Vịt Cu Chì Restaurant is a friendly, cosy outdoors spot that has specialised in organic duck dishes for many years in Thu Dau Mot Town near HCM City. My Duyen reports.
The horn shell, also known as the mud creeper, are commonly found in mangrove forests. These are found on tree trunks, feeding on algae or organic detritus.
“Tom tit”, or mantis shrimp, is a dish that seafood lovers do not want to miss out on when visiting Ha Tien town, Kien Giang province.
For northerners, fermented pickles are part and parcel of daily meals, but for locals in central provinces, particularly Nghe An, nhút (pickle made from young jackfruit) is a real specialty.
For many Vietnamese, Pho is much more than just noodle soup. From street vendors to luxurious restaurants, Pho has become the national dish of Vietnam.
“Pa pinh top” (grilled fish), is a speciality of the Thai ethnic minority group in the northwestern region of Vietnam.
"Ca xiu", commonly known as tongue shell or lamp shell, lives in the muddy part of rivers, estuaries and brackish water with a long pedicle attached to the ground, making it easier to find food.
Bean porridge is a simple common dish in Hanoi, especially for the generation born between the 1980s and 1990s.
Ideally eaten for breakfast or brunch, "banh mi xiu mai", pork meatballs in hot gravy sauce with crispy bread, is a distinctive dish in Da Lat, a resort town in the Central Highlands province of Lam Dong.
One cannot say they have explored northwestern Vietnam fully if they have not tried the "pork hung up in kitchen", otherwise known as smoked pork.
The Central Highlands province of Dak Lak will host a cuisine contest for chefs from the region at Ko Tam Community Cultural Ecological Tourism from March 13-16 in Buon Ma Thuot city.
An art exhibition of 259 paintings, graphic art works and sculptures has opened at the HCM City Fine Arts Museum as part of the city’s celebrations of the 73rd National Day, which falls on September 2.