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Food

Food

Quang Ngai’s famed mackerel specialties

Vuong Anh -
Many local delicacies use mackerels from the sea of Quang Ngai Province as their hero ingredient. The two most popular ones are mackerels in...
Food

Special red sausage of the Cham ethnic people

Vuong Anh -
In An Giang Province, visitors can see attractive red sausages being dried in the sun in the yards of houses, a popular specialty in...
Food

Victoria Can Tho launches “Street Food” buffet

Vuong Anh -
CAN THO - Victoria Can Tho has launched the “Street Food” buffet, highlighting the cuisine culture of Vietnam’s southwest, said Vo Xuan Thu, director...
Food

Pink cake – a delicacy of Binh Dinh province

Vuong Anh -
Pink cake is used as a gift during engagement and wedding ceremonies Locals say that when people ask you when you’re inviting them to have...
Food

Rustic specialty of Nghe An with a unique flavor

Vuong Anh -
Grilled trich (Sardinella) fish over hot charcoal is a specialty of Nghe An Province, boasting of a special flavor that is hard to find...
Food

Dalat’s own twist to the steamed rice cakes

Vuong Anh -
In the central highlands city of Dalat, banh uot long ga (a steamed rice cake with chicken and innards) is a common breakfast staple,...
Food

You can have your dap cake and hit it too

Vuong Anh -
The Dap (hitting) cake is a specialty familiar to both young and old locals in Quang Nam Province. However, what’s most interesting is how...
Food

Binh Duong Professional Chef’s Guild course teaches goat meat processing

Thanh Ha -
HCMC - The Binh Duong Professional Chef's Guild on June 7 held a training course on processing goat meat at the Dong Huong Restaurant...
Food

Pickled olives, anyone?

Vuong Anh -
The white olive, or ca na in Vietnamese, is a popular fruit in the Mekong Delta province of Vinh Long, especially during the flooding...
Food

Find Hue’s distinctive flavor in this dish

Vuong Anh -
Food lovers will find it hard to resist the baby clam vermicelli —a signature dish from Hue City, a combination of soft baby clams,...
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