On October 11 (the 20th day of the eighth lunar month), the 2025 Tran Temple Festival took place at the Tran Temple - Pho Minh Pagoda national historical complex in Nam Dinh Ward, Ninh Binh Province. The event commemorated the 725th anniversary of the death of Saint Tran (Tran Hung Dao).

Alongside the famous seal-opening ceremony held on the 14th day of the first lunar month, the Tran Temple Festival in the eighth lunar month has been recognized by the Ministry of Culture, Sports and Tourism as a national intangible cultural heritage.

The traditional festival includes sacred rituals such as palanquin processions, ceremonial offerings, and incense tributes.

Accompanying the solemn ceremonies is a vibrant array of cultural performances and folk games that attract large numbers of local residents and visitors from across the country.

For generations, the annual festival honoring Saint Tran in the eighth lunar month has become a deeply rooted cultural tradition, reflecting the Vietnamese spirit of gratitude and remembrance for national heroes.

Vu Thi Nga, a resident of Lien Minh Commune, Ninh Binh, shared that every year during the commemoration of “Father” Tran in the eighth lunar month, she makes a pilgrimage to Tran Temple to offer prayers, express gratitude, and wish for peace for her family.

A major highlight of this year’s festival was the ceremonial food offering known as “cuu trung,” presented as a tribute to the revered King and Saint. Fifty culinary artisans prepared nearly 100 traditional feast trays representing the unique culinary identity of Thien Truong land.

Each feast tray featured nine main dishes symbolizing the “cuu trung” – the nine celestial realms where the divine powers of Heaven, Earth, and the King converge. The ingredients were carefully selected from local specialties and combined with culinary refinements from across Vietnam.

At the heart of the feast was cha ruoi (sand worm patties) with tangerine peel – a humble dish rich in symbolism, representing the wisdom and benevolence of the Tran Dynasty.

Legend has it that King Tran once used a plate of ruoi and a single tangerine to resolve a conflict between two high-ranking officials, Tong Giao and Cung Vien.

According to the Complete Annals of Dai Viet, the king said to Tong Giao: “Cung Vien is a scholar, you are a eunuch; how can there be such discord? You’re the governor of Thien Truong. Bring ruoi and a tangerine to him as a gift - what harm is there?” Moved by the king’s wisdom, both officials reconciled and worked together loyally in service of the nation. Ever since, ruoi with tangerine peel has not only been a flavorful dish but also a culinary reminder of harmony and leadership.

In addition to cha ruoi, each “cuu trung” feast tray included a range of traditional dishes made from local ingredients, such as grilled fish, stewed snails with banana, pork sausage, spring rolls, stews, pork balls, stir-fried cu niêng (arrowhead root), banh cuon (rice rolls) from Kenh Village, and banh gai (black glutinous rice cake).

Le Thi Thiet, President of the Culinary Culture Association of Ninh Binh Province, shared that the presentation of “cuu trung” feast trays at the Tran Temple Festival not only revives royal and folk culinary traditions but also serves as an opportunity to showcase the rich cultural heritage of Thien Truong. It contributes to preserving intangible cultural values and creates a cultural highlight that promotes local tourism development.

Trong Tung