Food sauce is indispensable, that’s what most Vietnamese diners think. Without appropriate sauce, the dish can’t be complete.
Perhaps nowhere in the country does fish sauce smell like in Phan Thiet. It’s this ardent smell and taste of the sea that that make Phan Thiet homesick children? Each year when the pickled fish is done, the smell everybody cherishes fills the air ...
Truthfully, master of fermented fish and salt careers is Chams. However, on the way to the South, King Nguyen and his pioneers had learned and created many more versions of fermented fish, especially fish sauce – nuoc mam.
This morning, Dec 6th 2016, 15 excellent teams had gathered at Military zone 7 Gymnastic (HCMC) to compete the championship of TGSA 2016. Who would encode the black box and conquer the jury to win the highest place?
Southeastern region has been always a big unknown among other areas in The Golden Spoon contest. Going straight to southern semi-final round, this unknown even attracted more attention.
Bringing particular wild leaves and fruits, 27 teams from the South of Vietnam (southwest, southeast, middle-south, and middle-highland) rocked the semi-final round of The Golden Spoon Contest on October 26th and 27th 2016.
A pot of sweet soup has a green color and the delicious aroma of “khoai cánh tiên” mixed with pandan leaves.
Enjoy this gallery with amazing dishes from the top 10 restaurants of Latin America's 50 Best 2018, with chef Tsumura's Maido at number 1 for the second year.
The Le Chef compilation of the 100 best chefs in the world for 2019 has been released with chef Arnaud Donckele from the La Vague d'Or restaurant in Saint-Tropez named the best chef in the world.
Vietnamese dipping sauce and a huge variety of fresh aromatic herbs are the soul of the country’s cuisine.