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Vietnam
Saturday, October 24, 2020
"Hu tieu bo vien", or beef meatball noodle soup, can be seen everywhere in the downtown area with locals eating it in the morning and evening.
Locals call it “rang muc”, or the flesh on the head of a squid, and Phan Thiet has made it a specialty for its delicious taste and interesting texture.
NDO – A programme, titled “True Italian Taste - Pasta Master”, will be held at Caravelle Saigon Hotel on June 3, aiming to promote Italian cuisine to Vietnamese people.

Mantis shrimp

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“Tom tit”, or mantis shrimp, is a dish that seafood lovers do not want to miss out on when visiting Ha Tien town, Kien Giang province.
‘Che khuc bach’, a Vietnamese take on the classic Italian dessert panna cotta, is a perfect dessert to cool Hanoi's hot summer.
The sight of fresh blood from ducks, chickens, goats or pigs may come as a nightmare for the faint-hearted.
'Trung vit lon', duck eggs with embryos inside, are a popular street delicacy across Vietnam. They can be boiled, stir-fried, tossed or poached in soup. While people in Hue and Ho Chi Minh City eat these eggs as their evening snack, many Hanoians believe the duck embryos are perfect for breakfast.
NDO – From the fourth to the eleventh lunar months each year, fishermen in southern central coastal provinces of Binh Thuan, Ninh Thuan and Khanh Hoa enter spadefish season. This species of indigenous marine fish is an indispensable ingredient that has brought fame to the cuisine of Phan Thiet City, Binh Thuan Province.
"Bo la lot", grilled beef in lolot pepper leaves, has emerged as a popular street snack in Vietnam thanks to its fragrance.
“Pa pinh top” (grilled fish), is a speciality of the Thai ethnic minority group in the northwestern region of Vietnam.

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