Nowadays, the crab bologna has become a very familiar dish to foreign diners who love Vietnamese cuisine.
A native of the Mekong Delta, Chef Tran Minh Dung creates Black Tiger Prawns Wrapped in Pork Belly, a dish bearing the special feature of the Southern Delta Region.
The chefs in Dong Thap Province cook chicken with pink mandarin so as to obtain the pretty color broth for New Year well-wishes, and the slightly sour flavor to dissipate the fatty foods or the early Spring piquant glass of wine.
Mr. Duong Duc Huan, Executive Chef of Hotel Majestic, is often called an artist not only because he draws very beautifully on plates with colorful sauces from vegetables, but also because he can combine different cooking techniques to create many colors, tastes and emotions ...
With rice, dexterous Vietnamese hands can make numerous delicious dishes. But the most interesting thing is that we can sit together to make “banh uot” and smell the pungent odor of timber, feel the vapor of fragrant rice and shout for joy when we ...
Enjoying Dragon King Soup is actually participating in a spiritual connection between human and nature to realize how beautiful life is when it is gifted with countless essences of heaven and earth…
There’s nowhere else like Dong Thap where there are vast
lotus flower fields. There are many species of lotus as well as
legends for which people have a passion.
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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