The meat is marinated with several spices including the ‘mac khen’ pepper, wrapped in layers of ‘dong’ leaves and grilled on a charcoal stove or placed inside wooden embers of a stove.
“Thach gang” (home-made grass jelly) conjures up childhood memories for most people in the northern port city of Hai Phong. The fresh softness of the jelly melts on the tip of the tongue.
NDO – One of the most attractive features for visitors to Lam Binh district in the northern province of Tuyen Quang is the unique cuisine and specialties of the upland area.
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.
