Whenever Taiwanese cuisine is mentioned in Vietnam, the first term that pops up is tra sua or milk tea. There’s much more to it, of course.
Nguyen Ngoc Thien was named the winner of the Pink Lady Food Photographer of the Year award for Southeast Asia for a shot of anchovy fishermen in Phu Yen. His photo shows fishermen in the process of pulling out green nets they had cast to catch a specialty of Vietnam's central coast, which is used to produce the quintessential Vietnamese condiment, fish sauce or nuoc mam, the U.K. contest announced on its website.
The photo was taken off Yen Islet where a large number of boats go to fish.
Nguyen Ngoc Thien's photo taken on Hon Yen Islet off Phu Yen coast shows fishermen in the process of pulling out green nets they had cast to catch anchovy.
“The soft light of a new day illuminates the smoke from the fishing boat engine and the shape of green nets moving underneath the water surface when local fishermen pull in their nets,” the website said.
The contest received thousands of entries in 23 categories from more than 60 countries and territories.
The overall winner was Indian..
In Da Nang, locals will tell you that Con Market is the best place to try signature dishes of the central region that is authentic, tasty and cheap.
A staff of a restaurant on Trieu Viet Vuong Street in Da Lat lands on a wooden platform after using a long zipline to deliver the grilled chicken to diners. Photo by VnExpress/Tra My Grilled chicken standing upright fly to the table via a zipline in a spacious Da Lat restaurant. Videos of this service have gone viral, garnering publicity for the new eatery. The restaurant, which opened last month on Trieu Viet Vuong Street in the Central Highlands resort town, covers an area of 2,000 square meters and is capable of serving 600 people at a time, both indoors and outdoors.
For patrons sitting outside, the food, especially grilled chicken, is delivered via a 45-meter-long zipline which has a maximum height of 4.5 meters and a wooden platform for staff to land safely.
Tra My, a local resident, visited the restaurant on April 20 and saw the zipline being used to deliver “flying chickens” to diners. She watched the performance twice and found it very interesting.
“In Da Lat, there are many..
A bowl of beef noodle soup served at a stall in Hue in central Vietnam. Photo by VnExpress/Ngoc Tran The Japanese city of Saijo served school students Hue-style beef noodle soup for lunch this week as part of efforts to deepen their understanding of Vietnam. Bun bo Hue appeared on the menu at 35 elementary and junior high schools in the city in Ehime prefecture on April 26, Japanese newspaper NHK reported.
City mayor Toshihisa Tamai visited an elementary school on Tuesday and spoke to the students about Hue, which established friendly relations with Saito in 2018.
Around 500 children at the school chose the Vietnamese dish for lunch, Yahoo News reported.
“I find this dish very tasty though a bit spicy,” a girl told an interviewer after the meal.
Bun bo Hue is a specialty of Hue, a former citadel in central Vietnam, where it was invented. The broth requires both pig and beef bones to be boiled with a generous dose of lemongrass, sugar, annatto, and shrimp paste. Vendors then add variou..
Ngu Xa Street, famous for restaurants selling pho rolls, is busy on April 13, 2022. Photo by VnExpress/Van Hieu Authorities in Hanoi plan to launch its second food zone in Ba Dinh District in the fourth quarter of this year to boost its night-time economy. Ba Dinh District People's Committee stated the entire Dao Ngoc-Ngu Xa area covering seven streets in Truc Bach Ward would be closed off from 7 p.m. to midnight to serve as a food zone every Friday, Saturday and Sunday.
In the long run, the district will consider opening the food zone every day and banning vehicles from 7 p.m. to 5 a.m.
Covering 4.5 hectares, Dao Ngoc-Ngu Xa area, or Truc Bach peninsula, is on Truc Bach Lake where late U.S. Senator John McCain was shot down and taken prisoner during the Vietnam War.
People from the peninsula to the surrounding areas have to travel through two small bridges at Tran Vu and Ngu Xa streets.
The Truc Bach Lake area, with its charming old-style houses in small alleys, is also home to..
A street side eatery in Hanoi’s Old Quarter serves a seasonal special: crunchy red jellyfish. Hanoi in the red jellyfish season Hanoi in the red jellyfish season
A grilled and fried preparation of quail eggs in porcelain plates has become a hugely popular dish in HCMC. Foodies can try three places that offer it in different variations. The dish, chen trung nuong, which originated in central Vietnam, can be had for as little as $0.31 a serving in the city, with the cost rising depending on toppings and on the establishment that chooses to cash in on its popularity.
To make this dish, quail eggs are broken and placed in a porcelain plate coated with butter and then, grilled and fried on a hot coal stove. A range of toppings are added, including sliced green onions, pork floss and sausages.
Of late, more toppings have sprung up, including seafood and cheese.
The first of the three suggested places to try this dish is the food court inside Ho Thi Ky Flower Market in District 10.
A portion of the fried and grilled quail eggs at this place starts at VND12,000 ($0.53).
Bowls of quail eggs added with toppings are grilled on a burning charcoal stove a..
In late autumn and early winter, when the weather gets chilly, one dish that Hanoians look forward to is 'cha ruoi' (ragworm omelet). The seasonal dish is made with eggs and ragworms or palolo worms, a kind of seaworm typically harvested between late autumn and early winter in northern localities. The worms are normally found in brackish waters in the northern coastal provinces of Hai Duong and Quang Ninh, as well as in Hai Phong City.
The ragworms are put in hot water to remove their tentacles and then mixed with minced pork, tangerine peel, herbs and eggs. This is fried to a crisp.
Among the eateries favored for this dish in Hanoi, these three stand out.
Hung Thinh Restaurant
Hung Thinh in Hoan Kiem District’s Hang Buom Ward is one of the oldest cha ruoi restaurants in Hanoi, having served the delicacy for three decades.
Hung Thinh Restaurant in Hanoi's Old Quarter has served cha ruoi dish for over 30 years. Photo by VnExpress/Khanh Tran
Cha ruoi can be eaten with ..
The image of a bowl of Vietnam's iconic rice noodle soup with ingredients served alongside has appeared on Google's homepage in 17 countries, marking the “Day of Pho.” With Vietnam designating December 12 as the “Day of Pho” to celebrate its national dish – an aromatic soup brimming with savory broth, soft rice noodles, fresh herbs, and thinly sliced meat, normally beef or chicken, Google Doodle has presented an illustration of the noodle soup not just in Vietnam but 16 other countries: the Austria, Bulgaria, Canada, the Czech Republic, Finland, France, Germany, Greece, Hungary, Iceland, Israel, Lithuania, Poland, Thailand, the U.K., and the U.S.
“What makes pho distinct is a mindful cooking process to achieve multi-layered flavors and a clear broth. From ingredients like roasted ginger, fennel seed, star anise, and cinnamon for the simmered stock, the broth serves as the foundation for aromas and tastes for every palate,” the Google description says.
A Hanoi-based artist wh..