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.
Trùng Khánh chestnuts are one of the nation’s tastiest and meatiest fruits. They have won a following among locals and foreigners.
An unusual feature of Vietnamese cuisine is the ownership that people – chefs, restaurant owners, gourmets or just the “common man” – display for a dish, and the stories that they are prepared to share.
The beginning of summer is when plums are bearing all over Northern highlands of Vietnam. Because of harsher climate, Northern fruits are not as diverse and as the South’s but it does not mean quality of those is much different.
The Nung live at higher elevations and have a tradition of self-sufficiency. The Nung live close to nature and eat whatever they can grow or gather in the forest. Some of their dishes have become specialties of Lang Son’s tourism.
Every Vietnamese knows the poem ‘Bánh trôi nước’ (the dumpling that drifts in water), written by poetess Hồ Xuân Hương in the 18th or 19th century.
With a history stretching back thousands of years, bánh cuốn (rolled cake) still proves to be a popular choice for diners in Việt Nam, and has even inspired some of the country’s renowned writers.
Delicious and nutritious dishes, which are Northern Highlands’ specialties, surprised judges and audiences in The Golden Spoon 2016.
The 2016 Golden Spoon contest will officially take place in early June, 2016.
“I was really surprised by the spices in your country. They are fresh, abundant, unique and easy to discover and use” said Mr Seref Ozalp, head chef of Lotte Hanoi Hotel.
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.