Hear our thoughts on being environmental friendly, the heritage of Vietnam, and the Vietnamese cuisine.
Shrimp-Taro Fritters Tôm Chiên Khoai Môn Ingredients: 250g shrimps, peeled, deveined 300g taro roots, peeled, finely julienned Oil for deep-frying For the batter: 130g all-purpose
Saphira Prawn The Saphira prawn, also known as the giant freshwater prawn (GFP) or Rosenberg Shrimp, a marketing name common in Europe, is one of
Hanoi Special Rice Noodles Bún Thang Ingredients: 1 packet Vietnamese small dried round rice noodles, vermicelli (cooked) Broth 1 whole chicken 1kg pork joint bones
Striped Catfish Farming Mekong Delta Striped catfish, also known as pangasius, tra catfish, basa, and sutchi catfish, in the Mekong Delta, Việt Nam, is one
Pork in Claypot with Eggs Thịt kho trứng (Serves 4) ½ kg pork belly, legs, or shoulder with skin and fat 2 garlic cloves, minced
The King of Peppers Việt Nam has also entered the spice export market, introducing a number of spices, including black and white pepper, to their
Áo Dài With its long and extensive history, that dates back to as early as the 18th century, Áo Dài (a traditional Vietnamese long dress) is
Fish Simmered in Caramel Sauce (Cá Kho Tộ) Ingredients: 4 fish fillets (Black Cod, Seabass, Red Snapper, Catfish, Mackerel) 3 shallots, finely diced 2 garlic
Artichoke Artichokes are among the most versatile and oldest vegetable, dates back to the time of the Greek philosopher and naturalist, Theophrastus (371-287 B.C.), who
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