-
This nutritious and delicious meal combines the sweetness of cuttlefish with pungent taste of ginger. It is very suitable to serve the dish on cold days.
-
Pho bo is a Vietnamese beef and noodle soup which is often eaten for breakfast, but also makes a satisfying lunch or light dinner. The boiling stock, fragrant with spices and sauces, is poured over the noodles, bean sprouts and scallions, and it poaches the paper-thin slices of raw beef just before serving.
-
When speaking about the cuisine in Hue, people usually mention both the traditional and court culinary art.
-
Chicken is a mainstay in the diet of the Vietnamese. Compared to other meats, it is relatively inexpensive and can be prepared in countless ways.
-
The dish has a special taste because the chicken is blended with the aroma and sweetness of pineapple.
-
Bun (Rice vermicelli) is made of rice flour which is turned into small, circular and white threads wrapped up into small coils called Con Bun. Vietnamese rice vermicelli is a preferable as well as a popular dish.
-
The cake is a rice ball made of glutinous rice mixed with cudweed (khuc)-most important ingredient and filled with green bean paste, pork, and spices.
-
It is a paper-thin steamed rice flour pancake, much like delicate sheets of fresh rice noodles.
-
Hanoi now has several stores selling Cha ca La Vong, but none of them can be equal to the Cha Ca Road’s in terms of quality and flavor. As a popular dish, La Vong grilled fish pie is indeed a remarkable culinary invention.
-
When having most Vietnamese food, nuoc mam or Fish Sauce is the indispensable spice of much deliciousness.
-
Vietnam is one of those countries that has all the recipes that are bound to disconcert most Europeans. However, most of these specialties are expensive luxuries which you are hardly likely to eat by accident.