01/03/2018 16:27
When it gets cold in Hanoi, banh gio cravings arise
Among the myriad Vietnamese dishes made with rice,
be it main courses, side-dishes or snacks that are meals in themselves, the
softest gluey texture belongs to the banh gio (rice dough dumpling
with minced pork and wood ear mushrooms inside).
22/02/2018 11:17
‘Thac lac’ fish, a specialty and pride of Hau Giang
Nature has particularly
bounteous in the Mekong Delta province of Hau Giang, providing water loaded
with minerals that is home to the most delicious thac lac fish (clown
knife fish) compared with other regions in the country. The flesh is fragrant,
firm and crisp-skinned.
22/02/2018 11:12
More than a bowl of noodles, “pho” is history
There are many theories regarding its origin. Some
say it started as a variation on pot-au-feu, a French beef stew dish. Others
believe it’s the heir to a Chinese beef noodle soup or to a traditional
Vietnamese dish of noodles with buffalo meat. What is certain is that “pho”,
a simple yet deceptively complex dish of noodles served with beef or chicken in
a hot bowl of broth, has become Vietnam’s pride on the world map of cuisine.