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Vietnam
Friday, October 22, 2021
NDO – Expressing the diverse, rich and unique cuisine of Vietnam, many dishes have become brands across the world, and Michelin has hoped to cooperate with the Vietnam National Administration of Tourism (VNAT) to put Vietnamese cuisine in the Michelin Guide in the near future, contributing to bringing Vietnamese cuisine closer to global friends.
Sponge cake with salted egg in Vung Tau city, the central province of Ba Ria - Vung Tau, is the size of a cupcake that can be eaten in one mouthful unlike the full-sized version with salted egg and meat floss on top usually found elsewhere.
Banh gat gu (Nodding rolls) are a specialty of Tien Yen District, the northern province of Quang Ninh.
Bun mam cua (rice vermicelli soup with crab sauce) is a specialty of Pleiku Town, Gia Lai Province.
In Ha Long, steamed rice paper rolls (banh cuon) are eaten with squid cakes instead of pork cakes or grilled pork as in other places in the north, creating a whole new style.
Deep herring is a type of forage fish, living near the coast and swimming in large schools. Nha Trang deep herring salad can be found anywhere in town.
NDO – The Traditional Southern Cake Festival is taking place at the Ca Mau Provincial Conventional Centre from April 20 to 24, displaying hundreds of traditional cakes from localities across the southern region.
NDO – The Italian Chamber of Commerce in Vietnam (ICHAM) and the Italian Embassy in Vietnam announced the launch of a cooking contest entitled ‘Vao Bep Kieu Y’ (Italian Cuisine - Italian Style) at a press conference held in Hanoi on April 20.
NDO – The Restaurant Association of Vietnam, in coordination with the Vietnam Culinary Culture Association and the World Food Travel Association, held a ceremony in Ho Chi Minh City on April 1 to announce the ‘Map of Vietnam’s culinary tourism’ project.
NDO – A photo exhibition entitled ‘Toque blanche’ will kick off at the French Cultural Institute in Hanoi (L'Espace) on April 9, to highlight the excellence of French gastronomy.

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