The Organizing Committee of the 2024 ASEAN Tourism Awards also held a ceremony to announce the localities of ASEAN countries honored at this award. There were also 25 other localities and units honored in 6 categories.

The 2024 ASEAN Sustainable Tourism Product Award is a testament to the efforts, quality, and brand of Duong Lam tourism, reflecting the strong recovery after the COVID-19 pandemic.

Before this achievement, the Head of Duong Lam Relics Management Board, Nguyen Dang Thao said: "Duong Lam's cuisine will be one of our key tourism products soon. The fact that our locality was awarded the 'ASEAN Sustainable Tourism Product 2024' is an honor, and also a chance for us to promote traditional values.”

The 2024 ASEAN Sustainable Tourism Product Award is a testament to the efforts, quality, and brand of Duong Lam tourism. Photo: Mai Mai/ Vietnam+

According to Nguyen Dang Thao, the locality will continue to develop tourism products associated with traditional dishes that have nutritional and organic values. They will proceed to plan clean and safe raw material areas including vegetables, rice, meat, fish, and chicken to provide for tourists. This is both a food source for customers to experience and a commercial product.

“In the coming time, we will continue to build new culinary products such as lotus feast, which has been evaluated as one of the impressive tourism products in 2023. We will build a rich menu with the highest nutritional value for tourists in the future,” he said.

A 'lotus feast' typically consists of about 10 dishes, including unique ones like fried lotus petals, lotus spring rolls, lotus chicken soup, and braised lotus roots.

Visiting the ancient village during the summer, the blooming season of lotus, visitors will have an additional captivating experience of the lotus feast, much enjoyed by Vietnamese and foreigners alike.

Head of Duong Lam Relics Management Board, Nguyen Dang Thao. Photo: Mai Mai/Vietnam+

The natural beauty of Duong Lam ancient village with hundreds of years old buildings and houses helps this place become an attractive destination.

The village in an outlying district of the city boasts a wide array of traditional dishes that have been passed down through generations, reflecting the local people's deep connection to the land and their agricultural way of life.

Some of the most popular specialties here include Mong Phu soy sauce, Mia chicken, roasted pork, and Keo Doi (sweet peanut sausages).

On arriving at the centuries-old village, visitors will quickly come across rows of terracotta jars placed on the courtyards, creating a typically ancient Vietnamese atmosphere that seems to exist only in movies. The large jars are traditionally used for storing and fermenting soy sauce, known as Tuong in Vietnamese.

The special free-range chicken breed is named after the former name of the village – Ke Mia or Mia Village. These chickens were considered sacred and exclusively offered in religious ceremonies and presented to the king. Today, Mía chickens are preserved for their genetic heritage and cultivated as a high-quality farm product in the village.

Duong Lam village is also famed for its roast pork, which is known for its distinctive aroma and delicious flavor. Photo: Mai Mai/Vietnam+

The chickens are raised traditionally, allowing them to roam freely and consume a natural diet. Mía chicken is also a symbolic dish representing abundance and prosperity and is often offered to the ancestors during the Lunar New Year festival, on special occasions, or in village festivals.

The meat of the chicken is best enjoyed when it has been steamed and cooled. This allows the meat to retain the savory, fragrant, and tender flavors of the whole chicken.

Duong Lam village is also famed for its roast pork, which is known for its distinctive aroma and delicious flavor.

The ingredients used to make this dish include pork belly with a thick layer of skin, ground pepper, fish sauce, and, importantly, finely chopped guava leaves. The pork is marinated with just the right amount of seasoning, then wrapped tightly with bamboo strips and roasted on a charcoal fire for six hours.

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