Culinary

  • BUN CA OF CHAU DOC

    BUN CA OF CHAU DOC

    Bun ca Chau Doc, a rice vermicelli with fish, is a specialty of An Giang province of Vietnam. Prepared from snake head fish, broth and rice vermicelli, attraction of dish is its color and characteristic flavor. The enticing broth along with it is boiled with pig bone and skimmed during cooking is very sweet and […]

  • HU TIEU MY THO

    HU TIEU MY THO

    Hủ tiếu my tho, a noodle soup consisting of rice noodles with pork stock and toppings, is made from dried Go Cat rice noodles. A specialty of Tien Giang province of  Vietnam, this dish consists of rich ingredients like pork, pig heart, shrimp, minced pork, quail egg, crab meat. Being bean sprouts, shallot, sliced chili, lemon, […]

  • BUN SUONG (DUONG)

    BUN SUONG (DUONG)

    Bun Duong’ or grub rice vermicelli, is a popular dish in the Ho Chi Minh city of Vietnam. Prepared with pork, crab, shrimp empty, cilantro and chopped vegetables perilla, this dish is served with black soybean sauce and vegetables like spinach, banana tree planed, bean sprouts, marjoram, basil. Its unique taste has got it selected […]

  • BANH BEO BI OF BINH DUONG

    BANH BEO BI OF BINH DUONG

    Banh Beo bi, a bloating fern shaped cake with sliced boiled pork skin, has a very special flavor. Specifically prepared from red rice, these pancakes from the Hue region of central Vietnam are mostly served individually in tiny sauce dishes. They’re usually topped with a mix of crumbled dried shrimp, shredded pork, pork rinds, fried […]

  • GOI LA OF KON TUM

    GOI LA OF KON TUM

    Goi La  is a specialty that tourists can not miss if they have chance to set their foot in Kon Tum – north pole of Tây Nguyên (Vietam). Introduced to the place 15 years ago, this special dish must consist of minimum 20 kinds of leaves including: paederia scandens, polyscias fruticosa, ficus racemosa, brassica campestris, […]

  • BÁNH CANH CHẢ CÁ

    BÁNH CANH CHẢ CÁ

    Banh Canh Cha Ca, a thick noodle soup with fish pastes, is considered as the specialty in the coastal city of Vietnam. The tasty fish pastes are eaten with the thick noodle soup whose broth is made from stewed fish bones. The dish is served with fish sauce, lemon, a bit onion and pepper. Prepared […]

  • CAO LAU

    CAO LAU

    Cao lầu, a regional Vietnamese dish made with flat noodles topped with thin pork slices, crispy rice crac and greens, is a specialty of Hoi An in Central Vietnam and is a popular stop as well for tourists on the Saigon-Hanoi trail. Cao lầu literally appears on every menu around Hoi An – both in […]

  • CHA MUC HA LONG

    CHA MUC HA LONG

    Fried squid paste, a popular specialty of Quang Ninh province, is an attraction for tourists. The dish is best served with steamed rice rolls or steamed glutinous rice. The greasy and sweet taste of squids blends well with the fragrant flavor of glutinous rice, which makes the dish savory and appealing to tourists from near […]

  • CHA CA LA VONG

    CHA CA LA VONG

    La Vong grilled fish pies of Ha Noi city (Viet Nam) known as Cha ca La Vong, was invented by Doan family and became popular very quickly. When serving it, an oven of coal is needed to keep the delicacy always hot. Served with rice vermicelli, dried pancakes, roasted peanuts, sliced onion leaves, basil and […]

  • LARGEST BIRYANI

    LARGEST BIRYANI

    Kohinoor Foods Ltd, of India, prepared the largest biryani dish, weighing 13 tonnes, on March 1, 2008, in Delhi, India.