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.
Going to Tu Ky in Hai Duong province, visitors can enjoy specialties made from Ruoi (a kind of rag worm whose scientific name is Tylorrhynchus heterocheatus).
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.
To evaluate The Golden Spoon contest, which's organized by Minh Long I company, Mr. Ngo Hoai Chung – Deputy Director of Vietnam National Administration of Tourism (VNAT) said that it had not only introduced the beauty of Vietnamese cuisine to domestic and international dinner ...
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.