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The research fellows on world cuisine have provided the following analysis: a good cook is only called a cook, but to become a chef one needs to know how to run the whole kitchen of a restaurant.
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In the memories of Phu Yen’s old men, there was always soapfish in the last season of the year. It is a type of shark which has the-one-and-only delicious skin.
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The spring roll is considered the most common dish on banquet tables from the North to the South of Vietnam.
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A French culinary magazine has analyzed the key difference between Vietnamese and Chinese cuisines in that Vietnamese dishes often combine “salty-sweet”, whereas Chinese dishes favor the match of “sour-sweet”.
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A native of the Mekong Delta, Chef Tran Minh Dung creates Black Tiger Prawns Wrapped in Pork Belly, a dish bearing the special feature of the Southern Delta Region.
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Nowadays, the crab bologna has become a very familiar dish to foreign diners who love Vietnamese cuisine.
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The chefs in Dong Thap Province cook chicken with pink mandarin so as to obtain the pretty color broth for New Year well-wishes, and the slightly sour flavor to dissipate the fatty foods or the early Spring piquant glass of wine.
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Mr. Duong Duc Huan, Executive Chef of Hotel Majestic, is often called an artist not only because he draws very beautifully on plates with colorful sauces from vegetables, but also because he can combine different cooking techniques to create many colors, tastes and emotions ...
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With rice, dexterous Vietnamese hands can make numerous delicious dishes. But the most interesting thing is that we can sit together to make “banh uot” and smell the pungent odor of timber, feel the vapor of fragrant rice and shout for joy when we ...
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Enjoying Dragon King Soup is actually participating in a spiritual connection between human and nature to realize how beautiful life is when it is gifted with countless essences of heaven and earth…