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02
24
2018
Besides regular and original choices of fruits for Tet (as cherimoya, coconut, papaya, and mangoes), watermelon is one the most popular options in southern Vietnam.
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09
13
2017
If rice is a staple of Vietnamese daily meals, then gio (Vietnamese sausage) is considered the staple of special occasions, such as Tet (the Lunar New Year), wedding parties and ancestors’ death anniversary.
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09
04
2017
At 90, Tran Huu Dat has many memories. And there are some that he cherishes more than others.
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08
30
2017
Among culinary heritages of Cho Lon area survived till these days after tremendous changes, fresh noodles from Chinese residents must be mentioned.
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07
06
2017
In this integrating world, numbers of diverse side dishes have been imported to Viet Nam. However, chili sauce, tomato sauce, and pickles still remain their position in daily meals of Vietnamese.
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03
13
2017
People in Hue city prepared hundreds of dishes for Tet holiday, and how they preserved all of them from before Tet until 15 days later was a piece of art.
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03
06
2017
Ms. Quang Viet, a local resident shared: “This restaurant has best pork dishes in Da Nang”. Located at 165-167 Nui Thanh street, Dai Loc restaurant was our first destination after our flight from Saigon on October 26th, 2016.
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02
06
2017
Festive cuisine differs by region, which results in a unique and celebratory feature of Vietnamese culture.
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01
26
2017
"Banh Chung" (square glutinous rice cake) is a traditional cake of Vietnamese people during Tet (Lunar New Year) holidays.
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01
23
2017
The sticky rice square cake (bánh chưng) has been a traditional and irreplaceable cake of the Vietnamese people at Tet for a long time.
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11
26
2016
The chefs in Dong Thap Province cook chicken with pink mandarin so as to obtain the pretty color broth for New Year well-wishes, and the slightly sour flavor to dissipate the fatty foods or the early Spring piquant glass of wine.
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11
24
2016
A review on the idea that made Lotte Hanoi Hotel team the new winner of the Golden Spoon Awards 2015 Final with a prestigious cup of chef and 1-billion dong prize.
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08
18
2016
Geographic settings, climate, culture and ethnicity have created its own definition for Vietnam cuisine. The culinary of Central - Highland is not as delicate as northern cuisine, as diverse as southern cuisine, it is simple but it contents a deep philosophy and has its ...
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05
20
2016
While digging into a bowl of “chè lam” you can feel the softness of the sticky rice, the sweetness of the honey, the spice of the ginger and the richness of the peanuts as the cold of December melts away.
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03
07
2016
“When cooked well jellyfish retains its firm, almost crunchy, texture, and is not fishy in smell or taste,” said one gentleman, bobbing his head while enjoying the food.
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05
12
2015
People also call Food Artisan Bui Thi Suong the “Cultural Ambassador to Vietnamese cuisine”
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09
17
2014
New and unusual dishes are normally the ones that attract the most positive comments from diners.
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08
13
2014
The sautéed veal tenderloin – a specialty of Cau Mong - is naturally sweet and moist, and is beautifully presented.