The Vietnamese community in Macau (China) set up a booth to display and sell products at the ongoing 24th Macau Food Festival, and has participated in art performances, with the aim of promoting Vietnamese culture to local residents and international visitors.
Cốm (young rice) is a delicacy of Hà Nội’s autumn, from which many popular dishes have been created, but it is also being developed in new ways by younger cooks.
The Belgian Culture & Food Festival 2024 (B.Fest 2024), the fourth of its kind, will be held in the northern port city of Hải Phòng from October 25-27.
A group of Hanoians headed by Đặng Xuân Tùng recently took a tour in Lạng Sơn Province’s Bảo Lâm Village to enjoy its special seedless persimmon, buying the fruit and bringing it home for the Mid-Autumn Festival.
A group of Hanoians headed by Đặng Xuân Tùng recently took a tour in Lạng Sơn Province’s Bảo Lâm Village to enjoy its special seedless persimmon, buying the fruit and bringing it home for the Mid-Autumn Festival.
During the Mid-Autumn season, the entire family of Phúc Hưng Thịnh Co., which owns Ngon restaurants, joins their hands to make lanterns, star lamps, figurines and other decorations as well as improve their restaurants’ atmosphere in every nook and cranny.
In the ancient imperial city of Huế, rice lotus and porridge of lotus seeds wrapped in longan, were a favoured offering as a special dish to the Kings.
More than 100 typical dishes of southern localities have been introduced at the Taste of the South culinary festival that opened in HCM City on July 11.
The project, entitled Lên Men: Umami Unleashed, not only celebrates fermented foods, but also aims to enrich fine dining with indigenous flavours while advancing food security.
For the second edition of the MICHELIN Guide in Việt Nam, 42 eateries have been nominated for the Bib Gourmand selection, 18 in Hà Nội and 24 in HCM City.
Quy Nhơn Coastal City in the central province of Bình Định has many delicacies made from fish but is particularly famed for its stew made from tuna eyeballs, which comes highly recommended by local chefs.
