HCMC – The third Banh Mi Festival officially opened on March 21 at Le Van Tam Park, welcoming thousands of local and international visitors eager to explore the country’s most famous street food.
Running from March 21 to 24, the event features over 140 booths and is expected to attract more than 150,000 guests.
Nguyen Thi Khanh, chairwoman of the Ho Chi Minh City Tourism Association and head of the festival’s organizing committee, emphasized that the event aimed to further promote banh mi on the global culinary stage. She stated that, building on the success of the previous two editions, the 2025 festival would continue to highlight Vietnam’s culinary values under the theme “Vietnamese Banh Mi – A World Culinary Treasure Spreading Across Five Continents.”
The festival provides visitors with opportunities to taste a wide range of banh mi variations, learn about its history, and interact with bakers, chefs, and food enthusiasts.
While the festival celebrates traditional recipes, it also highlights the evolution of banh mi in response to changing consumer habits. Duyen, an exhibitor from Thu Duc City specializing in rice-based bread, has seen a growing interest in plant-based alternatives. “Health-conscious customers are seeking new options, and plant-based banh mi is becoming more popular, especially among vegetarians. At this event, we’ve seen many people—especially young professionals—showing interest in convenient yet nutritious food. Our rice-based banh mi can be stored in the fridge and quickly reheated in an air fryer, making it perfect for busy lifestyles,” she explained.
Quan, a sales representative from a baking equipment company in District 7, noticed another trend—an increasing number of people exploring the art of baking. “We’ve had a surprising number of visitors asking about professional ovens and proofing machines. Many are passionate about making their own bread, either for personal enjoyment or as a small business. Our Italian-imported baking equipment usually ranges from a few million to hundreds of millions of dong, but for this festival, we’re showcasing more affordable, high-quality models to make them accessible to a wider audience,” he shared.
Among the international guests was Christ, a tourist from Florida, who attended the event with a friend from Hong Kong. He mentioned having tried banh mi before but had never seen so many varieties in one place. He was particularly intrigued by banh mi paired with ice cream, describing it as a combination he had never imagined but found perfect for Vietnam’s tropical heat. “I think many foreigners have yet to discover how diverse banh mi can be,” he remarked.
John, another foreign visitor from the U.K., eagerly waits in line for over half an hour before the food stalls opened. “I have read so much about Vietnam, and whenever I hear about its food, three things come up: banh mi, pho, and coffee. That is exactly why I am here. I do not mind waiting because I know it is going to be worth it,” he said enthusiastically.
One of the festival’s biggest highlights is the grand banh mi buffet, where attendees can sample a variety of international sandwich styles alongside Vietnam’s most famous street food. Taking place on March 22, 23, and 24, the buffet will feature creative interpretations of banh mi, incorporating global flavors while preserving the essence of the dish.
Additionally, the festival aims to set a new record with a display of 200 different seafood-based banh mi accompaniments, all arranged on a traditional Vietnamese boat.
