The Unique “Nine-Layer Feast” at the Tran Temple Festival in Ninh Binh

Honoring the National Hero Trần Hưng Đạo

On October 11, 2025 (the 20th day of the 8th lunar month), the Tran Temple–Pho Minh Pagoda Special National Relic Site in Nam Dinh Ward, Ninh Binh Province, hosted the annual Tran Temple Festival, commemorating the 725th anniversary of the passing of Saint Tran (Trần Hưng Đạo).

Alongside the famous Seal-Opening Festival held on the 14th day of the first lunar month, this 8th-month festival—originally from the old Nam Dinh region (now Ninh Binh)—has been officially recognized by the Ministry of Culture, Sports, and Tourism as a National Intangible Cultural Heritage.

The event featured solemn rituals such as processions, offerings, and incense ceremonies, as well as a vibrant array of folk games, performances, and traditional cultural activities, drawing large crowds of locals and visitors.

For centuries, the August Tran Temple Festival has been deeply rooted in Vietnamese cultural consciousness as a symbol of gratitude and reverence — honoring the national hero who embodied loyalty, courage, and wisdom.

The Sacred “Nine-Layer” Feast

A major highlight of this year’s festival was the ceremonial food offering, symbolizing devotion to the revered king and saint.

Fifty culinary artisans joined forces to prepare nearly 100 traditional feast trays, each representing the distinctive flavors of Thiên Trường, the historical homeland of the Trần Dynasty.

Each tray featured nine main dishes, representing the “Cửu Trùng” — the nine celestial layers, embodying the harmony of Heaven, Earth, and the King. All ingredients were carefully selected from local specialties, creatively combined with regional culinary influences to express both artistry and symbolism.

A Dish Steeped in History: Chả Rươi with Tangerine Peel

At the heart of each feast was the dish chả rươi vỏ quýt (sand worm fritters with tangerine peel) — a humble yet meaningful delicacy that symbolizes the wisdom and generosity of the Trần kings.

According to legend, King Trần once used a dish of sand worms and a single tangerine to reconcile two feuding officials, Tòng Giáo and Củng Viên.

Historical records in Đại Việt Sử Ký Toàn Thư recount the king’s words to Tòng Giáo:

“Củng Viên is a man of letters, and you are a palace official. Why harbor such discord? You govern Thiên Trường — use the sand worms and the tangerine as tokens of goodwill, and what harm could come of it?”

Moved by the king’s wisdom, the two men reconciled and devoted themselves anew to the nation’s service. Since then, the tangerine peel in chả rươi has carried not only its distinctive fragrance but also a moral lesson about harmony and unity.

Culinary Heritage of Thiên Trường

Beyond chả rươi vỏ quýt, each “Nine-Layer” feast also showcased a rich selection of traditional dishes made from local produce — including grilled fish, braised snails with green bananas, Vietnamese sausage (giò), spring rolls (nem), meatball soup (mọc), stir-fried niễng roots, Kênh Village rice rolls, and black glutinous rice cakes (bánh gai).

According to Lê Thị Thiết, Chairwoman of the Ninh Binh Culinary Culture Association, the offering of the “Cửu Trùng Feast” at the Tran Temple Festival not only revives the culinary heritage of royal and folk traditions but also serves as a powerful expression of cultural preservation.

“This ceremony introduces the culinary essence of Thiên Trường to both locals and visitors,” she noted. “It helps safeguard and promote the intangible cultural values of the festival — while also creating a unique attraction that enhances tourism and local pride.”

Would you like me to refine this translation into a more polished, magazine-style feature (with smoother storytelling, vivid imagery, and cultural commentary) — or keep it in this faithful journalistic tone close to the Vietnamese article?