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![[INFOGRAPHIC] Knowledge of Gustation](http://cms.chiecthiavang.com/Images/Uploaded/Share/2017/11/08/dieucamkytrongbuaan7.png?crop=true&width=295&mode=crop&height=221)
11
08
2017
Understanding how to combine and balance flavors is an important cooking concept that will allow you to create flavorful dishes every time you cook.
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11
04
2017
Nom da trau (buffalo skin salad) and nhot xanh cuon bap cai (green elaeagnus latifolia) wrapped in cabbage, are unique and tasty specialties of the ethnic Thai group in the northwestern province of Son La.
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10
16
2017
Vietnam is famous for its diverse cuisine and culture and each region has its own seductive signature dishes.
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09
20
2017
Vietnamese dipping sauce and a huge variety of fresh aromatic herbs are the soul of the country’s cuisine.
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07
10
2017
People from the north of Viet Nam are not familiar at all to star-berries but with southwestern locals, seeing fresh or sweetened star-berries means to look at a piece of their hometown image.
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07
04
2017
Just like rice, fish sauce is a staple of almost every dish in Việt Nam. “For Vietnamese people, a meal without fish sauce is considered incomplete”, culture expert Trần Ngọc Thêm once wrote in his book Việt Nam Culture Foundation.
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07
04
2017
That’s what chef Sakal, who won 5 rounds in Iron Chef Viet Nam and won the gold metal in MLA Black Box Culinary Challenge shared in the meeting of The Golden Spoon Club.
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07
01
2017
Useful knowledge of modern cooking techniques, how to enjoy wine, and tips for food and wine combination really got attention from chefs.
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06
16
2017
Disparate flavours meld beautifully in a Vietnamese-style sandwich on a French baguette: savoury ground pork, sour vinegared vegetables, fresh coriander and more.
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06
16
2017
“Of all the stories in the world, the best stories are found between the pages of a passport”, Sandip Narang, Executive Chef, Taj West End shared.
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05
19
2017
Ca phao – garden egg – is as important to Vietnamese as kim chi is to Koreans. It is a type of fruit that is often salted and served as a side dish in Vietnamese meals.
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04
07
2017
Among all Vietnamese cultural aspects, cuisine might be one of the most approachable and it also can represent featured, remarkable lines of the country.
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04
05
2017
Vietnamese food is considered one of the healthiest cuisines in the world; the deliciously fresh flavors are a true testament of the culture’s impeccable approach to the overall culinary experience.
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04
04
2017
For the Ê Đê people, no meal is really complete without a fruit that is a rare ingredient in other cuisines – cà đắng – bitter eggplant.
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02
09
2017
Among numerous Vietnamese spices, tamarind and Sau (Dracontomelon duperreanum) are irreplaceable sour spices of the cooks.
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01
28
2017
With an abundance of seafood, Southerners have created a wide variety of dishes featuring fish in various modes - stewed fish, grilled fish, fermented fish, fish vermicelli and, of course, the ubiquitous fish sauce.
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01
25
2017
A very Vietnamese menu, which was uplifted by new exotic yet rural spices and delicate decoration, helped team 34 to subdue the jury to become the only representative of Vung Tau city in the final round.
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01
17
2017
Việt Nam’s biggest, most important traditional festival, Tết (Lunar New Year Festival), is a time of renewal, a time to welcome Spring, a time to thank Gods and ancestors and pray for their blessings. Special dishes are made to offer the Gods before they ...
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01
06
2017
With an abundance of seafood, southerners have created a wide variety of dishes featuring fish in various modes - stewed fish, grilled fish, fermented fish, fish vermicelli and, of course, the ubiquitous fish sauce.
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12
30
2016
Taste, to some extent, means one’s dining preference. Gradually its initial meaning grows culture-related, through which helps shape each people’s traits.
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12
27
2016
Given local produce from pristine mountainous regions to riverine plains, the Golden Spoon Awards competitors keep searching and exploring dozens of unique spices and herbs to enrich the national cuisine and pin down on the country’s food map.
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12
20
2016
It is a feature of Vietnamese culinary culture that people identify the best fruit or dish as belonging to a particular locality.
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12
19
2016
The latest Indian eatery in Hà Nội adds spice to the Xmas Cheer with new dishes and matching wines, writes Hari Chathrattil.
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12
03
2016
With some sliced pork belly, Bi (small sliced pork skin mixed roasted rice powder), and a bit of sautéed shrimps, the meeting of two ex-Truong Son soldiers was still fierily enthusiastic; and the “party of leaves” carried on their good old days.
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11
28
2016
The province of Kon Tum in the Central Highlands is famous for not only many beautiful places but also its salad which has been recognised in the list of top 10 Vietnamese specialties of Asian cuisine by the Asian Record Organisation. The signature dish ...
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11
24
2016
A review on the idea that made Lotte Hanoi Hotel team the new winner of the Golden Spoon Awards 2015 Final with a prestigious cup of chef and 1-billion dong prize.
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11
22
2016
Because of the promise with preliminary judges that semi-final round would have all golden dishes, the whole team 31 had spent their time looking for unique specialties from the sea and dry lands to bring to the contest.
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11
16
2016
There are always some delightful secrets hidden in rustic appearance in the world of wild plants. A lively example is gamboge fruit.
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11
01
2016
Salt fruits, chicken-gizzard fruits, So fruits, and saffron were used as special spices to create remarkable tastes for deluxe dishes.
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05
20
2016
Whilst friends always told me that “Bánh căn” is available all year round, I think these small cakes are best in the autumn. Plus at this time Nha Trang city is always at its best.
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10
26
2015
Recently everytime going down to Can Gio mangrove forest or the remote islands, like Phu Quoc or Cu Lao Cham, we usually hear stories from chefs about the spices used in the Golden Spoon contest.
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10
08
2015
Although this is the first time Bai Dinh hotel entered the Golden Spoon contest, the chefs showed their confidence by a clear and structured menu with modifications of rustic ingredients and specialties.
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11
17
2014
Chicken Rice Hoi An Style tastes delicious at any time of the year
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11
06
2014
If you go to Bàn Đồ town to see the Cham tower, try a bowl of rice noodle soup and enjoy “Bánh ít lá gai” for dessert, it’s a kind of sticky rice cake with a green bean filling.
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10
17
2014
When good quality, familiar dishes were modified and presented in a modern style many compliments were overheard, such as “Wow it is so beautiful! I can’t wait to taste it”
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08
01
2014
The most out-standing dish among 60 good dishes brought by 50 chefs in the foods festival in highland region is the salad made of 50 kinds of wild leaves from the jungle and other dishes made of flowers.
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06
27
2014
The surface of the tongue has a network of neurosensory receptors and nerves that help you to be able to taste. It is very sensitive so the tongue can easily recognize sweet, bitter, spicy or sour flavors.
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06
25
2014
Many creative results come about by accident. Many surprises and interesting results have been created by enthusiastic and dedicated chefs in this intense competition. For example: The “transformation” of wild fruit