In Ha Long, steamed rice paper rolls (banh cuon) are eaten with squid cakes instead of pork cakes or grilled pork as in other places in the north, creating a whole new style. (May 09, 2021 14:00:12)
NDO – The Restaurant Association of Vietnam, in coordination with the Vietnam Culinary Culture Association and the World Food Travel Association, held a ceremony in Ho Chi Minh City on April 1 to announce the ‘Map of Vietnam’s culinary tourism’ project.
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.
NDO/VNA – The fine combination of rice, fried onion flakes and tangy sauce makes “banh cuon Mao Dien” (Mao Dien steamed rolled rice pancakes) unforgettable to anyone who tastes them.
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.
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 Nha Chau (My Family’s Kitchen) by chef Nguyen Phuong Hai has uploaded nearly 130 vlogs introducing viewers to the essence of Vietnamese dishes across the country, making it a favourite place for lovers of Vietnamese cuisine.
NDO – Nhan Dan (People) reporter Duong Van Muu relives his childhood memory of making long ‘chung’ (glutinous rice) cakes wrapped in ‘chit’ leaves, a variant of the square ‘chung’ cake which is more popular in the northern region. The cake is a traditional cake enjoyed by his villagers on the occasion of the Lunar New Year (Tet).
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.
NDO – Black ‘chung’ (glutinous rice) cake, made with the ashes of nuc nac trees, is an indispensable dish of Tay ethnic people in Bac Ha District, Lao Cai Province, during their Lunar New Year festival.
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.
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.
Sour pork is a specialty of the Muong ethnic minority group in Thanh Son district, Phu Tho province, in Vietnam’s northern region. This dish is a mainstay of the Muong people’s Lunar New Year festivities.
