-
When good quality, familiar dishes were modified and presented in a modern style many compliments were overheard, such as “Wow it is so beautiful! I can’t wait to taste it”
-
Thai lemon leaf comes from a family of wild lemon and increasingly grown in An Giang. It has a unique aroma and appeared in the 2014 Golden Spoon Contest three times. It impressed everyone every time it appeared in the contest.
-
Once, in an ancient bakery shop, I saw a cake that was dark green in color and smelled of Clinacanthus nutans leaves. I asked the old lady there, if it was “Bánh mảnh cộng” ? She confirmed, and said that she had made it.
-
Is it possible for a team to change the menu in the final round if we can’t find the right spices in the market?
-
Some folk drink to cheer themselves up, but this often results in more sadness. Better to give the drink to the fish.
-
Frog cake is seen as a most luxurious dish. It comes topped with thinly sliced lemon leaves, dill, served with steamed rice and sweet and sour dipping sauce.
-
My sister emailed me from Boston and asked me if Mrs Hoanh still sells her rolls? If she does, my sister said I should go there, try them then write a letter to her describing them.
-
The weather in Hanoi come early autumn cools, which is almost like the weather in Dalat. So there won’t be anything better if we can try a dish made of seaweed in this season.
-
A pot of sweet soup has a green color and the delicious aroma of “khoai cánh tiên” mixed with pandan leaves.
-
The Northern highland region preliminary round was held in Lao Cai City over two days on September 9th and 10th and delivered lots of surprises to diners.