Local residents and tourists in the Vietnamese city of Hoi An have had the chance to taste different cuisines during an international food festival.
The World Association of Chefs Societies (Worldchefs) has recognized Hoi An, an old town in the central province of Quang Nam, as the food capital of Vietnam.
From a glass of iced coffee to a plate of broken rice served with grilled pork chops, the most iconic food and drinks in Ho Chi Minh City have become the subject for a group of young Vietnamese painters.
Two Vietnamese brothers have made a name for themselves in Tokyo as their ‘banh mi’ store is now a new craze among Japanese foodies.
Conquering both their nostalgia and social media, Vietnamese-origin home chefs are taking to Facebook and Instagram to show off their mouth-watering dishes to thousands of fans and followers.
Roosters have always been the go-to choice for Vietnamese families when it comes to adding an offering to their late ancestors or religious deity monuments, but why?
Have you ever wondered how your sizzling bowl of cassava vermicelli is made?
A set of criteria defining Vietnam’s iconic ‘nuoc mam’ or fish sauce, has been issued by the country’s seafood and fish sauce association.
Working in culinary field, the most disappointed question is that everybody praises Vietnamese cuisine but why does Viet Nam have no Michelin stars, and why Vietnamese cuisine has not been recognized as Japanese, French, or Italian?
A famed Austrian cook has arrived in Vietnam to sit on the panel of judges for a local cuisine contest.
Gone are the days of boring continental breakfasts. Instead, we're saying "good morning" with dumplings, prosciutto with sliced melon, and airy eggs Benedict at some of the best breakfasts our editors have eaten at hotels around the world.
Being proud of the latest champion of TGSA 2016, Le Vo Anh Duy is passionately continuing his journey to discover new spices and to introduce good Vietnamese food.
The spices that raising up gastronomical stream inside us are so plentiful. The mellow and unforgettable strong taste of them, however, just can be counted on fingers. The fruits of A. Tonkinensis swaying in late summer, are among them.
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