Situated between the Co Co River and Tra Que Lagoon, the village benefits from fertile agricultural land and a favourable natural environment. For centuries, local families have cultivated a wide variety of vegetables and aromatic herbs, including basil, coriander, perilla and other herbs widely used in Central Vietnamese cooking. Its agricultural heritage remains closely connected to Hoi An’s food culture and rural identity.

Tra Que is particularly known for traditional cultivation methods passed down through generations. Farmers prepare the soil, tend the vegetable beds and use locally sourced natural materials as fertiliser. The village’s green plots, narrow pathways and working gardens preserve a distinctive rural landscape just a short distance from the historic town. Farming demonstrations and hands-on agricultural activities also form part of its community-based tourism offering.

The village offers a closer look at the relationship between local agriculture, cuisine and everyday life. Its fresh herbs feature prominently in regional dishes, including cao lau, mi Quang and tam huu, a local speciality combining pork, shrimp and fresh herbs. By maintaining its farming traditions while welcoming visitors, Tra Que continues to preserve an important part of Hoi An’s intangible cultural heritage.