Vietnam sweep SEA Taekwondo Championships

The 17th Southeast Asian Taekwondo Championships closed on August 21 after three days of thrilling competition, with Vietnam emerging as the overall champion.

Illustrative Image (Photo: VNA)
Illustrative Image (Photo: VNA)

Khanh Hoa (VNA) – The 17th Southeast Asian Taekwondo Championships closed on August 21 after three days of thrilling competition, with Vietnam emerging as the overall champion.

The host bagged an impressive 125 medals, including 43 golds, 36 silvers, and 46 bronzes. The Vietnam 1 team took 32 golds, while the Vietnam 2 team secured 11 golds, 19 silvers and 23 bronzes.

The Philippines ranked second with 47 medals, including 11 golds, 11 silvers, and 25 bronzes. Malaysia placed third with 18 medals, including three golds, four silvers and 11 bronzes.

Vietnamese fighters excelled in both Kyorugi (sparring) and Poomsae (forms).

Standout performances came from Nguyen Thi Thuy Linh, Tran Ngoc Doan Trang, Nguyen Gia Nhu, and Vo Thi Hong Tham, who all struck gold in the women’s under-17 category, while Le Phu My and Vo Minh Man triumphed in the men’s divisions.

In Poomsae, Nguyen Thi Le Kim and the pair Chau Tuyet Van – Nguyen Thien Phung added to the gold rush.

The tournament not only showcased top-level martial arts but also strengthened regional friendship, with Khanh Hoa providing a fitting stage for the competition./.

VNA

See more

Visitors enjoy Hanoi food at a booth at the festival (Photo: VNA)

Hanoi culinary culture festival underway, honouring capital’s unique tastes

With the message of “listening to the stories of culinary heritage so that dining becomes a cultural experience,” the three-day annual festival seeks to link heritage with creative activities, develop cultural products from cuisine, and enhance the appeal of culinary heritage as a driver of the capital’s cultural industries.

Attendees practice wrapping spring rolls (Photo: VNA)

Vietnamese spring roll class draws Europeans into culinary culture

Co-hosted by the Trade Office of the Vietnamese Embassy in Belgium and the school, the event sought to highlight the sophistication of Vietnamese food to students and faculty. Over 50 attendees of varying ages joined the special evening, turning a standard classroom into a lively hub for cultural exchange.

Delegates cut the ribbon to open the festival (Photo: VNA)

Con throwing festival highlights cross-border solidarity, culture

The ninth Vietnam–Laos–China “con” throwing festival is underway in the northern mountainous province of Dien Bien on December 19, aiming to preserve traditional culture while promoting cross-border solidarity and mutual understanding among the three countries.

Shooter Ha Minh Thanh of Vietnam (Photo: VNA)

“Golden rain” day closes Vietnam’s resilient journey at SEA Games 33

As of 21:00 on December 19, Vietnam had won 86 gold, 79 silver and 110 bronze medals, with athletes remaining in only sepak takraw and open-water swimming events. Thailand led with 232 golds, 153 silvers and 106 bronzes, while Indonesia came second with 91golds, 111 silvers, and 128 bronzes.

Head of the Vietnamese sports delegation Nguyen Hong Minh (centre) and two deputy heads of the delegation preside over the meeting with reporters covering the SEA Games in Bangkok. (Photo: VNA)

Vietnam fulfils key targets at 33rd SEA Games: delegation head

The three major goals are maintaining and enhancing Vietnam’s position among the region’s leading sporting nations; achieving breakthroughs in key sports, particularly Olympic disciplines; and projecting the image of a civilised, professional and disciplined delegation to the international community, Minh said.

Culinary offerings on display at the International Culinary Festival “Hue – Capital of Cuisine”. (Photo: VNA)

Hue spotlights its culinary soul at international food festival

The festival brings together more than 50 food stalls from provinces and cities nationwide, alongside a strong international presence. Visitors are immersed in a lively culinary space featuring live cooking demonstrations, presentations of regional specialities and international dishes, high-quality OCOP products, and food models designed with export potential in mind.