Every late Autumn, when sunbeams gently light up trees, turning them yellow, and light cold front approaches in the north, the rươi (seaworm) season begins, as it has done for a thousand years.
Ha Noi’s autumn is also the season for com or young sticky rice flakes.
A humble river worm that breeds solely in sun showers remains an autumn delicacy, whether fresh or frozen.
Those who visit Hanoi during this time of the year should savor cha ruoi, a specialty made from sand worm widely available in the sea.
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.