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Officials say it will provide better publicity, but vendors don't buy it.
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Just this once, let's rule out 'pho' and sample the rising stars of Vietnamese cuisine.
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Many Thai people in Quynh Nhai District have managed to take boats to this area just to get some Mieng trau grass and enjoy the taste of their homeland.
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Michelin two-starred Chef Alain Dutournier has come to Hà Nội to celebrate the global Gout de France (Good France) in Việt Nam.
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Curious about the verse “Her season of fragrance of glutinous rice in Mai Chau” in the poem “Tay Tien” by poet Quang Dung, we decided to visit Lac Hamlet in Mai Chau township in the Northern province of Hoa Binh.
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Chefs from many countries attended the second Hội An International Food Festival which opened at the An Hội Sculpture Park Wednesday.
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![[INFOGRAPHIC] The Ultimate Sous Vide Searing Guide](http://cms.english.chiecthiavang.com/Images/Uploaded/Share/2017/03/22/07asteaklarge2048x1365.jpg?crop=true&width=240&mode=crop&height=180)
Searing meat after you’ve cooked it sous vide is a great way to finish it off: not only does that lovely char give it a great taste, but it improves the appearance of the meat ten-fold.
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From a glass of iced coffee to a plate of broken rice served with grilled pork chops, the most iconic food and drinks in Ho Chi Minh City have become the subject for a group of young Vietnamese painters.
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The people of Hue eat as if learning lessons on life.
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The insider's guide to authentic sushi today, and the different forms it has taken since the 19th century.