Grilled fish rice paper, eaten with Vietnamese coriander and chili sauce, is a delicacy distinctive to coastal town Quy Nhon. The main ingredients of this dish (banh trang cha) are fish, a little bit of tapioca starch to create plasticity, cornstarch and some spices to purify the fishy smells and...

Pot au Pho – a dish celebrates the connection between Vietnamese national dish, pho, and French cuisine, hence the name which is adapt from French iconic dish Pot-au-feu. NDO/VNA – A Vietnamese restaurant has been named among the 50 best in Asia. The Anan Saigon, a restaurant that turns street...

Exhibition to highlight French gastronomy NDO – A photo exhibition entitled ‘Toque blanche’ will kick off at the French Cultural Institute in Hanoi (L’Espace) on April 9, to highlight the excellence of French gastronomy. The exhibition will bring together two groups of photographers from HaileCao Studio with black and white...

Ginger jam: A spicy-sweet delicacy of Hue city NDO/VNA – The ginger ‘jam’ made in Kim Long Ward, Hue City, in the central province of Thua Thien-Hue, stands out for its authenticity and absence of additives. The specialty is consumed in large amounts during the Lunar New Year (Tet) festival....

chef Nguyen Phuong Hai is widely known for his cooking skills and knowledge of Hanoi’s traditional cuisine. NDO – Starting from its first video posted more than one year ago on the traditional food offerings of the Vietnamese people during the Tet (lunar New Year) festival, the YouTube channel Bep...

Food offerings to ancestors on Lunar New Year’s Day. (Photo: NDO/Minh Duy) NDO/VNA – During the Lunar New Year (Tet) festival, each ethnic group in Vietnam has its own culinary specialties that reflect the culture of their people and are used as offerings to worship their ancestors. Most Kinh (Vietnamese...

Packaged cakes are put in a carton box to be distributed to wholesalers. Days before the Lunar New Year, batches of traditional rice cakes are popping from the mold in non-stop thuds echoing across An Lac Village of Quang Nam Province. An Lac Village households in Duy Thanh Ward of...

Almost all tourists are drawn by “xoi ngu sac” (five-coloured steamed glutinous rice)’s irresistible attraction, an eye-catching appearance with five vibrant colours. And after the first try, they are definitely charmed by its sticky, sweet and elegant flavour. Much more interesting is discovering significant meanings that colors represent for: white...

Vietnamese dishes add appealing flavour to Army Games 2020 (Photo credit: Van Pham) NDO – ‘Cha gio’ (Vietnamese sausage), rice crackers and roasted pig, which are popular dishes of the Vietnamese people, have added an appealing flavour to the ongoing Army Games 2020. At the Alabino training ground on the...

Grilled “ca do”, or redtail fusilier, with pickled papaya is a popular afternoon snack in Ha Tien town, Kien Giang province. This dish is commonly sold in the downtown area, but the best place to try it is at a no-name street stall near Tran Hau and Phuong Thanh streets....

Small-anchovy sauce served with boiled pork slices. (Photo by VnExpress/Thuy Tien) Small-anchovy sauce (mam ca ro) is made from a small variety of anchovy that has softer bones and greater savouriness. The fish, after being washed in seawater, are salted in a ratio of six parts fish to one part...

Tourists can savour Ben Tre’s sweets for dessert at the Ba Beo stall on Hung Vuong Street, where the signature dish is the coconut milk custard cake. The soft cake is served with a thick sauce made from coconut milk. Ben Tre is a coconut tree growing hub. The stall...

The locals in Hoa Binh province seem quite passionate about steamed dishes and “ca nuong do” is one of which. Various kinds of fish, such as carp, catfish that are caught in the Da River, fresh and nutritious, are broiled with thin sticks poked through the fish’s body and bamboo...

Ha Long hand-made squid paste: A delicacy of Quang Ninh province NDO – ‘Cha muc’ (squid paste) is a delicious dish which has won the favour of both local residents in Ha Long City and tourists. It tops the list of must-try dishes for visitors to the northern province of...

Quail egg cakes at Ho Thi Ky Market in District 10, Saigon. (Photo: VnExpress/Vi Yen) Rich baked quail eggs combined with the flavors of sausages, dried shrimp and shredded pork are trending in Saigon. Ho Thi Ky Market in District 10 is not only famous as the city’s main flower...

‘Chim gau’ cake of the Cao Lan people. (Photo: baoqtuyenquang.com.vn) NDO – “Chim gau” (spotted dove) cake is a unique dish of the Cao Lan ethnic group in Tuyen Quang Province. The cake is not only made during the Tet holiday of the ethnic Cao Lan group but has also...

A booth with grilled chicken at the programme (Photo: VOV) NDO – A programme opened at the Gia Lai provincial museum on November 19 to highlight the distinct flavours of the Central Highlands. More than 20 booths at the four-day programme are introducing visitors to many signature dishes from ethnic...

Sour sausages have Hai Phong locals puckering in delight An eatery in Hai Phong City has attracted patrons for over three decades with its tasty sour sausages, made of fermented pork meat and skin. The “Old-lady sour sausage” stall, run by its elderly white-haired owner, has been serving customers for...

Visitors to the festival (Photo: VNA) NDO – The International Food Festival 2020 was held at Van Phuc Diplomatic Compound in Hanoi on December 6, with the participation of nearly 143 pavilions representing embassies, foreign relations departments, non-governmental organisations and foreign cultural centres in Vietnam. The event, the eighth of...

Argentinian guests are very interested in Vietnamese food. (Photo: VNA) NDO – Vietnam Culinary Culture Days, themed “Vietnam’s taste”, officially opened in Buenos Aires, Argentina on December 10, aiming to introduce Vietnam’s traditional food and cultural features to international friends. The event featured the attendance of Vietnamese Ambassador to Argentina...