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Have you ever wondered how your sizzling bowl of cassava vermicelli is made?
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General manager of a 5-star resort in Da Nang city sent to The Golden Spoon organization a link to the movie The Mistress of Spices with a message, “The topic this year is The Map of Vietnamese Spices so we’d love to show you ...
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A very Vietnamese menu, which was uplifted by new exotic yet rural spices and delicate decoration, helped team 34 to subdue the jury to become the only representative of Vung Tau city in the final round.
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Moss is not only something that grows on the rocks around Son La but also a unique dish of the region. Moss is taken from underwater rocks in the Ma River and then turned into tasty grilled or fried dishes.
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A long time ago, Vu Dai bananas were known as the kind for royal consumption. Nearly a century ago, this village of Hoa Hau commune, Ly Nhan district, Ha Nam province, found fame again as its native, Nam Cao, wrote his masterpiece “Chi Pheo”.
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The Golden Dishes menu of team 52, Cam Thanh restaurant, was led by famous Ly Son specialties. Priceless gifts from the oceans, as the chefs called, really wowed the jury and audiences.
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The sticky rice square cake (bánh chưng) has been a traditional and irreplaceable cake of the Vietnamese people at Tet for a long time.
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Another leg of Taste Quest had passed; the 4th edition of The Golden Spoon Awards had come to an end but the influence that it left behind is still wide and deep.
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A special video, which depicts the beauty and diversity of Vietnamese tropical landscapes and talented people, was made and published worldwide on The New York Times on January 18, 2017, in collaboration with T Brand Studio.
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Looking for a delicious sticky rice cake to enjoy over the Lunar New Year? Here are four things you need to know.