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Recipes

Crispy Fried Water Spinach Salad with Shrimp
05 15 2017

Crispy Fried Water Spinach Salad with Shrimp

The research fellows on world cuisine have provided the following analysis: a good cook is only called a cook, but to become a chef one needs to know how to run the whole kitchen of a restaurant.

  • Fish Skin Salad
    05 12 2017

    Fish Skin Salad

    In the memories of Phu Yen’s old men, there was always soapfish in the last season of the year. It is a type of shark which has the-one-and-only delicious skin.

  • Grapefruit Spring Rolls
    05 12 2017

    Grapefruit Spring Rolls

    The spring roll is considered the most common dish on banquet tables from the North to the South of Vietnam.

  • Anguillidae Fish Rolled in Piper Lolot
    05 11 2017

    Anguillidae Fish Rolled in Piper Lolot

    A French culinary magazine has analyzed the key difference between Vietnamese and Chinese cuisines in that Vietnamese dishes often combine “salty-sweet”, whereas Chinese dishes favor the match of “sour-sweet”.

  • Spring Rolls with Fruit and Matcha
    05 11 2017

    Spring Rolls with Fruit and Matcha

    The spring rolls with fruit and matcha is humorously called “abroad spring rolls” by the members of the Golden Spoon Awards.

  • Black tiger prawns wrapped in pork belly
    12 19 2016

    Black tiger prawns wrapped in pork belly

    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.

  • Crab bologna with five-color sticky rice
    12 01 2016

    Crab bologna with five-color sticky rice

    Nowadays, the crab bologna has become a very familiar dish to foreign diners who love Vietnamese cuisine.

  • Stewed chicken with pink mandarin
    11 26 2016

    Stewed chicken with pink mandarin

    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.

  • Pork shank slow-cooked with hairy gourd
    11 26 2016

    Pork shank slow-cooked with hairy gourd

    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 ...

  • Steamed “gac” rolls stuffed with salmon fillet
    11 26 2016

    Steamed “gac” rolls stuffed with salmon fillet

    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 ...

  • Dragon King Soup
    09 09 2015

    Dragon King Soup

    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…

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Hot restaurants

La Vong Fried Fish – Hanoi’s Famous Speciality

La Vong Fried Fish – Hanoi’s Famous Speciality

Fried fish has become a can’t miss dish for visitors to Hanoi. Among hundreds of fried fish restaurants in the capital, La Vong is the oldest and most famous, retaining its original taste over the past century.

Chefstories

2-Michelin-starred Restaurant Andre to close on Feb 14

2-Michelin-starred Restaurant Andre to close on Feb 14

Two-Michelin-starred Restaurant Andre will close its doors permanently on Feb 14 next year.

Cuisine & Nutrition

Sauces and Herbs to Die For

Sauces and Herbs to Die For

Vietnamese dipping sauce and a huge variety of fresh aromatic herbs are the soul of the country’s cuisine.

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Golden Spoon Awards