Vietnamese Tiếng Việt | Thursday, December 13, 2018 | Advertise with Us
   
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Vietnamese food: Lively, lighthearted, lovely

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Last fall, I was in Hong Kong, Vietnam and Cambodia, but my heart belonged to Vietnam, especially its food. (Hong Kong’s food is pretty well represented in Vancouver and as for Cambodia ... well, it’s not known for its gustatory delights.)

 

 

A spicy bite for the rainy season

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Banh cay is a freshly-fried chili-chipped cake popular with many Ho Chi Minh City locals Snacking on street food has long been a part of Ho Chi Minh City’s culture and one local favorite, espe [ … ]

   

Xoi Com

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Each year when autumn rolls around women from Com (green rice flakes)-making villages around Hanoi start selling Com on streets in Hanoi. Com is prepared in different delicious [ … ]

   

Fest to stamp out pests

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Tet Doan Ngo is one of the most popular festivals in Vietnam, and one of the most unusual. On this day, people gather together, not to cheer for some historical hero, but to kill pests. Lan Hieu giv [ … ]

   

Chicken rice for the soul

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What you might remember most about a trip to central Vietnam is the ubiquitous flavor of savory chicken rice


   

Mrs Hong’s “nem tai” stand

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When it comes to “nem tai” in Hanoi, gourmets often think of Mrs Hong’s “nem tai” stand at 37 Hang Thung street, which has become a familiar address for not o­nly Hanoians but also visitors from e [ … ]

   

Hoi An’s little towns serve up tasty treats

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The UNESCO World Heritage listed town of Hoi An is known for its centuries-old streets, lanterns, tailors, Chinese temples, beaches and the Hoai River, which snakes its way through the emerald patchwo [ … ]

   

Fish sauce, the taste of the sea

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Phan Thiet fish sauce makers ferment anchovies in clay jars In the quiet fishing village of Phan Thiet, anchovies and salt are fermented to create a liquid said to have some unusual properti [ … ]

   

Salted sour vegetable

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In summer, in order to eat bean sprouts preserved in salt, people can mix sprouts with some shredded carrot, sliced spring o­nion, ground garlic and hot pepper in salted water. After being preserv [ … ]

   

Sweet and sour drink cools the summer

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Sau, or dracontomelon, is a native fruit of Hanoi. When summer comes with its blazing sunlight and the cicadas buzz in all corners of the capital, it’s time for sau to leave their branches to becom [ … ]

   

Banh gai – Multi-purpose cake

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Among Vietnamese traditional cakes, “banh gai” (glutinous rice cake blackened in a concoction of edible leaves) is perhaps the most multipurpose cake because it can be used as offerings in weddin [ … ]

   

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