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While it may seem like the bad side of the term "foodie" is something of a new phenomenon, it’s far from modern. Meet Marcus Gavius Apicius, the man who started it all in the first century AD.
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Historically Saigon has been a busy trading hub that attracts merchants from all over the region, and the city's culinary repertoire is a smorgasbord of eclectic cultural influences.
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Modern Vietnamese food has a number of influences from countries near and far.
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Trùng Khánh chestnuts are one of the nation’s tastiest and meatiest fruits. They have won a following among locals and foreigners.
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Food photographer Sérgio Coimbra, one of the most important professionals from gastronomic scene, reveals the secrets of the creative process behind his work.
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Australian Prime Minister Malcolm Turnbull on Friday morning shared a bánh mì breakfast with Australian - Vietnamese celebrity chef Luke Nguyen at a local street food restaurant, before beginning a busy day of meetings for the APEC Economic Leaders’ Week.
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In South Korea, bamboo salt is as ubiquitous as the table variety, except it’s considered a form of medicine used to combat disease, indigestion and pain.
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Lamb is often overlooked in the kitchen, when people think of red meat they immediately think of beef, but a good piece of lamb can be juicy with a unique flavour that’s perfect with a whole host of different ingredients.
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Feature dishes from Hue, Da Nang, or Hoi An are significantly memorable based on their harsh taste and rustic flavors. Interestingly, they all share similar characteristics, which are either rolls or mix, and all spicy.
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There are many kinds of noodles made with bún (rice vermicelli), among which the most prominent in the North is, perhaps, bún thang. Bún thang has been on festive tables in Hanoi for quite a long time.