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Swiss’ is a byword for top quality for watches, banking and chocolate. This quality assurance extends to the hospitality industry; the Swiss being pioneers in the modern form of this industry. [ more... ]
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As with many foreign residents, it is not often I leave my comfort zone of Districts One and Three in HCMC, but the other night, an invitation to sample what is billed as Saigon's largest buffet [ more... ]
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Many times in the past, I have written of unique dining experiences in Ho Chi Minh City. Many of my accounts dealt with out-of-the way places to get good Vietnamese food at low or moderate prices. [ more... ]
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In my native land, Quang Tri Province, Central Vietnam, when a lunar year draws to an end, it is the time every household begins to turn the soil in their garden and strew mustard seeds. [ more... ]
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Ingredients: (Serves six) Shrimp: 500g Minced pork: 500g Jicama (or also Yam Bean): 700g Taro: 300g; A carrot [ more... ]
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Before the eighteenth century and for millennia the southern part of Vietnam was home to Indian influenced civilisations - Funan, Chenla, Champa and Kambuja. [ more... ]
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Vung Tau is a city that not only offers many delicious foods, but also blends flavours from North, Central and South Vietnam. This is due to its bustling seaports and a mix of residents from many other provinces. [ more... ]
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Choose rice with good quality and soak it until it is softened, and then puree it into a slightly thick liquid. Some experienced cooks soak the rice and puree it 12 hours beforehand, so that the flour is not pasty and the cakes will be crisper after being fried. [ more... ]
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The recipe is provided by Le Phu Duc, executive chef, with 20 years’ experience in cooking. [ more... ]
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On Le Thanh Ton Street in Ho Chi Minh City is a restaurant row. The cuisines of China, Japan, Korea, India and Italy can be savoured. ‘Thu Hien’ a family run chicken noodle restaurant survives among this fierce competition. [ more... ]
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Pasteboard masks have been Hanoi kids’ toys, especially in the occasion of Mid-Autumn celebrations, for ages. But today, just a handful of people ...
In Phan Thiet, bánh hỏi with pig bowels (lòng heo) is synonymous with Phu Long Town, which is the name of the native place of this dish, where it is ...
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