Spicy stir-fried snails, seaweed salad on Ly Son Island, shrimp pancakes, sea shell porridge, and chicken rice are within the list of tourists’ must-try dishes in Quang Ngai Province. But it must be a big mistake without mentioning ‘cha ca’ (fish paste) - a savoury delight to one’s smell and taste.
A week-long programme on introducing the special features of bánh mì (Vietnamese bread) has officially kicked off in HCM City.
Many Vietnamese people are preparing ingredients to make bánh trôi (floating cake) and bánh chay (small balls made from green bean paste wrapped in a shell made of glutinous rice flour) for Hàn Thực (Cold Food) festival which falls on Thursday, the third day of the third lunar month.
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.
‘Pho’ and medicinal plant materials are two ingredients which are often thought to not be harmonious when mixed together. However, it may come as a surprise that when mixed, they create a delicious dish of savoury broth and aromatic medicinal herbs.
Anyone who eats Cha tom nuong (grilled shrimp rolls), a delicious dish of Thanh Hoa Province, will never forget its distinctive flavour.
With the aim of creating a new taste for the traditional dish “banh cuon Thanh Tri” (Thanh Tri steamed roll rice pancakes) as well as to help farmers consume dragon fruits, the owner of a famous “banh cuon” restaurant at 26B Tho Xuong Street, Hoan Kiem District, Hanoi, made special steamed roll rice pancakes from red dragon fruit.
National flag carrier Vietnam Airlines is offering passengers tickets priced from zero dollars on routes between Ho Chi Minh City and Kuala Lumpur/Singapore (equivalent to 66 USD and 88 USD, respectively, with taxes and fees included) until the end of next month.
Every day, in the afternoon and late evening, Tran Cao Van Street in downtown Kon Tum Province becomes crowded with foodies who come to taste ‘goi la’, a savoury dish which features fresh green leaves, pork, shrimp and sauce.
Pairing leftover rice from the previous night with baby mussels, Hue cuisine embodies the notion of zero waste.Pairing leftover rice from the previous night with baby mussels, Hue cuisine embodies the notion of zero waste.
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 name of Van Dinh village in Hanoi's Ung Hoa district will ring a bell in the minds of traditional food aficionados all over the country. For hundreds of years, the 'Vit co Van Dinh' (small-sized duck of Van Dinh) has been well known for its special taste and featured on the menu of many restaurants.