NDO/VNA – The Asia Food and Beverage Summit and related activities will be held on March 5, 2020 to welcome Vietnam’s ASEAN chairmanship, according to the Vietnam Cuisine Culture Association (VCCA) and the Restaurant Association of Vietnam (RAV). 

No one can truly define the attractiveness of the Cuttlefish Egg Cake in Ca Mau. No one knows why this cuisine is in folk songs that every child in U Minh knows by heart. Likewise, no one can find out the identity of the wonderful cook that created this tasty dish. However, whenever they are asked to recommend the best cuisine in the region, people in Ca Mau would probably come up with the same answer: Cuttlefish Egg Cake. 

NDO - A series of activities in response to the Day of Pho (December 12) have attracted great attention from the community. Many people excitedly watched a contest on searching for delicious Pho cookers held in early November, as well as directly voted for the Top 10 favourite Pho brands of 2019. 

‘Che san nong’ (cassava sweet soup) is a Vietnamese traditional food which is a perfect dessert for winter day. The perfect mix of sweet gelatinous broth, sticky, tender cassava, greasy coconut milk, crunchy peanuts, greasy coconut meat has won the hearts of many people. 

About 250km from Hanoi, Quynh Bang Commune in the central province of Nghe An is home to a tasty surprise ahead. 

NDO – The 14th Ho Chi Minh City International Food Festival opened at Thanh Nien (Youth) Cultural House in the city on November 14, under the theme ‘Vietnam – Kitchen of the World’.  

NDO/VNA – A Palestinian cultural – cuisine day was held for the first time in Hanoi on November 12, on the occasion of the International Day of Solidarity with the Palestinian People (November 29). 

Unlike other kinds of cha, such as cha ruoi (nereididae sandworm omelette), cha ca (charcoal grilled fish) and cha muc (fried patties with squid eggs), which are mainly composed of aquacultural ingredients, cha com is mainly made of com (young sticky rice flakes) and has the subtle scent of new rice. Other ingredients for the dish include lean pork and pork paste.  

NDO/VNA – “Hard to resist” is what Theign Yie Phan, a head chef of a restaurant, describes Vietnamese “banh mi” (sandwich), which opens an article entitled “Story of the banh mi: Vietnam’s super sandwich that took on the world” run in the South China Morning Post. 

Originating in the ethnic region of Thai, milk cicada fried with sour fresh bamboo and roasted cricket may not be to everyone’s taste. But for the locals here, it is a meal that makes them proud. 

NDO – Recently, at the 26th World Travel Awards 2019 for Asia and Oceania, Vietnam was honoured for the first time in the category of Asia’s Leading Culinary Destination. The event is evidence confirming that the attractions of Vietnam's tourism is increasingly spreading on the world tourism map, meanwhile it is also an opportunity to promote Vietnam's image to the international tourism community. It is also considered as a rich treasure for "smokeless industry" to exploit and create unique tourism products with Vietnamese identity. 

NDO/VNA – Ho Chi Minh City of Vietnam has been ranked fourth among 50 best cities for street food, according to a new survey by CEOWorld. 

NDO – Dubbed as “Vietnamese pizza”, ‘banh trang nuong’ (grilled rice paper with various toppings) is a savoury and must-try snack for visitors to Da Lat city, the Central Highlands province of Lam Dong. 

‘Xoi trung kien’ (steam glutinous rice with ant egg) is one of specialities and traditional dishes of Tay people in the northern mountains of Vietnam. The crispy sounds of ant eggs seem to melt in the mouth and bring eaters the unforgettable taste of sticky rice and dried onions blended with ant eggs.