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Vietnam Airlines is set to expand its domestic flight network between April 24 and August 31 to meet the higher demand during the summer’s peak travel season.

The national flag carrier will open six new routes: Da Nang – Vinh, Phu Quoc – Can Tho, Phu Quoc – Nha Trang, Phu Quoc – Buon Me Thuot, Phu Quoc – Hue, and Phu Quoc – Thanh Hoa.

Da Nang – Thanh Hoa and Can Tho – Buon Me Thuot flights will be resumed.

The Da Nang – Thanh Hoa, Phu Quoc – Can Tho, Phu Quoc – Nha Trang, and Phu Quoc – Hue routes will have four round-trip flights a week, on Monday, Wednesday, Friday, and Sunday.

Three round-trip flights a week will be conducted on Tuesday, Thursday, and Saturday on the Da Nang – Vinh, Can Tho – Buon Me Thuot, Phu Quoc – Buon Me Thuot, and Phu Quoc – Thanh Hoa routes.

Since May, the carrier has opened 28 new routes, most of which fly to famous tourist destinations, raising its domestic flight network to 67 routes. The move aims to stimulate domestic travel after the recent resurgence of COVID-19 was brought under control.

The meeting was chaired by Deputy Prime Minister Vu Duc Dam, who is also head of the committee.

The board asked that favourable conditions continue to be created for the clinical test of COVID-19 vaccines, while plans of production should be put in place in order to quickly produce vaccines once the testing proves successful.

Hailing the Health Ministry for its vaccination efforts and dealing with post-vaccination reactions, the board directed the health, public security, and national defence ministries to continue closely controlling immigration pending a policy regarding “vaccine passports”.

Many at the meeting reiterated that prevention measures continue to play an important role in the current context.

Ministries, agencies, and localities are urged to direct medical stations, schools, lodging facilities, factories, and markets to remain vigilant and seriously follow prevention and control measures.

Vietnam reported 16 imported cases of COVID-19 on the evening of the same day, raising the national count to 2,733.

The new cases include one Indian expert, one American expert and 14 Vietnamese citizens who were sent to quarantine right upon their arrival.

Meanwhile, 2,445 COVID-19 patients have been given the all-clear, and the death toll remains at 35.

Among patients still under treatment, 16 have tested negative for the novel coronavirus once, 18 twice and 18 thrice.

A total 38,743 people who had close contact with COVID-19 patients or arrived from pandemic-hit areas are being quarantined across the country.

The Health Ministry continues to urge all people to follow the 5K motto – Khau trang (wearing facemask) – Khu khuan (disinfecting) – Khoang cach (keeping distance) – Khong tu tap (no gathering) – Khai bao y te (making medical declaration), in order to live safely amid the pandemic.

Nowhere else in Vietnam serves up leftovers like Hue – the country’s ancient capital – where yesterday’s rice is the hottest item on the menu.

In Hue’s city center, where tourists abound, bun bo Hue – a beef and vermicelli soup famous in the ancient capital – may be the most popular dish at local street stalls.

But walk just a few minutes from the city’s famous and attractions and visitors will find themselves immersed in a culinary world centered around a rather peculiar ingredient: leftover rice, known in Vietnamese as com nguoi .

For day laborers, the leftover rice served with bun bo Hue is integral, giving them the extra energy they need to work from dawn till noon.

Arguably, Hue is a city which runs on yesterday’s rice.

An unknown version of bun bo Hue

Hue’s Gia Hoi Islet is a hotbed of bun bo stalls, with the area surrounding Bach Dang, Chi Lang, To Hien Thanh, Nguyen Du, and Chua Ong Streets doubling as the epicenter of the city’s traditional cooking styles.

The close observer will notice that most of the bun bo stalls there have a lunchbox sitting near the service area.

Inside the lunchbox is the stall owner’s leftover rice, an ingredient that many locals agree is necessary in order to enjoy bun bo in true Hue fashion.

Cultural researcher Tran Dinh Son said serving leftover rice with bun bo dates back to the 1950s and 1960s when vendors, after running out of fresh vermicelli, would wander around the city selling their leftover ingredients – chopped pig’s feet, cooked beef, pig blood curd, and meatballs – to those who would have them with leftover rice.

A bowl of bun bo broth and rice in Hue. Photo: Thai Loc / Tuoi Tre

Strange servings

Com va or ‘slurping rice’ is another traditional dish in Hue which has not yet made it on tourists’ radar screen.

This dish consists of large strings of vermicelli, julienned pork ham, banana flowers, herbs, and a spoonful of chicken broth.

Long ago, the people of Hue enjoyed leftover rice in a variety of ways, including by munching on it with shrimp paste and fresh chili, or topping it with fat, shrimp sauce, and hot pepper flakes.

Hue’s famous mam tom chua or sour fermented shrimp paste is made using cooked glutinous rice which adds a sweet taste and thickens the dish.

According to many mam tom chua enthusiasts, the dish must be prepared with leftover rice rather than glutinous rice in order to embody the true Hue spirit.

Worker’s food for royalty

It would not be right to talk about leftover rice without mentioning com hen or baby mussel rice.

Nguyen Thi Phuong Nga, the owner of an eatery at 17 Han Mac Tu, Hue City, says she cooks rice early in the morning and waits for it to cool down before making baby mussel rice. Photo: Thai Loc / Tuoi Tre

Hoang Tung De – a cousin of Vietnam’s last emperor Bao Dai – loved eating at street stalls outside of the citadel despite knowing it might ruin his royal status, according to cultural researcher Son.

When Bao Dai was asked about it, the emperor said he “would like to do the same thing but could not.”

There is no official record of whether com hen was served to royals, yet many former servants said the emperor often asked to have vendors cook the dish at the palace.

Leftover rice accounts for much of the food in com hen so it would have been carried along with the vendors in order to serve the royalty.

Later, when Emperor Bao Dai built his palace in Central Highlands city of Da Lat, to cook his favorite dish of com hen , servants released baby mussel breeds in several springs nearby.

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The festival has been organised annually to mark the Liberation of South Vietnam and National Reunification Day.

This year’s event will include an incense offering to heroes and fallen soldiers on April 29, a flag-raising ceremony and a boat race on the Ben Hai river on April 30.

The festival will be followed with the launch of a sea tourism programme themed ‘Call of the Sea’ at Cua Viet tourist site.

Taking place from April 30 to May 5, the programme will feature art performances, a conference on Quang Tri province’s tourism development, a farm trip to cultural and historical sites in the province, booths showcasing local signature dishes, and a cooking contest.

Many exciting sporting events and folk games will also be held during the programme, such as a beach volleyball tournament, a stick pushing contest, and tug of war.

The number of new deaths increased for the fourth consecutive week, increasing by seven percent compared to last week, with over 76,000 new deaths reported, according to the WHO.

The outbreak was especially violent in India as the country reported 873,296 new cases, an increase of 70 percent compared to last week. It also saw the number of new deaths growing by 51 percent. The United States came the second with a five percent increase of 468,395 new cases; and Brazil listed the third with a rise of 463,092 new cases.

In terms of global COVID-19 new deaths, the South-Asia, Southeast Asia and Western Pacific region saw sharp surges with the Western Pacific displaying an increase of 189 percent in number, the Philippines leading with the grim record of 1,321 new deaths, 400 percent more than last week.

Furthermore, new virus variants continue to spread to other countries, with the variant B117 first identified in the UK reported in 132 countries, the variant B 1351 originating from South Africa present in 82 countries, and the P1 first identified in Brazil now established in 52 countries.

The WHO also noted that existing vaccines have displayed reduced efficacy against variants, even if the related studies remained limited in number.

As an example, the AstraZeneca vaccine saw reduction in post-vaccine neutralization for variant B117, while it saw “substantial reduction” for the variant originating from South Africa.

Studies also reported “evidence of more substantial reduction” in post-vaccine neutralization of the variant first found in Brazil for AstraZeneca, Moderna and Pfizer-BioNTech vaccines.

Earlier this week, the WHO stressed that measures such as wearing masks and hand hygiene were still important as “we are in a critical point of the pandemic right now.”.