for a peaceful, prosperous New Year.
On the morning of January 26, 2026, Saigontourist Hospitality College, in collaboration with the U.S. Meat Export Federation (USMEF), the Indiana Soybean Alliance (ISA), the Indiana Corn Marketing Council (ICMC), the Trade Union of Saigontourist Group, and the Trade Union of Saigontourist Hospitality College, solemnly organized the "8th Traditional Banh Chung Wrapping Competition with U.S. Pork" on the occasion of the early spring of Binh Ngo 2026.
This year's program was honored to welcome the participation of Ms. Melissa Brown – U.S. Consul General; Mr. Travis Stahl – Agricultural Attaché; Ms. Sabrina Yin – ASEAN Regional Director; along with leaders of Saigontourist Hospitality College including Ms. Nguyen Thi Anh Hoa – the Party Committee Secretary, Chairwoman of the Member Council; Ms. Thuong My An – Member of the Member Council; Ms. Nguyen Thuy Tuong Linh – Standing Committee Member of the Party Committee, Permanent Deputy General Director; and Mr. Vo Anh Tai – Deputy General Director in charge of Saigontourist Hospitality College.
As an annual activity imbued with cultural identity, the event served as a meaningful professional playground for students, staff, and faculty of the school and units within the Saigontourist Group system. This year's competition gathered 33 competing teams in an exciting atmosphere. Each team's performance demonstrated not only skillful wrapping techniques, teamwork spirit, and creativity but also contributed to preserving and promoting Vietnamese culinary essence, while enhancing international culinary cultural exchange and pride in the traditional culinary craft.
The completed Banh Chung from the festival left a special mark thanks to the delicate and harmonious combination of traditional Vietnamese ingredients and high-quality U.S. pork ribs. The meticulously processed rib meat retained its natural sweet tenderness, blending perfectly with fragrant sticky rice and creamy mung bean filling, creating a flavor that is both familiar and novel—a way of telling the Vietnamese Tet’s story through the language of modern cuisine.
The atmosphere of the competition was made even more complete and meaningful as the finished products were dedicated to the "Spring of Love" charity program. They carried sincere affection and warm sharing to disadvantaged households in Tan Thoi Hiep Ward, contributing to the spread of humanistic values in the early days of the New Year.
As the competition concluded, the Banh Chung were not only perfectly flavored but also full of heartfelt sentiment. This event stands as further clear evidence of Saigontourist Hospitality College's educational orientation, which aims not only to train students with strong professional expertise and solid skills but also to cultivate humanistic values, nurture compassion and social responsibility. This helps shape professionals with "heart" in their craft and "vision" in society, ready to contribute positively to the community and the sustainable development of Vietnam's Tourism industry.
Let's revisit the memorable moments, savor the warmth of spring, and continue to spread the spirit of Vietnamese Tet’s at Saigontourist Hospitality College!
