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A Plant-Based Feast Inspired by the Flavors of Autumn

The Vietnamese saying “Spring brings life, Summer thrives, Autumn fulfills” beautifully captures the natural rhythm of the seasons. If spring is the time for growth and summer for abundance, then autumn is when nature gathers and offers its finest gifts. Autumn’s harvest in Vietnam carries the scent of the earth and the touch of the wind, where green rice flakes wrapped in lotus leaves, golden persimmons, and lotus seeds reflect the grace and generosity of the season.

With the event “Nông Sản Quê Nhà – Autumn,” Hum takes guests on a culinary journey across Vietnam, celebrating over 50 varieties of seasonal ingredients - from herbs and vegetables to fruits - all cultivated with care and respect for nature. The ingredients are gathered from regions across the country, including young rice from Hanoi, mustard sprouts from the Northwest, niễng stems from Nam Dinh, mugwort from Thanh Tri, Dalat baby squash, Cu Chi banana blossoms, lotus seeds from Hue, Thai Nguyen velvet mushrooms, and an abundance of tropical fruits such as Hung Yen longans, Yen Bai apples, Moc Chau persimmons, Hue bananas, Dong Thap oranges, Tien Giang watermelons, and Lai Vung tangerines.

These seasonal ingredients are transformed by Hum’s culinary team into more than 30 refined plant-based dishes and refreshing beverages. Each dish offers a harmonious balance between familiar flavors and new interpretations, evoking both nostalgia and discovery. At every food station, chefs and culinary experts share stories about the ingredients, their origins, and the inspiration behind each creation.

Among the highlights is the dish “Steamed Ancient Sticky Corn with Dak Lak Avocado Butter,” created by Hum’s Culinary Director, Tran Thai Bao. “During one of my trips, I came across a fried corn cake and was reminded of the richness of Vietnam’s corn varieties, especially the ancient sticky corn known for its soft texture and sweet flavor. From that inspiration, we created this dish using Dak Lak avocado butter to add smoothness and depth. It’s both simple and sophisticated, honoring the authentic flavors of Vietnamese produce,” he shared.

Another autumn-inspired dish is Nam Dinh Niễng Salad, crafted by Chef Le Thien from Hum Thao Dien. He explained, “Niễng stems are a signature autumn vegetable known for their crisp and refreshing taste. We turned them into a salad to bring out their natural sweetness, combining them with a tangy-sweet dressing for a balanced, invigorating flavor.”

Hanoi’s autumn would be incomplete without green rice, and Hum celebrates this delicacy in several creative ways. The “Fresh Green Rice Cake with Mugwort Leaves” blends the gentle chewiness of green rice with the earthy bitterness of mugwort, creating a surprisingly balanced and comforting dish. Another highlight is “Vong Village Green Rice Sweet Soup,” a traditional dessert that preserves the delicate and elegant essence of Hanoi’s culinary heritage. The beverage menu also features “Hanoi Lotus and Green Rice Drink,” offering a cooling, healthy refreshment.

Perhaps the most intriguing creation is “Vinh Long BBQ Watermelon,” where the whole fruit is slowly grilled to retain its juicy sweetness and vivid red color, offering a completely new sensory experience.

A dish that showcases Hum’s dedication to combining traditional and innovative techniques is “Brown Rice with Sprouted Lotus Seeds and Stewed Jackfruit.” The nutty aroma of brown rice pairs beautifully with the tender sweetness of jackfruit, evoking the warmth and simplicity of a Vietnamese home-cooked meal.

The event also features “Plant-Based Vermicelli Soup with Fermented Rice Vinegar,” inspired by Northern Vietnamese comfort food. The soup is light yet flavorful, with the gentle sourness of fermented rice and the crunch of taro stems. Its highlight lies in the plant-based meatballs, which are delicate, nutritious, and entirely vegan.

The meal concludes with a selection of elegant desserts that capture the essence of Vietnam’s autumn, including “Hung Yen Longan and Hue Lotus Seed Sweet Soup,” “Phan Thiet Fairy Potato Dessert,” “Dalat Pink Cake,” and “Hanoi Green Rice Cake.” The longan and lotus seed dessert stands out for its soothing, floral fragrance derived from white lotus essence, symbolizing the grace and harmony of Hue’s royal cuisine.

Alongside the culinary experiences, guests can enjoy a “Singing Bowl Meditation” session presented by Omandala from Hoi An. This sound therapy uses harmonic vibrations to calm the mind, ease physical tension, and promote emotional balance — a reflection of Hum’s philosophy that true tranquility comes from within.

Now in its third season, the “Nông Sản Quê Nhà” series continues Hum’s mission to honor Vietnam’s local produce, celebrate sustainable cultivation, and share the stories of those who nurture the land. It is not only a culinary event but also a journey of connection, mindfulness, and gratitude for the richness of Vietnam’s nature.