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Every late Autumn, when sunbeams gently light up trees, turning them yellow, and light cold front approaches in the north, the rươi (seaworm) season begins, as it has done for a thousand years.
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Stefan Nguyen loves introducing Americans to Vietnamese food.
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'Cooking in America’ visits chef George Azar of Flowers of Vietnam.
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Hue city is well known for having simple, yet sophisticated dishes.
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Vegetables often get a raw deal in the kitchen - the overlooked side dish, the quickly steamed accompaniment - it’s a shame to say it but they're still second thought for many when it comes to cooking dinner at home.
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As a chef, what’s the one thing that’s guaranteed to bring you out in a cold sweat, the nightmarish scenario that keeps you awake at night?
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Among the myriad Vietnamese dishes made with rice, be it main courses, side-dishes or snacks that are meals in themselves, the softest gluey texture belongs to the bánh giò (rice dough dumpling with minced pork and wood ear mushrooms inside).
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There are many theories regarding its origin.
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Mr. Bui Ngoc Thai puts on his plastic gloves and carefully mixes the thin layers of lean pork meat, lard and skin with some salt, MSG and thinh, the golden roast rice grounded into a brownish powder.
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Banh mi Hoi An (Hoi An-style bread rolls) has been listed among the world’s Top 10 sandwiches by Austrian travel website Traveller, together with well-known American cheeseburgers, English bacon butties, and Japanese Katsu Sando.