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Ton Nu Thi Ha: The Guardian of Hue Royal Cuisine

In the serene heart of the ancient capital Hue, within a lush garden on Le Thanh Ton Street, there burns an eternal flame, the flame of People’s Artisan Ton Nu Thi Ha, often regarded as the “last heir of Hue royal cuisine” after 1975.

More than just a master chef, she is an emblem of Hue’s culinary heritage. For over six decades, she has dedicated her life to preserving and promoting the delicate art of royal cuisine, sharing the soul of Hue with the world.

Born in 1943 into the royal lineage of the Nguyen Dynasty, Ton Nu Thi Ha was raised in an aristocratic household steeped in discipline and grace. From a young age, she learned the secrets and refined techniques of royal cooking from her aunt, the wife of a high-ranking mandarin of the Nguyen court.

What distinguishes Mrs. Ha is her extraordinary versatility. In 2004, the Vietnam Guinness Records recognized her as “The Woman of Many Talents,” mastering 16 different professions, from cooking and bonsai gardening to nutrition, photography, portrait painting, translation, and wine-making. Of these, her 35-year career as a nutrition specialist at Hue Central Hospital provided the scientific foundation that enriched her culinary mastery.

Her journey took a decisive turn in 1993 when an Italian ambassador, deeply impressed by her food, encouraged her to open a restaurant to introduce Hue’s royal cuisine to the world. This led to the creation of Tinh Gia Vien, more than a restaurant, it is a living cultural space.

At Tinh Gia Vien, culinary artistry blends harmoniously with bonsai aesthetics, creating a tranquil and elegant atmosphere that allows visitors to experience both the “flavor” and the “spirit” of Hue. This uniqueness earned Tinh Gia Vien the Vietnam Green Tourism Gold Cup, establishing it as one of Hue’s most distinctive cultural destinations.

Under her skillful hands, royal cuisine becomes a refined art form, where taste and visual beauty merge seamlessly. Her iconic dishes such as Nem Cong, Cha Phuong Hoang Mua, and Voi Ra Tran are edible masterpieces symbolizing nobility and grace. In 2012, her creation “Phuong Hoang Vu” (The Dancing Phoenix) was recognized as an Asian Record. She follows the golden rule of seasoning at least three to four times to ensure every dish achieves perfect balance and freshness.

Throughout her 60-year career, Artisan Ton Nu Thi Ha has become a tireless cultural ambassador, bringing the flavors of Hue to 15–17 countries across Asia, Europe, and the United States. She has served as Head Judge at international culinary competitions in Spain and lectured at foreign universities specializing in tourism and gastronomy.

As an author and researcher, she has written more than 20 cookbooks on Hue and Vietnamese cuisine, many of which are used as teaching materials in universities in Japan and China. Even at her advanced age, she continues to work passionately on her final project - a book titled “Vietnamese Chili and the World”, featuring 200 to 350 recipes inspired by chili.

Summing up her lifelong philosophy, she says, “Every profession needs heart and soul,” emphasizing that cuisine is “the cultural strength of a nation.” Today, her legacy is being carried forward by her daughter, Meritorious Artisan Phan Ton Gia Hien, ensuring that the royal culinary heritage of Hue will continue to flourish for generations to come.