There are many kinds of noodles made with bún (rice vermicelli), among which the most prominent in the North is, perhaps, bún thang. Bún thang has been on festive tables in Hanoi for quite a long time.
One woman’s journey to a bun cha paradise, where there are no charred bits or salty sauce.
Nobody likes a dry throat or a thumping headache after drinking, so Lonely Planet suggests a few ways to heal a hangover.
The dish once again proves that in Vietnamese cuisine, nothing actually goes to waste.
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.
What two wars and economic reformation did to the capital's cuisine.
In which we learn it's far more satisfying to eat noodles than to think about them.
The capital's endless twists on white, slender rice noodles.
How a rebel redoubt became a world-famous fish fry.
From simple vegetarian snack to gymnastic meat-stuffed meal, banh cuon has come a long way.
A humble river worm that breeds solely in sun showers remains an autumn delicacy, whether fresh or frozen.
Fifty years ago, fresh green rice flakes symbolized purity and renewal. They still do. But they also taste great on ice cream.
We will spend the next few weeks eating the great Vu Bang’s favorite meals in Hanoi.
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.