Phạm Bích Hạnh, general director and CEO of Phúc Hưng Thịnh Co. and Quán Ăn Ngon chain, said the awards are great motivation for the brand to continue preserving and introducing special values of Vietnamese cuisine to local and foreign...
Fermented sour shrimp is popular in every region of Việt Nam. People can find it everywhere: in traditional markets, supermarkets and mini marts. Just last month, Taste Atlas named it one of the 54 best side dishes in Southeast Asian cuisine.
With Chef Nguyễn Như Cường, head chef at Madame Lam Restaurant, who brings a contemporary interpretation to Cơm Tiến Vua, a dish inspired by the refined culinary traditions of Vietnam’s royal cuisine.
Without fancy ingredients or complicated processing methods, Úc Kỳ soybean paste is made from things very familiar to the local farmers – Thầu Dầu glutinous rice, soybeans, and white salt.
The variety of the menu, the effort to keep things as authentic as possible, and the undeniably Greek instinct of a man who takes pleasure in working the room made it more rewarding than I''d care to admit.
Jellyfish, or sứa in Vietnamese, is not exclusive to Quy Nhơn, but it’s more common in this area than most other regions. The jellyfish is cut into bite-sized pieces and served either raw or in a hot broth. Either way,...
The organisers hoped the festival will become an annual event, providing a friendly venue for Japanese people to discover Vietnamese cuisine and for the Vietnamese community to share flavours from their homeland.
We chose Mật Retreat for its proximity, landscape and comfortable bungalows lying by a small lake. Mật Kitchen has a long list of local delicacies, from hill chickens, Gâm River catfish and free-range pigs to spring fish, buffalo meat and...
